Crisp & Juicy Slow Cooker Chicken recipe is so easy! It is only 3 ingredients and almost no prep work at all! Comes out perfect every time!
This Chicken cooking method is going to be your new favorite life hack. For something with a little more flavor and just as easy, checkout my Slow Cooker Garlic Chicken or Slow Cooker Chicken Rotisserie Thighs.
Sabrina’s Crisp & Juicy Slow Cooker Chicken Recipe
This chicken was originally posted when the site was just a month old! I used this method for cooking chicken in two recipes. Both times, in Tony Roma’s Inspired BBQ Chicken and Armenian Garlic Rotisserie Chicken Pita Tacos, I mentioned my love of this method of cooking. This post is more of a method than a recipe. But it is one you are going to want to take note of because it’s truly a game changer. This cooking method is in a heavy rotation at my house and is typically available no matter what. Just like Oven Baked Brown Rice this recipe is a constant in my fridge. It is one of the few things I can depend on my oldest eating without complaints.
Recipe Card
Ingredients
- 6-8 chicken thighs , bone-in, skin-on (however many you can layer in a single layer)
- kosher salt , to taste
- coarse ground black pepper , to taste
Instructions
- Liberally season both sides of the chicken with salt and pepper.
- Put bone-in, skin-on chicken thighs in the slow cooker in a single layer, skin side up.
- Note: Do not add liquids of any kind.
- Cook on low for 7 hours .
Nutrition
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Note from Sabrina
Don’t be afraid to put chicken in the slow cooker with no additional liquid! This chicken releases fat and juices into the slow cooker. Make sure the skin side is up or it won’t get crispy! The chicken skin becomes translucent because all the fat has rendered off.
Table of Contents
About this Recipe
Most people who use a slow cooker are well versed in the school of thought that says “Add Liquids!!” Well, welcome to the new world here! Crispy and juicy, the fat in the skin completely melts away leaving crispy chicken skin that will remind you of your favorite rotisserie chicken. After seeing this chicken it would be easy to assume there is some trick to get that golden brown and crispy skin, but still be so moist! The secret? A slow cooker. This recipe will result in family members crowding around the slow cooker to pick pieces off before you can even put food on plates. Give this a chance, and you are going to want to let your slow cooker take all the counter space it wants after you see how great these thighs turn out.
Can this be made ahead of time?
Yes, you can definitely make this recipe ahead of time! Since it is made in a slow cooker it’s already meant to be made ahead of time. But you could make this chicken, and then either meal prep it with a side for your lunches or you can pull it off the bone and store it for up to 4 days in the fridge.
How to Store
- Serve: Set your slow cooker to warm for up to 4 hours before storing this chicken. At room temperature, store after 2 hours.
- Store: Crockpot chicken is good in a sealed container in the fridge for up to 4 days.
- Freeze: This chicken freezes well for up to 3 months. Allow to cool completely before storing in an airtight container to freeze.
Frequent Questions
While it is technically okay, it is going to be the best if you can thaw your thighs ahead of time. Pull them out of the freezer the day before so they have time to thaw overnight.
This recipe is best suited from the slow and low cooking method. You can cook it on high if you are in a time crunch but the skin might not as turn out as crispy.
Variations
- Seasonings: You can add some extra seasoning to the chicken if you want. Try some granulated garlic, onion powder, chili powder, crushed red pepper. or Italian seasoning. Use whatever you typically enjoy cooking with and add the spices to the bottom of the slow cooker, then on top as well. No need to toss it with the chicken. Add the seasoning in at the same time you add the salt and pepper.
- Sauce: I do not recommend adding liquid to the slow cooker since that will prevent the skin from crisping up the same way it will without the sauce. Instead, if you want to serve a sauce with your chicken, like my Peri Peri Sauce you can drizzle it over the top after the chicken is cooked, or just serve it on the side for everyone to use how they want.
- Veggies: You can add some veggies like sliced carrots, diced potatoes, diced sweet potatoes, or butternut squash too! Don’t add any extra liquid to the bottom of the slow cooker. Remember, you still want the chicken to be in a single layer so the skin will get crispy so don’t put the veggies on top of the chicken. Try to fit them in between the thighs and don’t over over crowd them.
- Larger Batch: If you want to double the batch you’ll have to use a second crock pot. Stacking more thighs into the pot will ensure the ones on the bottom don’t get crispy. So borrow another slow cooker if you need to, in order to make a bigger batch of chicken thighs.
Related Recipes
More Chicken Thigh Recipes
Photo used in previous post:
Very easy. Not 100% satisfied with the texture of the chicken. Followed the recipe as written. Texture was odd. I might try again with a shorter cooking time. Maybe 5 hours? Seems like my crockpot cooks high even on low.
Crockpot heat varies for sure Sherry! Appreciate your feedback and thank you for the kind review.
Can you use frozen thighs?
It isn’t recommended. Best to use fresh chicken thighs.
I will be making this for dinner tomorrow. Looks fantastic and we love thighs!
OMG!!! This chicken was PERFECT with a tomato, cucumber, feta cheese, bacon salad with raspberry vinaigrette dressing!!! I was skeptical, but I now believe in you!!!!!!
So glad to hear you enjoyed the chicken. I hope you’ll head over to the Recipe Index and browse through our recipes. If you enjoy Slow Cooker recipes we have a TON of them!
Can I add sliced potatoes to the bottom of the slow cooker as well?
Absolutely! How did you like the recipe?
Can you cook split chicken breasts bone in skin on the same way as the crispy thighs?
You can; however, keep an eye on your meat temp as chicken breasts cook faster and dry out faster. When your temp is at 165 degrees in the thickest part of your chicken breast the meat is done.
Great dish chicken was moist and delicious skin did crisp up pretty good but did put it under the broiler for a few minutes. The only problem was my wife was a little too liberal with the salt but it was still edible so we will cut back on that next time. Also I had asked if you could use a rack in the slow cooker but never heard back.
Hi Richie…sorry about the lack of response. Thanks for reminding me. Yes, you can use a rack. Glad you enjoyed the chicken! There are a BUNCH of Slow Cooker Chicken recipes on the site! Take a look and enjoy!
My crock pot won’t allow for laying enough chicken in a single layer. Can I do this with them on top of one another?
I’m going to be making this dish tomorrow I have a rack for my slow cooker would it make a difference if I use it or should I not.