Are you wondering how long to cook those juicy chicken thighs in your crock pot? You’re not alone! This is one of the most common questions I get from readers who love the convenience of slow cooking but worry about getting the timing just right. Today, I’m sharing everything you need to know about cooking chicken thighs in a crock pot – from cooking times to flavor tips that’ll make your dinner absolutely delicious.
As a busy home cook myself I’ve tested countless chicken thigh recipes in my trusty slow cooker and I’m excited to share what I’ve learned. Let’s dive right in!
The Basic Cooking Times for Chicken Thighs in a Crock Pot
The cooking time for chicken thighs depends on a few factors, primarily whether they’re bone-in or boneless and what temperature setting you’re using:
For boneless, skinless chicken thighs:
- Low setting: 4-6 hours
- High setting: 2-3 hours
For bone-in, skin-on chicken thighs:
- Low setting: 6-8 hours
- High setting: 3-4 hours
Remember, these times are general guidelines. Your actual cooking time might vary depending on your specific crock pot model, the size of the chicken thighs, and how many you’re cooking at once.
Factors That Affect Cooking Time
Several factors can influence how long your chicken thighs need to cook:
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Type of chicken thighs – Bone-in thighs take longer to cook than boneless ones because the bone acts as an insulator.
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Size and thickness – Larger, thicker thighs need more time than smaller, thinner ones.
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Quantity of chicken – Overcrowding your crock pot can extend cooking time. Try to arrange thighs in a single layer when possible.
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Your crock pot model – Different models and even older units might have different heat settings. It’s important to get familiar with your specific appliance.
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Additional ingredients – Adding cold or frozen ingredients alongside your chicken can lower the overall temperature and increase cooking time.
How to Tell When Chicken Thighs Are Done
The most reliable way to check if your chicken thighs are fully cooked is with a meat thermometer. The internal temperature should reach 165°F (74°C) at the thickest part of the thigh, avoiding the bone if you’re using bone-in thighs.
If you don’t have a thermometer, look for these signs:
- The meat should easily shred with a fork
- Juices should run clear
- The meat should pull away from the bone (for bone-in thighs)
I always prefer to check a little early rather than too late. Chicken thighs are pretty forgiving, so a little extra cooking time won’t ruin them like it might with chicken breasts.
My Favorite Slow Cooker Chicken Thigh Recipe
Here’s a simple recipe that I make at least once a month – it’s family-approved and so easy!
Slow Cooker Chicken Thighs with Lemon and Garlic
Ingredients:
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ cup chicken broth
- ¼ cup butter
- Juice from 1 lemon
- 3 cloves garlic, minced
- Fresh parsley for garnish (optional)
Instructions:
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Season the chicken: Mix together the garlic powder, onion powder, paprika, dried rosemary, pepper, and salt in a small bowl. Pat the chicken thighs dry with paper towels and season them generously with the spice mixture.
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Pan-sear the chicken: Heat the olive oil in a non-stick skillet over medium heat. Place the chicken thighs skin-side down and cook until the skin gets crispy, about 5-8 minutes. (This step is optional but adds tons of flavor!)
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Slow cook: Transfer the chicken thighs to your crock pot, skin side up. Pour in the chicken broth, then add the butter, lemon juice, and minced garlic.
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Cook: Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the chicken reaches an internal temperature of 165°F.
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Serve: Spoon the buttery juices over the chicken and garnish with fresh parsley if desired.
Tips for Extra Delicious Slow Cooker Chicken Thighs
After years of experimenting, here are some tips I’ve picked up that make a huge difference:
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Don’t skip the sear – Taking an extra 5 minutes to brown the skin creates amazing flavor and texture. Trust me, it’s worth it!
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Pat dry before seasoning – Removing excess moisture helps the seasonings stick better and improves browning.
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Avoid frozen chicken – It’s not recommended to cook frozen chicken in a slow cooker as it takes too long to reach a safe temperature, which can allow harmful bacteria to grow.
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Add flavor boosters – Try adding chopped onions, carrots, or potatoes to the bottom of the crock pot. They’ll absorb the chicken juices and become incredibly flavorful.
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Crisp up the skin – If you want crispy skin (which you can’t really achieve in a slow cooker), transfer the cooked chicken thighs to a baking sheet and broil for 3-5 minutes after slow cooking.
Common Questions About Cooking Chicken Thighs in a Crock Pot
Can I put frozen chicken thighs in the crock pot?
While technically possible, it’s strongly discouraged. Frozen chicken takes too long to reach a safe temperature in a slow cooker, creating a perfect environment for bacteria to multiply. Always thaw your chicken completely in the refrigerator before adding it to your crock pot.
How do I prevent my chicken thighs from drying out?
Chicken thighs are naturally more forgiving than chicken breasts because of their higher fat content, but they can still dry out if overcooked. Make sure to add enough liquid to the crock pot (broth, sauce, or even just water) and check for doneness at the minimum recommended cooking time.
Do I need to brown chicken thighs before putting them in the crock pot?
Browning is optional but highly recommended. Searing the chicken adds a depth of flavor and creates a beautiful crust. It also helps render some of the fat from the skin if you’re using skin-on thighs.
What should I serve with crock pot chicken thighs?
So many options! Some of my favorites include:
- Rice or quinoa (perfect for soaking up those delicious juices)
- Mashed potatoes
- Steamed vegetables like green beans or broccoli
- Fresh salad for a lighter option
- Crusty bread to mop up the sauce
Final Thoughts
Cooking chicken thighs in a crock pot is practically foolproof once you understand the basic timing and techniques. They’re one of my favorite proteins to slow cook because they stay juicy and tender, even with longer cooking times.
Whether you’re feeding a family or meal prepping for the week, slow cooker chicken thighs are a budget-friendly, delicious option that requires minimal hands-on time. Just set it and forget it, and come home to a house that smells amazing and a dinner that’s ready to serve!
Happy slow cooking!
Why you’ll love this recipe:
Here’s one of my favorite slow cooker chicken recipes!!
These crock pot chicken thighs are fall-off-the-bone tender and BIG on flavor! It’s amazing what a slow cooker can do with chicken. And while chicken breasts work fine, dark meat chicken thighs are juicier and more affordable.
- Simple – This slow cooker chicken thigh recipe is quick and easy. Just season and pan-sear the chicken, then add everything to your slow cooker. That’s it!
- Tender – The chicken practically falls apart when it’s done. It’s juicy and moist, NOT dry or chewy!
- Flavorful – Perfectly seasoned chicken in a flavorful lemon garlic broth! The sauce is perfect for spooning over rice or mashed potatoes.
Chicken thighs in the crockpot are my go-to protein for busy weeknights. Whenever chicken thighs go on sale, I buy a double pack and make extra for lunch the next day. Transform them into a complete meal with a microwaveable pouch of white or brown rice!
- Chicken thighs – I recommend skin-on bone-in chicken thighs for this recipe! Seasoning the skin with a dry rub amps up the flavor and bone-in keeps the meat from drying out so it stays extra juicy. If you prefer boneless, that’s fine too! Just sear the chicken until it’s golden brown and caramelized.
- Spices – I use a mixture of garlic powder, onion powder, paprika, rosemary, black pepper, and salt. Feel free to use whatever you have on hand or a spice mix. You can use fresh rosemary if you prefer. Add 2-3 sprigs to the slow cooker when you add the chicken broth.
- Olive oil – I used olive oil for added flavor, but any neutral oil works great! I don’t recommend butter since it has a lower smoke point and is liable to burn before the skin is caramelized.
- Chicken broth – Vegetable broth works in a pinch too.
- Butter – Don’t use oil here! You want that buttery flavor to infuse into the broth and meat.
- Lemon – For a bright lemony punch. Always use fresh lemon juice whenever possible.
- Garlic – For added depth of flavor. You can mince your own or buy a jar of minced garlic. The jar lasts for three months in the refrigerator.
How to make this slow cooker chicken recipe:
- Season the chicken: Pat dry the chicken thighs with a paper towel. Evenly coat the chicken thighs with the spice mixture.
- Pan-sear the chicken thighs: Heat the olive oil over medium in a nonstick skillet. Place the skin-on chicken thighs skin side down into the skillet. Cook until the skin is crispy, about 5 to 8 minutes.
- Transfer chicken to the slow cooker skin side up. Pour in the chicken broth. Add the butter, lemon juice, and minced garlic.
- Slow cook on high for 3 hours or low for 5 hours or until the chicken reaches an internal temperature of 165°F.
- Serve with fresh parsley and the buttery juices from the slow cooker!
- Dry the chicken before you sear it. Moisture creates steam, and steam prevents good caramelization! We want a deep golden brown and crispy caramelized skin.
- Don’t skip the pan-sear! Technically the chicken thighs still cook without this step, but it adds ample flavor to the dish and is totally worth the extra 5 minutes.
- Let the skillet get hot before you add the chicken. A warm pan won’t sear the chicken effectively. Medium heat is the right temperature, but the skillet should be hot and up to temp!
- For extra crispy skin, place them under the broiler once they’re finished. Lay the chicken thighs on a small sheet pan and broil for 3 to 5 minutes, until the skin crisps up. Don’t walk away from the oven! Watch the chicken to make sure it doesn’t burn.
