Crock pot chicken thighs are SUPER juicy and practically melt-in-the-mouth tender in a simple, flavor-packed savory sauce – a versatile protein for busy/lazy mid-week meals!
Pat the chicken dry, mix all the spices, and massage/rub them into the thighs.
Meanwhile, heat a large skillet over medium-high heat with the oil.
Once hot, place the chicken skin side down and cook for 4-5 minutes, until browned and crispy. Flip on the other side and cook for about a minute. Then, remove it from the pan.
Use some chicken stock to deglaze the pan, scraping any brown bits from the bottom of the pan to get the flavor into the liquid. Then, add the minced garlic and butter (if using) and simmer for about a minute.
Cook in the Crockpot
Place the bone-in chicken thighs in the crockpot, skin side up, in a single layer, and pour over the sauce.
Add the lid and cook the chicken on LOW for 4-6 hours or HIGH for 2-3 hours until tender.The time depends on their size and your crockpot. For that reason, I recommend testing the meat with a thermometer. Insert the thermometer into the thickest part of the chicken, avoiding bones. It should read 165ºF/74ºC to be safe.
Optionally, to thicken the sauce into a kind of gravy, add 1 tbsp cornstarch slurry to the crockpot and leave it until it thickens OR transfer the sauce to a saucepan and cook, stirring, until it thickens (a few minutes).
Remove the meat from the slow cooker and allow it to rest for at least 5 minutes allowing the juices to settle and redistribute for the juiciest chicken thighs. Then you can slice/serve the chicken garnished with fresh parsley.
Video
Notes
Depending on their size, boneless chicken thighs would take slightly less time (or the lower end of the above spectrum). They also only require 2-3 minutes of pan-searing.
Don’t overcrowd the chicken: It's best to place the chicken thighs in a single layer in your crockpot so it cooks evenly.
The cooking time varies: Based on the thickness/size of the chicken, whether it contains bones, your batch size, and your crockpot. Therefore, I recommend checking on them for 30-60 minutes BEFORE the earliest recommended time when trying this recipe for the first time.
Don't skip the searing step: This helps to brown the skin and crisp it up (for improved flavor) while also locking in all the juices.
Use a meat thermometer: It's the easiest way to ensure the chicken is safely cooked while avoiding accidental overcooking.
For crispier chicken: Broil the chicken for a few minutes before serving.
Using the chicken sauce: Pour it over the chicken when serving, thicken it (with cornstarch) into more of a sauce/gravy, use it within a brown gravy recipe, or even use it to help cook rice and other grains.
Optionally add veggies: Feel free to throw in chopped carrots or red potatoes.
Using frozen chicken thighs: Make sure to defrost them in advance in the refrigerator overnight, then they should be safe to use.
Check the blog post for storage and serving suggestions!