Servings
Serves: 6
Prep Time: 10–15 minutes
Cook Time: 6–7 hours (Low) or 3–4 hours (High)
Ingredients
Main:
- 6–8 bone-in, skin-on chicken thighs
- 1 large onion, sliced
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 cup chicken broth
- 1 tbsp olive oil (optional, for browning)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme or Italian seasoning
Optional Gravy Thickener:
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
Prepare the Base
Place sliced onions evenly in the bottom of your slow cooker.
Season the Chicken
Pat chicken thighs dry. Season both sides with salt, pepper, paprika, and thyme.
(Optional but recommended)
Sear chicken skin-side down in olive oil for 3–4 minutes until golden brown.
Slow Cook
Place chicken over onions. Add garlic.
Pour chicken broth around the sides (not directly on top of skin).
Cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
Chicken is done when internal temperature reaches 165°F and meat is tender.
Make the Gravy (Optional)
Remove chicken.
Mix cornstarch and water. Stir into slow cooker juices.
Cook on High 10–15 minutes until thickened.
Optional Crispy Finish
Broil chicken for 3–5 minutes to crisp the skin before serving.