Here’s an easy and flavorful Crock Pot Chicken Thighs recipe that delivers tender, juicy chicken with minimal effort! It’s perfect for a simple and comforting dinner.
Crock Pot Chicken Thighs
Ingredients:
- 6-8 bone-in, skinless chicken thighs (or skin-on if you prefer)
- 1 tablespoon olive oil (optional, for searing)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon dried thyme (or rosemary, or your favorite herbs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth (or water)
- 1 tablespoon soy sauce or Worcestershire sauce (optional, for added flavor)
- Optional: 1/2 teaspoon lemon juice or zest for a fresh kick
Instructions:
1. Season the Chicken:
- Pat the chicken thighs dry with paper towels. This will help the seasoning stick and give you a crispier texture (if skin-on).
- In a small bowl, combine garlic powder, onion powder, paprika, thyme, salt, and pepper. Rub this seasoning mix all over the chicken thighs.
2. Optional Searing:
- For extra flavor, you can heat a little olive oil in a skillet over medium-high heat. Sear the chicken thighs for about 2-3 minutes on each side until golden brown. This step is optional but enhances the flavor.
3. Add to the Crock Pot:
- If you seared the chicken, transfer it to the crock pot. Otherwise, just place the seasoned chicken thighs directly in the crock pot.
- Pour the chicken broth (and optional soy sauce or Worcestershire sauce) over the chicken. This will help create a flavorful cooking liquid.
- If you like, you can add a little lemon juice or zest for a fresh burst of flavor.
4. Cook:
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The chicken should be tender and easily shred with a fork.
5. Serve:
- Once the chicken is cooked, remove it from the crock pot. You can either serve it whole or shred the chicken with two forks.
- Serve with the juices from the slow cooker, or make a quick gravy by mixing a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons water) into the cooking liquid and simmering on the stove until thickened.
Serving Suggestions:
- Serve over mashed potatoes, rice, roasted vegetables, or with a side salad.
- You can also use the shredded chicken for tacos, wraps, or salads.
Tips:
- Boneless, Skinless Chicken Thighs: You can use boneless, skinless chicken thighs, but you’ll need to reduce the cooking time slightly (about 3 hours on low).
- Add Veggies: Consider adding carrots, potatoes, or onions to the crock pot for a one-pot meal.
- Storage: Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for later use.
This Crock Pot Chicken Thighs recipe is super easy and guaranteed to give you tender, flavorful chicken every time! 🍗
