Description
This Slow Cooker Chicken Thighs Recipe offers tender, flavorful chicken cooked low and slow for maximum juiciness. The chicken thighs are seasoned with a smoky spice blend, optionally seared for crispness, then slow cooked in a flavorful broth. You can thicken the resulting sauce for a rich finish and garnish with fresh parsley. Perfect for an easy, comforting dinner served over rice, mashed potatoes, or roasted vegetables.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds bone-in, skin-on chicken thighs (about 6–8 thighs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- 1 tablespoon olive oil
- 1/2 cup low-sodium chicken broth
Optional Thickening
- 1 tablespoon cornstarch
- 1 tablespoon water
Optional Garnish
- Chopped fresh parsley
Instructions
- Prepare the spice mixture: In a small bowl, combine garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. This blend will give your chicken a smoky and aromatic flavor.
- Season the chicken: Pat the chicken thighs dry with paper towels to ensure the spices stick well. Rub the prepared spice mixture evenly over each piece of chicken.
- Sear the chicken (optional): Heat olive oil in a skillet over medium-high heat. Place chicken thighs skin-side down and sear for 3–4 minutes until golden brown. Flip and sear the other side for 2 minutes. Searing adds extra flavor and improves texture, but you can skip this step for convenience.
- Transfer to slow cooker: Place seared or raw seasoned chicken thighs into the slow cooker. Pour the chicken broth into the bottom, being careful not to pour directly over the chicken to avoid washing off the seasoning.
- Cook slowly: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender. Slow cooking ensures the meat remains juicy and flavorful.
- Thicken the sauce (optional): If you prefer a thicker sauce, mix cornstarch and water in a small bowl to make a slurry. Stir this into the liquid in the slow cooker during the last 15 minutes of cooking and let it thicken.
- Serve with garnish: Once cooked, serve the chicken hot, garnished with chopped fresh parsley if desired. This dish pairs wonderfully with rice, mashed potatoes, or roasted vegetables.
Notes
- For crispy skin, broil the chicken thighs for 3–5 minutes after slow cooking.
- This dish is great served over rice, mashed potatoes, or roasted vegetables.
- To reduce sodium, use low-sodium chicken broth as recommended.
- Optional searing adds flavor but is not mandatory for slow cooking.
