Slow Cooker Chicken Thighs

This easy recipe for Slow Cooker Chicken Thighs makes the perfect, one-dish solution for busy weeknights!

Tender chicken thighs and mushrooms are slow-cooked in a creamy mushroom sauce with garlic, onions, and a dash of mustard. This elegant and delicious dish will have everyone asking for seconds! Crockpot chicken thighs will be a family favorite recipe all year long.

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Easy Chicken Recipe!

Crockpot chicken thighs are an easy, set-it-and-forget-it recipe that everyone will love!
Make this crowd-pleasing, potluck perfect recipe up to the day before and simply reheat it on site. It tastes even better the next day!
Meal prep this low-carb dish for a week of healthy dinners and workday lunches, then simply heat and serve!

Ingredients & Variations

CHICKEN THIGHS: Chicken thighs are naturally juicy and they are the perfect size for portioning! Boneless, skinless chicken breasts can be used, too, just cut them into 2” pieces. Pre-cooked frozen chicken can be put directly into the Crock Pot and if time is short, why not just toss in a frozen bag of chicken or beef meatballs instead of the chicken?

SAUCE AND VEGGIES: Cream of mushroom soup and some chicken broth make this sauce savory and flavorful. Cream of chicken or cream of celery soup can be used for a lighter flavor. Mushrooms soak up all the delicious seasonings but chopped spinach, shredded brussels sprouts, or sliced carrots are also tasty optional add-ins.

MUSTARD: Choose grainy mustard like a stone-ground, Dijon, honey mustard, or a spicy variety. The darker colored mustards will add visual appeal and a depth of flavor to the dish. Experiment with other condiments like BBQ sauce or a jar of pre-made curry.

How to Make Slow Cooker Chicken Thighs

Get this ready in the morning, then come home to a hot meal ready to eat!

Place mushrooms, onions, and garlic on the bottom of a slow cooker, then lay seasoned chicken thighs on top.
Mix mushroom soup and chicken broth, then pour over the top of the chicken and vegetables.
Cover and cook on high or low, according to the recipe below.

Sides for CrockPot Chicken Thighs

Serve over mashed potatoes, or serve next to these crispy spuds. Or pair Crockpot chicken thighs with a side of long-grain brown rice or your favorite pasta. Have a side of cheesy bread and don’t forget to make a fresh, crisp salad.

Simple Storage Solutions

Keep leftover slow cooker chicken thighs covered in the refrigerator for up to 4 days. Freeze cooled chicken with the sauce in zippered bags for up to 4 weeks.

Tips For Success!

Use chicken thighs (or preferred pieces) the same size so they cook at the same rate.
If using frozen chicken, check for doneness with an instant-read digital meat thermometer. Chicken should be at 165°F.
Save on clean-up by using a Crock-Pot liner that can be discarded after use and only a quick swipe will be needed to clean the Crockpot!

Other Slow Cooker Recipes!

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Slow Cooker Chicken Thighs

Make a show stopping meal where the Crock pot does all the work with this easy recipe!

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Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Servings servings

Author The Shortcut Kitchen

Ingredients

8 ounces mushrooms halved
½ cup onion finely diced
2 cloves garlic minced
8 chicken thighs bone in and skinless
½ teaspoons salt
½ teaspoon pepper
½ teaspoon dried thyme leaves
1 Tablespoon grainy mustard
1 can cream of mushroom soup 10.5 ounces
½ cup chicken broth

Instructions

Place mushrooms, onions and garlic in the bottom of a slow cooker.
Season chicken thighs with salt, pepper, thyme, and dijon mustard. Place over mushrooms
Mix the mushroom soup and chicken broth together and add to the crock pot.
Cover and cook on low for 6-8 hours or high for 3-4 hours.

Notes

Chicken should reach an internal temperature of 165˚F for save consumption. Use an instant-read digital meat thermometer for an accurate reading.
Using a Crock-Pot liner is a great way to save on clean up!
Refrigerate leftovers in a covered container for up to 4 days, or freeze cooled chicken with the sauce in zippered bags for up to 4 weeks.
Use chicken thighs (or preferred pieces) the same size so they cook at the same rate.