Crock Pot Chicken Thighs
Crock Pot Chicken Thighs are an easy, flavorful comfort food that takes minimal effort and delivers succulent, tender chicken infused with a savory sauce.
Ingredients
Main Ingredients
- 3 lbs bone-in, skin-on chicken thighs about 6-8 thighs
- 1 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp onion powder
- 1/2 tsp black pepper (freshly ground)
Optional Ingredients
- 2 tbsp cornstarch for thickening the sauce
- 2 tbsp cold water for the cornstarch slurry
Instructions
Preparation
- In a small bowl, whisk together the chicken broth, soy sauce, minced garlic, oregano, thyme, onion powder, and black pepper.
- Pat the chicken thighs dry with a paper towel and place them in the bottom of your crock pot in a single layer.
- Pour the prepared sauce over the chicken.
Cooking
- Cover the crock pot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through (165°F or 74°C).
Thickening Sauce
- Remove the chicken from the crock pot.
- Mix cornstarch and cold water to create a slurry. Whisk the slurry into the liquid in the crock pot.
- Turn to HIGH and cook for 15-20 minutes, until thickened.
- Return the chicken to the thickened sauce or serve the sauce on the side.
Notes
Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months. Reheat gently for best results.