Crockpot Chicken Thighs

🍳 Step-by-Step Instructions

1. Prep and Season

1. Layer: Place the sliced onions and minced garlic at the bottom of your crockpot.
2. Pour: Add the chicken broth directly into the bottom of the pot.
3. Season: Pat the chicken thighs completely dry with paper towels. Rub them with the melted butter, then season generously on all sides with the Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper.
4. Arrange: Place the chicken thighs on top of the onions, skin-side up.

2. Slow Cook

1. Set: Cover the crockpot with the lid.
2. Time: Cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C), but thighs become incredibly tender when cooked closer to 175°F-180°F.

3. Optional: Crisp and Thicken

1. Crisp Skin: For crispy skin, transfer the cooked thighs to a baking sheet. Broil in your oven for 3 to 4 minutes until the skin turns golden brown.
2. Make Gravy: Skim the fat from the liquid left in the crockpot. Whisk the cornstarch and cold water together, then pour the mixture into the liquid. Cover and cook on HIGH for 15 minutes until thick.

💡 Serving Suggestions

Serve these juicy thighs over mashed potatoes, white rice

, or egg noodles to soak up all the delicious homemade gravy.

Are you looking for a specific flavor profile? I can easily modify this recipe for a Honey Garlic, Creamy Tuscan, or BBQ style version if you prefer.