Cue the angels singing on this one (ahhh)! I make chicken thighs with the skin on which becomes crispy when it’s grilled or baked. So yummy!!! It usually takes a good 20 to 30 minutes to fully bake up chicken thighs though. I love the moistness of crockpot chicken, but unfortunately in the slow cooker the skin becomes rubbery and gross. Little did I know that there was a way to make the skin delicious and keep the chicken inside moist and amazing. This is the perfect recipe for those that want a quick week night meal and don’t want to waste taste buds on the store bought rotisserie chicken!
This seriously will change your life! We love love this recipe!!!
Crispy Slow Cooker Chicken!
- 6-10 chicken thighs with skin intact- amount will depend on your crockpot size preferably thawed
- seasoning like seasoning salt or any chicken seasoning you like
- Place chicken thighs in crockpot. You can fill up the bottom, but do not stack the thighs on top of one another. Cook in the slow cooker for 6-8 hours on low or 3-4 hours on high. Once they are done cooking in the crockpot take out each piece of chicken and shake off any excess liquid. Place the chicken on a rimmed baking sheet lined with foil. Make sure that you don't have a lot of the liquid left on the chicken. Broil the chicken on high for 5 to 10 minutes turning halfway to get each side crispy. Take out of the oven and enjoy!