Go Back
Juicy Crockpot Chicken Thighs Everyone Will Love

Juicy Crockpot Chicken Thighs Everyone Will Love

Tender bone-in, skinless chicken thighs slow-cooked with onion, garlic, broth, and savory dried herbs. Finish the cooking liquid with a simple cornstarch slurry for a delicious sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 pounds Bone-in, skinless chicken thighs
  • 1 tablespoon Olive oil, optional for browning
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried Italian seasoning
Slow Cooker Base
  • 1 medium Medium yellow onion, sliced
  • 4 cloves Garlic cloves, minced
  • 1/2 cup Low-sodium chicken broth
Sauce and Garnish
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold water
  • 1 tablespoon Fresh parsley, chopped, optional

Method
 

Step-by-Step
  1. Pat the chicken thighs dry. Mix the kosher salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning, then rub the mixture evenly over every thigh.
  2. For deeper savory flavor and better color, heat the olive oil in a skillet and brown the thighs for 2–3 minutes per side. Browning is optional and does not seal in the juices.
  3. Place the sliced onion and minced garlic in the slow cooker. Arrange the seasoned chicken thighs on top and pour the chicken broth around the chicken rather than directly over it.
  4. Cover and cook for 5–6 hours on LOW or 3–4 hours on HIGH. Check that the chicken reaches at least 165°F internally; thighs are often especially tender around 175–185°F.
  5. Transfer the cooked chicken to a plate and let it rest for 5 minutes. Pour the cooking liquid into a saucepan if you want a thicker sauce.
  6. Whisk the cornstarch with the cold water in a small bowl. Bring the cooking liquid to a simmer, whisk in the slurry, and cook for 1–2 minutes, until lightly thickened.
  7. Spoon the onion-garlic sauce over the chicken and sprinkle with chopped fresh parsley if desired. Serve while hot with your favorite side dishes.

Notes

Chicken thighs should reach at least 165°F, although 175–185°F often gives thighs a more tender texture. Avoid adding extra broth because the chicken releases moisture as it cooks. If using skin-on thighs, broil them for 2–4 minutes after slow cooking to crisp the skin; slow-cooker heat alone will not crisp it.