- Season and Brown the Chicken: Generously season the chicken thighs with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook until the skin is golden and crisp, about 5 minutes. Flip and cook for another 3 minutes on the other side. Transfer the chicken to the slow cooker.
- Prepare the Cooking Liquid: In a bowl, whisk together the chicken broth, soy sauce, honey, minced garlic, dried thyme, and dried oregano. Pour this mixture over the chicken thighs in the slow cooker.
- Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, transfer the liquid from the slow cooker to a saucepan. Mix the cornstarch with 2 tablespoons of water to create a slurry, then whisk it into the saucepan. Bring to a simmer and cook until the sauce thickens to your liking.
- Serve: Place the chicken thighs on a serving platter. If you’ve thickened the sauce, pour it over the chicken. Serve hot, garnished with fresh herbs if desired.
Closing Thoughts:
These Crock Pot Chicken Thighs are a testament to the beauty of slow cooking, where minimal effort yields maximum flavor. This dish is not just a meal; it’s a comforting embrace in the form of tender, flavorful chicken that promises to make any dinner special. Serve with a side of mashed potatoes, rice, or a simple green salad, and you have a complete, satisfying meal that will have everyone asking for seconds. Enjoy the ease and the flavors of this dish, and let it remind you of the simple pleasures that cooking and sharing food can bring.