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 will firm up. 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 (Bone In)
Ingredients
- 6 Chicken Thighs (bone in)
- Salt and needed
Chicken Seasoning
- 1/2 teaspoon Paprika
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Oregano
- 1 dash Cayenne Pepper
Instructions
- 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.
Notes
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.
Ronda Holleman says
I made it tonight and it did not burn just the opposite it had a lot of liquid and fat in the bottom after 4 hours.
Steven Lewis says
Was it good? I’m doing it now
Ruth Howard says
I have boneless thighs. Can I use these?
Fox Valley Foodie says
Yes, you can cook those in the slow cooker as well.
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.
Missy says
Do you have to sear the chicken first? Or just use a rub and cook from there?? This looks so good I’m actually trying to make this right now!
Fox Valley Foodie says
No need to sear the chicken first, but you could if you wanted crisper skin.
Joyce says
OMG I did this and it turned out great. Thanks for the recipe.
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.
Victoria Fell says
Can you use drum sticks instead of fries
Cindi says
This may be a dumb question, but is your cooking time for THAWED chicken thighs? Thanks!
Fox Valley Foodie says
Yes, that is correct. You can cook them from frozen, but it will take longer.
Kadee says
How long approximately for frozen?
Margie Spenser says
Is there a way to cook chicken if you want the skin, bones, and fat to.be easily separated from the actual meat? It takes me much too long to cut away all the parts I can’t eat, and I bought anout 20 pounds of thighs thinking I.could freeze the meat to make chicken salad later.
What if I just took the skin off? Is there a way to cook the chicken so it falls off the bones and the fat can be skimmed.off the top?
I realize this has nothing to do with your recipe, but I don’t know how I can get the answer anywhere else.
Fox Valley Foodie says
As you cook the chicken the skin will loosen up and can be easily peeled off. Same with the bones, the more you cook the chicken, the more the meat falls apart and detaches from the bone.
Diana G says
Making this for the 2nd time right now. My husband and I loved this easy meal so much. Chicken was so juicy and the seasoning is perfect. I didn’t change a thing. Prep time is 5 minutes literally. Thanks again for a great recipe.
Loretta Baker says
Hi what is air drying for the crockpot .? I have never heard of that
Fox Valley Foodie says
I’m sorry, I don’t totally understand your question. The chicken skin is exposed to the hot air while cooking, and no additional sauces or liquids are added to the recipe. This allows the chicken skin to dry out and crisp up more while cooking. Does that answer your question?
Jana says
Have you ever used a rack to hold them off of the bottom for this? My instant pot has nice rack and I wondered how that would work. Heck I can’t even get crispy skin when I pan fry because if I put a lid on it to facilitate cooking inside the thigh it soggies it up. I can’t broil the way most people can because my broiler is in a gas over and not working well.
Still looks like a great way to cook thighs, which are all I love to eat!!
Fox Valley Foodie says
I think a wire rack would help some, however, it would be a trade-off. I think the thighs get more flavor cooking in their own juices, however setting them on a rack would help the skin crisp a bit more.
Ronda Holleman says
Good flavor but my skin did not get even semi crispy after 4 hours and I had only 4 thighs in the same size crock pot.
Meliena says
Just got home and fished these out of my crockpot after four hours. They. Are. Amazing. I’m saving some of the juice to pour over them when I eat them later this week. Can’t believe I didn’t make this sooner!
Ethel says
Does this work with legs?
Fox Valley Foodie says
Yes, lets will also cook well in the slow cooker, however, the total cook time will likely be different.