Slow cooker chicken thighs is an effortless meal solution resulting in outrageously tender chicken generously dusted with a simple chicken seasoning rub.
Once upon a time, when I was a kid I drove our lawn mower into the side of my parent’s garage, significantly damaging it. The only thing that spared me from the full extent of my dad’s wrath was a tree falling on our roof before my dad got home. Fast forward twenty years and my son drives an ATV into the side of my pole shed, punching a good hole in it. What happens next? Well, a tree lands on the roof of the shed! I wish history didn’t repeat itself quite so often.
So that’s pretty much what is on the agenda today. As soon as I am done writing about these slow cooker chicken thighs I have to meet with the insurance adjuster to assess the damage.
But, you know what? It is hard to beat the slow cooker for crazy days like today, and it is hard to beat chicken thighs for an inexpensive hassle-free meal. Let’s take a look at one of my favorite ways to make them!
Slow Cooker Chicken Thighs (Bone-In)
I actually prefer to cook chicken thighs in the slow cooker instead of the oven. Why? As the bone-in chicken thighs cook the moisture renders out of the skin, pooling in the bottom of the slow cooker where the chicken is sitting, essentially cooking the chicken in its own flavorful juices. Not only does this make the chicken taste better, the moisture makes the meat more tender.
How Long to Cook Chicken Thighs in Slow Cooker
I find 4 hours on low to be ideal when cooking chicken thighs in the slow cooker. This gives the skin plenty of time to render out the fat, resulting in firmer/dryer skin when served. You can cook the chicken longer if needed, nothing bad will happen. The meat will get more tender the longer it cooks until it finally falls off the bone.
How Do I Cook Bone-In Chicken Thighs
You have a lot of flavoring options for cooking your chicken thighs. When using a slow cooker, I personally recommend sticking to a dry rub, or basic chicken seasoning. By not adding moisture to the slow cooker (like a BBQ sauce for example), you will allow the skin to dry out as it cooks, resulting in a more crisp skin. Adding a sauce will certainly flavor the meat, but the skin will remain soggy.
How to Cook Chicken Thighs in the Slow Cooker
I find six chicken thighs fit perfectly in the bottom of my 6-Quart Crock Pot, however, you can still easily make this recipe if you have a different sized slow cooker. The chicken thighs need to be laid in a single layer at the bottom of the slow cooker, so you are welcome to use as many thighs as will fit in yours.
Will Skin Get Crispy in the Slow Cooker?
The slow cooker is NOT an ideal cooking vessel if you are looking for crispy chicken skin. Baking or broiling your chicken thighs will result in much crispier skin. That being said, you do not need to settle for soggy, rubbery skin just because you are using a slow cooker. As the chicken thighs cook they will release moisture, the skin sitting in the pooling liquid will never get remotely crisp. However, the portion of the skin resting above the liquid will render fat and become moderately crisp. I still would not describe it as “crispy”, however, it is crisp enough that you can bite through it.
To summarize: If you are looking for maximum crispy chicken skin, use your oven.
Chicken Thighs Recipes
If you are looking for other recipe ideas for chicken thighs, check out these crispy Soy-Brined Chicken Thighs, my Indian Butter Chicken, or my Filipino Chicken Adobo!
Slow cooker chicken thighs is an effortless meal solution resulting in outrageously tender chicken generously seasoned with a simple chicken seasoning rub.
- 6 Chicken Thighs (bone in)
- Salt and needed
- 1/2 teaspoon Paprika
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Oregano
- 1 dash Cayenne Pepper
-
Lightly sprinkle chicken with salt on each side.
-
In a small dish combine chicken seasoning and blend together. Sprinkle liberally over chicken thighs.
-
Arrange chicken thighs in a single layer at the bottom of a 6-quart slow cooker, skin side up. Turn on low and let cook for 4 hours. Chicken will surpass 165 degrees when measured with a meat thermometer.
The longer the chicken cooks the more tender it will be. 4 hours is plenty of time to create sufficiently tender chicken, but it can be left in the slow cooker longer if needed.
IF YOU LIKED THIS RECIPE check out my Ginger Peach Glazed Chicken Thighs recipe too!
If you enjoyed reading my Slow Cooker Chicken Thighs (Bone-In) recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today!
Raquel Henry says
sounds good I work all day especially since fall just got here gonna start to get cool
Tracy says
On your slow cooker chicken thigh recipe, why don’t you add water? Won’t the chicken burn if you don’t add any?
Fox Valley Foodie says
No, it will not burn, the meat and skin will release some moisture during cooking. Adding liquid would result in really soggy skin.
Timmy says
Sounds good, and I’m a crock pot junkie. Can I put 2 or 3 layers of thighs? Will the bottom layers crisp up as the rendering down drips over the bottom layers?
Fox Valley Foodie says
You can stack them in layers, but it will not turn out as good. The meat will cook fine but the skin on the bottom layers will stay fairly soggy. The tight brown skin you see in my pictures happens because it is exposed to the dry hot air during the cooking process. If you do try cooking them in multiple layers, plan on a longer cooking session as well.
Timmy says
In order to feed alot of people, maybe I’ll use your recipe and move them to the oven under broiler to crisp them up just before serving.
Fox Valley Foodie says
The broiler would work perfectly!
John Williams says
This was really easy. I didn’t expect them to turn out so well.
Jeff Varchmin says
Trying this right now with some drummies I had. Using a local BBQ rub and a little MSG
Fox Valley Foodie says
That should taste great. You can expect the BBQ sauce to thin out a bit as it mixes with the juices from the cooking chicken, so you probably want to have extra sauce on hand to add to the chicken when it is on your plate.
Jeff Varchmin says
It was awesome. And just a rub, no sauce.
Fox Valley Foodie says
That’s what I like to hear! I am glad it turned out so well.
Rosemary says
Thinking it was “barbecue rub” so should work the same. I ‘ve got my thighs in as well…recipe perfect!
Nancy says
Could I do this with bone-in breasts? My husband won’t eat thighs.
Fox Valley Foodie says
You certainly could. Breasts are typically thicker so make sure they reach 165 degrees, then they are good to go!
Richard Garrison says
Sitting here eating my chicken thighs per your recipe and watching truMp in wheeling rally. Don’t get any better than this. DELICIOUS!
Yvette says
I’m intrigued about doing chicken in the slow cooker. From what I hear or read that Skin will be very crispy. My husband loves crispy bone in chicken thighs. So I’ve got them on now and I’ll take them off in four or five hours and I’m assuming you cook them with a top on the cooker. Seems different if you want crispy skin however I’m sure going to give it a try. Like you’re different recipes.
Fox Valley Foodie says
The exposed portion of the skin will be moderately crisp, but I would be hesitant to describe it as very crispy. You will get crisper skin baking them in the oven at a high temp, or finishing them under the broiler.
David says
Followed your recipe to the t. Came out delicious BUT NOT CRISPY.
I was able to get the result you mentioned by Air-Frying the thighs for 30 minutes
But thank you anyway for a delicious recipe.
Fox Valley Foodie says
I am glad it was delicious. However, I am sorry for any confusion, as you can see by my other comments I have been very careful not give people false hope that the chicken will be crispy. The exposed skin gets moderately crisp at best.
Alba Hernandez says
Hi. I made this more because I needed to use the thigh ms I bought in bulk. We usually do not consume thighs. Let me tell you that my two teenage boys who are as picky as a toddler eat it all up. One even asked me to pack the leftovers for lunch but there were none. Even when I put 8 thighs in the slow cooker. The only additional thing I did was to fry the skin side a little bit on a pan. I will make this again and again. Thank you.