Slow Cooker Chicken Thighs
Slow Cooker Chicken Thighs make for an easy weeknight dinner. Chicken thighs cooked in the slow cooker result in flavorful, juicy, tender thighs. Fall-off the bone chicken everyone loves.
Ingredients
- 2 lbs chicken thighs (bone-in, skin-on) (about 4-5 large thighs)
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 2 tsp smoked paprika
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1/2 cup low-sodium chicken broth
Instructions
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Pat chicken thighs dry and cut off any excess fat. Place in a large mixing bowl. In a small mixing bowl mix together spices and herbs; pink sea salt, black pepper, smoked paprika, Italian seasoning, garlic powder, and onion powder. Sprinkle over chicken thighs and rub making sure they are well coated with spices and herbs.
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Drizzle oil on a large skillet and place on stovetop. Bring to a heat on high. Place prepped chicken thighs skin side down. Sear thighs for 4-5 minutes. Depending on how big your skillet is you may have to cook in batches.
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Transfer seared thighs to slow cooker and pour in chicken broth. Cover slow cooker and set on low for 5-6 hours or on high for 4-5 hours.
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Remove chicken thighs from slow cooker and serve. Enjoy!
Recipe Notes
Tips and Substitutions:
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- Don't skip searing the thighs first- Searing chicken thighs before slow cooking helps them release some juices which elevates flavor.
- Use a meat thermometer- To ensure chicken's internal temperature is 165 degrees Fahrenheit once they are done cooking. Depending on the size of the thighs, cooking time may vary.
- Make a gravy- Once you remove the chicken thighs from the slow cooker, pour liquid into a small pot and place on stovetop. Reserve 2 tablespoons of liquid then bring liquid in pot to a simmer on medium-low. Add 1 tablespoon arrowroot flour to reserved 2 tablespoons of liquid. Stir to combine and form a slurry. Once liquid in pot starts to simmer, add in slurry and continue to whisk until liquid becomes thickened. Serve as gravy.
- Use boneless, skinless chicken thighs- If that's what you have or prefer you can certainly use these thighs instead. Definitely still sear first though.
- Substitute for olive oil- Use any other cooking oil like avocado oil or refined coconut oil.