Tender Slow-Cooked Chicken Thighs
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat24gram
Protein28gram
Ingredients
- Bone-in, skin-on chicken thighs (choose fresh, plump thighs with firm skin)8 pieces
- Olive oil (extra virgin recommended for flavor)2 tbsp
- Garlic cloves (fresh, firm, and unblemished)4 piece
- Onion (medium-sized, yellow or white)1 piece
- Chicken broth (low sodium preferred)1 cup
- Fresh thyme (or 1 tsp dried thyme)1 tbsp
- Salt (to taste, about 1 tsp)1 tsp
- Black pepper (freshly ground, to taste)0.5 tsp
This recipe for slow-cooked chicken thighs lets you enjoy juicy, tender poultry with minimal hands-on time using simple ingredients. The slow cooking method breaks down the connective tissue to make the meat fall-off-the-bone tender and full of flavor. You only need some chicken thighs, seasonings, and a slow cooker or low-temperature oven. The total estimated cost of ingredients is approximately $8, €7, £6, and ₹600 for 4 servings. Each serving contains around 350 kcal, suitable for an omnivorous diet. Prep time is about 10 minutes, and the cooking time is approximately 4-5 hours. Difficulty is easy — ideal for beginning cooks who want a foolproof, delicious chicken dish.
Preparation instructions
Prepare the chicken and vegetables
1Pat the chicken thighs dry with paper towels to ensure crispy skin. Peel and thinly slice the onion and crush the garlic cloves. This helps flavor the chicken during slow cooking.
Sear the chicken thighs
2Heat olive oil in a skillet over medium-high heat. Brown the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and cook another 2 minutes. This seals in flavor and improves texture.
Place ingredients in the slow cooker
3Arrange sliced onions and crushed garlic at the bottom of the slow cooker. Place the seared chicken thighs on top, skin side up. Sprinkle with thyme, salt, and pepper.
Add broth and cook slowly
4Pour chicken broth around the chicken, avoiding washing off the seasonings. Cover and cook on low for 4-5 hours or on high for 2-3 hours until meat is tender and nearly falling off the bone.
Check internal temperature for safety
5Use a food thermometer to check the thickest part of a chicken thigh; it must reach at least 74°C (165°F) for safe consumption. If not reached, cook longer and check again every 15 minutes.
Serve and enjoy
6Once cooked to safe temperature, serve the tender chicken thighs with your favorite sides. Enjoy the juicy, flavorful result! Leftovers can be refrigerated within 2 hours.
Cooking Tips
1Using bone-in, skin-on thighs improves flavor and tenderness compared to boneless or skinless.
2Dry the chicken skin well before searing to achieve better browning.
3Avoid lifting the slow cooker lid during cooking to maintain temperature and timing.
4Store leftovers in airtight containers and consume within 3 days; reheat thoroughly.
Equipment Needed
- Slow cooker or a heavy-duty pot with a lid (if using oven, use an oven-safe dish covered tightly with foil)
- Skillet or frying pan
- Tongs
- Sharp knife
- Cutting board
- Food thermometer
- Measuring spoons and cups
- Mixing spoon
Grocery Shopping List
- [ ] Chicken thighs (bone-in, skin-on), approx. 8 pieces (~$6): Choose plump thighs with fresh skin; avoid any with discoloration or unpleasant odor.
- [ ] Olive oil (small bottle, ~$4): Extra virgin for best flavor.
- [ ] Garlic cloves, approx. 4 pieces (~$0.50): Fresh, firm bulbs without sprouts.
- [ ] Onion, medium (~$0.30): Yellow or white, firm with no soft spots.
- [ ] Chicken broth, 1 cup (~$1.50): Look for low sodium or make your own.
- [ ] Fresh thyme, small bunch (~$1) or dried thyme (~$2 per jar: you will only use a small amount).
- [ ] Salt and black pepper: pantry staples.
Total estimated cost: $8–$10 depending on local prices and brands.
FAQ
Can I use boneless chicken thighs instead?
Yes, boneless thighs can be used and will cook faster. Adjust cooking time to about 3-4 hours on low. Ensure internal temperature reaches 74°C (165°F) for safety.
Is it safe to cook chicken in a slow cooker?
Absolutely, as long as chicken is cooked to the safe internal temperature of 74°C (165°F) and left in the cooker for sufficient time to ensure thorough cooking.
Can I add vegetables like carrots and potatoes?
Yes! Add chopped vegetables at the bottom before placing the chicken. They will cook slowly and absorb delicious flavors.
Can I prepare this recipe in the oven?
Yes. Preheat the oven to 150°C (300°F), cover the dish tightly with foil and bake for about 2.5 to 3 hours until tender and cooked through.