Crockpot Chicken Thighs Recipe – Easy Chicken Recipes

These Crockpot chicken thighs are a staple recipe at my house! I season bone-in, skin-on chicken thighs with a tasty spice rub, throw them in the slow cooker, then serve them with a sweet and tangy sauce. Quick and simple to prep with a few basic ingredients, this is the kind of dinner I know I can count on when my days are busy!

Slow Cooker Bone-in Chicken Thighs

Slow-cooking is the ideal method for bone-in chicken thighs, because it gives them time to release tons of flavor, and the meat gets super tender and juicy. A nice little bonus is that it’s totally hands-off for me, so I barely have to do anything to get dinner ready!

I’ve been making these Crockpot chicken thighs for my family for years, and I feel like I’ve perfected my recipe. I use a simple seasoning rub, found just-the-right cook time, and came up with the most delicious sauce for serving. Everything comes together so easily, and it’s such a versatile dish. I can make these thighs week after week and never get tired of them!

Crockpot Chicken Thighs Recipe

My simple Crockpot chicken thighs are quick and easy to prep for weekly family meals! Bone-in thighs slow-cooked and served with a tasty sauce.

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs 15 minutes mins

Total Time: 4 hours hrs 25 minutes mins

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Serves 4 servings

1x2x3x

• Combine the salt, onion powder, garlic powder, thyme, paprika, and pepper in a small dish.

  1½ teaspoons kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon ground paprika, ¼ teaspoon ground black pepper

• Rub the seasoning over the chicken thighs.

  4 pounds bone-in, skin-on chicken thighs

• Heat the olive oil in a skillet over medium high heat. Once heated, add in the chicken thighs and sear on both sides until browned and crispy.

  1 tablespoon olive oil

• Pour the chicken broth in the slow cooker. Then, place the chicken thighs in the slow cooker.

  ½ cup chicken broth

• Cook the chicken on HIGH for 3-4 hours; or on LOW for 4-6 hours.

• As cooking time nears completion: Whisk together the brown sugar, apple cider vinegar, and soy sauce in a small saucepan. Bring to a boil, then reduce to a simmer, cooking for a few minutes until thickened enough to coat the back of a spoon.

  ¼ cup brown sugar, 2 tablespoons apple cider vinegar, 2 tablespoons soy sauce

• Once cooked, spoon the sauce over the chicken thighs.

*I created and tested this recipe for bone-in thighs. If using boneless, skinless thighs, you may need to decrease the cook time by 1-2 hours. Check the internal temperature early.
**Use tamari sauce instead of soy sauce for a gluten-free recipe.
Becky’s Top Tips:

• Searing is “optional”, but I highly recommend taking the few extra minutes of prep to do this. It will leave you with a much crisper skin and richer flavor!
• You can skip the included sauce, and add your preferred sauce to finish.
• Seasoning Ideas: Instead of the listed spices, feel free to use your preferred spice rub or blend. My chicken seasoning works great, or add taco seasoning to prep these for Mexican dishes.

Storage: Store chicken thighs in the refrigerator for up to 3 days, or in the freezer for up to 4 months. 

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Crockpot Chicken Thighs Recipe

Amount Per Serving

Calories 938
Calories from Fat 612

% Daily Value*

Fat 68g105%

Saturated Fat 18g113%

Trans Fat 0.3g

Polyunsaturated Fat 14g

Monounsaturated Fat 29g

Cholesterol 378mg126%

Sodium 805mg35%

Potassium 849mg24%

Carbohydrates 16g5%

Fiber 0.3g1%

Sugar 14g16%

Protein 64g128%

Vitamin A 429IU9%

Vitamin C 0.1mg0%

Calcium 49mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: American

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Don’t Skip the Searing!

After quite a bit of trial-and-error, I’ve decided that searing skin-on chicken before slow-cooking it is a must! It only takes a few extra minutes of prep, but it makes a world of difference to the final flavor and texture. Just a few minutes of browning per side is enough to create a crispier texture and prevent soggy Crockpot chicken.

How to Cook Chicken Thighs in a Crockpot Step by Step

Prep: Gather the list of spices and 3-4 pounds of bone-in, skin-on chicken thighs. You don’t need the sauce ingredients until later. I recommend giving the chicken about 30 minutes at room temperature before searing to make sure they brown properly.

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Season the Chicken: In a small dish, combine 1½ teaspoons of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ½ teaspoon of dried thyme, ½ teaspoon of ground paprika, and ¼ teaspoon of ground black pepper. Then rub the seasoning mix over the chicken thighs, being sure to coat all sides evenly. You can use a bit of olive oil to help season the chicken, if you like.

Sear the Chicken: Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat. Once heated, add the seasoned chicken thighs to the skillet, and sear on both sides for just a few minutes; until browned and crispy. This quick step makes a huge difference to the final result. It helps the skin stay crisp and flavorful while slow-cooking!

Cook the Chicken Thighs: Pour ½ cup of chicken broth into the slow cooker, then add the browned chicken thighs. Cook on HIGH for 3-4 hours; or on LOW for 4-6 hours.

Make the Sauce: About 15 minutes before the chicken is done, make the serving sauce. In a small saucepan, whisk together ¼ cup of brown sugar, 2 tablespoons of apple cider vinegar, and 2 tablespoons of soy sauce. Bring to a the mixture to a boil, then reduce heat to a simmer. Cook for a few minutes until thickened enough to coat the back of a spoon.

Glaze: Once the chicken thighs are cooked through to 165-175℉, they are ready to eat! Spoon the sauce over the thighs to give each one a nice glaze.

Serve: Typically, I serve these with simple side dishes like mashed potatoes or a salad. But they are so versatile and go with everything!

How to Store, Freeze, and Reheat

Store leftover slow cooker chicken thighs in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. For best results, I recommend reheating in a 350℉ oven for 25-30 minutes, until warmed all the way through.