Slow Cooker Chicken Thighs

Slow cooker chicken thighs are fall-off-the-bone tender with a perfect balance of sweet and savory. Simmered in a sweet and tangy apricot sauce they are effortless, flavorful, and perfect for easy weeknight dinners.

The chicken thighs are seared until golden and then slowly cooked in Apricot Glaze in the crockpot, with the meat so juicy and tender, that it falls off the bone. You might also like Slow Cooker Chipotle Chicken.

The apricot sauce transforms the otherwise bland chicken thighs into a rich, sticky chicken dish that's perfect when served over rice, potatoes or veggies. It's an easy slow cooker recipe with just a few easy steps to keep Slow Cooker Chicken Thighs tender and Juicy.

Easy Slow Cooker Chicken Recipe

• Dump and go slow cooker chicken dinner: Free up your time and reduce dishes with this slow cooker apricot chicken. It requires little preparation, minimal chopping and precooking, and is great for make-ahead freezer meals!
• Apricot Glaze is the secret ingredient: Apricot glaze is a thin sauce made from apricot preserves combined with Dijon mustard, Worcestershire sauce, paprika and apple cider vinegar. It creates a beautifully sticky, glossy coating that caramelizes when slowly cooked and gives the chicken a slightly crisp, browned exterior while keeping the meat juicy and tender inside.

Essential Ingredients

• Chicken: Bone-in, skin-on chicken thighs (about 6 pieces). You can opt for boneless-skinless chicken thighs if you would like. You will not need to cook them as long, so adjust the time accordingly.
• Apricot Preserves: You can also use apricot jam, or fresh apricots cooked until syrupy. They add a gentle but rich sweetness that helps the sauce caramelize, which means you'll get a tasty, slightly sticky finish on the chicken that feels extra-comforting and special.
• Ketchup: Ketchup might sound unusual in a savory dish, but it's a secret weapon that also thickens the sauce.
• Garlic: Chop your garlic well so that it doesn't stick out too much in the sauce. 3 cloves is the perfect amount for me, but you can adjust as needed.
• Ginger: Ground ginger is totally fine, even though you are welcome to use freshly minced ginger as well for fresh flavor.
• Low-Sodium Soy Sauce: Think of soy sauce as your source of deep, savory flavor-like a shortcut to deliciousness. The low-sodium kind brings big flavor to your sauce without sending the saltiness overboard, which helps keep the whole dish balanced and prevents it from tasting too salty.
• Olive oil:For pan frying.
• Chicken broth: the savory base of the sauce.
• Mustard: Using Dijon cuts some of the sweetness because it has an irresistible sharp flavor.

You will also need yellow onion, spices, ACV, Worcestershire sauce.

How to make slow cooker chicken thighs

This is an overview with step-by-step instructions and photos. Full ingredients, measurements & instructions are in the recipe card below.

1. Season the chicken thighs: Season the skin side of the chicken thighs with salt and pepper.

2. Brown the chicken: Place the chicken thighs skin side down and sear, undisturbed for 5-6 minutes until a nice golden crust forms.

3. Make sauce: Whisk together the apricot preserves, Dijon mustard, soy sauce, apple cider vinegar, Worcestershire sauce, garlic, ginger and paprika.

4. Fill the slow cooker: Place the onions into the bottom of the slow cooker. Layer the chicken thighs over the onions, skin side up.

5. Add the sauce on top: Pour the apricot sauce over the thighs evenly.

6. Slow cook: Secure the slow cooker lid and cook on high for 3-4 hours or on low for 5-6 hours.

Essential Equipment for Slow Cooker Chicken

• 8-quart slow cooker: I love that it automatically warms and that the cooking times can be adjusted in 30 minute increments.
• Hard anodized non-stick oven-safe fry pan: Nothing sticks to these fry pans & they are a breeze to clean. The weight is perfect. Not too heavy & not too light.
• Silicone Solid Turner: Non Stick Slotted Kitchen Spatulas, high heat resistant and BPA Free.
• Stainless Steel Kitchen Tongs: With silicon tips to prevent scratching pans and they are high heat resistant.

Tips for the Best Slow Cooker Chicken Thighs

• Dry chicken before searing: Moisture prevents browning, which means lost flavor and texture.
• Don't overcrowd: Arrange chicken in a single layer if possible, for even cooking. That's where using a large slow cooker comes handy.
• Make sauce ahead: Sauce can be mixed the night before and stored in the fridge for quick assembly the next day.
• Thicken the sauce: Leave the slow cooker uncovered for the last 15-20 minutes so that the sauce will thicken. If you would still like it even thicker, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
• Hold the lid: Avoid lifting the slow cooker lid during cooking-heat loss can extend the total time needed.
• Trust the thermometer: Internal temp should be 165°F-go higher and the result may be mealy or stringy
• Broil for crispy skin: If you want more of a crispy glaze, place the chicken thighs on a baking sheet after slow cooking, cover in sauce and place under the broiler for 2-4 minutes until the skin gets even crispier. Just watch closely to prevent burning.

Do I have to sear the chicken before slow cooking it?

Searing the chicken before adding it to the slow cooker will make the skin extra crispy and bring out that rich, caramelized flavor. But don't stress if you'd rather skip that step! You can toss the chicken right into the slow cooker, and it'll still turn out delicious.

Best Slow Cooker Settings for Perfectly Cooked Chicken Thighs

• Low heat for 5-6 hours is ideal and yields juicy, tender meat that stays moist and flavorful without drying out or becoming mushy.
• High heat: If pressed for time, cooking on high heat for about 3 hours is a good alternative but risks slightly less tenderness,
• Searing before slow cooking adds crispiness and caramelized flavor. Cooking chicken with the skin side up and adding some broth at the bottom prevents dryness.
• Bone-in, skin-on is the best choice!

How to Avoid Mushy or Shredded Chicken Thighs in the Slow Cooker

• Using bone-in thighs tremendously helps chicken hold its shape better. Do not start with frozen chicken to ensure even cooking.
• Cook chicken on top of other ingredients rather than submerged helps preserve texture.
• Avoid overcooking by limiting the slow cooker time to about 5-6 hours on low or 2-3 hours on high.
• Liquid matters: Adding just enough liquid keeps meat moist but too much can cause mushiness.
• Remove the chicken from liquid before shredding to avoid a soggy texture.

Can I Make This in the Instant Pot?

Yes - you can either "pressure cook" or "slow cook" chicken thighs in your pressure cooker.

1. Pressure cook IP method: Lock the lid and set to Manual (Pressure Cook) for 10 minutes if using boneless thighs, or 12 minutes for bone-in. Then use Natural release to allow the pressure to release naturally for 5 minutes
2. Slow cook IP method: Select "Slow Cook" and choose the Slow Cook function. Adjust the heat level: to Normal/Low: 6-7 hours or High: 3-4 hours

Troubleshooting & FAQs

Q: Why are my chicken thighs dry or stringy?
A: Overcooking is likely. Always use LOW for chicken, and ensure the thighs are cooked just until 165°F.

Q: Can I use boneless or skinless thighs?
A: Yes-boneless works well but will cook faster. Skinless thighs are leaner but slightly less juicy. Always check for doneness early when swapping cuts.

Q: Why isn't my sauce thick?
A: After cooking, remove chicken and stir 1 tablespoon cornstarch mixed with 1 tablespoon water into the sauce. Cook on HIGH, uncovered, for 5-10 minutes until thickened.

Variations and Substitutions

• Sauce swaps: Substitute the spice blend with taco seasoning, curry powder, or Italian herbs for global flair.
• Honey: Honey can be used instead of Apricot Preserves and adds a gentle, rich sweetness and helps the sauce caramelize as well.
• Make it sweet and spicy: Add 1 teaspoon chili garlic sauce or red pepper flakes for a sweet-and-spicy sauce.
• Add-ins: Toss in sliced onions, green beans, bell peppers in the last hour of cooking for a full one-pot meal and to add some veggies for a balanced meal.
• Broth options: Use vegetable broth or add a splash of white wine.

What to Serve with the Slow Cooker Chicken Thighs

• These apricot chicken thighs are delicious with Mashed Potatoes, pasta, or rice.
• I recommend serving them with veggies as well. Try Honey Roasted Carrots, Lemon Garlic Green Beans, or Easy Roasted Cauliflower.
• A side salad is a great pairing too. This Nectarine Tomato Burrata Salad is a great option or try spring mix with homemade Balsamic glaze.

Storage and leftovers

• Refrigerate: Cool leftovers completely and store in an airtight container in the fridge for up to 3 days. After cooking, allow the apricot chicken to cool completely at room temperature for about 30-60 minutes. Transfer the cooled chicken and any sauce to an airtight glass container to lock in moisture and prevent contamination.
• Freeze for up to 2-3 months: Place apricot chicken and sauce into freezer-safe resealable bags or airtight containers. When ready to use, thaw overnight in the refrigerator. Pro tip: Avoid refreezing thawed chicken to preserve texture and taste.
• Reheat gently in the microwave or oven with a splash of broth to keep the meat moist.
• Leftovers: Shred leftover chicken and use in tacos, salads, or wraps for quick meals.

More slow cooker recipes

• Slow Cooker Sweet Creamed Corn
• Slow Cooker Brisket in BBQ Sauce