Crispy Crockpot Chicken Thighs: Seriously?! Yes! (Easy Recipe)
Juicy, flavorful Crockpot chicken thighs with a crispy skin finish? Yes, it’s possible! Learn how to slow cook and crisp your way to weeknight dinner glory using the broiler, skillet, or air fryer.
Equipment
- Crockpot (slow cooker)
- Mixing bowl
- Measuring spoons
- skillet or broiler or air fryer for finishing the skin
- Tongs
Ingredients
- 2–3 lbs bone-in, skin-on chicken thighs
- 1 tbsp olive oil (or other cooking oil)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary
- 0.25 tsp salt (or more to taste)
- 0.25 tsp black pepper (or more to taste)
- 0.5 cup chicken broth (optional, for extra moisture)
Instructions
- Pat the chicken thighs dry with paper towels to remove excess moisture.
- Mix garlic powder, onion powder, smoked paprika, thyme, rosemary, salt, and pepper. Rub the seasoning all over the chicken.
- Optional: In a skillet, heat olive oil over medium-high heat. Sear chicken skin-side down for 2–3 minutes per side until lightly browned.
- Place the chicken thighs skin-side up in a single layer in the Crockpot. Add chicken broth if using.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken reaches 165°F internally.
- Crisp using one of the three methods:
Broiler: Transfer to baking sheet, broil 3–5 min.
Sear: Sear in skillet 3–5 min skin-side down.
Air Fryer: Air fry at 400°F for 5–7 min. - Let rest a few minutes before serving. Enjoy with your favorite sides!
Notes
Pat chicken dry before seasoning. For extra crispiness, broil, sear, or air fry after slow cooking. Add lemon slices, herbs, or glaze variations during the last 30 minutes for flavor twists.