If you’re looking for the secret to the most tender, juicy, and flavorful chicken you’ve ever made, you’ve found it. This Slow Cooker Chicken Thighs recipe is a true game-changer for busy weeknights and cozy weekends alike. By letting your crock pot do the heavy lifting, you’ll unlock a level of fall-off-the-bone tenderness that’s simply divine.
We’re using a simple but powerful blend of spices to create a savory crust, searing the skin to crispy perfection, and then letting the chicken thighs simmer slowly in a luscious garlic butter broth. The result is pure comfort food magic that requires minimal hands-on effort. Making these Slow Cooker Chicken Thighs will transform the way you think about easy dinners.
Table of Contents
Why You’ll Love This Recipe
There’s so much to love about this easy and delicious recipe for Slow Cooker Chicken Thighs. It’s a recipe you’ll come back to again and again.
- Incredibly Easy: With minimal prep and hands-off cooking, this Slow Cooker Chicken Thighs recipe is a true set-it-and-forget-it meal. After a quick sear, the slow cooker takes over completely.
- Fall-Off-The-Bone Tender: The low-and-slow cooking process breaks down the connective tissues in the chicken thighs, resulting in exceptionally moist and tender meat.
- Rich, Savory Flavor: Searing the skin and simmering the chicken in a garlic butter broth creates layers of deep, savory flavor that infuse every bite.
- Versatile: This chicken is a fantastic main course, but the shredded meat is also perfect for tacos, salads, sandwiches, and casseroles. It’s the perfect base for meal prepping.
- Forgiving: It’s very difficult to overcook chicken thighs in a slow cooker. Their higher fat content keeps them juicy, so you get consistently perfect results every time.
Ingredient Spotlight
The magic of these Slow Cooker Chicken Thighs comes from a few simple, high-quality ingredients.
Easy & Juicy Slow Cooker Chicken Thighs
Ingredients
- 1 Tablespoon olive oil
- 1 pound chicken breast cubed to ½-1inch pieces
- 1 yellow onion diced
- 2 Tablespoons minced garlic about 3 small cloves
- 2 cans green chiles
- 1½ cups canned (drained) or frozen corn
- 2 15.9- ounce cans great northern beans, drained
- 3 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ½ cup heavy cream
- chopped cilantro optional
Instructions
- Step 1. Heat the oil in a Dutch oven over medium heat.
- Step 2. Add chicken and diced onion, and sauté. Stir occasionally until the chicken is no longer pink and the onion is translucent.
- Step 3. Add the garlic and cook another 30 seconds.
- Step 4. Add the remaining ingredients except for the cream, and stir together.
- Step 5. Cover and simmer for 20 minutes.
- Step 6. Remove from heat and stir in heavy cream and chopped cilantro (optional).
- Step 7. Serve with optional toppings like avocado, sour cream, cilantro, cheese, and tortilla chips.
Notes
- Chicken Thighs: We strongly recommend using bone-in, skin-on chicken thighs for this recipe. The bone adds a tremendous amount of flavor to the meat and the cooking liquid, while the skin protects the meat and becomes wonderfully crispy when seared. If you prefer boneless, skinless thighs, you can use them, but reduce the cooking time by 1-2 hours.
- The Spice Rub: A simple blend of garlic powder, paprika, onion powder, salt, and Italian seasoning creates a savory crust. Don’t be afraid to experiment! You could add smoked paprika for a smokier flavor or a pinch of cayenne for some heat.
- The Cooking Liquid: We use a combination of chicken broth and butter. The broth provides the necessary moisture for the slow cooker environment, preventing the chicken from drying out, while the butter adds richness and creates a luscious, sauce-like liquid perfect for drizzling over the finished Slow Cooker Chicken Thighs.
Tips for Perfect Slow Cooker Chicken Thighs
Follow these key tips to ensure your Slow Cooker Chicken Thighs are a stunning success every single time.
- Don’t Skip the Sear! Searing the chicken skin-side down in a hot skillet before adding it to the slow cooker is the most crucial step for flavor and texture. It renders some of the fat, creates a deliciously crispy skin, and adds a deep, caramelized flavor to the final dish.
- Pat the Chicken Dry: Before you season it, use paper towels to pat the chicken thighs completely dry. A dry surface is essential for two reasons: it helps the spice rub adhere properly, and it allows the skin to get much crispier during the searing process.
- Place Skin-Side Up in the Slow Cooker: After searing, make sure to arrange the chicken thighs skin-side up in the slow cooker. This keeps the crispy skin elevated out of the cooking liquid, helping it stay as crisp as possible while the meat below becomes tender.
- Don’t Overcrowd the Pot: Arrange the chicken in a single layer at the bottom of the slow cooker. If the thighs are packed too tightly or are overlapping, they will steam instead of simmer, which can affect the final texture.
Frequently Asked Questions
Is chicken thigh better in a slow cooker?
Chicken thighs are an excellent choice for the slow cooker! They have a higher fat content than chicken breasts, which means they stay incredibly moist and tender during the long, slow cooking process. The low, gentle heat breaks down the connective tissues, resulting in meat that literally falls off the bone. This makes them ideal for a Slow Cooker Chicken Thighs recipe.
Do chicken thighs need liquid in a slow cooker?
Yes, a small amount of liquid is essential. It helps create a steamy, moist environment inside the slow cooker, which prevents the chicken from drying out and helps it cook evenly. In this recipe for Slow Cooker Chicken Thighs, we use chicken broth and butter, which not only add moisture but also infuse the meat with extra flavor.
How long do you cook chicken thighs in a slow cooker?
For this recipe, you’ll cook the Slow Cooker Chicken Thighs on the LOW setting for 4.5 to 5 hours. The most important factor is food safety; always check that the chicken has reached a safe internal temperature of 165°F (74°C) with a meat thermometer. Cooking them low and slow is the secret to that perfect, tender texture.
Can I use boneless, skinless chicken thighs?
Yes, you can substitute boneless, skinless chicken thighs. Since they lack the protective skin and bone, they will cook faster. Reduce the cooking time to about 3-4 hours on LOW. The searing step can be skipped, but it’s still recommended for browning the meat and building flavor.
Variations and Substitutions
While this Slow Cooker Chicken Thighs recipe is fantastic as is, it’s also a great starting point for customization.
- Add Vegetables: Turn this into a one-pot meal by adding chopped vegetables to the bottom of the slow cooker before placing the chicken on top. Hearty vegetables like chopped onions, carrots, celery, or small potatoes work wonderfully.
- Lemon Herb Chicken: Add the zest and juice of one lemon along with a tablespoon of fresh thyme or rosemary to the slow cooker for a bright, fresh flavor profile.
- Spicy Chicken Thighs: Add ½ teaspoon of cayenne pepper or red pepper flakes to the spice rub for a kick of heat. You could also add a diced jalapeño to the slow cooker.
- Use a Different Liquid: Instead of chicken broth, you could use a dry white wine (like Sauvignon Blanc) or even a light beer for a different layer of flavor.
What to Serve with Slow Cooker Chicken Thighs
The beauty of these Slow Cooker Chicken Thighs is their versatility. Serve it whole alongside your favorite side dishes.
- Starches: Creamy mashed potatoes, fluffy rice, buttered egg noodles, or quinoa are all excellent for soaking up the delicious garlic butter pan sauce.
- Vegetables: Roasted broccoli, steamed green beans, glazed carrots, or roasted asparagus pair beautifully with the rich flavor of the chicken.
- Salads: A simple green salad with a bright vinaigrette provides a fresh contrast to the savory chicken.
Storage, Freezing, and Reheating
Properly storing your Slow Cooker Chicken Thighs ensures they stay delicious for future meals.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, making them even better the next day.
- Freezing: These Slow Cooker Chicken Thighs freeze beautifully. You can freeze the chicken thighs whole or shred the meat off the bone first. Let the chicken cool completely, then place it in a freezer-safe bag or container. You can also pour the cooking liquid over the top to keep it moist. It will keep in the freezer for up to 3 months.
- Reheating: For the best results, reheat the chicken thighs in a skillet over medium heat or in an oven preheated to 350°F (175°C) until warmed through. This helps crisp the skin up again. Microwaving is also an option for a quick reheat, though the skin will not be crispy.
The tender, flavorful meat from these Slow Cooker Chicken Thighs is absolutely perfect for tacos, sandwiches, or stirring into our fan-favorite Chicken Enchilada Casserole for a fantastic second-day meal. If you’re a fan of set-it-and-forget-it meals, you’ll also adore our cozy Crock Pot Chicken Pot Pie, another fantastic way to use your slow cooker.
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