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Crock Pot Chicken Thighs

Crock Pot chicken thighs slow-cooked until very tender in a savory garlic herb broth, then served with the juices spooned over. A simple low-and-slow method that keeps bone-in or boneless thighs juicy and flavorful.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and cooking liquid
  • 5 bone-in or boneless chicken thighs Use about 4–6 thighs; adjust if your slow cooker is crowded.
  • 1 cup chicken broth
  • 3 garlic cloves Minced.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
  • fresh parsley For serving, chopped.
  • 1 lemon For serving, in wedges.

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. In a bowl, mix garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and black pepper.
  2. Rub the seasoning mix all over the chicken thighs so the surface is evenly coated.
Slow-cook
  1. Add chicken broth and minced garlic to the slow cooker, then pour in olive oil.
  2. Place the seasoned chicken thighs into the slow cooker in an even layer.
  3. Cover and cook on Low for 5–6 hours until the chicken is very tender, golden, and easy to pull apart.
Serve
  1. Spoon the cooking juices over the chicken thighs to keep them moist.
  2. Finish with fresh parsley and lemon wedges, serving immediately.

Notes

Pro tip: Don’t stir during the first cook; opening the lid can slow the temperature recovery. Refrigerate leftovers in an airtight container up to 3–4 days; reheat gently with a splash of juices. Freezing is yes—freeze cooked chicken with juices up to 2–3 months and thaw in the fridge. For a lower-sodium option, use low-sodium chicken broth and reduce added salt accordingly.