Slow Cooker Chicken Thighs – Tender, fall-off-the-bone chicken with hearty vegetables and a flavor-rich sauce delivers the perfect comfort food. The flawless balance of herbs and spices, celery, carrots, and potatoes will make any day much brighter. Wind down and enjoy the delicious aroma that greets you as you walk in the door.
I’m always putting my slow cooker to good use. There’s something super comforting about putting everything together, taking off for the day, and coming home to the tantalizing smells of dinner ready to go on the table. And slow cookers are also great for transporting food and keeping it warm for gatherings.
Recently, I’ve been cranking it up for this super easy slow cooker chicken thigh recipe. Hearty vegetables (celery, carrots, and potatoes) make it a complete one-pot meal. What a lifesaver!
An Amazing Slow-Cooker Chicken Thigh Recipe
The wonderful thing about slow cookers is that you can throw everything in the pot as is. Yes, you can put your meat in raw. However, it tastes a touch better if you sear your chicken or meat before adding it.
Chicken thighs in a slow cooker are especially good. Since they have higher fat content and are a well-used muscle, they get much more tender when slow-cooked. And that allows your seasonings to penetrate down to the bone. Yum!
Recipe Ingredients
- Chicken Thighs – The star player in this game is the most juicy and tender part of the chicken. But you can use the whole chicken or your favorite pieces.
- Seasonings – Garlic powder, onion powder, paprika, and Italian seasoning all kick chicken up on the flavor scale. Experiment with your favorite seasoning mixes for flavor twists.
- Gravy – Olive oil, butter, and flour create the perfect roux. And chicken broth turns it into a flavorful gravy. Gluten-free all-purpose flour will work if you need a gluten-free sauce.
- Veggies – Celery, carrots, yellow onions, and red potatoes give you a delicious one-pot meal for the win.
- Flavor – Garlic, rosemary, and thyme provide a soul-satisfying taste to your slow cooker chicken thighs.
How to Make Slow-Cooker Chicken Thighs
- Prep the Chicken – Prepare the chicken thighs by trimming excess skin and fat, washing, and patting them dry. Season both sides of the thighs with salt and pepper and set aside.
- Seasonings – Add the dry ingredients to a small mixing bowl: garlic powder, onion powder, paprika, and Italian seasoning. Mix well. Then generously season the chicken with the mix on both sides.
- Sear Chicken – Heat oil over medium-high heat in a large cast-iron skillet. Once the oil is hot, add chicken skin-side down. Sear until golden brown, 3-5 minutes. Flip and continue cooking for 2 more minutes. Transfer to a clean plate.
- Veggies – Put the celery, carrots, onions, potatoes, and garlic in a 6-quart slow cooker, and place the seared chicken on top of the vegetables. Then add the herbs.
- Make the Roux – Melt butter in the same cast-iron pan you seared the chicken, and then add flour. Mix well until the flour is fully incorporated into the oil, 1-2 minutes.
- Finish the Gravy – Next, add chicken broth and continue stirring until slightly thickened, 2-3 minutes. Season with salt and pepper to your preference, then pour the sauce into the slow cooker.
- Slow Cook It – Cover the slow cooker and simmer (2-4 hours on the High setting or 4-6 hours on the Low setting) until the chicken and potatoes are tender.
- Serve – Transfer the chicken, vegetables, and some sauce to serving plates. Garnish with herbs if desired and serve.
Recipe Variations
- A beef stew made the same way is fantastic. Replace the chicken thighs with stew beef cut into 2-inch cubes, and have at it. (You could also make it with pork.)
- While celery, carrots, and potatoes are the classic veggies in this recipe, you could also use green beans, cabbage, peas, tomato paste, etc. Let your imagination go wild. 😉
- Spice Swap – You could give this a Mediterranean flair with cumin, coriander, ginger, and smoked paprika, and add a can of chickpeas and some olives toward the end.
Tips and Tricks
- Giving the bottom of your slow cooker a spritz of cooking oil before loading it up will reduce sticking.
- Put the hardest, slowest cooking veggies on the bottom. For example, put your carrots and potatoes in before the celery.
- Take advantage of cheap cuts of meat for your slow cooker because they have the most flavor, and the slow cooker makes them fall-off-the-bone tender.
Make-Ahead Instructions
This incredible chicken thigh recipe for a slow cooker is ideal for making ahead. I love doubling the recipe, so I have enough to freeze too. You can refrigerate it for four days or freeze it for three months.
Serving and Storage Instructions
These chicken thighs are best steaming hot right out of the slow cooker. But you can make a big batch and reheat them in a saucepan on the stovetop.
Properly stored chicken lasts about four days in the fridge or three months in the freezer.
FAQs
Low and slow, if you have the time, will always be my answer. An internal temperature of 175℉/80℃ gives you well-cooked thighs, but 195℉/90℃ is even better.
Yes, it is. Even though you’re cooking your chicken at a lower temperature, it’s still hot enough to kill any unwanted bacteria. While searing your chicken adds a layer of flavor, throwing everything in the pot raw does save time.
Yes, they do. But they’re also juicier than boneless. So the extra 20 minutes they take is worth the wait.
What to Serve With Slow-Cooker Chicken Thighs
This one-pot wonder is wonderful on its own but also goes great with a few sides and a dessert. 😍
- Cucumber and Onion Salad
- Yellow Squash Casserole
- Creamy Brussels Sprouts
- Homemade Biscuits
- Lemon Pound Cake
More Mouthwatering Slow Cooker Recipes to Try
Conclusion
Deliciously simple and absolutely flavor-packed, this slow cooker chicken thigh recipe is a sure keeper. Would you like more amazing slow cooker recipes? Then sign up for my newsletter for the latest and greatest.❤️
This blog post was originally published in May 2015 and has been updated with a new recipe, tips, and photos.
Slow Cooker Chicken Thighs
Ingredients
Chicken Thighs
- 4-6 chicken thighs (skin-on and bone-in)
- 1 teaspoon (5-6g) salt, plus more to taste
- ½ teaspoon (2-3g) freshly ground black pepper
- 1 teaspoon (1.5g) garlic powder
- 1 teaspoon (2.5g) onion powder
- 1 teaspoon (3-4g) paprika
- 1 teaspoon (5g) Italian seasoning
- 2 tablespoons (30ml) olive oil
- 4 ounces (113g) unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
The Veggies
- 2-3 stalks celery, cut in 2-inch pieces
- 2 carrots, peeled and cut into 1½-inch pieces
- 1 large yellow onion, cut into 8 wedges
- 8 ounces (227g) red potatoes, cut into 1-inch pieces
- 4-5 cloves garlic, peeled and smashed
- 3 sprigs rosemary
- 2 sprigs thyme
Instructions
- Prepare the chicken thighs by trimming excess skin and fat, washing, and patting dry. Season both sides of the thighs with salt and pepper and set aside.
- Add all dry seasonings to a small mixing bowl: garlic powder, onion powder, paprika, and Italian seasonings. Mix well. Generously season chicken with seasoning mix on both sides.
- Heat the oil over medium-high heat in a large cast-iron skillet. Once the oil is hot, add chicken skin-side down. Sear until golden brown, 3-5 minutes. Flip and continue cooking for two more minutes. Transfer to a clean plate.
- Add celery, carrots, onions, potatoes, and garlic to your 6-quart slow cooker, then add the seared chicken on top of the vegetables. Add the herbs.
- Add butter to the same cast-iron pan, let it melt, and then add the flour. Mix well until flour is fully incorporated into the oil, 1-2 minutes.
- Next, add chicken broth and continue stirring until slightly thickened, 2-3 minutes. Season it with salt and pepper to taste, then add the sauce to the slow cooker.
- Cover the slow cooker and cook (2-4 hours on the High setting or 4-6 hours on the Low setting) until the chicken and potatoes are tender.
- Transfer the chicken, vegetables, and some sauce to serving plates. Garnish with herbs if desired and serve.
Tips & Notes:
- Giving the bottom of your slow cooker a spritz of cooking oil before loading it up will reduce sticking.
- Put the hardest, slowest cooking veggies on the bottom. For example, put your carrots and potatoes in before the celery.
- Take advantage of cheap cuts of meat for your slow cooker. They have the most flavor, and the slow cooker makes them fall-off-the-bone tender.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Richard Aldaiz says
I just made this stew with the exception of the slow cooker. Due to a mishap I had to make on the stove top. I took a picture and wish I could have sent it to you. I did us other pieces of chicken, as I love chicken backs.
Imma says
Glad you made it work for you, Richard! 🙂
Sharon J says
Can I substitute chicken breast?
Imma says
Yes, you sure can. But you’ll want to keep an eye on it because it’s easier to overcook the breast than thighs.
Glen says
I love the new recipe, but I miss the old one. Moroccan food is so flavorful. Can you share the old recipe here? Thanks:)
Imma says
With pleasure. I love Moroccan food, too.
Chicken
5-6 chicken thighs (bone-in and trimmed of excess fat)
Marinade
1 teaspoon salt
¼ teaspoon minced ginger
½ teaspoon minced garlic
½ teaspoon cumin
½ teaspoon smoked paprika
The Stew
2 tablespoons olive oil
1 teaspoon ground coriander
3 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon ground cumin
2 small bay leaves
½ tablespoon smoked paprika
1 8-ounce can of diced tomatoes
1 medium onion, sliced
½ cup green olives
½ teaspoon cayenne pepper
1 15-ounce can of chickpeas, rinsed and drained
¾ cup chicken stock or water
Herb Couscous
2 tablespoon butter or oil
½ teaspoon garlic
2 cups couscous
2½ cups hot water
2-3 tablespoons of herbs: parsley, basil, etc.
Moroccan Chicken
Place chicken thighs in a large bowl or saucepan then add salt, garlic, ginger, cumin, pepper, bay leaves, and smoked paprika.
Mix chicken with a spoon or with your hands until they are well coated, and set aside in the fridge to marinate for 30 minutes.
Place canned tomatoes in the slow cooker.
When ready to cook heat up a skillet or large saucepan with about 2 tablespoons of oil, and then brown the chicken for about 3-5 for about minutes until the chicken is golden brown: remove and place in the crockpot. Drain any excess oil from the skillet.
Add onions, garlic, smoked paprika, cumin, and coriander. Salt and add cayenne pepper to taste. Stir for 1-2 minutes, for the flavors to come together and bloom.
Then add to crockpot, deglaze the pan with about ¾ cup of water and add that to the slow cooker, together with chickpeas and olives.
Cover and cook on high for about 3-4 hours. Remove and serve with herbed couscous.
Herbed Couscous
Heat a saucepan with oil or butter. Then add onions, garlic, and salt and sauté for about a minute.
Stir the couscous into the pan, for about a minute, then add hot water stock or water. Reduce heat to a simmer. Cover for about 2 minutes or more, Add herbs, and fluff, and adjust for seasonings.
Kelly says
I love this
Imma says
Thank Kelly:)
Karen says
I am just wondering when the minced ginger gets added. It isn’t mentioned after wards
ImmaculateBites says
Hi Karen, it is on #1 in the main instruction and Herb Couscous instruction. 🙂
Janet says
I just made this today,very good. I found it had a lot of liquid, so if I make it again I would reduce the water when deglazing, and/or possibly drain the tomatoes.
Immaculate Bites says
Thanks for sharing, Janet! Yes, try reducing the water for next time.
Janet says
I made it again, and just skipped the water, it was delicious!
Immaculate Bites says
Thank you, Janet!
Maryiam Fatima says
Hi!!
I just wanted to say a big thank you for sharing your recipes as I have tried a lot now and in the middle of cooking this one for me to open my fast too. I have to say every recipes is amazing with wonderful flavours and nourishment that makes me want to eat more and more!! Absolutely love your recipes. Thank you so much for your kindness and making my life so much easier with these amazing gorgeous food! Xx
Immaculate Bites says
It’s my pleasure, Maryiam! And thank you for giving my recipes a try and that you’re enjoying them 🙂
Keene Guidry says
What size slow cooker 6qt?
ImmaculateBites says
Yes 6 qt