Slow Cooker Chicken Thighs
If you’re looking for a hassle-free weeknight dinner that delivers on flavor, look no further than slow cooker chicken thighs. This dish is perfect for busy cooks who want a comforting meal without spending hours in the kitchen. With tender chicken infused with aromatic herbs and spices, it’s a dish that will quickly become a family favorite.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups mixed vegetables (carrots, potatoes, bell peppers)
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Each serving (1 chicken thigh with vegetables) contains approximately 350 calories, 25g protein, 20g fat, and 15g carbohydrates. This nutritional information is based on a single serving.
Step-by-Step Cooking Process
- Season the chicken thighs with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium heat.
- Brown the chicken thighs on both sides, about 5 minutes each.
- Remove the chicken and set aside.
- Add the chopped onion and minced garlic to the skillet; sauté until softened.
- Layer the mixed vegetables in the slow cooker.
- Pour in the chicken broth and add thyme.
- Place the browned chicken thighs on top of the vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute chicken thighs with chicken breasts for a lighter option. Additionally, feel free to use any seasonal vegetables you have on hand, such as zucchini or green beans, to suit your taste preferences.
Serving and Pairings
This dish pairs wonderfully with creamy mashed potatoes, rice, or a fresh garden salad. For a hearty meal, serve with crusty bread to soak up the delicious juices.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop until heated through. This dish can also be frozen for up to 3 months; simply thaw overnight in the fridge before reheating.
Cooking Mistakes
- Don’t skip browning the chicken; it adds flavor.
- Avoid overcooking the vegetables; add them halfway through cooking.
- Ensure the lid is on tightly to retain moisture.
- Use low-sodium broth to control salt levels.
- Don’t rush the cooking time; patience is key for tenderness.
Helpful Tips
- Marinate the chicken thighs overnight for extra flavor.
- Experiment with different herbs for variety.
- Adjust cooking time based on the size of the chicken thighs.
- Use bone-in thighs for more moisture and flavor.
FAQs
Can I use boneless chicken thighs instead?
Yes, boneless chicken thighs can be used, but reduce the cooking time slightly as they cook faster than bone-in thighs.
What can I do with leftovers?
Leftovers can be shredded and used in tacos, salads, or sandwiches for a quick meal.
Can I add more spices?
Absolutely! Feel free to experiment with spices like cumin, oregano, or chili powder for a different flavor profile.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free broth.
How can I make this dish spicier?
Add red pepper flakes or a dash of hot sauce to the broth for a spicy kick.
Conclusion
Slow cooker chicken thighs are a simple yet satisfying dish that brings warmth to any table. With minimal prep and a hands-off cooking approach, this recipe is perfect for busy weeknights without compromising on taste. Enjoy the rich flavors and tender chicken that will surely become a staple in your home.

Slow Cooker Chicken Thighs
Ingredients
- 4 chicken thighs bone-in and skin-on
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups mixed vegetables carrots, potatoes, bell peppers
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium heat.
- Brown the chicken thighs on both sides, about 5 minutes each.
- Remove the chicken and set aside.
- Add the chopped onion and minced garlic to the skillet; sauté until softened.
- Layer the mixed vegetables in the slow cooker.
- Pour in the chicken broth and add thyme.
- Place the browned chicken thighs on top of the vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, serve hot, garnished with fresh herbs if desired.