Crockpot Chicken Thighs

Enjoy tender, juicy chicken thighs cooked to perfection in a crockpot, infused with rich flavors and minimal effort.

Prep Time 15

Cook Time 8

Total Time 8 15

Course Main

Cuisine American

Servings 4 servings

2-3 pounds Chicken Thighs (bone-in, skin-on or boneless, skinless) Bone-in thighs enhance flavor and moisture.
2 tablespoons Olive Oil For browning the chicken.
4 cloves Garlic, minced Adds savory depth.
1 medium Onion, chopped Adds sweetness and complexity.
1 cup Chicken Broth Keeps chicken moist.
1/4 cup Soy Sauce Adds umami flavor.
2 tablespoons Honey Balances savory elements.
1 teaspoon Paprika Adds smokiness and color.
1 teaspoon Thyme (dried) or 2 teaspoons fresh Adds earthy herbal notes.
1/2 teaspoon Black Pepper, freshly ground Adds gentle heat.
to taste Salt Enhances all flavors.

2 cups Vegetables (Carrots, Potatoes, Bell Peppers) Chopped into bite-sized pieces.

1. Prep the Chicken: Pat the chicken thighs dry and season with salt, black pepper, and paprika.
2. Sear the Chicken: Heat olive oil in a skillet and sear chicken thighs skin-side down for 4-5 minutes until golden brown.
3. Prepare the Aromatics: Chop onion and mince garlic while chicken is searing.
4. Build the Flavor Base: Sauté onion and garlic in the same skillet for 2-3 minutes until translucent.
5. Combine Ingredients in the Crockpot: Transfer sautéed onion and garlic to the crockpot, add chicken broth, soy sauce, honey, and thyme.
6. Add the Chicken: Place seared chicken thighs on top of the liquid mixture in the crockpot. Add vegetables if using.
7. Set the Crockpot: Cover and cook on low for 6-8 hours or high for 4-5 hours.
8. Check for Doneness: Ensure chicken reaches an internal temperature of 165°F (74°C).
9. Serve and Enjoy: Remove chicken from the crockpot, drizzle with sauce, and garnish with fresh herbs.
10. Store Leftovers: Refrigerate leftovers in an airtight container for up to 3 days.

Feel free to customize with different herbs, sauces, or vegetables to suit your taste.

Keyword Easy