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These slow cooker chicken thighs cook low and slow in butter, garlic and a little broth until the meat is tender enough to pull apart with a fork. The sauce that collects in the pot is worth spooning over everything on the plate.
Bone-in thighs are one of the cheapest cuts of chicken and one of the hardest to overcook, which makes them ideal for the slow cooker. Everything else in the recipe is a pantry or fridge staple.
Prep takes about 10 minutes. After that, the slow cooker does the work.
Ingredients and Swaps
- Chicken thighs: Bone-in, skinless thighs. Skin turns rubbery in a slow cooker, so pull it off if yours come with it. Boneless thighs work and cook about an hour faster.
- Butter: Melted. Salted butter is fine. Just go a little lighter on the added salt.
- Garlic: Four fresh cloves. Use 1 teaspoon of garlic powder in a pinch.
- Broth: Keeps the chicken moist and becomes the sauce.
- Italian seasoning: Or use ½ teaspoon each of dried oregano and thyme.
Tips for the Best Slow Cooker Chicken
- Arrange in one layer. The thighs cook more evenly when they aren’t stacked.
- Keep the lid on. Lifting it lets out heat and adds to the cooking time.
- Thicken the sauce if you like. Pour the juices into a small pan, whisk in 1 tablespoon of cornstarch mixed with 1 tablespoon of water and simmer for a minute or two.
- Crisp the tops. For some color, move the cooked thighs to a sheet pan and broil for 2–3 minutes.
Slow Cooker Garlic Butter Chicken Thighs
Ingredients
Method
- Season the chicken thighs on both sides with the salt and pepper. Arrange them in the slow cooker in a single layer.
- In a small bowl, whisk together the melted butter, garlic, broth and Italian seasoning. Pour it over the chicken.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is very tender and reaches at least 165°F.
- Spoon the sauce over the chicken and sprinkle with parsley before serving.
Notes
- Stir a splash of cream into the sauce at the end for a richer finish.
- Add halved baby potatoes or carrot chunks under the chicken for a one-pot meal.
- To thicken the sauce, simmer it on the stove with a cornstarch slurry for a minute or two.
What to Serve with It
Something to soak up the sauce: Creamy Mashed Potatoes, rice or Garlic Parmesan Buttered Noodles. Add Roasted Cauliflower with Herbs or steamed green beans for a vegetable. More slow cooker dinners are in Cheap Crockpot Recipes That Taste Gourmet.
Storage and Reheating
- Refrigerate: Store the chicken in its sauce in an airtight container for up to 4 days.
- Freeze: Freeze the chicken and sauce together for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove or in the microwave with a splash of broth.
- Leftovers: Shred the meat for rice bowls, wraps or soup.
Slow Cooker Chicken Questions
Can I use chicken breasts?
Yes. Boneless breasts cook faster and dry out more easily. Check them at 3 hours on low.
Can I put frozen chicken in the slow cooker?
It’s safer to thaw it first. Frozen chicken spends too long warming through the temperature range where bacteria grow.
How do I know it’s done?
The chicken should reach at least 165°F and pull easily from the bone.
