Description
These slow cooker chicken thighs are juicy, flavorful, and fall-apart tender. Cooked low and slow in a rich, savory sauce, this easy dinner is perfect for busy weekdays. Just set it and forget it—comfort food doesn’t get easier than this!
Ingredients
-
6 bone-in, skin-on chicken thighs
-
1 tablespoon olive oil
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon paprika
-
1/2 teaspoon dried thyme
-
1/2 teaspoon dried rosemary
-
1 cup chicken broth
-
2 tablespoons soy sauce
-
1 tablespoon Worcestershire sauce
-
4 cloves garlic, minced
-
1 medium onion, sliced
Instructions
-
Pat chicken thighs dry and season both sides with salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
-
Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 2–3 minutes per side, until golden brown (optional but recommended for extra flavor).
-
Place sliced onions and minced garlic in the bottom of the slow cooker.
-
Lay the chicken thighs on top.
-
In a small bowl, mix chicken broth, soy sauce, and Worcestershire sauce. Pour over the chicken.
-
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is fully cooked and tender.
-
Optional: Broil the chicken for 3–5 minutes after cooking for crispy skin.
-
Serve with mashed potatoes, rice, or vegetables.
Notes
-
You can use boneless chicken thighs, but reduce cooking time slightly.
-
Add a cornstarch slurry at the end if you’d like a thicker sauce.
-
Store leftovers in an airtight container for up to 3 days in the fridge.