Description
This Crock Pot Chicken Thighs recipe delivers juicy, flavorful chicken with an easy slow cooker method that enhances the taste and tenderness. The chicken thighs are seasoned with a blend of spices, seared to lock in flavors, then slow-cooked with a savory sauce made of chicken broth, soy sauce, and Worcestershire sauce. Optional step to thicken the sauce and tips for a crispy skin add versatility to this delicious American main course that’s perfect for a comforting family meal.
Ingredients
Scale
Chicken and Seasonings
- 2.5 to 3 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Cooking
- 1 tablespoon olive oil
- 3 cloves garlic, smashed
- 1 small onion, sliced
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
Optional Sauce Thickener
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried oregano. Rub this spice mixture evenly all over the chicken thighs to ensure full flavor penetration.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet and sear for 3–4 minutes until the skin is golden brown and crispy. Flip the thighs and sear the other side for an additional 2–3 minutes. This step locks in juices and adds depth to the flavor.
- Prepare Slow Cooker Base: Place the sliced onion and smashed garlic cloves in the bottom of the slow cooker to form an aromatic bed for the chicken.
- Add Chicken and Sauce: Arrange the seared chicken thighs on top of the onion and garlic. In a small bowl, whisk together chicken broth, soy sauce, and Worcestershire sauce. Pour this mixture evenly over the chicken thighs.
- Slow Cook: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should be tender and fully cooked through, reaching an internal temperature of 165°F.
- Thicken Sauce (Optional): If a thicker sauce is desired, carefully remove the chicken from the slow cooker and keep warm. Mix cornstarch and water in a small bowl to create a slurry, then stir it into the slow cooker sauce. Cook on high for 10–15 minutes until the sauce thickens.
- Serve: Return the chicken to the slow cooker to warm briefly in the thickened sauce before serving. For extra crispy skin, place the chicken under a broiler for 2–3 minutes immediately before serving.
Notes
- For crispy skin, broil the chicken thighs for 2–3 minutes after slow cooking.
- Serve with mashed potatoes, rice, or roasted vegetables for a complete meal.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- The optional cornstarch slurry thickens the sauce but can be omitted if preferred.
