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Crockpot Chicken Thighs

Crockpot chicken thighs slow-cooked in a savory garlic butter sauce for tender, fall-off-the-bone meat. Bone-in, skin-on thighs cook hands-off in the crockpot, then broil briefly for extra-crisp skin.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 8 bone-in, skin-on chicken thighs Patience tip: keep skin on for best texture after broiling.
Garlic butter sauce
  • 3 tbsp unsalted butter Melt until fluid before whisking.
  • 4 garlic cloves Minced finely so it disperses evenly.
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
Cooking liquid
  • 0.5 cup chicken broth Pour around the chicken to preserve the seasoning layer.
To serve
  • 2 tbsp fresh parsley Chopped; use as garnish right before serving.

Equipment

  • 1 crock-pot
  • 1 sheet pan
  • 1 broiler

Method
 

Make the garlic butter mixture
  1. Whisk together the melted butter, garlic, smoked paprika, dried thyme, kosher salt, and black pepper in a small bowl until smooth.
  2. Set the garlic butter mixture aside so it stays ready to pour over the chicken.
Slow-cook in the crockpot
  1. Place the chicken thighs in the crockpot and arrange them so they fit in a single layer where possible.
  2. Pour the butter mixture evenly over top, letting it coat the skin and edges.
  3. Pour the chicken broth around the chicken, being careful not to wash off the seasoning.
  4. Cover and cook on low for 5–6 hours, or on high for 3 hours, until the chicken shreds easily and reaches 165°F, watching the surface for gentle bubbling in the juices.
Crisp the skin (optional but recommended)
  1. Transfer the cooked thighs to a baking sheet and broil for 3–4 minutes until the skin looks lightly blistered and browned.
  2. Rest the thighs for 2 minutes on the pan so the juices settle before serving, then garnish with fresh parsley.
Serve
  1. Serve the thighs with the cooking juices spooned on top for extra moisture and flavor.

Notes

Pro tip: broil at the very end to crisp the skin—skip this step if you prefer the most tender texture. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave with a splash of the juices. Freezing is yes: freeze cooled portions for up to 3 months and thaw overnight in the fridge. For a lower-sodium option, use low-sodium chicken broth and reduce added salt slightly.