Slow Cooker Chicken Thighs
A simple slow cooker chicken thighs recipe that produces tender, juicy chicken in a savory sauce—perfect for easy weeknight meals.
Ingredients
Main
- 2.5 to 3 lb bone-in skin-on chicken thighs (about 6 thighs)
- 1 medium onion thinly sliced
- 3 cloves garlic minced
Sauce & Seasoning
- ¾ cup low-sodium chicken broth
- ¼ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp apple cider vinegar or lemon juice
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp kosher salt adjust to taste
- 1 tbsp cornstarch + 2 tablespoons cold water optional
To Serve
- Cooked rice mashed potatoes, or crusty bread
- Chopped parsley or green onions for garnish
Instructions
- Pat chicken thighs dry and season both sides with salt, pepper, and smoked paprika. Place sliced onion and minced garlic in the bottom of the slow cooker and nestle chicken on top, skin-side up.
- Whisk together chicken broth, soy sauce, brown sugar, apple cider vinegar, and Dijon mustard. Pour over the chicken to coat.
- Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until internal temperature reaches 165°F and thighs are tender.
- Remove chicken. Stir a cornstarch slurry into the cooking liquid and simmer on HIGH for 5–10 minutes until thickened, then spoon over chicken.
- Serve over rice, mashed potatoes, or with crusty bread. Garnish with chopped parsley or green onions.
Notes
- To crisp the skin, broil cooked thighs for 3–4 minutes on a foil-lined sheet.
- Boneless thighs cook faster—check early to avoid overcooking.
- Leftovers keep in the fridge for up to 4 days; freeze for up to 3 months.
Nutrition
Calories: 420kcalCarbohydrates: 8gProtein: 32gFat: 30gSaturated Fat: 8gSodium: 750mgSugar: 6g
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