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Crock Pot Chicken Thighs

Crock Pot chicken thighs cooked on Low until very tender, simmering in a savory herb broth with garlic. Seasoned chicken thighs go in with chicken broth and olive oil, then finish with spooned cooking juices, fresh parsley, and lemon for bright flavor.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in or boneless chicken thighs
Broth and seasonings
  • 1 cup chicken broth
  • 3 garlic
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
  • 0.25 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. In a bowl, mix garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and black pepper until evenly combined. The mixture should look uniform with no visible spice clumps.
  2. Rub the seasoning all over the chicken thighs, pressing lightly so it adheres. You should see an even coating across the surface.
Slow-cook
  1. Pour chicken broth and minced garlic into the slow cooker, then add olive oil. Stir or swirl so the garlic disperses through the liquid.
  2. Place the seasoned chicken thighs into the slow cooker in a single layer as much as possible. Arrange them so they’re mostly surrounded by the broth.
  3. Cook on Low for 5 to 6 hours (or High for 2.5 to 3 hours) until very tender. The chicken should easily pull apart and the juices should look rich and lightly reduced.
Serve
  1. Serve the chicken with the cooking juices spooned over each portion. Add fresh parsley and finish with lemon wedges for brightness.

Notes

Pro tip: If you want the juices to cling, spoon them over right before serving instead of letting them cool in the pot. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently until hot. Freezing is yes—freeze up to 3 months and thaw overnight in the fridge. For a gluten-free swap, confirm the seasoning blends used are gluten-free (this recipe is naturally gluten-free if you use pure spices).