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Crockpot Chicken Thighs

Crockpot Chicken Thighs slow-cooked until tender in a garlic herb sauce, then finished with a quick cornstarch thickening for a glossy coating. This easy slow-cooker method keeps the chicken juicy and flavorful all through the cook.
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Prep Time 15 minutes
Cook Time 5 hours 35 minutes
Total Time 5 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crockpot Chicken Thighs
  • 2.5 lb boneless skinless chicken thighs Use thighs for the juiciest results.
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup chicken broth
  • 4 garlic cloves, minced Fresh minced garlic for a stronger flavor.
  • 2 tbsp butter Adds richness to the sauce.
  • 1 tbsp cornstarch
  • 2 tbsp water Used to mix with cornstarch into a slurry.
  • 2 tbsp fresh parsley, chopped Fresh garnish after thickening.

Equipment

  • 1 Dutch oven

Method
 

Season and slow-cook
  1. Season the chicken thighs with paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
  2. Place the chicken thighs in the crockpot and drizzle with olive oil.
  3. Pour the chicken broth around the chicken.
  4. Add the minced garlic and butter to the crockpot.
  5. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is tender.
  6. Remove the chicken and keep it warm while you thicken the sauce.
Thicken, coat, and serve
  1. Whisk the cornstarch and water together until smooth.
  2. Stir the slurry into the crockpot juices.
  3. Cook on HIGH for 10-15 minutes, until the sauce thickens and looks glossy.
  4. Return the chicken to the crockpot and coat with the sauce.
  5. Garnish with fresh parsley and serve with mashed potatoes, rice, or vegetables.

Notes

Pro tip: For the best sauce, keep the crockpot covered during the long cook so the chicken stays juicy, then thicken uncovered for a thicker gravy. Store leftovers in the fridge up to 4 days; reheat gently in the microwave or on the stove until hot. Freezing is yes—freeze in portions up to 3 months and thaw in the fridge overnight. For a lighter version, use olive oil and reduce butter to 1 tablespoon while keeping the cornstarch step for body.