Crockpot Chicken Thighs: Tender, Juicy Comfort Food
Tender, fall-apart boneless chicken thighs slow-cooked in a seasoned broth for an easy, no-fuss dinner. Perfect for weeknight comfort or batch cooking.
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Servings: 4 servings
Calories: 270kcal
Ingredients
- 6 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 tablespoon apple cider vinegar (optional)
- 2 tablespoons chopped fresh parsley (for garnish, optional)
Instructions
- Pat chicken thighs dry and season both sides with garlic powder, onion powder, thyme, paprika, salt, and pepper.
- In a small bowl, mix olive oil to evenly coat the spices and brush it onto the chicken.
- Place seasoned chicken thighs in the bottom of a slow cooker.
- Pour chicken broth and apple cider vinegar (if using) over the chicken.
- Cover and cook on low for 6 hours or high for 3.5 hours.
- Once cooked, remove chicken and let rest for 10 minutes before shredding with a fork. Garnish with fresh parsley before serving.
Notes
Chicken thighs can be stored in the refrigerator for up to 3 days or frozen for 2-3 months.
Leftover broth can be used as a flavorful base for soups or grains.
Add diced carrots, celery, or green onions during the last hour of cooking for a heartier version.
Leftover broth can be used as a flavorful base for soups or grains.
Add diced carrots, celery, or green onions during the last hour of cooking for a heartier version.
Nutrition
Serving: 1g | Calories: 270kcal | Carbohydrates: 3g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 400mg | Sugar: 1g