Making boneless skinless chicken thighs Crockpot style has never been easier. With this easy homemade sauce or barbecue requires little prep.
Whether you use bottled bbq or throw together our peach sauce, this boneless skinless chicken thighs Crockpot recipe is the bomb. Tender meat that is a cheap dinner everyone in our house loves. Just one of many easy Crockpot recipes here on The Typical Mom blog. (affiliate links present)
Crockpot Boneless Chicken Thighs
This is one of the most underestimated, overlooked pieces on the bird. Dark meat is so much more tender and flavorful than breasts. I didn’t fully realize this until much later in life, but now I am here to share it.
Yes bone-in is cheaper but many times you can find without on sale and that is when I load up! If you have a deep freeze you should too. Separate them out into 1 lb. bags and defrost the night before. Then make Crockpot chicken.
Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….
- This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
- If you just want to serve a few appetizers you should get this one that sit side by side one another.
- I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.
Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉
Crock Pot Chicken Thighs Recipe
As for the sauce you have a lot of options. I mean I have gone Italian with our Crockpot chicken cacciatore recipe. That was super easy with a ready made jar of spaghetti sauce.
If you have a favorite bbq sauce you can just use that with broth and skip the rest of the ingredients, just pay attention to the timing. Adding a bit of sweetness is great though.
- Fresh or defrosted thighs that are skinless and boneless
- Barbecue sauce
- Chicken broth to thin the sauce out
- Peach jam is the bomb to add some sweet, or substitute 1/4 cup of brown sugar
- Worcestershire sauce
- Cayenne pepper
- Poultry seasoning
- Garlic powder and/or salt would be a good add in too + minced garlic if you want a stronger flavor
You literally lay the meat on the bottom, whisk the sauce together, pour it on top and let this baby go. Then about 30 minutes before it’s done you can make some vegetables or baked potatoes to serve with it.
This is a GREAT way! Low and slow gets it more tender than it will ever be any other way. I am a big Instant Pot fan but will still admit that meat submerged in a sauce turns out best cooked on low heat all day long.
Do you need to add liquid to chicken in slow cooker?
Yes. It needs a liquid and/or sauce to create some steam and help to steam the meat in a way. That is why you should slow cook chicken on low at all times. Speeding up the process on high is possible but not as desired. I will provide both options below in the recipe card but always recommend a lower temp. for longer.
Slow Cooker Chicken Thighs
Since you’re adding raw chicken into the mix there will be a little more liquid added / emitted from the meat as it cooks. You should add a bit of water or broth to begin with though so it isn’t quite as thick and will be soaked up better.
We have a printable recipe card at the bottom of this post but I have a quick step by step set of instructions here so you can get the drift as you’re looking at these photos.
Time needed: 5 hours and 30 minutes.
Boneless Skinless Chicken Thighs Crockpot
Place thighs into crock, season with salt, cayenne and poultry seasoning on top.
In a small bowl whisk together bbq sauce and your jam, then add chicken broth and Worchestershire sauce. Pour this over the chicken.
Close lid and heat on high for 3 hours. Could use low for 5-6 until thickest part of chicken is 165 degrees F. Longer you cook the more it will fall apart and become shredded chicken.
I didn’t find this necessary but at the end if you really wanted to thicken the sauce you could whisk some cornstarch to thicken into the liquid. Set a pot on the stovetop and boil it all until it is the consistency you want.
Yes you could do the same with bone in chicken thighs but I would increase the cooking time by 30 minutes to 1 hour. Want to make it look wow when serving these cooked chicken thighs? Sprinkle with a few sesame seeds and diced green onions if you want. Served with green beans my family loved this recipe last week.
How long should you cook chicken thighs in a Crockpot?
About 5.5 hours on low is about right. Of course this always depends slightly on how thick they are and whether there is a bone or not. Before consuming poultry you should always ensure the internal meat temperature is high enough or you may get sick.
For the most part when you make meat in a slow cooker it will fall apart when done. Like so tender and soft you can cut or shred it with two forks. Yes, it is in fact that wonderful. A great other way to serve this one is to shred the meat, put it back into the sauce and serve inside tortillas as tacos, or inside slider buns for a fun appetizer!
Is it safe to cook chicken thighs from frozen?
You can. I have made Crockpot frozen chicken with breasts breasts before which turned out great. You have to expect that this way the meat will not really stay together in one piece. If you want it shredded though it doesn’t really matter whether it is defrosted or not other than increasing the cook time.
The general rule of thumb is you have to add 50% more time than you would if the protein was not rock hard. Know that it will let go more liquid when it cooks as well so your sauce may become thinner than you’d like. It is a good option though if you are in a pinch and want to throw dinner in and had a forgetful moment.
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Boneless Skinless Chicken Thighs Crockpot
- Place thighs into crock, season with salt, cayenne and poultry seasoning on top.
- In a small bowl whisk together bbq sauce and your jam, then add chicken broth and Worch. sauce. Pour this over the chicken.
- Close lid and heat on high for 3 hours. Could use low for 5-6 until thickest part of chicken is 165 degrees F. Longer you cook the more it will fall apart and become shredded chicken.