Slow Cooker Chicken Thighs: Easy Recipe
Effortless Weeknight Dinner Chicken.
An easy, hands-off dinner featuring tender, juicy chicken thighs full of savory flavor.
I remember one particular Tuesday, the kind where everything feels rushed. Errands, deadlines, just a blur of activity. I walked in the door, tired and honestly, a little defeated. And then, the smell hit me. This rich, savory aroma from the kitchen. I had completely forgotten I’d put these chicken thighs on that morning. It felt like such a gift from my past self. Just a small, quiet win that made the whole day feel better. That’s what this recipe is to me—a little bit of grace on a busy day.
Why This Recipe Feels Like a Hug
- •It’s a true set-it-and-forget-it meal.
- •The chicken becomes unbelievably tender.
- •Your home will smell absolutely amazing all day.
- •The sauce is simple but so full of savory flavor.
- •Perfect for busy days when you still want a real, home-cooked dinner.
- •It's wonderfully versatile—serve it with anything!
Wow. I made these last night and my husband couldn't stop talking about them. He said they were the most tender chicken thighs he's ever had. This is definitely going into our regular rotation. So easy and so, so good.
Essential Ingredient Guide
- Chicken Thighs: I really recommend using bone-in, skin-on thighs. The bone adds so much flavor, and the skin helps keep the meat moist and tender during the long cooking time. You just can't get the same result with boneless.
- Soy Sauce: This is the backbone of the savory flavor. Use a low-sodium version if you're watching your salt. For a gluten-free option, tamari works perfectly and tastes nearly identical.
- Balsamic Vinegar: Just a little bit adds a lovely, subtle tang that cuts through the richness of the chicken. It brightens everything up without being overpowering.
Complete Cooking Process
- First, just take a moment. Cooking should be calm. Pat your chicken thighs dry; it’s a small step that makes a big difference.
- Season them generously. Don't be shy. This is where the first layer of flavor comes from.
- Whisk the sauce ingredients together. Smell that? It's the promise of a delicious dinner.
- If you have a few extra minutes, please sear the chicken. The golden skin is so worth it, visually and for the flavor. It feels like a professional touch, but it's so simple.
- Place everything in the slow cooker, pour the sauce over, and that's it. Your work is done.
- Let the slow cooker do its thing. Go live your life. Read a book, take a walk, and come back to a beautiful meal.
A Few Common Questions
→Can I use boneless, skinless chicken thighs?
You absolutely can. They won't be quite as juicy, but they'll still be delicious. Just reduce the cooking time to about 3-4 hours on LOW so they don't dry out.
→What if I don't have a slow cooker?
You can make this in a Dutch oven! Sear the chicken, pour in the sauce, and bake it covered at 325°F (165°C) for about an hour, or until tender.
→Can I add vegetables to the slow cooker?
Yes, this is a great idea for a one-pot meal. Hearty vegetables like chopped carrots, potatoes, or onions work best. Add them to the bottom of the slow cooker before the chicken.
→How do I make a gravy from the juices?
After removing the chicken, pour the juices into a small saucepan. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then whisk it into the juices. Simmer for a few minutes until it thickens.
Slow Cooker Chicken Thighs: Easy Recipe
Tender and juicy slow cooker chicken thighs are full of savory flavor. An easy, hands-off dinner the whole family will love!
Timing
Prep Time
10 minutes
Cook Time
4-5 hours
Total Time
4 hours 10 minutes
Recipe Details
Ingredients
For the Chicken
- 013 lbs bone-in, skin-on chicken thighs (about 6 thighs)
- 021 tablespoon olive oil
- 031 teaspoon salt
- 041/2 teaspoon black pepper
- 051 teaspoon smoked paprika
For the Sauce
- 011/2 cup chicken broth
- 021/4 cup soy sauce (or tamari for gluten-free)
- 032 tablespoons balsamic vinegar
- 041 tablespoon brown sugar or maple syrup
- 054 cloves garlic, minced
- 061 teaspoon dried thyme
- 071 teaspoon onion powder
Instructions
Pat the chicken thighs completely dry with paper towels. This helps the skin get a nice color. Season all over with salt, pepper, and smoked paprika.
In a small bowl, whisk together the chicken broth, soy sauce, balsamic vinegar, brown sugar, minced garlic, dried thyme, and onion powder.
Optional but recommended: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 3-4 minutes until golden brown. You don't need to cook them through. This step just adds so much flavor.
Arrange the chicken thighs in the bottom of your slow cooker. If you seared them, place them skin-side up.
Pour the prepared sauce evenly over the chicken.
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
Once cooked, you can serve the chicken as is, or for crispier skin, transfer the thighs to a baking sheet and broil for 2-3 minutes until the skin is golden and bubbly. Watch it closely!
Serve the chicken with the savory juices from the slow cooker spooned over top.
Notes & Tips
- 1For a slightly sweeter sauce, feel free to add an extra teaspoon of brown sugar or maple syrup.
- 2If you like a little heat, a pinch of red pepper flakes in the sauce is a nice touch.
- 3The searing step is optional but highly recommended for the best flavor and texture.
Tools You'll Need
- •Always pat the chicken dry before seasoning. It's the key to good color and flavor.
- •Don't overcrowd the slow cooker. Give the chicken a little space to cook evenly.
- •Place chicken skin-side up in the slow cooker to help keep it from getting too soft.
- •Every slow cooker is a little different. Get to know yours—it might cook faster or slower than the recipe states.