Crockpot Chicken Thighs
This easy Crockpot Chicken Thighs recipe is a life-saver on busy nights. Juicy, flavorful, and completely hands-off, it’s comfort food that cooks while you’re living your life—and delivers peace at the end of a long day.
Equipment
- Crockpot
- Skillet
Ingredients
Main Ingredients
- 6 chicken thighs bone-in or boneless, skin removed
- 1 large onion thinly sliced
- 4 cloves garlic minced
- 1 cup chicken broth
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp soy sauce or Worcestershire sauce
Instructions
- Pat chicken thighs dry with paper towels.
- Mix paprika, thyme, salt, and pepper in a small bowl. Rub the spice mix all over the chicken thighs.
- Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 2–3 minutes per side until golden. (Optional but recommended.)
- Place sliced onions and minced garlic in the bottom of the crockpot. Layer seared chicken thighs on top.
- Pour in chicken broth and soy sauce or Worcestershire sauce.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is very tender.
- Serve whole or shredded, over rice, potatoes, or in sandwiches. Spoon broth over top if desired.
Notes
Want a creamy twist? Add ½ cup cream cheese or heavy cream in the last 30 minutes. Spice it up with jalapeños or red pepper flakes. Leftovers freeze well and are perfect for tacos, wraps, or rice bowls.
Nutrition
Calories: 320kcalCarbohydrates: 5gProtein: 28gFat: 20gSaturated Fat: 5gCholesterol: 110mgSodium: 780mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 900IUVitamin C: 5mgCalcium: 30mgIron: 2.1mg
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