These Slow Cooker Chicken Thighs are perfectly seasoned with garlic and herbs, cooked until they easily pull from the bone! The juiciest, most flavorful crockpot chicken thighs!
In a small bowl, combine parsley, garlic, salt, pepper, onion powder and paprika. Rub over the front and back of the chicken thighs.
Heat oil in a large pan over medium heat.
In two batches, brown chicken, skin side down, in hot pan. This will take 2-4 minutes.
Pour chicken broth in the bottom of a 2.5-4 quart slow cooker and add chicken thighs, skin side up, trying not to overlap chicken if possible. (If you have to, that is fine, they may just take a little longer to cook through)
Put the lid on and cook on low for 5-6 hours or high for 3 hours, until a meat thermometer reads 165 degrees F in the thickest part.
Serve.
Notes
Boneless Skinless Chicken Thighs: you can swap for the same amount of boneless chicken thighs -- just skip the browning and add them straight to the slow cooker. Cook on low 2.5-3 hours.Make a gravy out of the liquid drippings left in the slow cooker. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water or chicken stock until it forms a slurry. Turn the crockpot to high, stir the slurry into the remaining slow cooker liquid and whisk until the gravy thickens. To speed things up, strain the juices into a small pot and heat on the stove until simmering, then add the corn starch.