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For a delicious and effortless meal, try these slow cooker chicken thighs cooked in a rich, smoky gravy with tender carrots and onions. Simply brown the chicken for ten minutes, then let the slow cooker work its magic.
Slow Cooker Chicken Thighs At A Glance
- ⏱ Ready In: About 5 hours 15 minutes on LOW (or 3 hours 15 minutes on HIGH)
- 🍽 Serves: 4
- 🌱 Diet: Dairy-free, high-protein, easily made gluten-free
- 💪 Nutrition Highlights: High in protein, with carrots adding fiber and vitamin A
- 🍗 Main Ingredients: Bone-in chicken thighs, onion, carrots, garlic, chicken stock, tomato paste
- 🌶️ Flavor Profile: Savory, gently smoky, herby, with a rich, glossy gravy
- 🧊 Meal-Prep Friendly: Keeps 3 days in the fridge and freezes well for up to 3 months
- 🥔 Best Served With: Mashed potatoes, rice, crusty bread or steamed greens
The highlight of these slow cooker chicken thighs is the flavorful gravy. Slowly simmered with smoked paprika, Worcestershire sauce, and tomato paste, the gravy develops a rich taste that rivals stovetop cooking.
Using bone-in, skin-on thighs is key for juicy meat and a flavorful sauce. Browning the chicken before slow cooking and crisping the skin under the grill at the end elevates the dish beyond typical slow-cooker meals.
This healthy and easy slow cooker chicken recipe is perfect for busy weeknights or a relaxed family dinner.
👩🍳 For more slow cooker dinner recipes, try:
→ Slow Cooker Honey Mustard Chicken
→ Slow Cooker Marry Me Chicken
→ Slow Cooker Chicken Tikka Masala
→ Slow Cooker Steak Bites
→ Slow Cooker BBQ Pulled Pork
What You’ll Need
Here are the ingredients for this slow cooker chicken thighs recipe. Refer to the recipe card below for exact measurements.
For the chicken
- Bone-in, skin-on chicken thighs: Ideal for slow cooking to retain juiciness. Boneless thighs can be used but require less cooking time (see tips).
- Olive oil: For browning. Any neutral oil will do.
- Salt and black pepper: Seasoning for the chicken before searing.
For the base
- Onion: Sliced and placed below the chicken for added flavor in the gravy.
- Garlic: Fresh crushed garlic for best flavor. Garlic powder can be substituted in a pinch.
- Carrots: Chunky cuts to hold their shape. Parsnips or baby potatoes are also great additions.
For the sauce
- Chicken stock: Opt for low-sodium stock for better seasoning control.
- Tomato paste (tomato purée): Adds depth, color, and a hint of tanginess.
- Worcestershire sauce: Provides a savory base for the gravy. Check for gluten-free options if needed.
- Smoked paprika: Imparts a warm, smoky flavor to the gravy. Sweet paprika can be used as a substitute.
- Dried thyme and rosemary: Classic herbs that pair well with chicken. Fresh herbs can be used if available.
To thicken
- Cornflour (cornstarch) and cold water: Optional for a thicker gravy. Ensure to use maize cornflour for gluten-free cooking if needed.
How To Make Slow Cooker Chicken Thighs
Refer to the recipe card below for the full instructions and nutritional details. Here are step-by-step images to guide you through making slow cooker chicken thighs.
- Brown the chicken: Season and sear the chicken in olive oil until golden brown. Work in batches for best results.
- Prepare the base: Place onions, garlic, and carrots in the slow cooker, then add the browned chicken on top.
- Make the sauce: Combine stock, tomato paste, Worcestershire sauce, smoked paprika, thyme, and rosemary. Pour around the chicken, not over it, to keep the skin crisp.
- Slow cook: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until chicken is tender.
- Thicken the gravy: Remove chicken, mix cornflour slurry into the liquid, and cook on HIGH until thickened.
- Crisp and serve: Place thighs under a hot grill for crispy skin, then return to the sauce and serve.
Recipe Tips
- Don’t skip browning: Browning the chicken enhances flavor and texture, resulting in a richer gravy.
- Keep skin out of liquid: Pour sauce around chicken to maintain crispy skin during cooking.
- Check for doneness: Ensure chicken reaches internal temperature of 80–85°C for tender meat.
- Using boneless thighs: Adjust cooking time and skip grill step to prevent drying out.
- Make it gluten-free: Use gluten-free Worcestershire sauce, stock, and maize cornflour.
- Variations: Add potatoes or peas for a one-pot meal, or include chili flakes for heat.
- Storage: Store leftovers in fridge for 3 days or freeze for up to 3 months.
- Make ahead: Prep components night before for easy morning assembly.
Serving Suggestions
Pair this dish with creamy mashed potatoes or rice to soak up the delicious gravy. Steamed greens or crusty bread also complement the flavors well.
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Juicy bone-in chicken thighs slow cooked in a smoky paprika and tomato gravy with carrots and onion. A simple crockpot dinner with an easy crispy skin finish. Find step-by-step photos below and more recipe tips above.
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Heat the olive oil in a large frying pan (skillet) over medium-high heat. Season the chicken thighs with the salt and pepper. Brown them skin-side down for 4–5 minutes until golden, then turn and cook for another 2 minutes. Brown in two batches if your pan is small.
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Put the onion, garlic, and carrots into the bottom of the slow cooker. Arrange the browned chicken thighs on top, skin-side up.
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Mix the chicken stock, tomato paste, Worcestershire sauce, smoked paprika, thyme, and rosemary together. Pour the mixture around the chicken.
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Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
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Carefully transfer the chicken to a plate. For a thicker gravy, mix the cornflour (cornstarch) with the cold water until smooth, then stir it into the liquid in the slow cooker. Cover and cook on HIGH for another 10–15 minutes until thickened.
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For crispier skin, place the thighs on a tray under a hot grill (broiler) for 3–5 minutes while the gravy thickens. Return the chicken to the sauce and serve.
Key Recipe Tips: Brown the chicken in batches and deglaze the pan with a splash of stock for extra flavor. Pour the sauce around the chicken so the skin stays above the liquid. Cut the carrots chunky, so they hold their shape. Finish under the grill (broiler) for crispy skin. Thighs are most tender at 80–85°C / 175–185°F.
Storage Tips: Cool the chicken and gravy, then refrigerate in an airtight container for up to 3 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat until piping hot throughout.
Make-Ahead Tips: Brown the chicken and chop the vegetables the night before, storing them separately in the fridge. Mix the sauce ingredients in a jar so everything goes into the slow cooker in the morning.
FAQs:
Do I have to brown the chicken thighs first? You can skip it if you’re short on time, but browning gives the chicken better color and adds a lot of flavor to the gravy. It’s worth the extra 10 minutes.
Can I cook the chicken thighs on HIGH? Yes. Cook for 3–4 hours on HIGH instead of 5–6 hours on LOW.
Can I use boneless, skinless chicken thighs? Yes. Cook them on LOW for 3–4 hours or HIGH for 2–3 hours, and skip the grill step.
Can I put frozen chicken thighs in the slow cooker? It’s best not to. Frozen chicken can sit too long at unsafe temperatures as it slowly heats up, so thaw it in the fridge first.
How do I thicken the gravy? Mix 1 tablespoon cornflour (cornstarch) with 2 tablespoons cold water, stir it into the cooking liquid, and cook on HIGH for another 10–15 minutes.
How can I make the skin crispy? Transfer the cooked thighs to a tray and place them under a hot grill (broiler) for 3–5 minutes just before serving. Keep a close eye on them because they color quickly.
Is a crockpot the same as a slow cooker? Yes. Crock-Pot is a brand name, so these crockpot chicken thighs work in any slow cooker.
Calories: 361kcal | Carbohydrates: 6g | Protein: 25g | Fat: 26g | Saturated Fat: