These Crock Pot Chicken Thighs are a simple and satisfying dinner option that’s packed with flavor and easy to prepare. If you’re wondering how to make easy chicken thighs in a crock pot, this recipe delivers. With garlic, lemon, and warm spices, it’s the kind of meal that tastes like you put in way more effort than you actually did.
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This recipe is perfect for when you want some really delicious comfort food without spending hours in the kitchen. Slow cooker chicken thighs turn out juicy and tender, and the lemony, garlicky broth is packed with flavor. Plus, the hands-on time is minimal thanks to the magic of the slow cooker.
How to make chicken thighs in a Crock Pot
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make this crockpot chicken thighs recipe, you will need the following ingredients:
- Chicken thighs
- Kosher salt
- Black pepper
- Olive oil
- Garlic cloves
- Chicken broth
- Lemon juice
- Ground cumin
- Ground coriander
- Turmeric
- Fresh parsley
Feel free to tailor this recipe to suit your preferences or what you have on hand. You can swap the chicken thighs for boneless thighs or even chicken breasts, keeping in mind that leaner cuts may cook a bit faster. If you’re out of lemon juice, try white wine vinegar or apple cider vinegar for a similar tang. For a different flavor twist, add a dash of smoked paprika or chili flakes. Fresh cilantro can be used as a substitute for parsley as a garnish, and you can add sliced onions or carrots for added texture and sweetness.
Cooking Crock Pot Chicken Thighs
Chicken Thighs in the Slow Cooker is a simple recipe that can be made in just a few steps. Here is how to make it.
Prep the slow cooker by lightly greasing the insert with cooking spray.
Sprinkle salt and pepper on all sides of the chicken thighs to season the chicken.
Next, heat a skillet over medium-high heat, add olive oil, and sear the chicken thighs skin-side down until golden. Flip and cook for another 2 minutes.
Transfer to the slow cooker. If there’s any leftover oil or juices in the skillet, pour them into the crockpot.
In a bowl, stir together garlic, chicken broth, lemon juice, cumin, coriander, turmeric, and remaining salt.
Pour this mixture over the chicken thighs.
Make sure the chicken is skin-side up. Cover and cook on low for 4-5 hours (or 2½ to 3 hours on high), until the chicken reaches an internal temperature of 175°F-190°F.
Sprinkle with extra parsley just before serving.
Leftovers
Store leftovers in a covered container in the fridge for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this easy Crock Pot chicken thighs recipe! Let me know if you try it.
More Recipes Like This
- Braised Chicken Thighs
- Grilled Chicken Thighs
- Baked Chicken Thighs
- Air Fryer Chicken Thighs
- Instant Pot Chicken Thighs
- Mediterranean Chicken Recipe
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Crock Pot Chicken Thighs
These Crock Pot Chicken Thighs are an easy, flavorful dinner that comes together with minimal effort, perfect for busy weeknights or a laid-back weekend at home.
Ingredients
- 2 pounds bone-in skin-on chicken thighs 4–6 thighs
- 1 1/2 teaspoons Kosher salt divided
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons olive oil
- 6 cloves garlic minced
- 1 cup low sodium chicken broth
- 3 tablespoons lemon juice from about 1 lemon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 cup chopped fresh parsley plus extra as garnish
Instructions
- Grease crockpot insert with cooking spray. Set aside.
- Season chicken on all sides with 1 teaspoon salt and the pepper.
- Heat a skillet over medium-high. Add the olive oil and heat for 1 minute. Place the chicken thighs into the pan and cook for 5–7 minutes or until golden on one side. Turn over and cook for 2 minutes on the other side.
- Transfer the partially seared chicken (it won’t be fully cooked) to the crockpot insert. Pour any remaining chicken oil/juices into the crockpot if there are any.
- Mix remaining ingredients in a bowl (including remaining 1/2 teaspoon salt) and pour over the chicken in the crockpot.
- Place chicken thighs into the crockpot (skin side facing up) and pour the liquid mixture on top.
- Cover and cook on low for 4–5 hours (or around 2 1/2 to 3 hours on high), until the chicken is cooked through and registers around 175°F–190°F with an instant-read thermometer.
- Garnish with chopped parsley.
Recipe Notes
You can skip the searing in Step 3 if you want to make the recipe entirely in the crockpot, but the chicken skin won’t get as crisp or develop as much flavor.
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