Slow Cooker Chicken Thighs (2024)

FAQs

Is it better to cook chicken thighs high or low? ›

If you get impatient and heat up your chicken thighs by cranking the temperature all the way up, your chicken will be too dry, which is the last thing you want. Instead, you want to keep your chicken thighs slowly cooking on a low temperature, thus allowing the meat to marinate in its juices and gradually tenderize.

Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!

You can overcook chicken in a slow cooker. If the chicken is cooked too long, it will become dry and tough. Check your chicken for doneness early, especially if it is one of your first times making it.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

For optimal results, it's generally recommended to cook chicken on the low setting in a crockpot. This slower cooking method allows the chicken to become more tender and absorb flavors, resulting in a juicier and more flavorful dish compared to using the high setting.

For a whole chicken – Place it in your slow cooker breast side down. Cover with the lid and cook on High for around 4-5 hours or Low for 6-8 hours. For bone-in pieces - Arrange chicken pieces in a single layer in the slow cooker. Cover with the lid and cook on High for around 3-4 hours or Low for 4-6 hours.

Chicken stock, low-sodium chicken broth, or water: I prefer chicken stock or low-sodium chicken broth if I have it on hand because it adds a little more flavor, but water works equally well. Adding some liquid to the slow cooker is an essential step, and ensures that the chicken is tender and juicy.

Aside from accidentally overcooking the meals, the most common reason we see for tough, rubbery, or overdone chicken is customers using a Crockpot that is far too big.

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

Cover your crock pot and cook chicken breasts on low for 6-7 hours or on high for 3-4 hours. Chicken is done when the internal temp reaches 165 degrees F. Use chicken in your favorite recipes. Perfect for shredding!

Can I leave chicken in the crockpot for 8 hours? ›

You're going to compromise the texture of chicken a bit when you cook it for 8 hours in the slowcooker. It's going to be super tender, but not “sliceable”, so use this to your advantage and shred the meat using two forks and toss it with the cooking liquid.

This is because cooking the chicken at high heat in a slow cooker can quickly dry out the meat, resulting in a tough and unappetizing texture. By using low heat, the chicken has more time to cook slowly and evenly, allowing the natural juices to be distributed throughout the meat, keeping it moist and tender.

America's Test Kitchen says to keep the internal temperature between 140 and 195 degrees Fahrenheit for as long as possible while cooking to let the meat gently break down. Braising the thighs or cooking them slowly over indirect heat are some of the best options to achieve perfectly tender chicken thighs every time.

While the breast is very low in fat, chicken thighs are higher in fat, and in cooking, fat equals flavor. It also means the thighs are more tender and less likely to dry out than chicken breasts—in other words, they are very easy to cook and very difficult to ruin.

Easier to Cook

One of the most underrated and not-talked-enough-about qualities of chicken thighs is that it's nearly impossible to overcook them. The beauty of dark meat! Unlike the other most common cut of chicken (breasts), thighs are extremely forgiving when it comes to cook times.

When baking wings, we're almost always going for crispy skin, and the pieces are small and cook quickly so the higher temp at 425 is the best bet. For chicken breasts, it's best to go with the lower temp of 350 and keep an eye on the internal temperature of the chicken: white meat will dry out faster than dark meat.

Start by having the heat medium-high when you put the chicken breast in the pan. Sear it quickly. Then get the heat down to medium-low. The average-size boneless chicken breast takes only about 6 minutes of cooking time.

While chicken leg and thigh meat are still safe at 165 degrees F, it is recommended to cook it to an internal temperature of about 170-175 degrees F to improve the flavor and tenderness.

I recommend baking the chicken thighs at 400 degrees for less time to ensure the chicken thighs stay nice and juicy, vs baking for longer at 350 degrees and running the risk of drying them out.