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Delicious slow cooker chicken thighs simmered to perfection.

Slow Cooker Chicken Thighs

Tender and flavorful slow-cooked chicken thighs with a simple sear and braising liquid, perfect for any weeknight or meal prep.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 cup low-sodium chicken broth
  • 1 tablespoon soy sauce Use tamari for gluten-free option
  • 1 tablespoon olive oil
  • Fresh herbs for garnish (e.g., parsley, thyme, or chives) Optional

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels.
  2. Season both sides of the thighs evenly with salt, pepper, garlic powder, onion powder, and smoked paprika.
Cooking
  1. Heat the olive oil in a skillet over medium-high heat until shimmering.
  2. Add the thighs skin-side down and sear until the skin is golden, about 3–4 minutes.
  3. Flip and brown the other side for another 3–4 minutes.
  4. Transfer the seared thighs to the slow cooker, arranging them skin-side up.
  5. Whisk the chicken broth and soy sauce together, then pour the mixture around the thighs.
  6. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the meat is tender.
Serving
  1. Serve the thighs warm, spooning a little of the cooking liquid over the meat and garnishing with fresh herbs if desired.

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze for up to 3 months. Always reheat to at least 165°F (74°C).