These Crockpot chicken thighs are a staple recipe at my house! I season bone-in, skin-on chicken thighs with a tasty spice rub, throw them in the slow cooker, then serve them with a sweet and tangy sauce. Quick and simple to prep with a few basic ingredients, this is the kind of dinner I know I can count on when my days are busy!
Slow Cooker Bone-in Chicken Thighs
Slow-cooking is the ideal method for bone-in chicken thighs, because it gives them time to release tons of flavor, and the meat gets super tender and juicy. A nice little bonus is that it’s totally hands-off for me, so I barely have to do anything to get dinner ready!
I’ve been making these Crockpot chicken thighs for my family for years, and I feel like I’ve perfected my recipe. I use a simple seasoning rub, found just-the-right cook time, and came up with the most delicious sauce for serving. Everything comes together so easily, and it’s such a versatile dish. I can make these thighs week after week and never get tired of them!
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Adding the finishing touch!
I’ve been cooking chicken thighs in my slow cooker for a long time, but this glaze is what turned them into a weekly favorite. I just whisk a few ingredients together and let them simmer for a few minutes while the chicken finishes. It’s so yummy!
Crockpot Chicken Thighs Recipe
Equipment
- Crockpot
Ingredients
- 1 tablespoon olive oil
- 4 pounds bone-in, skin-on chicken thighs (3-4 lbs. or about 5-6 thighs*)
- ½ cup chicken broth
Sauce:
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce (**)
Spice Rub:
- 1½ teaspoons kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon ground paprika
- ¼ teaspoon ground black pepper
Instructions
- Combine the salt, onion powder, garlic powder, thyme, paprika, and pepper in a small dish.1½ teaspoons kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon ground paprika, ¼ teaspoon ground black pepper
- Rub the seasoning over the chicken thighs.4 pounds bone-in, skin-on chicken thighs
- Heat the olive oil in a skillet over medium high heat. Once heated, add in the chicken thighs and sear on both sides until browned and crispy.1 tablespoon olive oil
- Pour the chicken broth in the slow cooker. Then, place the chicken thighs in the slow cooker.½ cup chicken broth
- Cook the chicken on HIGH for 3-4 hours; or on LOW for 4-6 hours.
- As cooking time nears completion: Whisk together the brown sugar, apple cider vinegar, and soy sauce in a small saucepan. Bring to a boil, then reduce to a simmer, cooking for a few minutes until thickened enough to coat the back of a spoon.¼ cup brown sugar, 2 tablespoons apple cider vinegar, 2 tablespoons soy sauce
- Once cooked, spoon the sauce over the chicken thighs.
Notes
- Searing is “optional”, but I highly recommend taking the few extra minutes of prep to do this. It will leave you with a much crisper skin and richer flavor!
- You can skip the included sauce, and add your preferred sauce to finish.
- Seasoning Ideas: Instead of the listed spices, feel free to use your preferred spice rub or blend. My chicken seasoning works great, or add taco seasoning to prep these for Mexican dishes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Don’t Skip the Searing!
After quite a bit of trial-and-error, I’ve decided that searing skin-on chicken before slow-cooking it is a must! It only takes a few extra minutes of prep, but it makes a world of difference to the final flavor and texture. Just a few minutes of browning per side is enough to create a crispier texture and prevent soggy Crockpot chicken.
How to Cook Chicken Thighs in a Crockpot Step by Step
Prep: Gather the list of spices and 3-4 pounds of bone-in, skin-on chicken thighs. You don’t need the sauce ingredients until later. I recommend giving the chicken about 30 minutes at room temperature before searing to make sure they brown properly.
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Season the Chicken: In a small dish, combine 1½ teaspoons of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ½ teaspoon of dried thyme, ½ teaspoon of ground paprika, and ¼ teaspoon of ground black pepper. Then rub the seasoning mix over the chicken thighs, being sure to coat all sides evenly. You can use a bit of olive oil to help season the chicken, if you like.
Sear the Chicken: Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat. Once heated, add the seasoned chicken thighs to the skillet, and sear on both sides for just a few minutes; until browned and crispy. This quick step makes a huge difference to the final result. It helps the skin stay crisp and flavorful while slow-cooking!
Cook the Chicken Thighs: Pour ½ cup of chicken broth into the slow cooker, then add the browned chicken thighs. Cook on HIGH for 3-4 hours; or on LOW for 4-6 hours.
Make the Sauce: About 15 minutes before the chicken is done, make the serving sauce. In a small saucepan, whisk together ¼ cup of brown sugar, 2 tablespoons of apple cider vinegar, and 2 tablespoons of soy sauce. Bring to a the mixture to a boil, then reduce heat to a simmer. Cook for a few minutes until thickened enough to coat the back of a spoon.
Glaze: Once the chicken thighs are cooked through to 165-175℉, they are ready to eat! Spoon the sauce over the thighs to give each one a nice glaze.
Serve: Typically, I serve these with simple side dishes like mashed potatoes or a salad. But they are so versatile and go with everything!
How to Store, Freeze, and Reheat
Store leftover slow cooker chicken thighs in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. For best results, I recommend reheating in a 350℉ oven for 25-30 minutes, until warmed all the way through.
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