Get ready for the most succulent, flavorful, and ridiculously easy chicken dinner you’ll ever make. This Slow Cooker Chicken Thighs recipe is my go-to for busy weeknights when I crave pure comfort food without the fuss. We’re talking fall-off-the-bone tender meat, a rich, savory sauce, and—I’ll share my secret—the simple trick to getting that irresistibly crispy skin you thought was impossible from a crockpot. Forget dry, boring chicken; this is a set-it-and-forget-it meal that tastes like you’ve been working in the kitchen for hours.
Why This is the Best Slow Cooker Chicken Thighs Recipe
While there are many ways to cook chicken, this crockpot method stands out for a few delicious reasons:
- Maximum Flavor, Minimum Effort: A simple yet powerful spice rub and a quick sear are all it takes to build a deep, savory flavor base. After that, the slow cooker does all the work.
- Incredibly Tender & Juicy: Chicken thighs are perfect for slow cooking. Their higher fat content ensures they stay moist and tender, never drying out, even after hours of cooking.
- Foolproof Results: It’s almost impossible to mess this up! The low-and-slow cooking method is incredibly forgiving, making it perfect for both beginner cooks and seasoned pros.
- Amazing Drippings for Gravy: The juices left in the pot are pure liquid gold. I’ll show you how to whip up a quick, luscious gravy that will have everyone reaching for more.
The Simple Ingredients You’ll Need
The magic of this recipe is in its simplicity. You likely have most of these pantry staples on hand already. We’re focusing on quality ingredients to create a rich, savory flavor.
- Chicken Thighs: I highly recommend using bone-in, skin-on chicken thighs. The bone adds immense flavor to the meat and drippings, and the skin protects the meat while rendering down, keeping it extra juicy.
- Olive Oil: Just a touch for searing the chicken, which is the key to building that foundational flavor.
- The Spice Rub: A powerhouse combination of smoked paprika (for color and smoky depth), garlic powder, onion powder, and dried oregano creates a classic, savory crust.
- Salt & Black Pepper: Essential for seasoning the chicken properly.
- Chicken Broth: This provides the cooking liquid, preventing the chicken from drying out and forming the base of your delicious gravy. Use low-sodium to better control the final saltiness.
How to Make Chicken Thighs in the Slow Cooker (Step-by-Step)
Just a few simple steps stand between you and a perfect chicken dinner. Follow along, and you’ll master this easy crockpot chicken recipe in no time.
Step 1: Prepare the Spice Rub
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well until everything is evenly distributed. Pat your chicken thighs completely dry with a paper towel—this is crucial for getting a good sear! Sprinkle the spice rub generously over all sides of the chicken thighs, pressing it gently into the skin.
Step 2: Sear for Maximum Flavor (Don’t Skip This!)
Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the pan. Sear for 3-4 minutes without moving them, until the skin is golden brown and crispy. Flip the thighs and sear for another 2 minutes on the other side. This step creates the Maillard reaction, which develops deep, complex flavors that you just can’t get from the slow cooker alone.
Step 3: Slow Cook to Perfection
Transfer the seared chicken thighs to the bottom of your slow cooker, arranging them in a single layer if possible. Pour the chicken broth around the chicken (not over the top, to preserve the crispy skin). Secure the lid and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it’s fall-off-the-bone tender and reaches an internal temperature of 165°F (74°C).
Step 4 (Optional but Recommended!): Get That Crispy Skin!
For truly irresistible, crispy skin, this final step is a game-changer. Carefully remove the cooked chicken thighs from the slow cooker and place them on a baking sheet lined with foil. Set your oven’s broiler to high. Place the baking sheet under the broiler for 2-5 minutes, watching it closely, until the skin is bubbly and perfectly crisp. This gives you the best of both worlds: slow-cooked tenderness and oven-crisped skin.
How to Make a Simple Gravy from the Drippings
Don’t you dare throw away those flavorful drippings in the crockpot! That’s the base for an incredible, easy gravy.
- Pour the remaining liquid from the slow cooker through a fine-mesh sieve into a small saucepan. Skim off any excess fat from the top.
- Bring the liquid to a simmer over medium heat.
- In a separate small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
- Slowly pour the slurry into the simmering saucepan while whisking continuously.
- Continue to simmer and whisk for 2-3 minutes, until the gravy has thickened to your desired consistency. Season with additional salt and pepper if needed.
Tips for the Juiciest Crockpot Chicken Thighs
- Use Bone-In, Skin-On Thighs: This is the number one tip for the most flavorful and moist results. If you must use boneless, you can check out these boneless skinless chicken thighs recipes, but be sure to reduce the cooking time.
- Don’t Overcrowd the Pot: Arrange the chicken in a single layer as much as possible to ensure even cooking. Use a large enough slow cooker for the amount of chicken you’re making.
- Low and Slow is Best: While the high setting works in a pinch, cooking on low for a longer period yields the most tender, melt-in-your-mouth chicken.
- Pat the Chicken Dry: A dry surface is essential for achieving a good sear and a crispy final skin.
Variations & Substitutions
This recipe is a fantastic canvas for other flavors. Try adding different herbs, spices, or sauces to switch things up! You could easily adapt this into a delicious Honey Garlic Chicken Thighs (coming soon) version by adding honey, soy sauce, and fresh ginger to the broth.
| Variation | How to Adapt |
|---|---|
| Lemon Herb | Add 1 sliced lemon and a few sprigs of fresh rosemary or thyme to the slow cooker with the broth. |
| Spicy Cajun | Replace the spice rub with 2 tablespoons of your favorite Cajun seasoning. |
| Creamy Mushroom | After searing the chicken, sauté sliced mushrooms and onions in the same skillet. Add them to the slow cooker. For a truly rich sauce, you can take inspiration from this creamy mushroom gravy (coming soon) and stir in some heavy cream at the end. |
What to Serve with Slow Cooker Chicken
These savory chicken thighs are incredibly versatile. They pair perfectly with creamy mashed potatoes, fluffy rice, or egg noodles to soak up all that delicious gravy. For a vegetable side, simple steamed green beans, roasted broccoli, or a fresh garden salad are all excellent choices.
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.
Ingredients
Equipment
Method
- 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.
- Rub the spice mixture evenly over all sides of the chicken thighs.
- 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.
- Transfer the seared chicken thighs to the slow cooker, arranging them in a single layer.
- 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.
- 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.
- 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.
- 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.
Slow Cooker Chicken Thighs (Fall-Off-The-Bone Tender!)
Ingredients
Equipment
Method
- 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.
- Rub the spice mixture evenly over all sides of the chicken thighs.
- 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.
- Transfer the seared chicken thighs to the slow cooker, arranging them in a single layer.
- 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.
- 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.
- 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.
- Serve the crispy chicken thighs hot with the gravy spooned over the top.
Notes
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.
Frequently Asked Questions About Slow Cooker Chicken Thighs
It is not recommended to cook frozen chicken in a slow cooker. The slow heating time can allow the chicken to stay in the ‘danger zone’ (40°F-140°F) for too long, which poses a risk of bacterial growth. It’s always safest to thaw chicken completely before cooking.
Yes, you can! However, you will need to reduce the cooking time to avoid drying them out. Cook on LOW for 2.5-3.5 hours or on HIGH for 1.5-2.5 hours. Since there’s no skin, you can skip the searing and broiling steps if you’re short on time.
While you can technically skip this step, we highly recommend searing the chicken. It creates the Maillard reaction, which builds a deep, savory flavor that you won’t achieve otherwise. It’s a quick step that adds a huge amount of flavor to the final dish.
The secret is to use your oven’s broiler after the chicken is done cooking in the slow cooker. Simply place the cooked thighs on a baking sheet and broil for 2-5 minutes, watching them carefully, until the skin is golden brown and crispy.
For bone-in, skin-on chicken thighs, cook on the LOW setting for 4-6 hours or on the HIGH setting for 2-3 hours. The chicken is done when it is fall-off-the-bone tender and the internal temperature reaches 165°F (74°C).
Storing and Reheating
Store leftover chicken and gravy in an airtight container in the refrigerator for up to 4 days. You can also freeze the chicken for up to 3 months.
To reheat, place the chicken on a baking sheet and warm in a 350°F (175°C) oven until heated through. This method also helps to re-crisp the skin a bit. The gravy can be gently reheated in a saucepan on the stove.
Your New Go-To Chicken Dinner!
This Slow Cooker Chicken Thighs recipe is a true lifesaver for anyone looking for a delicious, comforting, and easy meal. It’s proof that you don’t need complicated ingredients or techniques to create something truly special.
If you try this recipe, please leave a comment below and let me know how it turned out! I love hearing from you. And don’t forget to save this recipe to your favorite board on Pinterest!
