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Crockpot Chicken Thighs

Crockpot chicken thighs slow-cooked in a savory garlic butter sauce until the meat shreds easily and stays juicy. Set-it-and-forget-it cooking on low or high, with an optional quick broil to crisp the skin.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 8 bone-in, skin-on chicken thighs
Garlic butter sauce
  • 3 tbsp unsalted butter melted
  • 4 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup chicken broth
Serving
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 crockpot
  • 1 baking sheet

Method
 

Make the garlic butter mixture
  1. Whisk together the melted unsalted butter, minced garlic, smoked paprika, dried thyme, kosher salt, and black pepper in a small bowl until smooth.
Slow-cook the thighs
  1. Place the bone-in, skin-on chicken thighs in the crockpot and pour the garlic butter mixture evenly over the top.
  2. Pour the chicken broth around the chicken, being careful not to wash off the seasoning.
  3. Cover and cook on low for 5–6 hours, or on high for 3 hours, until the chicken shreds easily and reaches 165°F.
Optional crispy skin and serve
  1. For crispy skin, transfer the cooked chicken thighs to a baking sheet and broil for 3–4 minutes.
  2. Garnish with chopped fresh parsley and serve with the cooking juices spooned on top.

Notes

For best flavor, keep the chicken thighs in a single layer and avoid stirring once the broth is added. Refrigerate leftovers in a covered container up to 3–4 days; freezer: yes, freeze cooked thighs (with juices) up to 2 months and reheat until hot. For a lower-sodium option, use reduced-sodium chicken broth and reduce the added kosher salt slightly while still seasoning to taste.