Perfectly Tender Slow-Cooked Garlic Chicken Thighs
Nutritional value per serving
Calories350kcal
Carbs3gram
Fat22gram
Protein28gram
Ingredients
- bone-in, skin-on chicken thighs (preferably fresh, organic if possible)6 piece
- garlic cloves (fresh, peeled)6 piece
- olive oil (extra virgin for best flavor)2 tbsp
- salt (preferably kosher or sea salt)1.5 tsp
- black pepper (freshly ground)1 tsp
- paprika (optional for color and mild smokiness)1 tsp
- chicken broth (low sodium recommended)1 cup
- fresh thyme sprigs (optional)2-3 sprig
This slow-cooked garlic chicken thighs recipe is designed for everyday home cooks who want succulent, flavorful chicken with minimal effort. Using common ingredients and a straightforward method, this dish yields tender chicken infused with garlic goodness, perfect for a family dinner or meal prep. The total ingredient cost is approximately $8 USD, €7, £6, and ₹600, making it affordable. The dish has about 350 kcal per serving, suitable for a balanced diet. The recipe is easy-level, requiring about 10 minutes prep and 4 hours cooking time in a slow cooker.
Preparation instructions
Prepare the Chicken Thighs
1Pat the chicken thighs dry with paper towels to help crisp the skin during cooking. Season both sides generously with salt, black pepper, and paprika. This dry seasoning step enhances flavor penetration.
Sear the Chicken Thighs (Optional but Recommended)
2Heat olive oil in a skillet over medium-high heat. Add chicken thighs skin side down and sear for 3-4 minutes until golden brown. Flip and sear the other side for 2 minutes. This step locks in flavor and improves texture.
Prepare the Slow Cooker
3Arrange the garlic cloves evenly at the bottom of the slow cooker. Place the chicken thighs on top of the garlic. Add fresh thyme sprigs and pour chicken broth around the chicken, avoiding washing off the seasoning.
Slow Cook the Chicken
4Cover and cook on LOW for 3.5 to 4 hours, or until the chicken reaches an internal temperature of 74°C (165°F) using a meat thermometer inserted into the thickest part of the thigh without touching the bone. This ensures food safety according to USDA guidelines.
Rest and Serve
5Once cooked, let the chicken rest in the slow cooker for 5 minutes before serving. This helps the juices redistribute and keeps the chicken moist. Serve with your choice of sides such as rice, vegetables, or salad.
Cooking Tips
1Always use a clean meat thermometer to check the internal temperature for safe eating.
2Avoid cross-contamination by using separate cutting boards and utensils for raw chicken.
3If you don't have a slow cooker, a low oven (120°C/250°F) covered baking dish can be used, cooking for about 1.5 to 2 hours.
4Feel free to add vegetables like carrots or potatoes around the chicken to cook simultaneously.
Equipment
- Slow cooker
- Meat thermometer
- Skillet for searing (optional)
- Tongs
- Paper towels
- Cooking spoon
Shopping List
- [ ] 6 bone-in, skin-on chicken thighs ($5) - Look for thighs that are plump with skin that is not bruised or discolored.
- [ ] 6 cloves garlic ($0.50) - Choose firm, plump cloves that feel heavy for their size.
- [ ] Olive oil ($0.50) - Extra virgin olive oil for best flavor.
- [ ] Salt ($0.10) - Kosher or sea salt preferred for seasoning.
- [ ] Black pepper ($0.10) - Freshly ground for better flavor.
- [ ] Paprika ($0.10) - Optional, for smoky sweetness.
- [ ] Chicken broth, low sodium ($1.50) - Choose low sodium for better control over saltiness.
- [ ] Fresh thyme sprigs ($0.50) - Optional, fresh herbs add great aroma.
Total Approximate Cost: $8.30
FAQ
Can I use boneless chicken thighs for this recipe?
Yes, you can use boneless chicken thighs, but reduce the cooking time to about 3 hours on low as they cook faster.
How do I know when the chicken is fully cooked?
Use a meat thermometer and ensure the internal temperature reaches 74°C (165°F) at the thickest part of the thigh, not touching bone.
Can I prepare this recipe without a slow cooker?
Yes, you can cook it in a covered baking dish in a low oven at 120°C (250°F) for 1.5 to 2 hours, checking the temperature.
Is it safe to eat chicken with pink skin?
Skin may look pink but the safest way to determine doneness is the internal temperature. If it reached 74°C (165°F), it is safe to eat.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator and consume within 3-4 days. Reheat thoroughly to at least 74°C (165°F) before eating.