Juicy Crockpot Chicken Thighs Recipe

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Whenever chicken is on sale at our local market I try to stock up. This juicy crockpot chicken thighs recipe is cost-effective to make when you have them frozen in the freezer waiting to be used.

Even if they aren’t on sale, they are normally reasonably priced and taste wonderful in this recipe.

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Delicious! These were cooked perfectly. 

Very easy and tasty. I thickened the sauce with cornstarch. I was short on time so I set my crock pot on high and it was done in 2 and a half hours.

What Ingredients Do I Need for this Juicy Chicken Thighs Recipe?

You will need unsalted butter or extra virgin olive oil. 8 bone-in chicken thighs, sea salt and black pepper to taste. Organic chicken broth, garlic cloves, finely minced, and half of a white onion, chopped.

Three large carrots cut into chunks, a pound of fingerling potatoes cut into chunks and a large lemon sliced.

If you are able to get fresh rosemary and parsley it is so much better than dried for this recipe.

Here’s how you make Crockpot chicken thighs:

Melt one tablespoon butter (or heat olive oil) in a large skillet over medium heat. Season chicken thighs with salt and black pepper and transfer four of them to the skillet.

Brown chicken, approximately 3 minutes per side, and transfer to a platter.  Repeat process with remaining butter (or olive oil) and chicken thighs.

Once browned, transfer remaining chicken thighs to the platter with the first batch. Deglaze skillet by adding the chicken broth and gently scraping the bottom with a spatula to incorporate the flavorful brown bits into the liquid.

Remove from heat and reserve the deglazing liquid. Set aside.Add garlic, onion, carrots, and potatoes to a 6-quart or larger slow cooker crock and arrange the browned chicken thighs on top.

Spread 2/3 of the lemon slices over the chicken and pour the chicken broth from the skillet on top. Sprinkle with the crushed rosemary leaves and season with additional salt and black pepper, if desired.

Cover and cook on high for 3 hours or low for 6 hours.

When cook time is complete, discard lemon slices and serve immediately with chopped fresh parsley and the remaining (uncooked) lemon slices cut into small wedges for garnish. Enjoy!

Can I Use a Different Part of the Chicken for this Recipe?

Yes, you can. Remember that chicken thighs are dark meat, so if you choose on-the-bone chicken breasts the only difference is it is white meat.

I don’t feel chicken legs would have enough meat for this recipe unless you have some really meaty drumsticks. If you do not have bone-in chicken on hand you can always use boneless chicken breasts.

But if you are going out shopping I would purchase the bone-in chicken thighs.

What Goes Well with this Crockpot Chicken Thighs Recipe?

As you can see you will already have carrots and fingerling potatoes. If you enjoy bread you could do crescent type rolls or flaky biscuits.

Possibly you would rather serve it on top of rice or riced cauliflower.

Another option is to serve it on top of buttered noodles. Yum! For dessert, a nice cobbler or pie would make a nice ending to a perfect meal.

Try out these other awesome recipes in your Crockpot:

To make dinner in the Crockpot you just need a great recipe and a few minutes to get everything together. The rest of the work is done for you over time, during the day, or without supervision.

I love to make chicken recipes like this tasty chicken and dumplings, or this roasted chicken, in my slow cooker.

Another great option is the parmesan garlic chicken wings. No matter how you look at it, you’ll end up with a tasty meal on the table without all the work, cleanup, and time spent in front of the stove!