Jump to recipeTip: Once cooked, the chicken thighs can be kept on warm in the slow cooker for up to three hours, but avoid opening the lid during that time.
Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
6 hrs 30 mins
I firmly believe the best slow cooker recipes are the ones that require very little effort, which is exactly why these slow cooker chicken thighs are such a keeper. The chicken turns out wonderfully tender and juicy, and it cooks right on top of baby potatoes and carrots, so by dinnertime you’ve got a hearty, comforting meal waiting for you.
The most hands-on part of the recipe is searing the chicken thighs before adding them to the slow cooker. It only takes a few minutes, but that golden skin adds so much flavor. As the chicken cooks, the broth, butter, garlic, thyme, and shallots create the most delicious savory sauce. You can spoon it right over everything, or stir in a little cornstarch at the end if you want it thicker and more gravy-like. Either way, this is the kind of cozy, no-fuss dinner that makes everyone at the table happy. Serve it as a one-pot dish or add some fresh bread to sop up all that delicious sauce!
If you love this dish, here are more chicken thigh recipes to try next!
Can you use boneless chicken thighs in this slow cooker recipe?
You can, but bone-in, skin-on chicken thighs are the best choice for this recipe. The bones help keep the meat extra juicy and flavorful as it cooks, while the skin adds richness to the sauce. Chicken thighs are also more forgiving than leaner cuts, so they stay tender even after hours in the slow cooker. If you'd like to use boneless thighs instead, they'll still be delicious—just keep an eye on the cooking time, as they may cook a little faster.
How long can you keep chicken thighs warm in a slow cooker?
Once the chicken thighs are fully cooked, you can keep them on the warm setting for up to three hours. Holding them any longer than that can cause the meat to break down and become too soft, so it’s best to serve or refrigerate them within that window.
Is it better to cook chicken thighs on low or high in a slow cooker?
If you have the time, cook the thighs on low. Cooking them on high works fine, but cooking them on low results in the juiciest, most tender chicken thighs possible.
How long do leftover chicken thighs last in the fridge?
When stored properly in an airtight container, the chicken thighs and veggies will stay good for up to three days in the refrigerator. Reheat in the microwave or at 350 degrees Fahrenheit in the oven for 15 to 20 minutes, until warmed through.
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Ingredients
- 1/2 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 3 tsp. kosher salt
- 1 tsp. black pepper
- bone-in, skin-on chicken thighs (about 2 1/2 lb.)
- 2 Tbsp. olive oil
- 1 lb. carrots, cut into 1-inch pieces
- 1 lb. small potatoes (such as baby gold, baby white, or new potatoes), halved if large
- 4 garlic cloves, chopped
- 4 thyme sprigs
- 2 shallots, sliced
- 1/4 cup low-sodium chicken broth
- 2 Tbsp. salted butter, cubed
- 2 tsp. cornstarch (optional)
- Fresh parsley, chopped, for serving (optional)
Directions
- Step 1In a small bowl, mix together the garlic powder, Italian seasoning, onion powder, paprika, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pat the chicken dry with a paper towel, then season all sides with the spice mixture, rubbing it in to coat.
- Step 2In a large cast-iron skillet, heat the oil over medium heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 4 minutes. Remove to a plate.
- Step 3Arrange the carrots and potatoes in a single layer in a 6-quart slow cooker. Scatter the garlic, thyme, and shallots over the top. Season with the remaining 2 teaspoons salt and 1/2 teaspoon pepper, then pour the chicken broth over everything.
- Step 4Arrange the chicken, skin-side up, in a single layer on top of the vegetables in the slow cooker. Scatter the cubed butter over the top. Cover and cook on low heat for 4 to 6 hours, or on high heat for 2 1/2 to 3 hours, until the internal temperature of the chicken is 165°F and the potatoes and carrots are tender. If you would like a slightly thicker sauce, remove the chicken thighs to a plate. In a small bowl, whisk together the cornstarch and 1 tablespoon water. Add the cornstarch slurry to the slow cooker and stir until incorporated. Add the chicken back to the slow cooker, cover, and cook on high for 5 to 10 minutes, until the sauce is thickened. Serve the chicken on top of the vegetables. Spoon over some liquid from the slow cooker and sprinkle with parsley, if you like.
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