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!!!
- 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!
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g