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Golden-brown slow cooker chicken thighs arranged on a platter, ready to be served for dinner.

Crock Pot Chicken Thighs (The Easiest, Juiciest Recipe!)

Discover the secret to incredibly tender and flavorful Crock Pot Chicken Thighs with this easy recipe. Perfect for a hassle-free weeknight dinner, this dish delivers juicy results every time with minimal effort.
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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
  

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

Equipment

  • 1 Crock Pot / Slow Cooker A 6-quart slow cooker is recommended.
  • 1 Large Skillet For searing the chicken (optional).

Method
 

  1. Pat the chicken thighs dry with a paper towel. In a small bowl, mix together the garlic powder, onion powder, paprika, dried thyme, salt, and pepper.
  2. Season the chicken thighs generously on all sides with the spice mixture.
  3. (Optional) Heat olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and sear for 3-4 minutes until golden and crispy. Flip and sear the other side for 2 minutes.
  4. Arrange the chicken thighs in a single layer in the bottom of your slow cooker.
  5. Pour the chicken broth around the chicken.
  6. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through (internal temperature of 165°F or 74°C).
  7. Serve hot with your favorite sides. You can use the juices from the crock pot as a light sauce.

Notes

Searing Tip: Searing the chicken skin before slow cooking helps it stay crispy and adds a huge amount of flavor. It's an optional step, but highly recommended!
Gravy Tip: To make a simple gravy, carefully pour the juices from the crock pot into a small saucepan. Bring to a simmer and whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water. Simmer until thickened.