"Always start out with a larger pot than
what you think you need."
— Julia Child

Bone In Slow Cooker Chicken Thighs

Carole Stephens
• Friday, 07 October, 2022
• 19 min read

To be clear, this method doesn’t work with any cut of chicken, but it reliably turns skin-on, bone -in chicken thighs into crispy, juicy cooked chicken, perfect for eating straight from the pot. Chicken thighs are one of the most beloved ingredients for inexpensive and flavorful weeknight meals.

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To avoid steaming the chicken in the slow cooker, which will result in soft skin, leave some space in between the chicken thighs. This means that you may only be able to cook six thighs in one batch depending on the size of your slow cooker.

Venting the slow cooker contributes to the crispness of the chicken ’s skin by aiding evaporation and preventing too much condensation. You’ll simply need to set the lid slightly askew or raise it using a skewer or chopstick as a riser.

Obviously you can eat these chicken thighs straight from the slow cooker once they are done cooking, paired with an easy vegetable side or salad. You can also pull the chicken meat off the bones and turn them into tacos, sandwiches, and salads.

Calories 387 Fat 28.9 g (44.5%) Saturated 7.9 g (39.4%) Carbs 0.9 g (0.3%) Fiber 0.2 g (0.6%) Sugars 0.0 g Protein 28.8 g (57.6%) Sodium 406.0 mg (16.9%) Cook on the LOW setting until tender and the internal temperature of the chicken registers 165 °F, 6 to 7 hours.

Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. Once upon a time, when I was a kid I drove our lawn mower into the side of my parent's garage, significantly damaging it.

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(Source: recipes.exchangereviwes.com)

Fast-forward twenty years and my son drives an ATV into the side of my pole shed, punching a good hole in it. As soon as I am done writing about these slowcookerchickenthighs I have to meet with the insurance adjuster to assess the damage.

The meat will get more tender the longer it cooks until it finally falls off the bone. When using a slow cooker, I personally recommend sticking to a dry rub, or basic chicken seasoning.

I find six chicken thighs fit perfectly in the bottom of my 6-Quart Crock Pot, however, you can still easily make this recipe if you have a different sized slow cooker. The chicken thighs need to be laid in a single layer at the bottom of the slow cooker, so you are welcome to use as many thighs as will fit in yours.

As the chicken thighs cook they will release moisture, the skin sitting in the pooling liquid will never get remotely crisp. However, the portion of the skin resting above the liquid will render fat and will firm up.

If you enjoyed reading my SlowCookerChickenThighs (Bone -In) recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that.

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(Source: www.pinterest.com)

Shredded mozzarella cheese, salt, pasta sauce, lean ground turkey and 5 more Crock Pot Chickenshits are tender and full of flavor with this simple sweet and spicy sauce and seasoning mixture.

If you want to get down to the nitty-gritty, you can head down to the bottom of this page and print out the full recipe card with our instructions and notes. Crock Pot ChickenThighsBone In This recipe is one of the best, mouthwatering, juicy chicken dishes there is.

The juices and flavors are different from chicken breast and I would recommend using bone in thighs versus boneless for this recipe. If you want to take things a step further, you could consider browning the chicken slightly in a skillet before lining them in the bottom of the Crock Pot.

Prepare the Crock Pot and line the bottom of the slow cooker with chicken thighs. Top the chicken with onion powder, minced garlic, oregano, salt and pepper.

Remove lid and sprinkle with toasted sesame seeds and fresh parsley. Blend a little cornstarch and cold water and add it to the slow cooker for the last 30 minutes to help thicken the sauce for serving.

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(Source: kristineskitchenblog.com)

You can find the full recipe with printable card at the bottom of this post. I love to serve this dish over a bed of rice and topped with fresh parsley leaves.

You can also serve this over a mixture of quinoa and brown rice for a little healthier version. In addition to the rice, I also recommend adding in a side salad and your favorite roasted vegetables to make this a full meal.

If you make this recipe and are on Instagram, don’t forget to snap a picture and tag us @pinkwhenjen, so we can see it. Review Recipe Print Delicious bone in chicken thighs are smothered with a blend of spices and garlic and covered in a mouthwatering sauce.

It’s an easy family dinner everyone enjoys, so don’t expect any leftovers! Line the bottom of the Crock Pot with the chicken thighs.

Serve hot with a side of fresh white rice and salad. Store any leftover chicken thighs in an airtight container in the refrigerator for up to 3 days.

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(Source: www.dinneratthezoo.com)

Calories: 476kcal | Carbohydrates: 12g | Protein: 27g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 169 mg | Sodium: 2104 mg | Potassium: 472 mg | Fiber: 1g | Sugar: 7g | vitamin A: 779IU | vitamin C: 5 mg | Calcium: 49 mg | Iron: 2 mg Slowpoke Jerk Chicken is a quick recipe with fantastic authentic Jamaican flavors of peppers, onions, allspice and cloves.

Add the chicken thighs to a large skillet and brown them on medium-high heat on both sides for 3-5 minutes. Back in the beginning of time, when I first started being creative in the kitchen, I used to skin and bone chicken breasts.

Yes, boys and girls, there was a time when one could not buy pre-packaged, skinless, boneless chicken breasts. At that time one chicken breast was a perfect size for one person, about 5oz (150gr).

Scale1x2×3x 4 – 6 chicken thighs, skinned 1 medium onion, vertically sliced 4oz (120gr) mushrooms, trimmed, sliced 1 clove garlic, minced 2 ribs celery, sliced 1 tbs Dijon-style mustard 1 tsp paprika 1 tsp thyme 1 tbs tapioca 1/2 cup (4oz, 120ml) Marsala wine 1/2 cup (4oz, 120ml) chicken stock 1/3 cup Greek yogurt Combine onion, garlic, celery, mushrooms, thyme, tapioca, and Marsala.

Stir yogurt into mushroom sauce, spoon over chicken and serve. Not as many as last year, thankfully, but enough to give the girls something to bark at and the occasional run around the field.

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(Source: www.foxvalleyfoodie.com)

On the other hand there were six deer grazing in the middle of all that nice wheat when I came home this afternoon. 09/30/2016I want to give this five stars but the site won't let me.

I've made this probably close to a dozen times; it's one of my go-to recipes when I have a group coming over and it gets scarfed up every time. Throw everything in the cooker, leave, come back hours later and it's done (*and* your house smells great).

The drop biscuit recipe is super-easy (the older I get, the less inclined I am to roll dough). Almost nothing; I used regular chicken broth and added frozen corn with the frozen peas at the end.

I am going to try it one more time, but use cream of chicken soup instead and see if it comes out thicker with more flavor. Add up how much you put in and that would equal the amount you say is outrageous & dangerous.

08/28/2015What causes this outrageous, dangerous amount of sodium?? Since it tasted so good, I left out the cream and use chicken broth for the wine.

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(Source: www.jessicagavin.com)

03/23/2015Hi, The recipe you shared is really simple just like your site name. We look forward to having this delicious recipe again.

Your tip sounds like a good one. Based on my memories of my mother's wonderful cooking, the crackpot temperature seemed too low for making anything resembling gravy.

Again, however, the dish was amazing, especially with the biscuits, and we certainly don't want to discourage anybody from making it! 02/19/2015Based on your review, I made the following change: once the stew was done, I took out about a cup of the liquid, whisked in a tablespoon of flour, and added it back to the stew...

01/03/2015I LOVE MEAT and just because I do, DOES NOT MAKE ME INHUMANE. I love chicken, pork, and very rare and bloody beef mmmmmmmm, so take your veggie loving self and Mob when it comes to others tastes and likes, you are quite rude for even posting that stupid comment.

Humans ate meat way before you were even a thought in your father's pants ! Thought I would give you a taste of your own medicine.

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(Source: greenhealthycooking.com)

Glad you're using some of that energy for other things rather than degrading others for not sharing your beliefs. I always braise the meat before putting it into the slow cooker ...adds a lot of flavor.

I have three of them, but I always have time in my life to stand up for another living being who wants to live out his/her life peacefully, just as you and I do. And by the way, for anyone out there who would like to know, I have successfully organized this recipe, and it sure is good, I must say.

Not compassionate, or very self-aware of her agenda perhaps is my impression. 02/09/2014healthmom clearly has nothing much to do but log on 2 meat recipe sites and preach her stuff.

01/27/2014This dish was actually better than the best chicken and “dumplings” I've ever made. The bottom half of the biscuit took on the dumpling characteristic, and then the top biscuit half retained a delicious buttery crunch.

Just a superb meal, and ridiculously easy. My only tweaks were cutting the carrots about 1/4 inch thick, and when the chicken was done cooking, I broke it into large rustic pieces.

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(Source: www.southyourmouth.com)

01/12/2014We tried this last evening looking for something quick and tasty. I followed the directions but added a few more carrots, and cut the thighs up into quarters.

Will be making this again during this cold Connecticut winter! Tonight I was short on time, so I doubled the chicken broth and threw everything (minus the peas and cream) in a pot on the stove and simmered for 20 minutes, then added the peas and cream and cooked until they were heated.

I was pleasantly surprised that the chicken cooked so quickly and still had a good flavor a texture to it. Next time I need a quick meal I will do it that way instead of waiting for 5 hours for the crackpot to be done.

10/28/2013I made this pretty much according to recipe, only substituting edamame for the peas. I have to agree that although “good” it was pretty bland.

Even lots more salt & pepper didn't help. I will try it again, only next time will use suggestions of others (perhaps canned soup, different seasonings) to amp up the flavor.

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(Source: www.dinneratthezoo.com)

It needed a hearty dose of seasoning (I used a bunch of dried rosemary, marjoram and thyme and lots of black pepper). I also threw in a yellow pepper that was languishing in the veggie drawer.

I minced the veggies in food processor to make them less recognizable. 01/17/2013I make this using a can of cream of chicken soup instead of the chicken broth and the heavy cream.

Just add 1/2 cup of water with the wine instead of the broth and add the soup in place of the cream. Sometimes I add a can of mushrooms with the soup.

I followed “2tattered's” suggestion of browning the, in my case, boneless chicken breast, and declaring the skillet with the wine, a white zinfandel. I also gave a quick stir-fry to the vegetables as I was putting the dish on the quick cook setting.

I didn't trust this recipe, so I cut the thighs into large chunks, shook them in the flour, then browned them in a skillet. I did everything else as written, except I added a few browned mushrooms.

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(Source: www.dishingdelish.com)

I didn't have poultry seasoning (nor half of what was in the quick tip) so I winged it (pardon the pun) using garlic, and whatever else I felt appropriate. Turned out well and sauce thickened after I let it stand a few minutes.

Unfortunately I didn't have any white wine so I substituted with Dry Sherry. I think I will stick with the sherry and never try the plain ole white wine.

I put all the veggies in a Ziploc bag and shake them with the flour to evenly distribute it before placing in the slow cooker. You can double the veggies and chicken with no need to double the liquid ingredients (wine and chicken broth), as there always seems to be plenty of liquid.

I bought skinless bone -in thighs once by mistake and the cooking time ended up being the same, but I'd recommend boneless for a more generous serving. I made biscuits with Bisquick heart healthy mix and skim milk.

Made with store bought low-fat Pillsbury biscuits and chicken breast “tenderloins” (the little mini breasts). Chicken forked apart, and everything was perfectly cooked after about 5 1/2 hours on low setting.

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(Source: www.themagicalslowcooker.com)

Probably could've reduced the heavy cream to 1/3 cup to cut a little fat and calories and it still would've been very rich and creamy. I used a can of store bought jumbo buttermilk biscuits.

I cook with the miniature bottles of wine and next time I would use the entire mini bottle which would probably be 3/4 cup. My kids (8 and 11) even liked it (one made a “sandwich” with the biscuit and filling).

I mixed the flour WELL with the veggies on the front end and that clearly helps avoid the raw flour taste. For those wanting it thicker, try a bit more flour or add a TBL of corn starch to the veggie mix early on.

I used chicken breasts both times, and they cooked beautifully in 3 hours on high. The time I made it on low for longer the chicken was a bit dry.

I made my own poultry seasoning as described in the “Quick Tip” on this page and followed the recipe, except used half-and-half instead of cream. I thought the gravy was the perfect consistency.

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(Source: www.foxvalleyfoodie.com)

I used chicken thighs, but may try chicken breasts next time, as I prefer them. So nice to have another delicious crock pot dish to add to the rotation.

03/09/2011I made this dish last night using two skinned and boneless chicken breasts; cooked on hi for the first hour and then on low for 4 more hours/my chicken breasts were large and thick.................... chicken was 'fork' tender; veggies soft but firm; flavor was fresh and delicious! I made the biscuits/in food processor, and they were delicious--firm outer shell and fluffy soft once opened.

03/01/2011Have not tried this yet but am I wondering if the sodium content of 1255 mg is correct? 03/01/2011Made this over the weekend for an easy Sunday dinner.

Also, I tossed my vegetables with the flour in the crock and didn't have any lumps or raw flour taste. 02/27/2011So easy but would be better without the raw flour taste.

I'll make again but will sauté onions in butter then add flour & cook for a minute or two; whisk in liquid and add to carrots & celery in crock pot. I cooked on high for 1 hour and low for 2 and chicken was perfect.

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(Source: www.dishingdelish.com)

02/24/2011Amazing, especially for very low complexity, common ingredients and only 15 minutes of work. I ran out of chicken stock so added half a can of cream of mushroom soup.

Didn't even need the cream at the end. 02/20/2011I made this for dinner tonight... and the house smelled so good while cooking.

I started it in the morning (super easy to get going before leaving for work) and by the time I got home, my home smelled amazing ! It really tastes like a deconstructed chicken pot pie.

I actually cooked mine for 10hours on low, used store bought biscuits and used chicken thighs with the bone in...by the time it was done, the chicken was falling off the bone. Great recipe for a family and I will be making over and over again.

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