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Crockpot Chicken Thighs

Crockpot chicken thighs with garlic herb sauce slow-cook until tender and easily shreds. Seasoned thighs are covered and cooked on LOW or HIGH, then finished with buttery sauce and fresh parsley.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
For the Sauce
  • 1 cup chicken broth
  • 4 garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp butter
Garnish
  • 0.25 Fresh parsley, chopped

Equipment

  • 1 Dutch oven

Method
 

Season and load the crockpot
  1. Pat chicken thighs dry, then season with salt, black pepper, paprika, onion powder, and garlic powder.
  2. Drizzle olive oil over the chicken, then place the thighs in the crockpot in a single layer.
Make the garlic herb sauce
  1. In a bowl, whisk chicken broth, minced garlic, Worcestershire sauce, Dijon mustard, thyme, and rosemary until combined.
  2. Pour the sauce over the chicken so the thighs are covered as much as possible.
  3. Dot the top of the chicken with butter pieces.
Slow-cook until tender
  1. Cover and cook on LOW for 5–6 hours, until the chicken is tender and easily shreds when tested with a fork.
  2. Alternatively, cover and cook on HIGH for 3–4 hours, until the chicken is tender and easily shreds when tested with a fork.
Finish and serve
  1. Spoon sauce over the chicken before serving to coat the meat.
  2. Garnish with fresh parsley and serve with mashed potatoes, rice, or roasted vegetables.

Notes

Pro tip: Let the chicken rest covered for 10 minutes after cooking so the sauce thickens slightly and the thighs stay juicy. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or in the crockpot on LOW until hot. Freezing is yes—freeze shredded chicken and sauce for up to 3 months, then thaw overnight in the fridge. For a lower-sodium option, choose reduced-sodium chicken broth and use a light Worcestershire sauce.