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Golden-brown slow cooker chicken thighs with crispy skin, seasoned with herbs, resting in a glistening pan sauce and garnished with fresh parsley in a dark pan.

Easy Slow Cooker Chicken Thighs

These slow cooker chicken thighs are incredibly juicy, flavorful, and effortless to prepare. Searing the skin delivers a crispy texture, while slow cooking ensures fall-off-the-bone tenderness. A perfect weeknight dinner with minimal effort.
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Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb bone-in, skin-on chicken thighs (4-5 pieces)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp Italian seasoning
  • 1 tbsp olive oil
  • 0.33 cup chicken broth
  • 0.25 cup butter, diced
  • 3 cloves garlic, minced
  • Fresh parsley for garnish

Equipment

  • 6-quart slow cooker
  • Large Skillet Oven-safe preferred
  • Measuring spoons and cups
  • Tongs
  • meat thermometer To ensure chicken is cooked to 165°F

Method
 

  1. Pat chicken thighs dry with paper towels. Mix garlic powder, paprika, onion powder, salt, and Italian seasoning in a small bowl. Rub the seasoning mixture all over each thigh.
  2. Heat olive oil in a skillet over medium-high heat. Sear the chicken skin-side down for 4–5 minutes until golden and crispy. Transfer to the slow cooker skin-side up.
  3. Pour chicken broth into the slow cooker around the chicken (not over the skin). Add diced butter and minced garlic evenly around the chicken.
  4. Cover and cook on LOW for 4.5–5 hours, or until the internal temperature reaches 165°F (74°C).
  5. Carefully remove chicken and let it rest a few minutes before serving. Garnish with chopped parsley.

Notes

For best results, use bone-in, skin-on chicken thighs. You may substitute boneless, skinless thighs and reduce cooking time slightly. Customize the seasoning with smoked paprika, chili powder, or herbs. Add root vegetables during the last 2 hours of cooking for a full meal.