Crispy skin slow cooker chicken thighs is an easy, flavorful and affordable dinner for your busy weeknights. ٍStart by simple ingredients and let them cook together for a fully rounded and melded meal.
For many home cooks, slow cooker had become their best kitchen appliance. Try these Moroccan inspired meatballs or Cornish hens to help you make the best of your crock pot.
Tender and juicy bone-in, skin-on chicken thighs are to die for. Add some vegetables in the slow cooker, in this case potatoes, and you'll have a one pot easy meal. These chicken also pairs beautifully with rice and a green salad.
Why this recipe works
This is a slow cooker chicken thighs and potatoes recipe. Making bone-in chicken with crispy skin and satisfying flavors can be a challenge. Grilling or oven baked chicken can get dry if you did not pay close attention. Placing chicken thighs in the slow cooker allows the chicken to stay tender as the juices and fat drips to the bottom of your slow cooker hence boosting flavors during cooking. You do not need to marinate the chicken as the slow cooking period allows the flavors to travel through the chicken.
Ingredients:
How to make slow cooker chicken thighs
- In the food processor combine onions, garlic and pepper then pulse.
- Empty the content of the food processor into a bowl and add the remaining marinade ingredients.
- Dip the chicken pieces in the onion mixture then arrange in the slow cooker.
- Mix the remaining marinade with the potatoes.
- Add the potatoes on top of the chicken, cover and cook.
- Take the chicken pieces out and arrange in an oven safe dish, broil until chicken is crispy.
Tips:
- You can use bone-in chicken breasts as well in this recipe. Better to place the breasts meat side down to keep them moistened all the time.
- You might want to use butter instead of olive oil if you prefer to.
- There is no need to brown the chicken prior to adding to the slow cooker as we will broil them later in the oven.
- The sauce at the bottom of the slow cooker is great as is over some rice.
FAQs
It is totally safe to put raw chicken in the slow cooker, while many prefer to brown the chicken a bit before throwing them in the slow cooker this recipe does not need this step. We will broil them later for the visual look and to get this desirable crispy skin that we are after.
Generally chicken thighs take longer to cook and bone-in chicken cuts takes longer to cook as well.
I always prefer cooking chicken on low so chicken will not dry out. Although this recipe uses chicken thighs which are generally more forgiving than breasts, I still prefer cooking them on low.
Of course you can just adjust the cooking time. Bone-in split chicken breasts usually takes from 2-3 hours on low. Check the internal temperature and make sure it registers at 165° F (the FDA recommended safe temp).
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Slow cooker Chicken thighs and potatoes
Ingredients
- 1 onion (250g).
- 3-4 large garlic cloves.
- 1 green bell pepper 200g, roughly chopped.
- 2 Tablespoons ketchup.
- 1 teaspoon garlic powder.
- 2 teaspoon salt.
- 2 Tablespoons olive oil.
- 1 1/2 teaspoon ground coriander.
- 1 teaspoon black pepper.
- 1 teaspoon dry basil.
- 1/2 teaspoon cumin.
- Juice on one lime.
- 2 pounds (907g) bone-in skin-on chicken thighs , about 4 pieces.
- 1 pound red baby potatoes.
Instructions
- In your food processor add onions and garlic and process.
- Add the bell pepper and pulse for a couple of time.
- In a deep bowl, dump the content of the food processor.
- Add the rest of the ingredients except for the chicken and potatoes. Mix well.
- Dip the chicken pieces in the onion mixture rubbing it all around and trying to get under the skin.
- Place the chicken in the slow cooker.
- Cut the potatoes in halves and toss well with the rest of the onion mixture.
- Add potatoes to the slow cooker, cover and cook on low for 3-4 hours.
- If desired, remove chicken pieces to an oven safe plate and broil for 4 minutes or until skin is crispy to your liking.
Notes
- You can use bone-in chicken breasts as well in this recipe. Better to place the breasts meat side down to keep them moistened all the time.
- You might want to use butter instead of olive oil if you prefer to.
- There is no need to brown the chicken prior to adding to the slow cooker as we will broil them later in the oven.
- The sauce at the bottom of the slow cooker is great as is over some rice.
