The Best Crockpot Chicken Thighs

by Sarah Thomas-Drawbaugh June 16, 2020

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Need a quick and delicious dinner recipe? These Crockpot Chicken Thighs are always the answer! With fork-tender thigh meat swimming in a light and flavorful gravy, this oh-so-tasty chicken recipe is guaranteed to become a family favorite!

Chicken thigh dinners are a weekly occurrence at our house, rotating between mouthwatering recipes like Oven Baked Crispy Chicken Thighs, Chimichurri Grilled Chicken Thighs, and One Pan Tuscan Chicken Thighs.

Crock Pot Chicken Thighs- Healthyish Foods

However, on nights when I’m short on time but still want a tasty, homemade meal, I turn to this crockpot chicken thigh recipe. It’s great, because you simply give the chicken thighs a quick sear in a skillet. Then, add everything to the crockpot, and let it do its thing!

Serve these crockpot chicken thighs with a side of Creamy Mashed Potatoes for the perfect weeknight meal. I guarantee this juicy chicken thigh recipe will become a family favorite!

Table of Contents

Recipe Ingredients

Chicken Thighs – I prefer to use Smart Chicken’s boneless, skinless chicken thighs. Their chickens are never given antibiotics, hormones, or animal by-products. It’s truly the best-tasting chicken on the market!
Kosher Salt and Pepper – These are used to season the chicken. Adjust to taste.
Olive Oil – A small amount is added to the skillet, helping the chicken thighs develop a light caramelization on the outside.
Chicken Broth – Forms the base of the gravy and adds moisture to the chicken, ensuring it becomes extra juicy! Low-sodium chicken broth is a healthier option and allows you to better control the seasonings.
Lemon Juice – This adds acidity, helping to balance the flavors and lighten the overall taste of the chicken thighs and gravy.
Onion – Chop your onion into quarters. It doesn’t need to be diced, because the large pieces will soften and mellow as they cook.
Carrots – Wash, peel, and chop your carrots into large pieces so they don’t cook down too much and become overly soft.
Herbs – Dried bay leaves and fresh thyme are added for flavor, and fresh parsley adds a nice finishing touch to the dish.

How to Make Crockpot Chicken Thighs

Season and Sear. Warm a sauté pan over medium heat. Then, add the olive oil. Season the chicken thighs with kosher salt and pepper, and add them to the hot pan. Sear each chicken thigh for about one to two minutes per side.
Assemble. Turn on your crockpot, and set it to high heat. Add the onion, carrots, lemon juice, chicken broth, seared chicken thighs, bay leaves, and fresh thyme to the crock pot.
Cook. Let the crockpot chicken thighs and veggies cook for four to five hours.
Shred. When done, remove the chicken from the crockpot, and shred it using two forks.
Serve. Add the shredded chicken to a platter, and serve it with a side of gravy. Garnish with freshly chopped Italian parsley, serve immediately, and enjoy!

Tips and Tricks

Before putting the chicken thighs in the crockpot, you definitely should give them a quick sear in a pan. This layer of caramelization adds so much flavor to the gravy!
When chopping the veggies, keep them on the larger side. If they’re chopped too small, they’ll turn into mush.
Chicken is fully cooked once it reaches an internal temperature of at least 165 degrees Fahrenheit when measured with a meat thermometer. You’ll know it’s done when it’s fork-tender and falling apart!
I like to use two forks to pull the meat apart, but an electric mixer or your hands work well, too!

Serving Suggestions

To complete the meal, serve this chicken thigh crockpot recipe with a side of Creamy Mashed Potatoes, Salt and Vinegar Roasted Potatoes, or over Lebanese Rice with Orzo Pasta.

This recipe makes six servings, which is about eight ounces of chicken per serving. It’s more than enough for the whole family!

How to Store

Store the crockpot chicken thighs and gravy in an airtight container in the refrigerator for four to five days. You can enjoy leftovers as is, or add them to sandwiches for an easy lunch! To reheat, simply microwave until warmed through.

Frequently Asked Questions

Do you need liquid in a slow cooker for chicken thighs? Yes, you should generally include some liquid when cooking chicken thighs in a slow cooker. Chicken thighs release natural juices, creating steam and moisture as they heat up. The moisture stays trapped inside the slow cooker, and helps the food cook. However, not enough moisture can lead to burning, so to stay on the safe side, it’s best to add some liquid.

Is it better to cook chicken on high or low in a crockpot? Most chicken can be cooked on either high or low. If a recipe calls for four to five hours on high, you can usually assume it’s okay to cook it for about six to seven hours on low. Keep in mind that larger pieces of chicken can take longer to cook, and if you’re filling your slow cooker right to the top, plan on a longer cooking time.

Can I use bone-in chicken thighs? I’ve never tested this recipe using bone-in chicken thighs, but you could certainly give them a try! Bone-in chicken thighs will require more cooking time, and you’ll need to separate the meat from the bones when they’re finished cooking. In addition, since bone-in chicken thighs come with the skin on, they’re much fattier than boneless chicken thighs. The fat will cook into your gravy, giving it a richer flavor but also a high fat content.

posted in: Chicken Recipes, Dinner Recipes

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