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Craving a simple, beginner-friendly recipe for tender, juicy chicken? This crockpot chicken thighs are packed with flavor and require minimal effort. With easy prep and an option for crispy skin or rich gravy, they’re perfect for any meal.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4 servings
Why You’ll Love Making It
- Hands-Off Cooking: The crockpot does all the work, so you can focus on other tasks while dinner practically makes itself.
- Juicy & Flavorful: Slow cooking locks in moisture and allows the seasoning to penetrate the meat, delivering mouthwatering flavor.
- Customizable: Pair it with mashed potatoes, steamed vegetables, or rice to create your perfect meal.
- Beginner-Friendly: Even if you’re new to cooking, this recipe is straightforward with easy-to-follow steps.
Ingredients
- 2 pounds (900 g) chicken thighs (bone-in, skin-on): Bone-in chicken thighs ensure juicy, flavorful meat while the skin crisps beautifully during searing.
- Salt and pepper (to taste): Enhances the natural flavors of the chicken.
- 1 tablespoon (15 ml) olive oil (not extra virgin): Helps achieve that golden-brown sear on the chicken.
- 2 tablespoons (26 g) butter: Adds richness and aids in browning.
- ½ cup (120 ml) chicken stock or chicken broth: Provides moisture and a savory base for the cooking liquid.
- 2 cloves garlic (minced): Adds aromatic depth.
- 1 teaspoon Italian seasoning: A perfect blend of herbs like basil, oregano, and thyme for added flavor.
- ½ teaspoon smoked paprika: Gives a subtle smoky kick.
- ½ teaspoon garlic powder: Enhances the garlic flavor.
- ½ teaspoon onion powder: Rounds out the savory notes.
- 2 tablespoons cornstarch (cornflour in the UK) mixed with 2 tablespoons water: Optional, for thickening the sauce into a gravy.
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Instructions
- Prepare the Chicken:
Pat the chicken thighs dry with a paper towel to remove excess moisture. This step is crucial for achieving a crispy sear.
Generously season both sides with salt and pepper. - Sear the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat. Once hot, place the chicken thighs skin side down.
Sear for 3-5 minutes until the skin is golden brown and crispy. Flip and sear the other side for 2 minutes. - Prepare the Crockpot:
While the chicken is browning, pour the chicken stock into the crockpot. Stir in the garlic, Italian seasoning, smoked paprika, garlic powder, and onion powder. - Slow Cook the Chicken:
Transfer the seared chicken thighs to the crockpot, skin side up, ensuring they sit above the liquid to keep the skin crisp.
Cover with the lid and cook on high for 1½ hours or low for 4 hours, until the internal temperature of the chicken reaches 165°F (74°C). - Optional Gravy:
Remove the cooked chicken thighs and set them aside.
Stir the cornstarch slurry into the cooking liquid, cover, and cook on high for an additional 15 minutes, until the sauce thickens. - Crisp the Skin (Optional):
For extra crispy skin, place the cooked chicken thighs on a baking sheet and broil for 2-3 minutes, watching closely to prevent burning. - Serve and Enjoy:
Serve the chicken thighs with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a simple salad. Drizzle the thickened gravy over the chicken and sides for extra flavor.
FAQs
Can I use boneless, skinless chicken thighs instead?
Yes, you can, but the texture and flavor will differ slightly. Boneless thighs will cook faster, and you’ll miss out on the crispy skin. Adjust the cooking time accordingly: about 1 hour on high or 3 hours on low.
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and cook it ahead of time. Store the cooked chicken and gravy separately in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave for a quick and easy meal.
