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A plate of tender slow cooker chicken thighs served over a bed of white rice with a side of steamed green beans.

Crock Pot Chicken Thighs: The Ultimate Guide to Juicy, Flavorful Chicken

This Crock Pot Chicken Thighs recipe is the easiest way to get tender, juicy chicken every time. A simple, savory sauce and your slow cooker do all the work for a perfect weeknight dinner that's packed with flavor.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Sauce
  • 3 lbs bone-in, skin-on chicken thighs about 6-8 thighs
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup chicken broth
  • 1/4 cup packed brown sugar
  • 4 cloves garlic minced
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 2 tbsp cornstarch mixed with 2 tbsp cold water, for slurry

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Mixing Bowl
  • 1 Whisk

Method
 

  1. Pat the chicken thighs dry with a paper towel and arrange them in a single layer in the bottom of a 6-quart slow cooker.
  2. In a medium bowl, whisk together the soy sauce, chicken broth, brown sugar, minced garlic, onion powder, smoked paprika, dried thyme, and dried oregano.
  3. Pour the sauce mixture evenly over the chicken thighs. Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through (internal temperature reaches 165°F).
  4. Carefully remove the chicken from the slow cooker and set aside. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the liquid in the slow cooker and whisk to combine. Cover and cook on HIGH for 15-20 minutes, or until the sauce has thickened.
  5. Return the chicken to the thickened sauce or serve it on a platter with the sauce drizzled over the top.

Notes

For crispy skin, place the cooked chicken thighs on a baking sheet after removing them from the crock pot and broil for 3-5 minutes until the skin is golden and crisp.
This recipe also works well with boneless, skinless chicken thighs; just reduce the cook time slightly.
Store leftovers in an airtight container in the refrigerator for up to 4 days.