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Crock Pot Chicken Thighs
These crockpot chicken thighs are juicy, tender, and full of big flavor in every bite! An easy weeknight dinner you'll make again and again.
Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 30 mins
Servings: 6 servings
Calories: 363 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 6 to 8 bone-in, skin on chicken thighs (about 3 to 3 1/2 pounds)
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil or canola oil
- ⅓ cup low sodium chicken broth or white wine
- 2 small lemons
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- chopped fresh parsley optional for serving
Instructions
- Pat the chicken dry. Season on both sides with the salt and pepper.
- In a Dutch oven or similar wide, sturdy pot, heat the oil over medium-high. Add the chicken thighs skin-side down in a single layer so the pieces are not touching (you will likely need to cook it in batches; do not crowd the chicken, or it will not crisp properly). Let cook undisturbed for 4 minutes, then move the chicken around a bit so that the skin browns evenly. Continue cooking until deep golden and crisp, about 2 to 4 minutes more. Transfer to your slow cooker, skin-side up. Repeat with the remaining thighs.
- Pour the broth into the pot you used to cook the chicken. Stir scraping up the bits stuck to the bottom of the pan (these are FLAVOR and we don’t want to waste them!). Let simmer for 2 minutes. Pour into the slow cooker around the thighs (try not to dump the liquid right on top of the nice, crispy skin).
- Zest 1 of the lemons into a small bowl. Add the brown sugar, paprika, thyme, oregano, and garlic powder. Stir to combine, then sprinkle evenly over the chicken.
- Cut both of the lemons into wedges, then tuck the wedges around the chicken. Cover and slow cook the chicken thighs on LOW for 4 to 5 hours, until it registers at least 165°F on an instant read thermometer (don't worry if it goes over; thighs are very forgiving; they'll be falling apart tender). Transfer the chicken to a serving plate and sprinkle with parsley. Let rest a few minutes, then enjoy hot with the cooking juices in the slow cooker spooned over the top.
Cup of Yum
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Remove the leftovers from the refrigerator and let them come to room temperature. Place on a foil-lined baking sheet and warm in a 325°F oven for 10 to 15 minutes, or until heated through.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1(of 6)
Calories
363kcal
(18%)
Carbohydrates
7g
(2%)
Protein
24g
(48%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
142mg
(47%)
Potassium
389mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
462IU
(9%)
Vitamin C
19mg
(21%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 363
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 363kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Potassium | 389mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 19mg | 21% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.