Easy Slow Cooker Chicken Thighs
This easy Slow Cooker Chicken Thighs recipe is the ultimate weeknight dinner solution. The chicken is deliciously juicy and tender, perfectly seasoned with garlic and herbs, and served in a creamy sauce. Because these chicken thighs practically cook themselves, dinner is effortless and hassle-free!
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Recipe Overview
- No marinading is needed.
- Chicken is browned in a skillet before slow cooking in a crockpot.
- Use bone-in, skin on chicken thighs for the best flavor.
- Cream sauce is made with coconut milk or cream
- Cook for 3-4 hours on high or 4-5 hours on high (or 165F is reached)
What to Love About Slow Cooker Chicken
Weeknights can become hectic, with ever-changing schedules. And dinner? It can sometimes be stressful! It's one of the reasons I love an easy-to-prep crockpot recipe that will feed the family but also flex in timing.
I hope this crockpot chicken thigh recipe is that kind of meal for you. It's simple to make, and utterly delicious. Seared chicken thighs, garlic, butter, and herbs-- all served in a creamy coconut cream sauce. Yum! Here are a few reasons I regularly add this to our dinner rotation.
- It's Convenient: Crockpot chicken requires so little hands-on preparation and practically cooks itself, making dinner ready and waiting at the end of the day.
- Tender and Flavorful: I love how tender and juicy chicken is when treated to a long, slow-simmering cooking process that allows the flavors to meld together and become utterly delicious!
- Versatile: Slow cooker chicken is versatile not only for an evening meal, but leftovers can be added to soups, stews, casseroles, and curries! Or Leftover Chicken Enchiladas.
If you love to break out your slow cooker, you may love to take a look at this easy Slow Cooker BBQ Chicken with 3 ingredients and 5 minutes of prep. Or this Slow Cooker Chicken and Rice Burrito Bowl recipe!
Ingredients for Slow Cooker Chicken Thighs
Ingredient measurements are in the recipe card at the bottom of this post, but here's a quick list of what you will need:
- Chicken thighs: I prefer bone-in, skin-on chicken for flavor and juicy texture.
- Olive oil for searing the chicken
- Seasoning and aromatics: Fresh minced garlic, garlic powder, onion powder, paprika (sweet or smoked), and red pepper flakes
- Cooking liquid: Chicken broth provides the best flavor, but you could also use water. You will also need a pat of butter as well.
- Cream Sauce: I'm using coconut milk, but you could also use heavy cream if you prefer.
- Fresh herbs for serving
If you love bone-in chicken thigh recipes, try this cozy cider braised chicken thighs recipe too!
How to Make Crockpot Chicken Thighs
More detailed step-by-step instructions can be found in the recipe card below, but I wanted to give you a brief overview of how simple this chicken recipe is!
- Make the dry rub by combining garlic powder, onion powder, salt, pepper, and paprika. Rub over chicken thighs on all sides.
- Sear the chicken in a hot skillet with olive oil until the skin is crispy: 4-5 minutes.
- Pour chicken broth into the slow cooker and add butter and minced garlic.
- Cook the chicken on Low for 5-6 hours, or until a meat thermometer reads at least 165℉ in the thickest part.
- Remove the chicken, pour in coconut milk (or heavy cream) and cook until heated through.
To serve from the crockpot, return chicken to the insert and garnish with fresh parsley.
Or serve platter style by adding the sauce to the bottom of a rimmed dish and top with chicken and fresh herbs.
Slow Cooker Chicken Thighs FAQs and Tips
Yes, you can substitute boneless, skinless chicken thighs for this recipe. However, bone-in, skin-on thighs can add extra flavor and moisture to the dish. The longer boneless, skinless chicken thighs cook in a crockpot, the more they can become like shredded chicken.
Cooking times may vary depending on your slow cooker. In general, cook on the low setting for 4-6 hours or on the high setting for 2-3 hours until the chicken is tender and cooked through.
While this recipe is tailored for chicken thighs, you can use chicken breasts if you prefer. Just be mindful of the cooking time, as chicken breasts may cook faster than thighs in the slow cooker.
Yes, you can use light coconut milk for a lower-calorie option, but keep in mind that it may result in a slightly less creamy sauce.
This dish pairs beautifully with rice, quinoa, or couscous. You can also serve it with a side of steamed vegetables or a fresh green salad for a complete meal.
Recipe
Easy Crockpot Chicken Thighs Recipe
Equipment
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- salt and pepper to taste
- 6 chicken thighs (bone in, skin on)
- 1 tablespoon olive oil
- ⅓ cup chicken broth
- 1 tablespoon butter
- 3 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- 3-4 sprigs fresh thyme optional for flavor
- ⅓ cup canned coconut milk or heavy cream
Instructions
- In a small bowl, combine the garlic powder, onion powder, salt, pepper, and paprika. Rub over chicken thighs on all sides.
- Heat oil in a large skillet over medium heat (I prefer a cast iron skillet). Into the hot skillet add the chicken, skin side down, and brown until the skin is crispy; about 4-5 minutes. You may need to do this in batches.
- Pour chicken broth into the slow cooker add diced butter and minced garlic. Cook the chicken on LOW for 4-5 hours, or until a meat thermometer reads at least 165℉ in the thickest part.
- Remove chicken from the slow cooker, pour in the coconut milk (or heavy cream) and add fresh thyme. Cook until the sauce is heated through. Place chicken back in the sauce, garnish with fresh parsley and serve. Or serve platter style by adding the sauce to the bottom and topping with chicken and fresh herbs.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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