Description
This Fall-Off-The-Bone Crockpot Chicken Thighs recipe delivers tender, juicy chicken with crispy seared skin, infused with a smoky and slightly spicy blend of spices. Slow-cooked to perfection in a flavorful broth, these thighs are easy to prepare and perfect for a comforting meal.
Ingredients
Scale
Chicken and Marinade
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon brown sugar
- 1/4 teaspoon red pepper flakes
Slow Cooker Base
- 1/2 cup chicken broth
- 2 cloves garlic, chopped
Instructions
- Prepare the chicken: Thoroughly dry the chicken thighs with paper towels to help the skin crisp up during searing. Place the thighs in a large mixing bowl.
- Make the spice rub: In a small bowl, combine kosher salt, ground black pepper, onion powder, garlic powder, smoked paprika, brown sugar, and red pepper flakes. Mix until evenly blended.
- Coat the chicken: Add olive oil to the chicken thighs and toss well to coat. Sprinkle the spice rub evenly over all sides of the chicken, ensuring thorough coverage.
- Sear the chicken: Preheat a cast iron skillet over medium heat. Place the chicken thighs skin-side down and sear for 4 to 5 minutes until the skin is golden brown and crisp.
- Prepare the slow cooker: Pour the chicken broth and chopped garlic into the base of the slow cooker to infuse flavor and moisture.
- Slow cook the thighs: Arrange the seared chicken thighs skin-side up on top of the broth and garlic in the slow cooker. Cover and cook on low for 5 hours, or until the internal temperature reaches 185°F, ensuring tender, fall-off-the-bone meat.
- Serve: Carefully remove the chicken thighs from the slow cooker and serve hot alongside your favorite side dishes for a delicious meal.
Notes
- Drying the chicken skin thoroughly before searing is key to achieving a crispy texture.
- You can adjust the red pepper flakes for more or less spiciness according to preference.
- The internal temperature should reach 185°F for perfectly tender, fall-off-the-bone chicken thighs.
- Use bone-in, skin-on chicken thighs for maximum flavor and moisture retention.
- Searing the chicken before slow cooking adds depth of flavor and texture.
- If you don’t have a cast iron skillet, any heavy-bottomed skillet can be used for searing.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 5 hours 5 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: crockpot chicken thighs, slow cooker chicken, fall-off-the-bone chicken, seared chicken thighs, easy chicken dinner, smoky chicken recipe
