Get ready for the most tender, fall-off-the-bone chicken youโve ever made. These crockpot chicken thighs are the answer to busy weeknights and comfort food cravings. With a simple spice rub and a savory sauce made right in the slow cooker, this recipe is practically effortless and delivers unbelievably delicious results every single time.
Forget dry, boring chicken. The slow cooking process locks in moisture, making the thighs succulent and juicy. This set-it-and-forget-it meal is perfect for meal prep, a family dinner, or anyone who loves coming home to a house that smells amazing.
Why This is the Best Crockpot Chicken Thighs Recipe
There are many ways to cook chicken, but this slow cooker method is a game-changer. Hereโs why youโll have this recipe on repeat:
- Unbelievably Tender: The low and slow cooking method breaks down the connective tissues in the chicken thighs, resulting in meat that is incredibly tender and literally falls off the bone.
- Packed with Flavor: A simple combination of pantry-staple spices and a savory sauce creates a deep, rich flavor that infuses the chicken as it cooks.
- Minimal Effort: With just a few minutes of prep, your crockpot does all the work. Itโs the ultimate hands-off main course.
- Foolproof Gravy: Weโll show you how to use the delicious cooking liquid to make a simple, luscious gravy to pour over everything! It takes the whole dish to the next level.
The Secret to Amazing Flavor: A Quick Sear
Do you have to brown chicken thighs before putting them in the crockpot? The short answer is no, you can skip this step if you’re short on time. However, if you want the absolute best flavor and texture, we highly recommend it.
Searing the chicken in a hot skillet for just a few minutes per side creates the Maillard reaction, which develops deep, savory, roasted flavors that you just canโt get from slow cooking alone. It also helps render some of the fat and gives the skin a better starting texture. Itโs an optional step that adds about 10 minutes of work for a huge flavor payoff.
Ingredients You’ll Need
This recipe uses simple, common ingredients to create something truly special. Hereโs your shopping list:

- Chicken Thighs: We prefer bone-in, skin-on thighs for maximum flavor and moisture, but boneless, skinless thighs work well too (see notes on cook time adjustments).
- Olive Oil: For searing the chicken.
- Spice Rub: A simple but powerful mix of paprika, garlic powder, onion powder, salt, and black pepper.
- Chicken Broth: The base of our cooking liquid. Use low-sodium to better control the saltiness.
- Soy Sauce: Adds a savory, umami depth. Use tamari or coconut aminos for a gluten-free option.
- Brown Sugar: A touch of sweetness to balance the savory notes. You can substitute with honey or maple syrup.
- Worcestershire Sauce: Adds a complex, tangy flavor.
- Cornstarch: To create a slurry that thickens the cooking liquid into a perfect gravy.
- Fresh Parsley: For a fresh, bright garnish at the end.
How to Make Chicken Thighs in the Crockpot (Step-by-Step)
Ready to make the juiciest chicken of your life? Letโs get started. Itโs as easy as 1-2-3-4!
Step 1: Prepare the Chicken
Pat the chicken thighs completely dry with paper towels. This is crucial for getting a good sear. In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the spice mixture evenly over all sides of the chicken thighs.
Step 2: Sear the Chicken (Optional but Recommended!)
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the chicken thighs in the skillet, skin-side down. Sear for 3-4 minutes per side, until golden brown. You may need to do this in batches to avoid overcrowding the pan. Transfer the seared chicken to your crockpot.
Step 3: Make the Slow Cooker Sauce
In a medium bowl or large measuring cup, whisk together the chicken broth, soy sauce, brown sugar, and Worcestershire sauce. Pour this mixture over the chicken thighs in the slow cooker.
Step 4: Slow Cook to Perfection
Cover the crockpot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it is fall-apart tender and reaches an internal temperature of 165ยฐF (74ยฐC).
Making a Simple Gravy from the Drippings
Don’t let that liquid gold in the bottom of the crockpot go to waste! It’s packed with flavor. Hereโs how to turn it into a silky gravy.
- Carefully remove the cooked chicken from the crockpot and place it on a platter. Cover to keep warm.
- Skim any excess fat from the surface of the liquid in the crockpot.
- In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry.
- Pour the slurry into the crockpot and whisk it into the cooking liquids.
- Turn the crockpot to HIGH, cover, and cook for another 15-20 minutes, or until the gravy has thickened. Alternatively, you can pour the liquid into a saucepan and simmer on the stove, whisking in the slurry until thickened. Serve the gravy over the chicken.
The Ultimate Crockpot Chicken Thighs

Crockpot Chicken Thighs (The Juiciest, Most Flavorful Ever!)
Method
- Pat the chicken thighs dry with paper towels. In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. Season the chicken thighs on all sides with the spice mixture.
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 3-4 minutes per side until golden brown. Transfer seared chicken to the slow cooker.
- In a medium bowl, whisk together the chicken broth, soy sauce, brown sugar, and Worcestershire sauce. Pour the sauce over the chicken in the slow cooker.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165ยฐF (74ยฐC).
- Remove chicken from the crockpot. In a small bowl, whisk the cornstarch and cold water to make a slurry. Whisk the slurry into the cooking liquids in the crockpot. Cover and cook on HIGH for 15-20 minutes, or until the gravy has thickened.
- Serve the chicken thighs hot, with the gravy poured over the top. Garnish with fresh parsley if desired.
Nutrition
Notes
Crispy Skin: For a crispier skin finish, place cooked chicken on a baking sheet and broil for 2-4 minutes after removing from the crockpot. Watch it carefully!
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tried this recipe?
Let us know how it was!Tips for Perfectly Juicy Chicken Thighs Every Time
Follow these simple tips to guarantee success with your slow cooker chicken thighs.
- Don’t Overcrowd the Pot: Arrange the chicken in a single layer if possible. This ensures they cook evenly. If you need to stack them, they will still cook well but the skin won’t be as intact.
- Use a Meat Thermometer: The best way to ensure your chicken is perfectly cookedโand not overcookedโis to use an instant-read thermometer. It should register 165ยฐF (74ยฐC) when inserted into the thickest part of the thigh, not touching the bone.
- Let It Rest: Just like any other meat, letting the chicken rest for a few minutes before serving allows the juices to redistribute, ensuring every bite is moist.
- For Crispier Skin: The one downside of a slow cooker is soft skin. For a crispy finish, place the cooked chicken thighs on a baking sheet and broil in the oven for 2-4 minutes, watching carefully to prevent burning.
Recipe Variations to Try
This base recipe is a fantastic starting point. Feel free to customize it!
- Honey Garlic: Swap the brown sugar for honey and add 4-5 cloves of minced garlic to the sauce.
- BBQ Chicken: Omit the sauce ingredients and pour 1.5 cups of your favorite BBQ sauce over the seared chicken before cooking.
- Herbed Chicken: Add 1 teaspoon each of dried rosemary and thyme to the spice rub for an earthy, aromatic flavor. It’s a similar flavor profile to our amazing Crockpot Tuscan Chicken (coming soon).
Bone-In vs. Boneless Skinless Chicken Thighs
You can use either type of chicken thigh for this recipe, but there are some key differences. We prefer bone-in for the extra flavor and moisture the bone imparts, but boneless is a great, convenient option.

Chicken Type | Pros | Cook Time (LOW) | Cook Time (HIGH) |
---|---|---|---|
Bone-In, Skin-On | More flavor, more forgiving, juicier | 4-6 hours | 2-3 hours |
Boneless, Skinless | Faster cooking, easier to shred/eat | 3-4 hours | 1.5-2.5 hours |
What to Serve with Slow Cooker Chicken Thighs
These versatile chicken thighs pair well with almost anything! The rich, savory flavor is reminiscent of a classic Sunday dinner, just like our popular Crockpot Pot Roast. Serve them over mashed potatoes, rice, or egg noodles to soak up all that delicious gravy. For side dishes, we love steamed green beans, roasted broccoli, or even a big bowl of creamy Crockpot Mac and Cheese (coming soon).
Storage, Freezing, and Reheating Instructions
- To Store: Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Store the gravy separately.
- To Freeze: You can freeze the cooked chicken (shredded or whole) for up to 3 months. Place it in a freezer-safe bag or container. The gravy can also be frozen separately. Thaw overnight in the refrigerator.
- To Reheat: Reheat gently in the microwave or in a covered skillet over low heat with a splash of chicken broth or water to keep it moist.
Frequently Asked Questions
It is highly recommended but not required. Searing the chicken for 3-4 minutes per side in a hot skillet before slow cooking creates a much deeper, richer flavor and better texture. If you’re short on time, you can skip this step.
For bone-in chicken thighs, cook on LOW for 4-6 hours or on HIGH for 2-3 hours. For boneless, skinless thighs, cook on LOW for 3-4 hours or on HIGH for 1.5-2.5 hours. Always cook until the internal temperature reaches 165ยฐF (74ยฐC).
Yes, absolutely! Boneless, skinless chicken thighs work great. They cook a bit faster than bone-in thighs, so be sure to adjust your cooking time accordingly to prevent them from drying out.
The chicken will be very tender and easily pull apart with a fork. For food safety and best results, the most reliable way to check for doneness is with an instant-read meat thermometer. It should register 165ยฐF (74ยฐC) in the thickest part of the thigh.
It is not recommended to cook chicken from frozen in a slow cooker. The crockpot heats up too slowly, which can allow the chicken to stay in the ‘danger zone’ (40ยฐF – 140ยฐF) for too long, risking bacterial growth. It’s safest to thaw your chicken completely before cooking.
More Crockpot Dinners You’ll Love
If you loved this easy recipe, you’re in for a treat. The crockpot makes getting dinner on the table a breeze. We know you’ll fall in love with these other simple and delicious slow cooker meals.
Did you make this recipe? We’d love to hear from you! Please leave a comment and rating below. And don’t forget to save this recipe for later by pinning it on Pinterest!