Crockpot Chicken Thighs Recipe

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My simple Crockpot chicken thighs are quick and easy to prep for weekly family meals! Bone-in thighs slow-cooked and served with a tasty sauce.

Prep Time10

Cook Time4 15

Total Time4 25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 938kcal

Author: Becky Hardin

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

*I created and tested this recipe for bone-in thighs. If using boneless, skinless thighs, you may need to decrease the cook time by 1-2 hours. Check the internal temperature early.

**Use tamari sauce instead of soy sauce for a gluten-free recipe.

Becky's Top Tips:

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.

Storage: Store chicken thighs in the refrigerator for up to 3 days, or in the freezer for up to 4 months.

Nutrition