Crisp & Juicy Slow Cooker Chicken

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Three Ingredients: Chicken, Salt and Pepper. The Easiest method ever for Crispy & Juicy Chicken! Tastes like a Rotisserie Chicken.Crispy and juicy, the fat in the skin completely melts away leaving crispy chicken skin that will remind you of your favorite rotisserie chicken. Looking at the picture it would be easy to assume there is some trick to chicken that is golden brown and crispy, but still so moist! The secret? A slow cooker.

So Dinner, then Dessert is officially a month old as of this week and I’ve used this method for cooking chicken in two recipes already. Both times, Tony Roma’s BBQ Chicken and Armenian Chicken Pita Tacos I mentioned my love for this method of cooking and both times the pictures were….well… not as enticing as they deserved to be and the focus was on the other ingredients in the dish rather than the chicken. This post is more a method than a recipe.

I love staying simple with Sunday posts, I get to share our staple food items, things that are in heavy rotation and usually always available no matter what. Just like oven baked brown rice this “recipe” is a constant in our fridge. It is one of the few things I can depend on my oldest eating without complaints.

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. Two of my absolute favorite ways to use my slow cooker is this chicken and Hawaiia Luau Pork. Both recipes are 3 ingredients total and both have resulted in family members crowding around the slow cooker to pick pieces off before I can even put food on plates.

Please give this a chance, you are going to want to let your slow cooker take all the counter space it wants after you see how great these turn out.

Tools Used in the making of these Slow Cooker Brown Sugar Garlic Chicken Thighs:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.

Recipe

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Crisp & Juicy Slow Cooker Chicken

4.86 from 63 votes
  • Yield: 4
  • Prep Time: 1 minute
  • Cook Time: 7 hours
  • Total Time: 7 hours 1 minute
  • Course: Main
  • Cuisine: American
  • Author: Dinner, then Dessert
Three Ingredients: Chicken, Salt and Pepper. The Easiest method ever for Crispy & Juicy Chicken! Tastes like a Rotisserie Chicken.

Ingredients

  • 6-8 Chicken thighs , skin and bone on! (however many you can layer in a single layer)
  • Kosher Salt , to taste
  • Freshly crushed black pepper , to taste.

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Liberally season both sides of the chicken with salt and pepper
  2. Put bone in, skin on chicken thighs in the slow cooker in a single layer, skin side up.
  3. Do not add liquids of any kind.
  4. Cook on low for 7 hours.

Nutrition Information

Yield: 4 , Amount per serving: 371 calories, Calories: 371g, Protein: 27g, Fat: 28g, Saturated Fat: 7g, Cholesterol: 166mg, Sodium: 130mg, Potassium: 347mg, Vitamin A: 2.6g, Calcium: 1.4g, Iron: 6.3g

All images and text © for Dinner, then Dessert.

Keyword: Crispy Juicy Slow Cooker Chicken
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Don’t be afraid to put chicken in the slow cooker with no additional liquid! Here is a shot of the chicken while still in the slowcooker. This chicken releases fat and juices into the slow cooker.  Make sure the skin side is up or it won’t get crispy!Three Ingredients: Chicken, Salt and Pepper. The Easiest method ever for Crispy & Juicy Chicken! Tastes like a Rotisserie Chicken.The chicken skin becomes translucent because all the fat has rendered off. Three Ingredients: Chicken, Salt and Pepper. The Easiest method ever for Crispy & Juicy Chicken! Tastes like a Rotisserie Chicken.The chicken stays very moist and tender. It is perfect for using it in any other recipe that calls for spiced chicken as well. Just add the required spices to the bottom of the slow cooker, then on top as well. No need to toss it with the chicken. Three Ingredients: Chicken, Salt and Pepper. The Easiest method ever for Crispy & Juicy Chicken! Tastes like a Rotisserie Chicken.

Three Ingredients: Chicken, Salt and Pepper. The Easiest method ever for Crispy & Juicy Chicken! Tastes like a Rotisserie Chicken.Three Ingredients: Chicken, Salt and Pepper. The Easiest method ever for Crispy & Juicy Chicken! Tastes like a Rotisserie Chicken.Three Ingredients: Chicken, Salt and Pepper. The Easiest method ever for Crispy & Juicy Chicken! Tastes like a Rotisserie Chicken.

Next time you want some chicken, please consider using your slow cooker. You’ll be so pleasantly surprised!

The method for CRISPY Slow Cooker Chicken! So EASY!
The method for CRISPY Slow Cooker Chicken! So EASY!

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Chicken Recipes Main Course Main Dishes Meat & Seafood Recipe Slow Cooker

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Comments

  1. Making this again for the second time. Absolute awesome reciepe. Right around the 7 hour mark I take the chicken out and broil in oven for 3 minutes. It makes the chicken skin soooo crispy. My husband has been pestering me to make more of this chicken since the first time. A+ super easy and very tasty reciepe.

  2. I am going to try the no liquid thing on your say so! The one reason I like slow cooker is because I have not needed to defrost my chicken. Am guessing this is not the case with no liquid?

    1. You’ll want to make sure to use completely thawed chicken for it to crisp up. If it’s frozen in the slightest, it’ll release all that water and not allow it to crisp up. Sorry.

  3. Omg I just made this I cleaned it Pat it dry seasoning it and put it on low for 7 hrs n lift the lid last hr n boy it crisp up like rotisserie I couldn’t believe in a 10 qt single layer I fit 9 so delicious I did put tiny butter on each chicken but delish

  4. I am still kinda new to crock pot cooking so didn’t know how things would go with this recipe.
    If you factor in that I am an 84 year old single guy who has to watch his sodium intake
    therefore I used a salt substitute (Nu Salt) instead of Kosher salt …well…I must tell you that the chicken turned out to be so delicious …crispy skin and everything!
    I have a 4qt crockpot so I used 3 thighs and cooked them on low for 5 hours having opened the lid a bit for the final hour.
    This recipe has earned its place as “favorite” status.
    Thank you so much.

  5. I have been wondering why there are so many recipes on the web that say for instance, 2-lbs chicken thighs instead of 4-5 medium size chicken thighs. That’s just for example. If you are using a package of chick that you have broken up into serving sizes, how in the world are you going to know how much they weigh?
    It’s a real dilemma for some of us. I would really appreciate it if you could make the changes in the future.

    1. This is what I do when splitting up a large package: count thighs (or whatever) and divide total weight by number of thighs (etc)…adjust a bit for large or small ones. You will also get a feel for weight in commonly bought packs. For instance I almost never have a boneless/skinless thigh that isn’t about 1/4 pound or a breast that isn’t 1-1.3 pounds from my usual market. I have a scale and have occasionally checked but I’m always very close. Everyone has a different opinion on medium or large or small—giving us the weight is the best way actually

    1. Thank you for catching that! That definitely is NOT correct, haha. It looks like it wasn’t factoring in the servings. I’ve edited it to read correctly now.

    1. Chicken breasts tend to dry out a bit more in the slow cooker. If you know that going it, go ahead and use them. The skin on will protect it more than skinless though so that’s better.

  6. This was so delicious! Didn’t Brown the way I’d like it but I think cause I didn’t have the full seven hr time so I had it on high For he first hr then low for about 4.5 hrs. And too much chicken in the pot. Which was fine cause now I have stock to make soup with the left overs lol. I know it would have browned if I did exactly like you wrote. Tnx great job.

    1. Sure, keep the side of the drumstick with more of the skin up to help keep them moist. Sometimes the skin only covers half the meat. The skin keeps things moist since there are no added liquids. You can even prop them up around the slow cooker to help crisp up too.

  7. I have the same slow cooker, but the 8 qt version (and LOVE it!) Made this tonight adding a few garlic cloves, some Herbes de Provence, a bundle of fresh thyme & rosemary & half a lemon – turned out fantastic! I did vent the cover the last hour or so since I knew I added some liquid with the lemon. Skin turned out nice and crispy and chicken was SUPER juicy. Thank you for sharing this recipe!

    1. I’ve never tested that amount but I would think 5-6 hours. If you decide to try, I’d love to know what timing worked for you.

  8. I followed the instructions exactly and while the chicken meat was delicious, the skin was a soggy, slimy mess. It did not get brown or crispy as in the pictures. Did I miss something in the instructions?

    1. I’m so glad it was delicious but it sounds like your chicken might have released too much liquid to not allow it to crisp up. You can either prop the lid to the side to allow some of the steam to come out for the last half hour or so or even place them under a broiler for just a bit at the end (make sure to watch so they don’t burn). Hope this helps if this happens next time too.

  9. I LOVE my slow cooker! I totally disliked cooking until I got one. I didn’t know you could “bake” chicken in it. I did the recipe EXACTLY as outlined the same day I found it online and the result was AMAZING! The meat was moist and flavorful, and the skin was reasonably “crispy.” Although a LOT of fat was rendered, I let the meat rest on a paper towel lined pan before serving (just like after frying chicken) and it was a non issue. My husband loves chicken and could eat it every night. This is an excellent foundation recipe offering a plethora of flavor options via seasoning and rubs, and a simple way to prepare chicken to use in other recipes. With the relatively low cost of bone-in chicken thighs, my refrigerator will ALWAYS have “rotisserie” chicken for the taking. Thank you for sharing this remarkable and unbelievably easy recipe. I have one question. There was so much rendered fat I saved it in a glass jar in the fridge. I know it may not be considered “diet friendly” these days, but I remember my mother and grandmother used to cook with chicken fat, and in moderation it seems to me that this flavorful fat would enhance some recipes. Since you said you make this chicken frequently, do you have any recipes in which the rendered chicken fat could be used?

    1. I’m so glad you love this recipe!! I don’t really have recipes for using the fat but I love to use it for roasting vegetables. It adds so much flavor!

  10. I make on the nights I am getting the kids home after school activities at dinner time. The chicken is perfect. I clean and place my veggies in a pot of cold water before I leave and rice in a steamer ready to push start. When I come home the dinner is about 20 to being put on table, (immediate if not cooking rice) from starting my rice, chicken is ready!

  11. I’ve made this several times, big hit in my house!! The best thing is it doesn’t heat my whole house up. Thanks for sharing.

  12. I made this recipe in my 1970s crock pot it only fitted 3 thighs, I left them in the crock pot for 5 hours, They came out crispy and very juicy. I’m a divorced male this was very easy to make and very delicious. Thank you Sabrina.

  13. I made this recipe in my 1970s crock pot it only fitted 3 thighs, I left them in the crock pot for 5 hours, They came out crispy and very juicy. I’m a divorced male this was very easy to make and very delicious. Thank you Sabrina.

  14. Do you put your meat in thawed everytime? I put all my meat in the crockpot forzen which works super well since my crockpot cooks super super hot. Just curious.

    1. Yes, I use thawed everyt time. The issue with frozen chicken is that it will release all that liquid and not allow it to crisp up.

  15. Hi ,I have 2 big chicken leg quarters ,(thigh and a leg) that i would like to use for this recipe do i need to change the hours cooking time
    Thanks

    1. It’s hard to say because the size determines the cook time. I would err on the side of caution and go with 7 hours. Hope this helps!