Slow-Cooker Chicken Thighs
This slow-cooker chicken thighs recipe offers a hands-off, comforting meal with minimal effort, perfect for busy weeknights or family dinners.
Ingredients
Chicken Thighs and Broth
- 4 pieces chicken thighs (bone-in, skin-on recommended) Boneless/skinless can be used but they cook faster.
- 1 cup chicken broth Use low-sodium if concerned about salt.
Spices
- 2 tablespoons olive oil For browning.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika Smoked paprika adds depth.
- to taste salt and black pepper
Garnish
- to taste fresh herbs (chopped parsley or thyme) Optional for garnish.
Instructions
Preparation
- Pat the chicken thighs dry with paper towels.
- In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper. Rub the spice blend evenly over both sides of each thigh.
Browning
- Heat the olive oil in a skillet over medium-high heat until shimmering.
- Sear each thigh 2–3 minutes per side until golden-brown.
Cooking
- Transfer the browned thighs to the slow cooker, arranging them in a single layer if possible.
- Pour the chicken broth around the thighs, cover, and cook on the LOW setting for 6–8 hours, or on HIGH for 3–4 hours until fork-tender.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a saucier result, add more liquid. Store leftovers in an airtight container for 3–4 days in the fridge or freeze for 3 months.