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–+ servings

Slow Cooker Chicken Thighs

Tender slow cooker chicken thighs served on a plate with herbs and vegetables
A low-effort, tender dish made with chicken thighs, seasoned perfectly, and cooked in a slow cooker for a savory pan sauce.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 4 pieces bone-in, skin-on chicken thighs Boneless thighs can be used, but will cook faster.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 cup chicken broth Low-sodium works well.
  • 1 tablespoon soy sauce Use tamari for gluten-free.
  • 1 tablespoon olive oil Substitute avocado oil if preferred.
  • to taste fresh herbs for garnishing Optional: parsley, thyme, or chives.

Instructions

Preparation

  • Pat the chicken thighs dry. Season both sides evenly with salt, pepper, garlic powder, onion powder, and smoked paprika.
  • Heat the olive oil in a skillet over medium-high heat. When the oil shimmers, add the thighs skin-side down and sear until golden, about 3–4 minutes per side.
  • Transfer the seared thighs to the slow cooker, arranging them skin-side up if possible.
  • Whisk the chicken broth and soy sauce together in a bowl, then pour the mixture over the thighs to cover the bottom of the cooker.

Cooking

  • Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the meat is tender and easily pulls away from the bone.

Serving

  • Serve warm. Garnish with chopped fresh herbs if you like for brightness.

Notes

For a sweeter finish, add 1 tablespoon honey or maple syrup to the broth mixture. Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months.