Description
This comforting American classic transforms simple bone-in, skin-on chicken thighs into succulent, tender perfection using a slow cooker. With a rustic spice rub and a tangy, sweet finishing glaze, this hands-off recipe builds deep layers of flavor. It is the ultimate solution for busy families needing a reliable, restaurant-quality meal that stays moist and delicious every time, making it perfect for both cozy weeknight dinners and meal prep.
Ingredients
1 tablespoon olive oil
4 pounds bone-in, skin-on chicken thighs
½ cup chicken broth
¼ cup brown sugar
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 ½ teaspoons kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon ground paprika
¼ teaspoon ground black pepper
Instructions
Whisk together the kosher salt, onion powder, garlic powder, dried thyme, paprika, and black pepper in a small bowl to create the spice rub.
Pat the chicken thighs dry and rub the spice mixture evenly over all sides of the chicken.
Place the seasoned chicken thighs into the crockpot skin-side up.
In a separate small bowl, whisk together the chicken broth, brown sugar, apple cider vinegar, and soy sauce.
Pour the liquid mixture carefully around the sides of the chicken in the slow cooker to avoid washing off the spice rub.
Drizzle the olive oil over the top of the chicken skin.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and cooked through.
Optionally, transfer the chicken to a baking sheet and broil for 2 to 3 minutes to crisp the skin before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Use the remaining cooking juices as a flavorful sauce for rice or mashed potatoes. For best results, use a low-sodium soy sauce if you are watching your salt intake.
Nutrition
- Serving Size: 1 thigh
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 120mg