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A platter of juicy slow cooker chicken thighs with golden crispy skin, garnished with fresh parsley.

Slow Cooker Chicken Thighs (Fall-Off-The-Bone Tender!)

This easy Slow Cooker Chicken Thighs recipe delivers incredibly juicy, fall-off-the-bone tender chicken every time. With a savory spice rub and a simple trick for crispy skin, this crockpot meal is a foolproof weeknight dinner winner. Includes instructions for a simple, delicious gravy from the drippings.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs bone-in, skin-on chicken thighs about 6-8 thighs
  • 1 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 Slow Cooker (6-quart or larger)
  • 1 Large Skillet For searing
  • 1 Tongs
  • 1 Small Bowl For mixing spice rub

Method
 

  1. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Pat the chicken thighs completely dry with paper towels.
  2. Rub the spice mixture evenly over all sides of the chicken thighs.
  3. Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 3-4 minutes until golden brown and crisp. Flip and sear for another 2 minutes. Do this in batches if necessary to avoid overcrowding the pan.
  4. Transfer the seared chicken thighs to the slow cooker, arranging them in a single layer.
  5. Pour the chicken broth into the slow cooker around the chicken. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until tender.
  6. Preheat your oven's broiler. Carefully transfer the cooked chicken to a foil-lined baking sheet, skin-side up. Broil for 2-5 minutes, watching closely, until the skin is bubbly and crisp.
  7. Strain the remaining liquid from the slow cooker into a small saucepan. Bring to a simmer. In a small bowl, whisk the cornstarch and cold water to make a slurry. Slowly whisk the slurry into the simmering liquid until the gravy thickens. Season to taste.
  8. Serve the crispy chicken thighs hot with the gravy spooned over the top.

Notes

Don't skip the sear! Searing the chicken is essential for developing a deep, rich flavor and is the first step to getting crispy skin.
Check for doneness. Chicken is safe to eat when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.