Slow Cooker Chicken Thighs

The most flavorful slow cooker chicken thighs served with hearty vegetables! Tender pieces of chicken, potatoes, carrots, and corn, all simmered in a lemon, garlic, and herb sauce.

Jessica’s Recipe Science

Bone-in chicken thighs stay tender and juicy during long cooking because their higher fat and connective tissue soften with heat, while the porous bones help regulate even cooking.
Braising chicken thighs in the slow cooker creates a steamy and hot environment for the poultry and vegetables to tenderize.
The collagen in the connective tissues of the chicken breaks down and turns into gelatin, adding flavor and body to the sauce.

“I made this for the first time and it was delicious. It was enjoyed by the most finicky eater in my house. I am not a good cook but the recipe was so simple to follow, will definitely make again.”—Alex

Why It Works

Slow cooker chicken thighs are the perfect meal for lazy Sunday suppers or busy weeknight dinners. Protein and hearty root vegetables simmer in a light lemon sauce that infuses tons of flavor. As an option, I recommend searing the chicken on the stovetop to elevate this dish before adding it to the vessel. Doing so adds a flavorful golden brown hue to the skin and a crisp texture.

The skin-on chicken thighs braise inside the Crock-Pot, creating tender pieces of meat and vegetables that absorb the fragrant gravy. Adding in fresh rosemary and thyme creates earthy and enticing aromas. Make sure to drizzle a little more sauce over your plate before serving. This is a delicious recipe that your family will love.

Ingredients You’ll Need

Chicken: Affordable chicken thighs are chosen for this recipe because they are rich in flavor. The higher fat content compared to lean chicken breasts keeps them juicy. I like bone-in pieces because they prevent the poultry from overcooking. Leave the skin on; the extra fat renders onto the meat during slow cooking, enhancing the flavor.
Vegetables: The mix of red onion, garlic, carrots, potatoes, and corn adds flavor and heartiness. Onions and garlic release sulfur compounds that mellow into savory sweetness, carrots infuse natural sugars for balance, while waxy red potatoes become creamy and stay intact through long cooking.
Seasoning: The chicken is seasoned with salt and pepper and pan-seared in fruity olive oil before cooking.
Herbs: Sprigs of thyme and rosemary slowly release their fat-soluble aromatic oils during cooking, infusing the broth with earthy, piney, and slightly floral notes.
Sauce: Chicken stock provides savory depth, flour thickens the liquid, salt and pepper season and enhance flavor, and lemon juice adds acidity to brighten the richness of the chicken and vegetables. Just pour the mixture right into the pot!

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This slow cooker chicken thighs recipe can be easily customized! Try these delicious options:

Chicken Options: Boneless chicken thighs will cook faster. Cook until the internal temperature of the chicken reaches 165 to 170ºF (74 to 77ºC), and cover to keep warm. Chicken breast can be used; cook until it reaches 160 to 165ºF (71 to 74ºF).
Seasoning Swaps: You can season the chicken with a spice mixture like paprika, garlic powder, onion powder, salt, pepper, and Italian seasoning. Try my Cajun seasoning for a spicy kick or add red pepper flakes. Add one tablespoon of soy sauce if you want a more robust umami flavor in the sauce.
Vegetable Substitutes: Add diced sweet potatoes, butternut squash, brussels sprouts, green beans, or mushrooms.
Make the Sauce Gluten-Free: Mix 1 ½ tablespoons cornstarch with 3 tablespoons cold water. Strain the lemon sauce into a pot. Bring the liquid to a boil, then slowly stir in the cornstarch slurry. Cook, stirring continuously, until thickened, about 1 to 2 minutes.

How to Make Slow Cooker Chicken Thighs

Step 1: Prepare the Chicken

Trimming the excess skin and fat from the chicken prevents the slow cooker from collecting too much rendered grease, which can make the sauce oily. Seasoning both sides with salt and pepper allows them to diffuse into the meat while in the crockpot.

Chicken thighs with crispy skin in a saute pan.

Step 2: Sear the Chicken

Because the skin is fatty, I first like to brown the chicken on the stovetop in some olive oil. Pan-seared thighs have more flavor and an attractive appearance. Skipping this step will create a flabbier texture and greasier sauce.

Pro Tip: The moist environment in the slow cooker will soften the skin, but you will have an opportunity to further crisp the skin in the broiler before serving.

Seared chicken thighs inside a slow cooker with corn, potatoes, and thyme.

Step 3: Add the Vegetables

Use at least a 6-quart Crock-Pot to fit all of the ingredients. Make a bed of vegetables using onions, potatoes, carrots, corn, and garlic at the bottom of the vessel to elevate the chicken pieces. Add the seared chicken in a single layer, along with thyme and rosemary sprigs.

Lemon sauce being poured over top chicken that is inside a slow cooker.

Step 4: Prepare the Sauce

The best part of this chicken recipe is that the sauce is made right in the same pot, thickening and becoming more flavorful as time passes. The mixture of chicken broth or stock, flour, lemon juice, garlic, rosemary, and thyme simmers together gently, forming a delicious liquid.

Ingredient Chemistry: As the temperature gradually increases in the sealed slow cooker, the starches in the flour absorb the liquid, swell, and gelatinize at the endpoint cooking temperature for maximum thickness.

Chicken thighs and vegetables cooking inside a slow cooker.

Step 5: Slow Cook

Cover and cook on the high setting for 2 to 4 hours, or on the low setting for 4 to 6 hours. You may need to adjust cook time depending on the thickness of the meat and the size of the root vegetables. The thickest part of the chicken should reach between 165 to 170ºF (74 to 77ºC), and the potatoes should be easily pierced with a knife.

Step 6: To Serve

With a bit of patience, the chicken becomes extremely tender. If desired, strain the sauce to make it smooth and remove any bits. The sauce can be further reduced on the stovetop for a thicker consistency. The baby red potatoes, carrot slices, and corn wheels gently bubble in the fragrant garlic and herb gravy for a complete dinner.

Expert Tip: To crisp up the chicken skin after slow cooking, brush it with oil, then broil it on a sheet pan until crunchy.

Frequently Asked Questions

Is it better to cook chicken thighs fast or slow?

Dark meat contains more chewy connective tissue and fat. For meat that falls off the bone, it’s best to simmer the thighs. Braising in a slow cooker creates a moist heat environment that turns collagen into rich gelatin and renders fat, resulting in moist and tender pieces.

Should you brown the chicken before putting it in a slow cooker?

Browning the meat or skin adds more flavor due to the Maillard browning process. It also renders the excess fat from the thighs to prevent greasiness. Don’t thoroughly cook the meat, just create the golden crust since it can’t be achieved in a steamy pot.

Does chicken get tough in a slow cooker?

If not carefully monitored, lean white meat like breasts can become tough in the slow cooker. Dark meat, like thighs and legs, benefits from the moist heat environment and long cook time. The fat adds flavor and a protective barrier to the meat. Bones don’t heat up as fast and won’t overcook as quickly.

Should chicken be covered in liquid in a slow cooker?

It does not need to be fully submerged in liquid. As the ingredients in the pot cook, the heat will cause the chicken and vegetables (if used) to release some juices. Plus, any additional liquids added to the pot will generate steam to cook any exposed ingredients in the covered pot.