Best Crock Pot Chicken Thighs
Bone-in chicken thighs slow-cooked in savory garlic-onion broth, optional broil for crispy skin. 5-minute prep cozy classic.
Ingredients
- For the Chicken & Base:
- 6 –8 bone-in skin-on chicken thighs (3 lbs / 1.4 kg)
- 1 large yellow onion sliced
- 4 cloves garlic smashed
- 1 cup 240 ml chicken broth
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- ½ tsp black pepper
- 2 bay leaves
- Optional Thickener:
- 2 tbsp cornstarch + 2 tbsp water
Instructions
- Pat thighs dry; oil crock insert lightly.
- Layer onion + garlic on bottom; place thighs skin-up.
- Drizzle oil, sprinkle herbs + spices; pour broth + Worcestershire around edges.
- Cook LOW 6–7 hrs or HIGH 3–4 hrs until 175 °F.
- Optional broil: Transfer to foil-lined sheet; broil 3–5 min for crisp skin.
- Optional thicken: Stir slurry into juices; HIGH 10 min.
- Rest 5 min; discard bay leaves.
- Serve with sauce + parsley + lemon.
Notes
- Pat dry + broth around edges = crisp-ready skin.
- Bone-in = juiciest; 175 °F for shreddable texture.
- Freeze cooked in sauce up to 3 months; reheat with splash broth.
- Broil transforms soft skin to golden crunch—don’t skip.
- GF: Use GF Worcestershire; naturally low-carb.
- Single layer in crock = even cooking; no stacking.