Crockpot Chicken Thighs are one of my favorite ways to make a comforting chicken dinner with very little effort. The chicken cooks slowly until tender and juicy, while a simple blend of seasonings gives it plenty of savory flavor.
I especially like using chicken thighs in the slow cooker because they are forgiving and stay moist even after several hours of cooking. The chicken comes out tender enough to pull apart with a fork, and the cooking juices become a simple, flavorful sauce that you can spoon right over the top.
This is the kind of recipe I make when I know I will be busy later in the day. You season the chicken, put everything in the crockpot, and let it do the work. Serve it with mashed potatoes, rice, vegetables, or whatever easy side you already have at home.
Why You Will Love This Recipe
Crockpot Chicken Thighs are simple, filling, and require very little hands-on cooking. You don’t need a long list of ingredients to make tender, flavorful chicken.
Chicken thighs are also a great choice for slow cooking because they have more natural flavor and stay juicy as they cook. You can use bone-in or boneless chicken thighs, depending on what you have available.
The seasoning is simple, but the slow cooking gives the chicken plenty of time to absorb those flavors. I also like that you can prepare everything early in the day and come back to dinner that is almost ready.
Ingredients for Crockpot Chicken Thighs
For the Chicken
- 4 chicken thighs – Use bone-in or boneless thighs, depending on what you prefer. Chicken thighs stay especially juicy in the crockpot.
- 1 teaspoon salt – Brings out the natural flavor of the chicken.
- ½ teaspoon black pepper – Adds a little peppery warmth.
- 1 teaspoon garlic powder – Gives the chicken a simple savory garlic flavor.
- 1 teaspoon paprika – Adds mild flavor and helps give the chicken a warmer color.
- 1 teaspoon Italian seasoning – Adds a little blend of herbs without needing several separate spices.
- 1 tablespoon olive oil – Helps coat the chicken and adds a little richness.
For the Crockpot
- ½ cup chicken broth – Keeps the bottom of the crockpot moist and creates flavorful cooking juices.
- 2 cloves garlic – Adds extra garlic flavor as the chicken slowly cooks.
- 1 small onion – Adds sweetness and savory flavor to the cooking juices.
How to Make Crockpot Chicken Thighs
- Prepare the chicken: Pat the chicken thighs dry with paper towels. Removing excess moisture helps the seasonings stick better to the chicken.
- Season the chicken: In a small bowl, mix the salt, black pepper, garlic powder, paprika, and Italian seasoning. Rub the seasoning all over the chicken thighs so they are evenly coated.
- Prepare the crockpot: Add the sliced onion and garlic to the bottom of the crockpot. Pour in the chicken broth. The liquid does not need to completely cover the chicken.
- Add the chicken: Place the seasoned chicken thighs on top of the onions. Drizzle the olive oil over the chicken.
- Cook slowly: Cover the crockpot and cook on LOW for 5–6 hours or HIGH for about 3–4 hours, depending on the size of the thighs and your slow cooker. The chicken should be tender and reach at least 165°F (74°C) internally.
- Check the chicken: Use a meat thermometer to check the thickest part of the chicken without touching the bone if you are using bone-in thighs. Once it reaches a safe temperature and is tender, it is ready.
- Optional browning: If you want the chicken to have a more golden, slightly crisp top, transfer the cooked thighs to a baking sheet and place them under the broiler for 2–3 minutes. Keep a close eye on them because they can brown quickly.
- Rest the chicken: Let the chicken rest for about 5 minutes before serving. This gives the juices a chance to settle back into the meat.
- Serve: Spoon some of the flavorful cooking juices over the chicken before serving. Those juices are too good to leave behind.
What to Serve Crockpot Chicken Thighs
Mashed potatoes are one of my favorite sides for Crockpot Chicken Thighs. The creamy potatoes are perfect for soaking up the flavorful juices from the chicken.
Rice is another easy option. Serve the chicken and some of the cooking juices over white rice, brown rice, or even a simple rice pilaf for a filling dinner.
For vegetables, try roasted carrots, green beans, broccoli, or corn. A simple green salad also works when you want to keep the meal lighter.
You can also serve the chicken with crusty bread. A piece of warm bread is perfect for soaking up the savory juices left in the crockpot. Keep the sides simple and let the tender chicken be the main part of the meal.
How to Store and Reheat
Store leftover Crockpot Chicken Thighs in an airtight container in the refrigerator for up to 4 days. Keep some of the cooking juices with the chicken to help prevent it from drying out.
For the best results, reheat the chicken gently in a covered skillet over low to medium-low heat. Add a few spoonfuls of the cooking juices or chicken broth, cover the skillet, and warm until the chicken is heated through.
You can also use the microwave for individual portions. Place the chicken in a microwave-safe dish with a little cooking juice, cover loosely, and heat in 30–60 second intervals until warm.
If you want to freeze the leftovers, let the chicken cool completely before placing it in a freezer-safe container. Add some of the cooking juices before freezing and use within 2–3 months for the best quality.
I actually like making extra chicken thighs because the leftovers are easy to turn into sandwiches, rice bowls, or a quick lunch the next day.
Ingredients
Method
- Pat the chicken thighs dry with paper towels. Removing excess moisture helps the seasonings stick better to the chicken.
- In a small bowl, mix the salt, black pepper, garlic powder, paprika, and Italian seasoning. Rub the seasoning all over the chicken thighs so they are evenly coated.
- Add the sliced onion and garlic to the bottom of the crockpot, then pour in the chicken broth. The liquid does not need to completely cover the chicken.
- Place the seasoned chicken thighs on top of the onions and drizzle the olive oil over the chicken.
- Cover the crockpot and cook on LOW for 5–6 hours or HIGH for about 3–4 hours, depending on the size of the thighs and your slow cooker. The chicken should reach at least 165°F (74°C) internally.
- Use a meat thermometer to check the thickest part of the chicken without touching the bone if using bone-in thighs. Once it reaches a safe temperature and is tender, it is ready.
- For a more golden, slightly crisp top, transfer the cooked thighs to a baking sheet and place them under the broiler for 2–3 minutes. Watch closely because they can brown quickly.
- Let the chicken rest for about 5 minutes before serving so the juices can settle back into the meat.
- Spoon some of the flavorful cooking juices over the chicken before serving.
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