Pioneer Woman slow cooker chicken thighs from Ree Drummond sear bone-in thighs until golden before they cook on top of baby potatoes and carrots with garlic, thyme, and butter. And the dish serves 4 to 6 at approximately 520 calories per serving in about 6 hours and 30 minutes on low, since the slow cooker handles everything after a quick stovetop sear.

Most slow cooker chicken recipes skip the sear and drop raw meat straight into the pot, but Ree browns the skin side in a cast-iron skillet for about 4 minutes first. So the golden skin adds a layer of flavor to the sauce underneath, and the rendered fat from the sear bastes the vegetables during the long cook.

Patting the chicken completely dry with a paper towel before rubbing the spice mixture in is the step that guarantees the skin browns instead of steams in the skillet. And if any moisture stays on the surface, the thighs stick to the pan and the skin tears off when you flip them, so every drop of water needs to go before the oil gets hot.

Source: The Pioneer Woman (Ree Drummond)

Pioneer Woman Slow Cooker Chicken Thighs

Recipe by medshi8Course: ChickenCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

530

kcal

The thighs brown in a hot skillet, then move to the slow cooker to finish. And there, broth, butter, garlic, thyme, and shallots melt into a savory sauce, while the chicken sits on baby potatoes and carrots. Since the vegetables soak up all the juices as they cook, a quick cornstarch slurry at the end turns the liquid into gravy.

Ingredients

For the spice rub:
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp paprika
3 tsp kosher salt, divided
1 tsp black pepper, divided
For the chicken and vegetables:
Bone-in, skin-on chicken thighs (about 2 1/2 lb)
2 Tbsp olive oil
1 lb carrots, cut into 1-inch pieces
1 lb small potatoes (baby gold, baby white, or new potatoes), halved if large
4 garlic cloves, chopped
4 thyme sprigs
2 shallots, sliced
For the sauce:
1/4 cup low-sodium chicken broth
2 Tbsp salted butter, cubed
2 tsp cornstarch (optional)
For serving:
Fresh parsley, chopped (optional)

Directions

Make the rub: In a bowl, mix the garlic powder, Italian seasoning, onion powder, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper.
Season the chicken: Pat the thighs dry with paper towel, then rub the spice blend over all sides so it coats evenly.
Sear skin-side down: Heat the olive oil in a cast-iron skillet over medium, then add the thighs skin-side down until golden, about 4 minutes.
Rest the chicken: Remove the browned thighs to a plate while you build the vegetable layer underneath.
Layer the vegetables: Arrange the carrots and potatoes in a single layer in a 6-quart slow cooker so they cook evenly.
Add the aromatics: Scatter the chopped garlic, thyme sprigs, and sliced shallots over the top, then season with the remaining 2 teaspoons salt and 1/2 teaspoon pepper.
Pour the broth: Add the chicken broth over everything, since that small amount of liquid steams up into the sauce as it cooks.
Top with chicken: Set the thighs skin-side up on the vegetables, then scatter the cubed butter over the top so it melts down through everything.
Slow cook: Cover and cook on low for 4 to 6 hours, or on high for 2 1/2 to 3 hours.
Check doneness: It is ready once the thighs reach 165°F inside and the potatoes and carrots turn fork-tender.
Thicken if you like (optional): For gravy, lift out the chicken, then whisk the cornstarch with 1 tablespoon water and stir the slurry into the pot.
Finish the sauce: Return the thighs, cover, and cook on high for 5 to 10 minutes, until the sauce thickens slightly.
Serve: Spoon the chicken over the vegetables, then ladle the sauce on top and sprinkle with parsley if you like.

FAQs

Can I use boneless chicken thighs instead?

You can, though bone-in, skin-on thighs work best here, since the bones keep the meat juicy while the skin enriches the sauce.

Boneless thighs still turn out tender, but they cook faster, so start checking them an hour early to keep them from drying out.

Is it better to cook them on low or high?

Cook them on low when you have time, because the gentle heat breaks the meat down slowly and keeps the thighs juiciest.

High heat still works and cuts the cooking time roughly in half, though you trade a little of that fall-apart tenderness for speed.

What goes well with these slow cooker chicken thighs?

This is built as a complete dinner, so you really don’t need extra sides. But a loaf of crusty bread still earns its place, since it mops up every bit of the buttery sauce.

For another hands-off Ree recipe that uses the same set-and-forget approach, her Pioneer Woman slow cooker beef stew pairs well on a weekly rotation. And it works well when you want the slow cooker doing the work with beef instead of chicken.

How long do the leftovers keep, and how should I reheat them?

Stored in an airtight container, the thighs and vegetables stay good in the fridge for up to three days.

Reheat them in the microwave, or warm them in a 350°F oven for 15 to 20 minutes, until everything is hot through.

Can I make a bigger batch to feed a crowd?

Scaling up works, though a fuller cooker traps heat, so give the thighs room and expect the longer end of the cook time.

That extra time makes sure every thigh cooks through, even the ones buried under the rest. And for another cozy Ree chicken dinner that feeds a table, try her Pioneer Woman chicken and dumplings.