Slow Cooker Chicken Thighs

Close up of a spoon resting in a slow cooker with cooked, chopped chicken thighs in a brothy sauce.

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Slow cooker chicken thighs are quick and easy to prep, well seasoned and so juicy and flavorful.

Prep Time10

Cook Time2 30

Total Time2 55

Yield: 6 -8 servings

Ingredients

2 lbs. boneless, skinless chicken thighs, trimmed
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon dried thyme
¼ cup low sodium chicken broth
¼ cup unsalted butter, cut into cubes
Juice of ½ lemon

Instructions

In a small bowl, mix together the salt through dried thyme.
Season both sides of the chicken thighs with the seasoning mixture and add to the insert of the slow cooker.
Pour the chicken broth on top of the chicken thighs. Add the cubed butter on top of the chicken thighs.
Cover and cook the chicken on high for 2 ½ hours or on low for 5 hours.
Remove the chicken thighs and slice or chop them.
Add the lemon juice to the sauce in the slow cooker and stir to combine. Return the chopped chicken to the slow cooker and stir into the sauce. Let sit on warm for 15 minutes so the chicken absorbs the sauce.
Serve chicken with sauce drizzled on top.

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Notes

Leftovers: Leftover chicken, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. Be sure to store it with extra sauce. Reheat in individual portions in the microwave until hot.

Freeze: You can also freeze the leftovers. Add the chicken and sauce to a freezer-safe ziplock bag or container. Label and date it then freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a small pot on the stove until hot.

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