Tender, juicy chicken thighs slow-cooked in a savory garlic herb sauce until incredibly flavorful. This easy comfort-food recipe is perfect for busy weeknights and pairs beautifully with mashed potatoes, rice, or roasted vegetables.
Ingredients
For the Chicken:
6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon Italian seasoning
For the Slow Cooker Sauce:
1 medium yellow onion, sliced
4 cloves garlic, minced
1 cup chicken broth
2 tablespoons unsalted butter
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried parsley
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon cornstarch
2 tablespoons cold water
Optional:
½ cup sliced mushrooms
1 tablespoon fresh parsley, chopped
½ teaspoon red pepper flakes for a little heat
½ cup heavy cream for a creamy sauce
Instructions
Prepare the chicken:
Pat the chicken thighs thoroughly dry with paper towels. This helps the seasoning stick and gives the chicken better color if you choose to sear it.
Season:
In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, thyme, rosemary, and Italian seasoning.
Rub the seasoning mixture evenly over both sides of the chicken thighs.
Optional searing:
Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 3–4 minutes until golden brown.
Flip and cook for another 2 minutes.
This step is optional, but it adds extra flavor.
Prepare the slow cooker:
Place the sliced onion in the bottom of a 6-quart slow cooker.
Add the minced garlic.
Add the chicken:
Arrange the seasoned chicken thighs over the onions.
Make the sauce:
In a bowl, whisk together chicken broth, Worcestershire sauce, Dijon mustard, dried parsley, paprika, black pepper, and salt.
Pour the mixture around the chicken.
Add butter:
Place small pieces of butter over and around the chicken thighs.
Slow cook:
Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.
The chicken is done when it reaches an internal temperature of at least 165°F (74°C) at the thickest part.
Check the chicken:
Avoid lifting the lid repeatedly during cooking because this allows heat to escape and can increase the cooking time.
Make the sauce thicker:
Once the chicken is cooked, carefully remove the thighs and place them on a serving plate.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a smooth slurry.
Thicken:
Pour the slurry into the liquid in the slow cooker and stir well.
Cover and cook on HIGH for approximately 10–15 minutes, or until the sauce thickens.
Optional creamy sauce:
For a creamy version, stir ½ cup heavy cream into the sauce after adding the cornstarch slurry. Heat until warmed through and slightly thickened.
Return chicken:
Place the chicken thighs back into the sauce and spoon some sauce over the top.
Garnish:
Sprinkle with fresh parsley and serve hot.
Serve:
Enjoy with mashed potatoes, white rice, buttered noodles, roasted vegetables, green beans, or crusty bread.
Prep Time:
15 minutes
Cook Time:
5–6 hours on LOW or 2½–3½ hours on HIGH
Total Time:
Approximately 5 hours 15 minutes on LOW
Servings:
6
Nutritional Information
Approximate nutrition per serving, based on 6 chicken thighs and the basic recipe:
Calories: 390 kcal
Protein: 30 g
Total Fat: 27 g
Saturated Fat: 8 g
Carbohydrates: 7 g
Dietary Fiber: 1 g
Total Sugars: 2 g
Cholesterol: 145 mg
Sodium: 780 mg
Potassium: 430 mg
Nutrition will vary depending on the size of the chicken thighs and whether the skin is eaten.
Allergen Information
Contains: Dairy from butter
May contain: Soy, depending on the Worcestershire sauce
May contain: Wheat/gluten, depending on Worcestershire sauce and chicken broth
Eggs: Not required
Peanuts: Not required
Tree nuts: Not required
Nut Information
This recipe contains no nuts as written.
Peanuts: None
Almonds: None
Walnuts: None
Pecans: None
Cashews: None
Other tree nuts: None
Always check packaged broth, Worcestershire sauce, mustard, and seasonings for allergy warnings if preparing this for someone with a severe allergy.
Q/S – Questions & Tips
Q: Can I use boneless chicken thighs?
S: Yes. Boneless thighs work very well. They generally require less cooking time, so begin checking them earlier.
Q: Can I use skinless chicken thighs?
S: Absolutely. Skinless thighs are easier and slightly leaner, although you will miss the browned, savory flavor from the skin.
Q: Do I have to sear the chicken first?
S: No. You can put the seasoned chicken directly into the slow cooker. Searing is optional but adds extra depth of flavor.
Q: Can I add potatoes?
S: Yes. Add baby potatoes or chopped Yukon Gold potatoes underneath the chicken. They will absorb the flavorful cooking juices.
Q: Can I add carrots?
S: Yes. Add chopped carrots with the onions before placing the chicken on top.
Q: Can I use frozen chicken thighs?
S: For food safety, thaw chicken in the refrigerator before putting it into a slow cooker. Do not rely on the slow cooker to safely thaw frozen chicken.
Q: Why is my chicken watery?
S: Chicken releases moisture as it cooks. If the sauce is too thin, remove the chicken and thicken the liquid with the cornstarch slurry as described above.
Q: Can I make this recipe creamy?
S: Yes. Add ½ cup heavy cream toward the end of cooking and gently heat until the sauce becomes creamy.
Q: How do I get crispy chicken skin?
S: Slow cookers do not crisp skin. After cooking, place the chicken thighs skin-side up on a baking sheet and broil for 2–4 minutes until the skin becomes golden and crisp. Watch carefully so it does not burn.
Q: How do I know when the chicken is done?
S: The thickest part of the chicken should reach at least 165°F (74°C) on a food thermometer.
Q: How long can I store leftovers?
S: Refrigerate leftovers in an airtight container for up to 3–4 days.
Q: Can I freeze the cooked chicken?
S: Yes. Cool it completely, place it in an airtight freezer-safe container, and freeze for up to 3 months.
Q: How should I reheat leftovers?
S: Reheat gently in a covered skillet with a little broth or sauce, or microwave until heated through.
Q: Can I make this recipe with chicken breasts?
S: Yes, but chicken thighs are more forgiving in a slow cooker and generally stay juicier. If using breasts, avoid overcooking them.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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