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.
If you’re a fan of Crock-Pot meals, check out my other recipes for chicken noodle soup, turkey breast, and honey garlic chicken.
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.
Featured Comment 180
“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.
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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.
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.
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.
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.
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
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.
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.
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.
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.
More Slow Cooker Recipes
If you tried this Slow Cooker Chicken Thighs, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Slow Cooker Chicken Thighs
Ingredients
- 4 chicken thighs, bone-in, about 1 to 1 ½ pounds
- 1 teaspoon kosher salt, plus more for seasoning
- ½ teaspoon black pepper, plus more for seasoning
- 2 tablespoons olive oil
- 1 cup red onion, 1" dice
- 1 ½ cups carrots, 1" pieces
- 1 pound baby red potatoes, cut in half, quartered if large
- 1 ear corn, cut into 4 pieces
- 2 tablespoons roughly chopped garlic
- 1 ¼ cup unsalted chicken stock
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice, plus 4 wedges for serving
- 4 sprigs thyme
- 2 sprigs rosemary
Instructions
- Prepare Chicken – Trim excess skin and fat from the chicken thighs. Season both sides with salt and pepper.
- Sear Chicken – Place a large skillet over medium-high heat. Once hot, add olive oil. Add the chicken skin-side down. Sear until golden brown, about 5 minutes. Flip and continue cooking for 2 minutes. Transfer to a clean plate.
- Add Vegetables – To a 6-quart slow cooker, add onions, carrots, potatoes, corn, and garlic. Add the seared chicken on top of the vegetables, plus thyme, and rosemary.
- Prepare Sauce – In a medium-sized bowl, whisk together 1 teaspoon salt, ½ teaspoon black pepper, chicken stock, flour, and lemon juice. Add the sauce to the slow cooker.
- Slow Cook – Cover and cook for 2 to 4 hours on the High setting, or 4 to 6 hours on the Low setting, or until the chicken is cooked through and potatoes are tender.If desired, place the chicken on a sheet pan and broil to crisp the skin (see notes).
- To Serve – Transfer the chicken and vegetables to serving plates. If desired, strain the sauce liquid, and season with salt and pepper. Serve the meal with lemon wedges and sauce.
Recipe Video
Notes
- Crispy Chicken Skin: To make the skin on the chicken crispy again after slow cooking, transfer the chicken to a foil-lined sheet pan. Brush lightly with olive oil and broil in the oven about 10 inches from the upper heating element, about 3 to 7 minutes.
- Make it Gluten-Free: Substitute all-purpose flour with 2 ½ tablespoons arrowroot powder, or 3 tablespoons cassava flour. Alternatively, make a slurry by mixing 1 ½ tablespoons of cornstarch and 3 tablespoons of water. Mix it into the cooking liquid in the last 45 minutes of cooking.
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover and microwave on high setting in 30-second increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Samantha says
This is a perfect recipe, even the picky eaters love it! Thanks so much!
Jessica Gavin says
Thrilled to hear that the whole family enjoyed the slow cooker chicken thighs recipe, Samantha!
LaToya says
I came across your recipe googling chicken thighs and slow cooker. Even though I had 2 baked potatoes and no red potatoes, and frozen corn nibbles, and no carrots, I still had to try it. I’m so glad I did. It was really delicious. Instead of it being a 2 night meal like I planned it turned into a one night meal thanks to my husband and son.
I seasoned my chicken thighs with lemon pepper seasoning before searing and once everything was done I took the sauce and put it in a skillet and added 2 tsp of cornstarch and made a thin gravy to drizzle on top of chicken and potatoes.
This recipe has been saved and definitely will go in the dinner rotation.
Thanks for sharing.
Jessica Gavin says
Thank you so much for making the slow cooker chicken thighs recipe, LaToya! I’m so happy that you had success!
Bozena says
So good,very easy to prepare. We love it. Definitely recommend this recipe. Missed only option for picture.
Jessica Gavin says
Thank you for sharing your feedback on the slow cooker chicken thighs recipe! You can always tag me on social media with your picture if you’d like to share with our community.
Lisa says
I found this recipe awhile ago. I finally got around to making it for lunch today. Making it for 5 people so got a package of 6 thighs. I also used 3 ears of corn cut in half. I didn’t have red potatoes but had some Yukon and russet potatoes. I peeled and cut them into medium chunks. I thought I had carrots but didn’t so left them out. I didn’t have fresh rosemary but had some dried so added to my liking. By the time I got everything together I was way behind on time. So I got out a dutch oven warmed it slightly and transferred everything to it. Baked at 450°F for and hour. Temp checked chicken about 45 minutes in and it was done. I kept the lid off to crisp up the skin. Everything tasted great! For sure will make this again. I do want to try it in the crockpot.
Jessica Gavin says
I love how you improvised on making the slow cooker chicken thighs in the oven, great job!
Jessica Gavin says
Love how you made this your own, Lisa! 🙌 The Dutch oven swap and crispy skin trick sound perfect. Can’t wait for you to try it in the crockpot—it’ll be so tender.
Marcelle says
Made it today and it is easy and delicious! I seasoned the chicken with Montreal Chicken. Cooked on low for exactly 6 hours then broiled chicken for 7 minutes. I also used 2T of flour and 1T cornstarch to thicken the liquid. Will definitely make this again!
Jessica Gavin says
I loved that you added extra seasonings and thickening agents for a richer sauce for the slow cooker chicken thighs. Great job!
Amber says
I’ve made this several times. It’s great! I usually double the recipe but have trouble fitting it all in my crockpot but it still one of my favorites.
Jessica Gavin says
I’m thrilled to hear that the slow cooker chicken thighs recipe is one of you staples, Amber!
Debra Greenberg says
I tried your crock pot chicken recipe, oh, my, my kitchen smelled so so good. And I’m mostly cooking for myself. I made gravy in the crockpot and had several meals from it. So delicious 😋
Jessica Gavin says
Great job making the chicken recipe! I love that you made gravy for it too.
Rhonda Talley says
Ok, so saw this recipe and had to try it…I don’t seem to be able to be creative wi a chicken thighs other than for adobo..lol. I substituted a few things…I use cilantro instead of rosemary bc I couldn’t find any fresh…I squoze a whole lemon and then threw in the cut up lemon to cook and I deleted the flour, opting for some corn starch at the end of the cook. I also added some better than bullion roasted garlic chicken base to my garlic and olive oil. I’m really pleased with the out come of flavors together! AND….I used my electric skillet for the entire cook… my crockpot has been on the fritz…lol. Thank you for this beautiful recipe!!
Jessica Gavin says
Great job with the recipe modifications! So happy to hear that you enjoyed the chicken recipe.
Will Perkins says
The recipe for the Slow Cooker Chicken dish was delicious. The only problem that I had was that the potatoes had to be microwaved because they were undercooked. Even on high setting on my Slow Cooker took 5 hours. But the end result was delicious.
Jessica Gavin says
I appreciate your feedback will! Great job improvising with the potatoes. Perhaps next time they could be cut down smaller, or you could par-cook in the microwave to slightly soften before adding to the slow cooker.
Karen Looney says
Glad to see the comment about the potatoes being undercooked. When I read the recipe, I said to myself ‘No way the potatoes and carrots will cook in that short amount of time.’ 😮💨 I am going to make this for my grandkids next week, but will precook (microwave) the potatoes & carrots for maybe 5-8 minutes BEFORE I add them to the recipe. I know this will be delicious.
Jessica Gavin says
I appreciate the feedback, Karen! Let me know how the microwaving of the root vegetables works for you.
Ben Buszka says
Hi Jessica, I sighed up on your site… I made this recipe and it is in the slow cooker, I’ll let ya know…
Jessica Gavin says
I can’t wait to hear what you think about the chicken recipe!
Will Perkins says
This dish was easy to make and it was a hit with family/friends.
Jessica Gavin says
Thrilled to hear that the family enjoyed the chicken dinner!
Joann says
Is the nutrition part per serving or for all 4 servings? Thx.
Jessica Gavin says
Per serving
Jessica Gavin says
The nutrition label is per serving.
Sarah says
Q: Can I use boneless chicken thighs with this recipe?
Jessica Gavin says
Yes, you can use boneless chicken thighs. Check for the doneness of the chicken sooner because it will cook quicker without the bone. However, the root vegetables will need to still be cooked until tender.