Crock Pot Chicken Thighs in Garlic and Herb Sauce
By Isabella Quinn
Prep
10 min
Cook
240 min
Total
250 min
Servings
4
Try Crock Pot Chicken Thighs to get back to using your crockpot. Crock Pot Chicken Thighs is a simple, fast weeknight crockpot recipe featuring chicken thighs in a garlic and herb sauce. Chicken thighs cooked in the crockpot are delicious and require minimal preparation time. Share a delicious meal with family and friends that is better than dry chicken breasts.
This chicken recipe is a good recipe to add to your collection. It's simple to make and a good option as a main dish for home cooks.
Unusually Moist: Chicken thighs are more tender and flavorful than chicken breasts.
The slow cooking process helps retain the juices in chicken thighs. The finished dish is unusually moist and tender.
Easy Preparation Time: This recipe can be made in 10 minutes.
Mix the sauce and combine it with the chicken in a crock pot. The crock pot will take care of the rest.
Rich Sauce: A sauce made with chicken broth, soy sauce, garlic, and other ingredients can be used as a topping for mashed potatoes or rice.
Very Versatile Recipe: This recipe can serve as a base that you can modify in various ways. The recipe could be modified to add other spices and vegetables. Try this Crockpot Chicken and Potatoes recipe for another slow-cooking recipe.
Ingredients
- •3 lbs bone-in, skin-on chicken thighs (about 6-8 thighs)
- •1 cup low-sodium chicken broth
- •¼ cup low-sodium soy sauce
- •4 cloves garlic (minced)
- •1 tsp dried oregano
- •1 tsp dried thyme
- •1 tsp onion powder
- •½ tsp black pepper (freshly ground)
- •2 tbsp cornstarch (optional, for thickening the sauce)
- •2 tbsp cold water (optional, for the cornstarch slurry)
Instructions
- 1
In a small bowl, whisk together the chicken broth, soy sauce, minced garlic, oregano, thyme, onion powder, and black pepper.
- 2
Pat the chicken thighs dry with a paper towel and place them in the bottom of your crock pot in a single layer.
- 3
Pour the prepared sauce over the chicken.
- 4
Cover the crock pot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through (165°F or 74°C).
- 5
Remove the chicken from the crock pot.
- 6
Mix cornstarch and cold water to create a slurry.
- 7
Whisk the slurry into the liquid in the crock pot.
- 8
Turn to HIGH and cook for 15-20 minutes, until thickened.
- 9
Return the chicken to the thickened sauce or serve the sauce on the side.
- 10
Enjoy your delicious meal!
Nutrition (per serving)
380
Calories
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