Slow Cooker Chicken Thighs
Unlock the secret to restaurant-quality slow cooker chicken thighs with a scientifically backed method that ensures tender, flavorful meat every time.
Ingredients
Main Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on) For maximum flavor and moisture retention.
- 2 medium Yellow onions, sliced Natural sweetness and flavor base.
- 6 cloves Garlic, minced Antimicrobial properties and depth.
- 2 tbsp Fresh thyme For Mediterranean influence.
- 2 tbsp Fresh rosemary For Mediterranean influence.
- 3 leaves Bay leaves Essential for complex flavor development.
Liquids
- 1 cup Low-Sodium Chicken Broth Controls salt while maintaining flavor.
- ½ cup Dry White Wine Deglazes pan and adds acidity.
- 2 tbsp Tomato Paste Umami boost and color enhancement.
- 1 tbsp Apple Cider Vinegar Tenderizes meat and brightens flavors.
Instructions
Preparation
- Pat chicken thighs dry with paper towels and season generously with kosher salt and pepper 30 minutes before cooking.
- Heat a skillet over medium-high heat, add avocado oil, and sear chicken thighs skin-side down for 4-5 minutes until golden.
- Remove chicken and add sliced onions to the skillet. Cook for 3-4 minutes until softened and brown bits are scraped from the bottom.
- Layer aromatics in the slow cooker. Nestle seared chicken skin-side up and add liquids carefully around the chicken.
Cooking
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken reaches an internal temperature of 175°F.
Notes
For optimal results, season chicken at least 30 minutes prior to cooking. To store, refrigerate cooked chicken in airtight containers for up to 7 days. Can freeze for up to 6 months.