Marry This Pioneer Woman Slow Cooker Chicken Thighs Recipe is a tender and juicy recipe, which is made with bone-in chicken thighs and garlic. It’s a straightforward recipe, ready in about 5 hours and 15 minutes.
Jump to RecipePioneer Woman Slow Cooker Chicken Thighs Recipe Ingredients
- 2 lb bone-in, skin-on chicken thighs (about 4–5 pieces)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- 1 tablespoon olive oil
- ⅓ cup chicken broth
- ¼ cup butter, diced
- 3 garlic cloves, minced
- Fresh parsley, for garnish
How To Make Pioneer Woman Slow Cooker Chicken Thighs
- Season the Chicken: Pat the chicken thighs completely dry with paper towels. In a small bowl, mix together the garlic powder, paprika, onion powder, salt, and Italian seasoning. Rub this spice mixture evenly over all sides of the chicken thighs.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs in the hot skillet, skin-side down. Sear for 3-4 minutes without moving them, until the skin is golden brown and crispy. You do not need to cook the chicken through.
- Arrange in Slow Cooker: Transfer the seared chicken thighs to the slow cooker, arranging them in a single layer. Add the chicken broth, diced butter, and minced garlic to the slow cooker, pouring them around the chicken.
- Slow Cook: Cover the slow cooker and cook on the LOW setting for 4.5 to 5 hours, or until the chicken is tender and has reached an internal temperature of 165°F (74°C).
- Garnish and Serve: Carefully remove the chicken from the slow cooker. Garnish with fresh parsley and serve hot with the juices from the slow cooker spooned over the top.
Recipe Tips
- How do I get extra crispy skin? Searing is the first step. For even crispier skin after slow cooking, you can place the cooked chicken thighs on a baking sheet and broil them in the oven for 2-3 minutes, watching carefully to prevent burning.
- Can I use boneless, skinless thighs? Yes, but you will need to reduce the cooking time. Cook on LOW for about 2.5 to 3 hours.
- How do I thicken the sauce? If you’d like a thicker gravy, pour the juices from the slow cooker into a small saucepan. Bring to a simmer and whisk in a slurry made from 1 tablespoon of cornstarch and 2 tablespoons of cold water. Cook until thickened.
- Why is it important to pat the chicken dry? A dry surface is essential for getting a good, crispy sear on the skin. Moisture will steam the chicken instead of browning it.
What To Serve With Slow Cooker Chicken Thighs
The rich, savory chicken and its juices are perfect served with:
- Creamy mashed potatoes
- Roasted vegetables like broccoli, carrots, or asparagus
- Fluffy white or brown rice
- A simple green salad with a vinaigrette dressing
How To Store Slow Cooker Chicken Thighs
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: You can freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Slow Cooker Chicken Thighs Nutrition Facts
- Calories: 442 kcal per serving
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to sear the chicken first?
While you can skip this step if you’re short on time, searing the chicken skin creates a deeper flavor and a much better texture. It’s highly recommended.
Can I cook this on the HIGH setting?
Yes, you can cook it on HIGH for about 2.5 to 3 hours. However, cooking it low and slow generally results in more tender chicken.
Can I add vegetables to the slow cooker?
Yes, hearty vegetables like chopped potatoes, carrots, and onions can be added to the bottom of the slow cooker before you add the chicken.
Pioneer Woman Slow Cooker Chicken Thighs Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes5
hours442
kcalIncredibly tender and flavorful chicken thighs slow-cooked in a savory garlic-butter sauce until they fall off the bone.
Ingredients
2 lb bone-in, skin-on chicken thighs
Spices: 1 tsp garlic powder, 1 tsp paprika, ½ tsp onion powder, ½ tsp salt, ½ tsp Italian seasoning
1 Tbsp olive oil
⅓ cup chicken broth
¼ cup butter, diced
3 garlic cloves, minced
Fresh parsley, for garnish
Directions
- Pat chicken thighs dry and rub them all over with the mixed spices.
- In a skillet, heat olive oil and sear the chicken, skin-side down, for 3-4 minutes until golden.
- Transfer the seared chicken to the slow cooker. Add broth, butter, and minced garlic around the chicken.
- Cover and cook on LOW for 4.5 to 5 hours, or until the chicken is fully cooked (165°F).
- Garnish the chicken with fresh parsley before serving.
Notes
- For the best results, do not skip searing the chicken skin before slow cooking.
- Use low-sodium chicken broth to better control the saltiness of the final dish.
- For an extra crispy finish, place the cooked chicken under the broiler for 2-3 minutes.
- Ensure chicken thighs are arranged in a single layer in the slow cooker for even cooking.
