Feeling frazzled after a long day? Let your slow cooker do the work! These 20 bone-in chicken crock pot recipes deliver maximum flavor with minimal effort—perfect for those busy weeknights when you crave something hearty and satisfying. From cozy comfort classics to zesty new favorites, you’ll find plenty of inspiration to make dinner deliciously simple. Get ready to transform your evenings with these fuss-free meals!
Slow Cooker Garlic Herb Bone-In Chicken Thighs
Oh, the holidays are here, and your oven is probably throwing a full-blown temper tantrum with all those cookies and pies. Let’s give it a break and let your slow cooker do the heavy lifting with these outrageously flavorful, fall-off-the-bone chicken thighs that basically cook themselves while you wrap presents (or nap).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Bone-in, skin-on chicken thighs – 4 pieces
– Olive oil – 2 tbsp
– Garlic – 6 cloves, minced
– Dried thyme – 1 tsp
– Dried rosemary – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Chicken broth – ½ cup
Instructions
1. Pat the chicken thighs completely dry with paper towels—this is key for getting that skin crispy later, so don’t skip it!
2. In a small bowl, mix the minced garlic, dried thyme, dried rosemary, salt, and black pepper to create your herb rub.
3. Rub the olive oil all over each chicken thigh, then evenly coat them with the garlic-herb mixture, making sure to get under the skin too for maximum flavor.
4. Pour the chicken broth into the bottom of your slow cooker to prevent sticking and add moisture.
5. Place the seasoned chicken thighs in the slow cooker in a single layer, skin-side up.
6. Cover and cook on HIGH for 4 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
7. For extra-crispy skin, transfer the cooked thighs to a baking sheet and broil on HIGH for 3–5 minutes, watching closely to avoid burning.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Velvety and tender, the meat practically melts away from the bone with a garlicky, herb-infused punch. Serve it over creamy mashed potatoes to soak up every drop of that rich cooking liquid, or shred it for the most epic chicken tacos your Tuesday has ever seen.
Crock Pot Lemon Pepper Bone-In Chicken Drumsticks
Unbelievably, you can achieve crispy, zesty chicken drumsticks with minimal effort—just toss everything in your Crock Pot and let it work its magic while you tackle your holiday to-do list (or binge-watch festive movies). This recipe delivers juicy, fall-off-the-bone chicken with a bright lemon-pepper kick that’ll have everyone asking for seconds, and the best part? No oven required, so you can keep your kitchen cool and your sanity intact. It’s the ultimate set-it-and-forget-it meal for busy weeknights or lazy weekends when you’d rather not babysit dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Chicken drumsticks – 8 pieces
– Lemon juice – ¼ cup
– Olive oil – 2 tbsp
– Black pepper – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
Instructions
1. Pat the chicken drumsticks dry with paper towels to ensure a crispier skin—this simple tip prevents steaming and boosts flavor.
2. In a small bowl, whisk together the lemon juice, olive oil, black pepper, garlic powder, and salt until fully combined.
3. Place the chicken drumsticks in the Crock Pot in a single layer, avoiding overcrowding for even cooking.
4. Pour the lemon-pepper mixture evenly over the chicken, coating each drumstick thoroughly.
5. Cover the Crock Pot with its lid and set it to cook on HIGH for 4 hours—no peeking, as lifting the lid releases heat and extends cooking time.
6. After 4 hours, check that the chicken reaches an internal temperature of 165°F using a meat thermometer for food safety.
7. Carefully remove the drumsticks from the Crock Pot with tongs, letting any excess liquid drip off.
8. For extra crispiness, broil the drumsticks on a baking sheet at 450°F for 3–5 minutes until the skin is golden and slightly charred, watching closely to avoid burning.
Naturally, these drumsticks emerge tender and juicy with a zesty lemon-pepper crust that crackles with each bite. Serve them over a bed of fluffy rice to soak up the tangy sauce, or pair with roasted veggies for a colorful, wholesome meal that’s sure to disappear fast.
Spicy Honey Glazed Bone-In Chicken Wings
Now, let’s talk about the ultimate party starter that’s about to make your taste buds do a happy dance—these wings are so good, they might just steal the show from your holiday tree. Picture crispy, juicy chicken wings coated in a sticky-sweet glaze with a fiery kick that’ll have everyone reaching for more (and maybe a cold drink). Trust me, this recipe is the secret weapon you need to level up your game-day spread or cozy winter gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Bone-in chicken wings – 2 lbs
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Honey – ½ cup
– Sriracha – ¼ cup
– Unsalted butter – 2 tbsp
– Garlic powder – 1 tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the bone-in chicken wings completely dry with paper towels to ensure maximum crispiness.
3. In a large bowl, toss the wings with baking powder and salt until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
5. Bake the wings at 400°F for 40 minutes, flipping them halfway through, until golden brown and crispy.
6. While the wings bake, combine honey, sriracha, unsalted butter, and garlic powder in a small saucepan over medium heat.
7. Stir the glaze mixture constantly for 3–5 minutes until it bubbles and thickens slightly, then remove it from the heat.
8. Transfer the baked wings to a clean bowl and pour the warm glaze over them, tossing gently to coat every wing evenly.
9. Return the glazed wings to the baking sheet and broil on high for 2–3 minutes until the glaze caramelizes and becomes sticky.
10. Let the wings rest for 5 minutes before serving to allow the flavors to meld.
Dive into these wings for a perfect combo of crunchy skin and tender meat, with that sweet heat from the honey and sriracha creating an addictive balance. Serve them piled high on a platter with celery sticks and blue cheese dressing for a classic touch, or get creative by sprinkling with sesame seeds for an extra crunch—they’re so finger-licking good, you might forget to share!
Slow Cooker Teriyaki Bone-In Chicken Quarters
Aren’t you tired of pretending you have time to babysit dinner? Let’s be real—your slow cooker is the MVP waiting in your pantry, ready to turn a few humble ingredients into a sticky, sweet, and savory masterpiece with exactly zero effort from you. This teriyaki chicken is so forgiving, it practically apologizes for being delicious.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Bone-in chicken quarters – 4 pieces
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Rice vinegar – 2 tbsp
– Fresh ginger – 1 tbsp, grated
– Garlic – 3 cloves, minced
– Cornstarch – 2 tbsp
– Water – ¼ cup
– Sesame seeds – 1 tbsp
– Green onions – 2, sliced
Instructions
1. Pat the bone-in chicken quarters completely dry with paper towels to ensure a better sear and prevent steaming.
2. Place the chicken quarters skin-side down in a large skillet over medium-high heat and sear for 4–5 minutes until golden brown, then flip and sear the other side for 3–4 minutes.
3. Transfer the seared chicken quarters to the bowl of your slow cooker.
4. In a medium mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic until the sugar is fully dissolved.
5. Pour the sauce mixture evenly over the chicken quarters in the slow cooker.
6. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours, or until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer.
7. Carefully remove the cooked chicken quarters from the slow cooker and place them on a serving platter, tenting loosely with foil to keep warm.
8. Pour the remaining cooking liquid from the slow cooker into a small saucepan and bring to a simmer over medium heat.
9. In a small bowl, whisk the cornstarch and water together to create a smooth slurry, then slowly whisk it into the simmering sauce.
10. Cook the sauce, stirring constantly, for 2–3 minutes until it thickens to a glossy, syrup-like consistency that coats the back of a spoon.
11. Brush or spoon the thickened teriyaki sauce generously over the plated chicken quarters.
12. Sprinkle the sesame seeds and sliced green onions evenly over the sauced chicken as a garnish.
13. Serve immediately while hot.
The chicken emerges fall-apart tender, with the sauce caramelizing into a sticky glaze that clings to every nook. This dish pairs brilliantly with a mound of fluffy white rice to soak up the extra sauce, or get adventurous and shred the meat for killer teriyaki chicken tacos topped with crunchy slaw.
Crock Pot BBQ Bone-In Chicken Legs
Miraculously, your slow cooker is about to become the hero of your next lazy-day feast, transforming humble chicken legs into sticky, fall-off-the-bone barbecue bliss with minimal effort and maximum flavor payoff. Let’s get saucy!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Bone-in chicken legs – 4
– BBQ sauce – 1 cup
– Brown sugar – ¼ cup
– Apple cider vinegar – 2 tbsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the bone-in chicken legs completely dry with paper towels to ensure a better sear.
2. Season the chicken legs evenly on all sides with the salt, black pepper, and garlic powder.
3. In a medium bowl, whisk together the BBQ sauce, brown sugar, and apple cider vinegar until smooth.
4. Pour half of the BBQ sauce mixture into the bottom of a 6-quart slow cooker.
5. Arrange the seasoned chicken legs in a single layer in the slow cooker.
6. Pour the remaining BBQ sauce mixture over the chicken legs, coating them evenly.
7. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours. (Tip: Resist the urge to peek! Lifting the lid releases heat and can extend cooking time.)
8. After 4 hours, carefully remove the lid. The chicken should be tender and pull away from the bone easily.
9. Using tongs, transfer the chicken legs to a baking sheet lined with aluminum foil. (Tip: Save the delicious cooking liquid in the slow cooker to drizzle over mashed potatoes or rice.)
10. Preheat your oven’s broiler to HIGH (approximately 500°F).
11. Place the baking sheet with the chicken legs under the broiler, about 6 inches from the heat element.
12. Broil for 3–5 minutes, watching closely, until the sauce is bubbling and the edges of the chicken are slightly caramelized and charred. (Tip: This quick broil is non-negotiable for that classic, lacquered BBQ texture.)
13. Remove from the oven and let the chicken rest for 5 minutes before serving.
The result is chicken so tender it practically sighs off the bone, cloaked in a sauce that’s the perfect tangy-sweet-sticky trifecta. Serve these glorious legs piled high on a platter with extra sauce for dipping, or shred the meat for the most epic BBQ chicken sandwiches of your life.
Herb-Infused Bone-In Chicken Breast with Vegetables
Rise and shine, kitchen adventurers! Today we’re tackling a dish that’s so flavorful, it might just make your taste buds do a happy dance—a succulent herb-infused bone-in chicken breast with a colorful vegetable medley that’s easier than convincing your cat to take a bath.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Bone-in chicken breasts – 2
– Olive oil – 2 tbsp
– Fresh rosemary – 2 sprigs
– Fresh thyme – 4 sprigs
– Garlic cloves – 4
– Carrots – 2 cups, sliced
– Zucchini – 1 cup, sliced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F (200°C) to get it nice and toasty for the chicken.
2. Pat the bone-in chicken breasts dry with paper towels to ensure a crispy skin—this is a pro tip for golden perfection!
3. Rub the chicken breasts all over with 1 tbsp of olive oil, then season generously with ½ tsp of salt and ¼ tsp of black pepper.
4. Strip the leaves from the fresh rosemary and thyme sprigs, and finely chop them to release their aromatic oils.
5. Peel and mince the garlic cloves, then mix them with the chopped herbs and remaining 1 tbsp of olive oil to create a fragrant paste.
6. Gently lift the skin of each chicken breast and spread half of the herb-garlic paste underneath—this infuses the meat directly for maximum flavor!
7. Place the chicken breasts skin-side up in a large oven-safe skillet or baking dish.
8. Slice the carrots and zucchini into even pieces, about ½-inch thick, so they cook uniformly without turning mushy.
9. Toss the sliced carrots and zucchini in the skillet around the chicken, seasoning them with the remaining ½ tsp of salt and ¼ tsp of black pepper.
10. Roast in the preheated oven for 30-35 minutes, until the chicken skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
11. Remove from the oven and let the chicken rest for 5 minutes before serving—this keeps the juices locked in for a moist bite.
Bask in the glory of this dish, where the chicken emerges juicy and herb-kissed, with veggies that are tender yet crisp. Serve it over a bed of fluffy quinoa or with crusty bread to soak up every last drop of those savory pan juices—it’s a meal that’ll have everyone asking for seconds!
Slow Cooker Bone-In Chicken and Rice Casserole
Yep, you’ve officially found the ultimate lazy-day dinner that practically cooks itself while you binge your favorite show. This slow-cooker chicken and rice casserole is the cozy, hands-off hero your weeknights have been begging for—no fancy skills required, just dump, set, and forget until deliciousness happens.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Bone-in chicken thighs – 6 pieces
– Long-grain white rice – 1 ½ cups
– Chicken broth – 2 cups
– Cream of mushroom soup – 1 (10.5 oz) can
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Paprika – 1 tsp
Instructions
1. In a 6-quart slow cooker, combine the diced onion, minced garlic, long-grain white rice, chicken broth, cream of mushroom soup, salt, black pepper, and paprika, stirring until fully mixed.
2. Place the 6 bone-in chicken thighs skin-side up on top of the rice mixture in a single layer, ensuring they’re not submerged.
3. Cover the slow cooker with the lid and cook on HIGH for 4 hours, without opening it during cooking to maintain heat and moisture.
4. After 4 hours, check that the chicken thighs reach an internal temperature of 165°F using a meat thermometer and the rice is tender and has absorbed the liquid.
5. Carefully remove the chicken thighs with tongs and set them aside on a plate.
6. Fluff the rice mixture gently with a fork to incorporate any remaining liquid, then return the chicken thighs to the slow cooker.
7. Let the casserole rest uncovered for 10 minutes to allow the flavors to meld and the rice to set slightly.
8. Serve the casserole directly from the slow cooker, spooning the rice and chicken onto plates.
Kick back and savor the tender, fall-off-the-bone chicken paired with creamy, savory rice that’s soaked up all the rich flavors. For a fun twist, top it with a sprinkle of fresh parsley or a dash of hot sauce to add a bright kick—perfect for cozying up on the couch or impressing guests with minimal effort.
Crock Pot Buffalo Bone-In Chicken Wings
Sick of splattered stovetops and smoky kitchens? These Crock Pot Buffalo Bone-In Chicken Wings are here to rescue your game day (and your sanity) with a set-it-and-forget-it magic that delivers all the spicy, saucy goodness without the usual wing-prep warfare.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Bone-in chicken wings – 3 lbs
– Buffalo sauce – 1 cup
– Unsalted butter – ½ cup
– Garlic powder – 1 tsp
– Ranch dressing – ½ cup
– Celery sticks – 8
Instructions
1. Pat 3 lbs of bone-in chicken wings completely dry with paper towels—this is crucial for crispy skin later, trust me!
2. Place the dried wings in a single layer in your slow cooker; overlapping is a no-go for even cooking.
3. In a microwave-safe bowl, melt ½ cup of unsalted butter in 30-second bursts until fully liquid.
4. Whisk 1 cup of buffalo sauce and 1 tsp of garlic powder into the melted butter until smooth.
5. Pour the sauce mixture evenly over the wings in the slow cooker, using tongs to gently coat each piece.
6. Cover and cook on HIGH for 4 hours, resisting the urge to peek—that heat escape slows everything down!
7. After 4 hours, carefully transfer the wings to a foil-lined baking sheet using a slotted spoon.
8. Broil the wings on HIGH for 3–5 minutes, watching closely until the skin is bubbly and golden-brown.
9. Serve immediately with ½ cup of ranch dressing and 8 celery sticks for dipping.
Heavenly? Absolutely! These wings emerge fall-off-the-bone tender inside with a delightfully sticky, caramelized exterior that packs a tangy heat punch. For a next-level twist, pile them atop a crisp salad or stuff them into soft slider buns with extra ranch—because why should plates have all the fun?
Slow Cooker Bone-In Chicken and Dumplings
Now, let’s be honest: you’re here because you want that cozy, soul-warming hug of a meal without the whole “standing over a stove for hours” commitment. This slow cooker bone-in chicken and dumplings is your culinary fairy godmother, transforming a few humble ingredients into a pot of pure comfort while you go about your day. It’s the ultimate set-it-and-forget-it magic trick for a deliciously lazy dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Bone-in, skin-on chicken thighs – 2 lbs
– Chicken broth – 4 cups
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Unsalted butter – ¼ cup
– Whole milk – ¾ cup
– Frozen mixed vegetables (peas and carrots) – 1 cup
Instructions
1. Place 2 lbs of bone-in, skin-on chicken thighs into the slow cooker.
2. Pour 4 cups of chicken broth over the chicken.
3. Cover the slow cooker and cook on LOW for 5 hours.
4. After 5 hours, carefully remove the chicken thighs and place them on a plate to cool slightly. (Tip: Save the hot broth in the slow cooker—it’s your flavorful base!)
5. Once cool enough to handle, shred all the chicken meat from the bones and discard the skin and bones.
6. Return the shredded chicken to the broth in the slow cooker.
7. In a medium mixing bowl, combine 2 cups of all-purpose flour, 1 tbsp of baking powder, and 1 tsp of salt.
8. Cut ¼ cup of cold, unsalted butter into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse crumbs.
9. Stir in ¾ cup of whole milk just until a soft dough forms. (Tip: Don’t overmix, or your dumplings will be tough!)
10. Drop tablespoon-sized scoops of the dough directly into the simmering broth and chicken mixture in the slow cooker.
11. Gently stir in 1 cup of frozen mixed vegetables.
12. Cover the slow cooker and cook on HIGH for 1 hour, or until the dumplings are cooked through and fluffy. (Tip: Resist the urge to peek before the hour is up to keep the steam in!)
13. Serve the chicken and dumplings hot directly from the slow cooker.
Every spoonful delivers tender, juicy chicken and fluffy, cloud-like dumplings swimming in a rich, savory broth studded with sweet pops of carrot and pea. The bone-in thighs guarantee a depth of flavor that boneless cuts just can’t match, making this the ultimate cozy bowl to curl up with on a chilly evening—maybe even with a side of crusty bread for maximum broth-soaking potential.
Crock Pot Bone-In Chicken with Creamy Mushroom Sauce
Let’s be honest—some days you want a meal that feels fancy without any of the actual effort. Lucky for you, this Crock Pot wonder delivers juicy, fall-off-the-bone chicken smothered in a luxuriously creamy mushroom sauce, all while you binge your favorite show. It’s basically a hug in a pot, and your slow cooker does all the heavy lifting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Bone-in, skin-on chicken thighs – 4
– Cremini mushrooms – 8 oz, sliced
– Yellow onion – 1, diced
– Garlic cloves – 3, minced
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– All-purpose flour – 2 tbsp
– Unsalted butter – 2 tbsp
– Olive oil – 1 tbsp
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the chicken thighs dry with paper towels—this helps the skin crisp up later. 2. Season both sides of the chicken thighs evenly with the salt and black pepper. 3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. 4. Place the chicken thighs skin-side down in the skillet and sear for 5–6 minutes until the skin is golden brown and crispy. 5. Flip the chicken thighs and sear the other side for 3–4 minutes, then transfer them to the Crock Pot. 6. In the same skillet, melt the unsalted butter over medium heat. 7. Add the diced yellow onion and cook for 4–5 minutes, stirring occasionally, until softened. 8. Add the minced garlic cloves and cook for 1 minute until fragrant. 9. Stir in the sliced cremini mushrooms and cook for 5–6 minutes until they release their liquid and brown slightly. 10. Sprinkle the all-purpose flour over the mushroom mixture and cook for 1 minute, stirring constantly to form a roux. 11. Gradually pour in the chicken broth while stirring to prevent lumps, then bring to a simmer for 2 minutes until slightly thickened. 12. Stir in the heavy cream and dried thyme, then pour the sauce over the chicken in the Crock Pot. 13. Cover the Crock Pot and cook on low heat for 6 hours, or until the chicken is tender and reaches an internal temperature of 165°F. 14. Carefully remove the chicken thighs from the Crock Pot and set aside. 15. If the sauce is too thin, simmer it in the Crock Pot on high heat for 10–15 minutes with the lid off to thicken. 16. Serve the chicken topped with the creamy mushroom sauce.
Mouthwatering and melt-in-your-mouth tender, this chicken boasts a rich, earthy sauce that clings to every bite. For a cozy twist, spoon it over mashed potatoes or buttery egg noodles to soak up every last drop of that velvety goodness.
Slow Cooker Bone-In Chicken and Sweet Potato Stew
Oh, the holidays are upon us, and while visions of sugarplums dance in some heads, mine’s dreaming of something savory, hearty, and blessedly hands-off. Let’s ditch the stress and let the slow cooker do the heavy lifting with a stew that’s basically a cozy hug in a bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– Bone-in, skin-on chicken thighs – 2 lbs
– Sweet potatoes – 2 lbs, peeled and cubed into 1-inch pieces
– Yellow onion – 1 large, diced
– Low-sodium chicken broth – 4 cups
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Pat the 2 lbs of bone-in, skin-on chicken thighs completely dry with paper towels. (Tip: Dry chicken equals better browning, which equals more flavor in your stew!)
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the chicken thighs skin-side down in the hot skillet. Cook undisturbed for 6-8 minutes until the skin is deeply golden brown and crispy.
4. Flip the chicken thighs and cook for an additional 3 minutes to brown the other side. Transfer the chicken to your slow cooker.
5. To the same skillet, add the diced yellow onion. Cook over medium heat for 5 minutes, stirring occasionally, until softened and translucent.
6. Transfer the cooked onions to the slow cooker, arranging them around the chicken.
7. Add the 2 lbs of peeled, cubed sweet potatoes to the slow cooker, distributing them evenly.
8. Pour 4 cups of low-sodium chicken broth into the slow cooker.
9. Sprinkle 1 tsp of dried thyme, 1 tsp of salt, and ½ tsp of black pepper evenly over everything in the slow cooker. (Tip: Adding salt in layers like this ensures every component is properly seasoned.)
10. Gently stir the contents of the slow cooker just once to combine the broth and spices.
11. Place the lid securely on the slow cooker. Set it to cook on LOW heat for 8 hours. (Tip: Resist the urge to peek! Lifting the lid releases heat and can significantly increase cooking time.)
12. After 8 hours, carefully remove the lid. The chicken should be fall-off-the-bone tender.
13. Using two forks, shred the chicken directly in the slow cooker, discarding the bones and skin.
14. Give the stew one final gentle stir to incorporate the shredded chicken.
15. Ladle the stew into bowls and serve immediately.
Come on, just look at that bowl. The sweet potatoes melt into the broth, creating a luxuriously thick, almost creamy texture that clings to the fork-tender, savory chicken. It’s the perfect balance of sweet and savory, begging to be sopped up with a crusty piece of bread or served over a bed of fluffy rice for the ultimate comfort meal.
Crock Pot Bone-In Chicken with Garlic Parmesan Sauce
Oh, the holidays are coming, and your kitchen is probably screaming for a break from all the fancy fuss. Enter this Crock Pot wonder—it’s basically a cozy, garlicky hug for your taste buds that does all the heavy lifting while you binge-watch festive movies. Seriously, it’s so easy, you might just forget you’re actually cooking something this delicious.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Bone-in chicken thighs – 4 pieces
– Garlic cloves – 6, minced
– Heavy cream – 1 cup
– Grated Parmesan cheese – ½ cup
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Pat the bone-in chicken thighs dry with paper towels to help them brown better in the next step.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the chicken thighs for 3–4 minutes per side until golden brown, then transfer them to the Crock Pot.
4. In the same skillet, melt butter over medium heat and sauté minced garlic for 1–2 minutes until fragrant, being careful not to burn it.
5. Pour the garlic-butter mixture over the chicken in the Crock Pot.
6. Add heavy cream, grated Parmesan cheese, salt, and black pepper to the Crock Pot, stirring gently to combine.
7. Cover and cook on low heat for 4 hours, or until the chicken reaches an internal temperature of 165°F and is tender enough to pull apart with a fork.
8. Remove the chicken from the Crock Pot and let it rest for 5 minutes before serving to allow the juices to redistribute.
9. While the chicken rests, give the sauce in the Crock Pot a quick stir to ensure it’s smooth and creamy.
10. Serve the chicken drizzled with the garlic Parmesan sauce from the Crock Pot.
As you dig in, you’ll love how the chicken falls right off the bone into that rich, velvety sauce—it’s like a garlicky, cheesy dream come true. Try spooning it over a bed of fluffy mashed potatoes or twirling it into pasta for a comfort-food feast that’ll have everyone asking for seconds.
Slow Cooker Bone-In Chicken and Sausage Gumbo
Fancy a dinner that practically cooks itself while you binge-watch your favorite show? This slow cooker gumbo is your new best friend—a hearty, flavor-packed hug in a bowl that requires minimal effort for maximum deliciousness. Let’s get that slow cooker working its magic!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– Chicken thighs – 2 lbs
– Andouille sausage – 1 lb
– Onion – 1 large
– Green bell pepper – 1
– Celery – 3 stalks
– Garlic – 4 cloves
– Chicken broth – 4 cups
– Diced tomatoes – 1 (14.5 oz) can
– Okra – 1 cup
– Flour – ¼ cup
– Vegetable oil – ¼ cup
– Cajun seasoning – 2 tbsp
– Bay leaves – 2
– Cooked white rice – for serving
Instructions
1. Chop the onion, green bell pepper, celery, and garlic into small pieces.
2. Slice the andouille sausage into ½-inch rounds.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the flour to the skillet and whisk constantly for 5–7 minutes until it turns a deep brown color, like milk chocolate, to make a roux. Tip: Don’t walk away—this roux can burn quickly!
5. Immediately transfer the roux to the slow cooker.
6. Add the chopped onion, green bell pepper, celery, and garlic to the slow cooker.
7. Place the chicken thighs and sliced sausage into the slow cooker.
8. Pour in the chicken broth and diced tomatoes with their juices.
9. Stir in the okra, Cajun seasoning, and bay leaves until well combined.
10. Cover the slow cooker and cook on low heat for 6 hours, until the chicken is tender and easily shreds with a fork. Tip: Resist the urge to peek—keeping the lid on ensures even cooking.
11. After 6 hours, remove the chicken thighs, shred the meat using two forks, and discard the bones.
12. Return the shredded chicken to the slow cooker and stir to combine.
13. Discard the bay leaves. Tip: Taste and adjust seasoning with more Cajun seasoning if desired, but be cautious—it packs heat!
14. Serve the gumbo hot over cooked white rice.
Rich and soul-warming, this gumbo boasts a velvety texture from the roux, with tender chicken and smoky sausage in every spoonful. For a fun twist, scoop it into bread bowls or top with extra sliced green onions for a fresh crunch.
Crock Pot Bone-In Chicken with Honey Mustard Glaze
Zesty and zero-fuss, this Crock Pot wonder is the ultimate holiday hack for anyone who’d rather sip cocoa than slave over a stove. Picture tender, fall-off-the-bone chicken cloaked in a sticky-sweet glaze that’ll have your family fighting over the last piece—no chef’s hat required!
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 240 minutes
Ingredients
– Bone-in chicken thighs – 6 pieces
– Honey – ½ cup
– Dijon mustard – ¼ cup
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Chicken broth – ½ cup
Instructions
1. Pat the bone-in chicken thighs completely dry with paper towels to ensure a crispier skin later.
2. In a small bowl, whisk together the honey, Dijon mustard, garlic powder, salt, and black pepper until smooth.
3. Place the chicken thighs in the Crock Pot, arranging them in a single layer to promote even cooking.
4. Pour the chicken broth into the bottom of the Crock Pot, avoiding the chicken to keep the skin from getting soggy.
5. Brush or spoon the honey-mustard glaze generously over each chicken thigh, coating them evenly.
6. Cover the Crock Pot with its lid and cook on low heat for 4 hours, or until the chicken reaches an internal temperature of 165°F.
7. For a caramelized finish, transfer the cooked chicken to a baking sheet and broil on high for 3–5 minutes, watching closely to prevent burning.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Velvety and rich, this chicken boasts a sticky glaze that clings to every bite, with meat so tender it practically melts off the bone. Serve it over fluffy mashed potatoes to soak up the savory-sweet sauce, or shred it into tacos for a fun twist—either way, it’s a crowd-pleaser that’ll have everyone asking for seconds!
Slow Cooker Bone-In Chicken and Black Bean Chili
Oh, the holidays are upon us, and while visions of sugarplums dance in some heads, mine are filled with visions of a bubbling, soul-warming chili that practically cooks itself while you wrap presents (or, let’s be real, frantically search for the tape). This slow-cooker wonder is your ticket to a cozy, flavorful feast with minimal effort—your future self will thank you.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Bone-in, skin-on chicken thighs – 2 lbs
– Black beans – 2 (15 oz) cans, drained and rinsed
– Diced tomatoes – 1 (28 oz) can
– Chicken broth – 2 cups
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Chili powder – 2 tbsp
– Ground cumin – 1 tbsp
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Shredded cheddar cheese – 1 cup, for serving
– Sour cream – ½ cup, for serving
– Fresh cilantro – ¼ cup, chopped, for serving
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Pat the chicken thighs dry with paper towels (this helps them brown better) and season both sides with ½ tsp of the salt.
3. Place the chicken thighs skin-side down in the hot skillet and cook without moving for 5–7 minutes, until the skin is golden brown and crispy.
4. Flip the chicken and cook for another 3 minutes, then transfer it to the bowl of a 6-quart slow cooker.
5. In the same skillet, add the diced onion and cook over medium heat for 5 minutes, stirring occasionally, until softened.
6. Add the minced garlic and cook for 1 more minute, just until fragrant.
7. Pour the onion and garlic mixture over the chicken in the slow cooker.
8. Add the drained black beans, diced tomatoes with their juices, chicken broth, chili powder, ground cumin, and remaining ½ tsp salt to the slow cooker. Tip: For a deeper flavor, toast the chili powder and cumin in the dry skillet for 30 seconds before adding in step 5.
9. Stir everything gently to combine, ensuring the chicken is mostly submerged in the liquid.
10. Cover the slow cooker and cook on LOW for 6 hours. Tip: Do not lift the lid during cooking—it lets out heat and increases cooking time.
11. After 6 hours, carefully remove the chicken thighs to a plate using tongs; they should be fall-apart tender.
12. Let the chicken cool for 5 minutes, then shred the meat, discarding the skin and bones.
13. Return the shredded chicken to the slow cooker and stir to combine. Tip: For a thicker chili, mash some of the beans against the side of the pot with a spoon before adding the chicken back in.
14. Cook on HIGH for an additional 15 minutes to let the flavors meld.
15. Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.
Get ready for a chili that’s rich and hearty, with tender chicken that melts in your mouth and beans that soak up all the smoky, spiced broth. The crispy skin from browning adds a subtle depth, making it far from your average pot of beans. Try serving it over a baked potato or with a side of cornbread for the ultimate cozy meal—leftovers taste even better the next day, if you’re lucky enough to have any!
Crock Pot Bone-In Chicken with Lemon Butter Sauce
Zesty, zippy, and zapped with flavor—this Crock Pot wonder is the lazy cook’s secret weapon for turning a humble chicken into a lemony, buttery masterpiece that practically cooks itself while you binge-watch holiday specials.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Bone-in chicken thighs – 4 pieces
– Lemon – 1, juiced
– Unsalted butter – 4 tbsp
– Garlic – 3 cloves, minced
– Chicken broth – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the bone-in chicken thighs completely dry with paper towels to ensure a crispier skin later.
2. Season both sides of the chicken thighs evenly with 1 tsp salt and ½ tsp black pepper.
3. Place the seasoned chicken thighs skin-side up in the bottom of a 6-quart Crock Pot.
4. In a small bowl, whisk together ½ cup chicken broth, juice from 1 lemon, 4 tbsp melted unsalted butter, and 3 cloves minced garlic until fully combined.
5. Pour the lemon-butter sauce mixture evenly over the chicken thighs in the Crock Pot.
6. Cover the Crock Pot with its lid and cook on HIGH for 4 hours, or until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer.
7. Carefully transfer the cooked chicken thighs to a serving platter using tongs, letting excess sauce drip back into the pot.
8. For a thicker sauce, pour the remaining liquid from the Crock Pot into a small saucepan and simmer over medium heat for 5–7 minutes until reduced by half.
9. Drizzle the reduced lemon butter sauce generously over the plated chicken thighs before serving.
A buttery, tangy glaze clings to fall-off-the-bone tender chicken, with the lemon cutting through the richness for a bright finish. Serve it over fluffy mashed potatoes to soak up every drop of sauce, or shred it into tacos for a zesty twist—either way, it’s a hands-off hero that’ll have everyone asking for seconds.
Slow Cooker Bone-In Chicken and Broccoli Alfredo
A slow cooker recipe that doesn’t taste like a sad, forgotten science experiment? Pinch me—I must be dreaming! This bone-in chicken and broccoli Alfredo is the lazy cook’s ticket to creamy, dreamy comfort food without the usual slow-cooker mush. Get ready to impress your taste buds (and maybe even your mother-in-law) with minimal effort and maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Bone-in, skin-on chicken thighs – 4 pieces
– Broccoli florets – 4 cups
– Heavy cream – 1 cup
– Grated Parmesan cheese – 1 cup
– Garlic cloves – 4, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fettuccine pasta – 12 oz
Instructions
1. Season the chicken thighs evenly on both sides with salt and black pepper.
2. Place the seasoned chicken thighs in the slow cooker, skin-side up.
3. Sprinkle the minced garlic evenly over the chicken.
4. Pour the heavy cream into the slow cooker, ensuring it covers the bottom but doesn’t submerge the chicken skin.
5. Cover the slow cooker and cook on LOW for 3 hours and 30 minutes.
6. After 3 hours and 30 minutes, add the broccoli florets to the slow cooker, arranging them around the chicken.
7. Cover and continue cooking on LOW for 30 more minutes, until the broccoli is tender but still bright green.
8. While the slow cooker finishes, cook the fettuccine pasta according to package directions until al dente, then drain.
9. Carefully remove the chicken from the slow cooker and set aside on a plate.
10. Stir the grated Parmesan cheese into the creamy sauce in the slow cooker until fully melted and smooth.
11. Return the chicken to the slow cooker, spooning some sauce over the top.
12. Serve the chicken and broccoli Alfredo sauce over the cooked fettuccine pasta.
Heavenly doesn’t even begin to cover it—the chicken falls right off the bone into that luxuriously creamy sauce, while the broccoli adds a fresh, crisp bite that keeps things interesting. For a fun twist, shred the chicken and toss everything together for a decadent pasta bake, or serve it straight from the slow cooker at your next potluck to soak up all the compliments.
Crock Pot Bone-In Chicken with Red Wine Reduction
Zesty, zippy, and zero-effort—this Crock Pot wonder transforms a humble chicken into a showstopping dinner that practically cooks itself while you binge your favorite holiday movies. With a rich red wine reduction that’ll make you feel like a gourmet chef (without the fancy knife skills), it’s the cozy, hands-off meal your winter weeknights desperately need.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Bone-in chicken thighs – 4 pieces
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic – 4 cloves, minced
– Red wine – 1 cup
– Chicken broth – 1 cup
– Fresh thyme – 3 sprigs
Instructions
1. Pat the bone-in chicken thighs completely dry with paper towels to ensure a crispier skin later.
2. Season the chicken thighs evenly on all sides with 1 tsp of salt and ½ tsp of black pepper.
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken thighs skin-side down in the skillet and sear for 5–6 minutes until the skin is golden brown and crispy.
5. Flip the chicken thighs and sear the other side for 3–4 minutes, then transfer them to a 6-quart Crock Pot.
6. In the same skillet, add 4 cloves of minced garlic and sauté for 1 minute until fragrant, scraping up any browned bits from the chicken.
7. Pour in 1 cup of red wine and 1 cup of chicken broth, then bring the mixture to a simmer for 2 minutes to slightly reduce.
8. Transfer the liquid from the skillet to the Crock Pot, pouring it evenly over the chicken thighs.
9. Add 3 sprigs of fresh thyme to the Crock Pot, arranging them around the chicken.
10. Cover the Crock Pot with its lid and cook on low heat for 6 hours, until the chicken is tender and easily pulls away from the bone.
11. Carefully remove the chicken thighs from the Crock Pot and set them aside on a plate, covering loosely with foil to keep warm.
12. Pour the remaining liquid from the Crock Pot into a saucepan and simmer over medium heat for 10–15 minutes until it thickens to a syrupy consistency, stirring occasionally.
13. Drizzle the red wine reduction over the chicken thighs just before serving.
Falling-off-the-bone tender with a glossy, savory sauce, this dish boasts deep umami flavors from the slow-cooked wine and herbs. Serve it over creamy mashed potatoes to soak up every drop, or shred the meat for a decadent sandwich filling that’ll have everyone asking for seconds.
Slow Cooker Bone-In Chicken and Cornbread Stuffing
Gather ’round, slow-cooker enthusiasts and stuffing fanatics—this dish is about to become your new favorite “set it and forget it” masterpiece that’ll have your kitchen smelling like a cozy holiday hug. Imagine tender, bone-in chicken mingling with savory cornbread stuffing, all while your crockpot does the heavy lifting. It’s the ultimate comfort food that practically cooks itself, leaving you free to binge-watch holiday movies or, you know, actually relax.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Bone-in chicken thighs – 6 pieces
– Cornbread stuffing mix – 1 (6-ounce) box
– Chicken broth – 1 cup
– Butter – ¼ cup
– Onion – 1, diced
– Celery – 2 stalks, diced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place the bone-in chicken thighs in the bottom of a 6-quart slow cooker, arranging them in a single layer.
2. In a medium bowl, combine the cornbread stuffing mix, diced onion, diced celery, salt, and black pepper, stirring gently to mix.
3. Pour the chicken broth over the stuffing mixture in the bowl, and let it sit for 5 minutes to allow the bread to absorb the liquid—this prevents a dry stuffing later.
4. Melt the butter in a small saucepan over medium heat on the stovetop until fully liquid, about 2–3 minutes.
5. Drizzle the melted butter evenly over the stuffing mixture in the bowl, and stir to coat all ingredients thoroughly.
6. Spoon the stuffing mixture over the chicken thighs in the slow cooker, spreading it into an even layer.
7. Cover the slow cooker with its lid, and cook on the LOW setting for 4 hours, until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer—no peeking during cooking to keep the heat steady!
8. After cooking, carefully remove the lid, and let the dish rest for 10 minutes before serving to allow the flavors to meld and the stuffing to firm up slightly.
9. Use a slotted spoon to serve the chicken and stuffing onto plates, discarding any excess liquid from the slow cooker if desired.
Unbelievably tender chicken falls right off the bone, while the cornbread stuffing soaks up all those savory juices for a moist, flavorful bite. Serve it straight from the slow cooker for a rustic family-style meal, or pair it with a crisp green salad to balance the richness—either way, it’s a crowd-pleaser that’ll have everyone asking for seconds.
Crock Pot Bone-In Chicken with Rosemary and Thyme
Venture into the easiest, most aromatic chicken dinner you’ll ever make—where your Crock Pot does the heavy lifting while you pretend to be a culinary genius. This bone-in chicken with rosemary and thyme is so forgiving, even a kitchen klutz can pull it off with flair, filling your home with scents that’ll have neighbors knocking. Get ready for tender, fall-off-the-bone magic without breaking a sweat!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 hours
Ingredients
– Bone-in chicken thighs – 4 pieces
– Olive oil – 2 tbsp
– Fresh rosemary – 2 sprigs
– Fresh thyme – 4 sprigs
– Garlic cloves – 4, minced
– Chicken broth – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the bone-in chicken thighs dry with paper towels to ensure a better sear.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place chicken thighs skin-side down in the skillet and sear for 5–6 minutes until golden brown and crispy.
4. Flip the chicken and sear the other side for 4–5 minutes until lightly browned.
5. Transfer the seared chicken to a 6-quart Crock Pot, arranging it in a single layer.
6. Sprinkle minced garlic, salt, and black pepper evenly over the chicken.
7. Place fresh rosemary and thyme sprigs on top of the chicken.
8. Pour chicken broth into the Crock Pot, being careful not to wash off the seasonings.
9. Cover the Crock Pot with its lid and cook on low heat for 6 hours, until the chicken is tender and easily pulls away from the bone.
10. Remove the chicken from the Crock Pot and let it rest for 5 minutes before serving.
11. Discard the herb sprigs and skim any excess fat from the broth if desired.
Gloriously, this chicken emerges with a melt-in-your-mouth texture and a rich, herb-infused flavor that’s both comforting and elegant. Serve it over creamy mashed potatoes to soak up that savory broth, or shred it into tacos for a fun twist—either way, it’s a dish that’ll have everyone begging for seconds!
Summary
Ready to transform your busy nights? This roundup proves bone-in chicken in the slow cooker is your secret weapon for effortless, flavor-packed meals. We hope you find a new family favorite! Give one of these recipes a try this week, and let us know which one you loved in the comments below. Don’t forget to share this article on Pinterest to help other busy cooks discover these delicious ideas!
