Crockpot Boneless Chicken Thighs with Garlic and Herbs
Crockpot thighs boneless and skinless are hard to overcook, which is why they beat breasts in the slow cooker. These cook in a garlic, lemon and herb sauce until they pull apart with a spoon.
6
servings10
minutes5
hoursBoneless chicken thighs braise in garlic, lemon and herbs. The juices become a light sauce for rice or potatoes.
Ingredients
2 1/2 lb boneless skinless chicken thighs
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
1 small onion, sliced
6 cloves garlic, smashed
1/2 cup chicken broth
3 tbsp lemon juice
1 tbsp Dijon mustard
2 tbsp butter
2 tbsp chopped fresh parsley
Directions
- Mix the salt, pepper, garlic powder, oregano, thyme and paprika in a small bowl.
- Pat the chicken dry and rub it all over with the spice mix and olive oil.
- Scatter the onion and garlic across the bottom of a 6-quart slow cooker.
- Whisk the broth, lemon juice and mustard and pour it in.
- Arrange the thighs in a single layer, overlapping a little if needed.
- Cover and cook on LOW for 5 hours or HIGH for 2 1/2 to 3 hours.
- The thighs should reach at least 165°F, though they are best near 190°F, tender enough to shred.
- Move the chicken to a plate.
- Stir the butter into the juices and let it melt, then spoon the sauce over the chicken.
- Sprinkle with parsley and serve.
Notes
- Bone-in thighs work with 1 more hour on LOW. For crispy skin, broil bone-in pieces for 4 minutes. Slice and use in wraps or salads the next day. Leftovers keep 4 days. Freeze with sauce for 3 months.
Why thighs win
Chicken thighs are the best cut for the crockpot. They have more fat and connective tissue than breasts, so they stay moist through hours of heat and they get more tender the longer they cook. This is the simplest way to cook crockpot thighs boneless: season, add liquid and walk away.
A garlic, lemon and herb sauce does the rest. The lemon juice and Dijon give the juices a bright tang, and a little butter at the end makes the sauce glossy. Five hours on LOW gives you chicken that falls apart with a fork. They are also budget friendly, and a family pack goes a long way.
Ingredient notes
Boneless skinless thighs: Buy about 2 1/2 pounds. Trim large pieces of fat, but leave a little for flavor. The packs with fewer, larger pieces cook more evenly. If the thighs are frozen, thaw them overnight in the fridge first. Cooking from frozen keeps the chicken in the unsafe temperature range for too long. Leave a few pieces of fat on for flavor, since it melts into the sauce.
Smoked paprika: It gives a warm, rosy color without spicy heat. Regular paprika works, but the flavor is flatter.
Fresh garlic: Smash the cloves and scatter them under the chicken. They soften into the juices and can be mashed into the sauce.
Dijon mustard: One tablespoon helps emulsify the juices and adds a gentle tang. Yellow mustard is too sharp for this recipe. Whisk it into the broth before pouring, so it blends evenly.
Lemon juice and butter: Fresh juice is best. The butter goes in at the end, off the heat, for a silky finish. Fresh parsley goes on last for color and a clean, green taste.
Tips for the best result
Pat the chicken dry: Dry thighs hold the spice rub better. Skip this and the rub slides off into the liquid. A quick rub with olive oil helps the spices cling and gives the surface a little color.
Do not add too much liquid: The most common mistake is drowning the chicken. Half a cup of broth plus lemon juice is enough, because the thighs release plenty of juice. Thighs are packed tightly at the start but shrink as they cook, so do not worry if they look crowded.
Go for tender, not just safe: The thighs are safe at 165°F, but they taste best closer to 190°F, when the connective tissue has melted. Check at 4 1/2 hours.
Swaps for crockpot thighs
Use bone-in thighs for more flavor, and add an hour of cook time. A teaspoon of Italian seasoning can replace the oregano and thyme, and a splash of white wine can replace the broth. For a creamy version, stir in a few spoonfuls of heavy cream at the end. A spoonful of honey added to the sauce gives a sweet and tangy glaze, and a teaspoon of chili flakes adds heat.
Do not use chicken breasts with this timing. They will dry out long before 5 hours is up.
What to serve with it
Serve over rice, mashed potatoes or buttered noodles to catch the sauce. Roasted green beans, a simple salad or steamed broccoli make an easy side. Spoon the lemony juices over everything. Leftover thighs also work in wraps, grain bowls and pasta.
Serving and storage
Store the chicken with its juices for 4 days in the fridge. Reheat in the microwave covered, or in a skillet over low heat. Freeze in the juices for up to 3 months, and thaw overnight in the fridge. The shredded meat makes quick tacos, salads and sandwiches the next day.
Crockpot Boneless Chicken Thighs with Garlic and Herbs at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 15, led by boneless skinless chicken thighs, olive oil, kosher salt, black pepper
Tips for Crockpot Boneless Chicken Thighs with Garlic and Herbs
Bone-in thighs work with 1 more hour on LOW. For crispy skin, broil bone-in pieces for 4 minutes. Slice and use in wraps or salads the next day. Leftovers keep 4 days. Freeze with sauce for 3 months.
Crockpot Boneless Chicken Thighs with Garlic and Herbs FAQ
How long does Crockpot Boneless Chicken Thighs with Garlic and Herbs take?
Crockpot Boneless Chicken Thighs with Garlic and Herbs takes 5 hours of cooking after 10 minutes of prep.
How many people does Crockpot Boneless Chicken Thighs with Garlic and Herbs serve?
This recipe makes 6 servings.
What do I need to make Crockpot Boneless Chicken Thighs with Garlic and Herbs?
15 ingredients, led by boneless skinless chicken thighs, olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
