🍗 5-Ingredient Slow-Cooker Chicken Thighs
Tender, juicy chicken with a rich, savory sauce—and very little hands-on work.
Ingredients
- 1½–2 lb (700–900 g) bone-in, skin-on chicken thighs
- 1 can (10½ oz/298 g) condensed cream of mushroom soup
- 1 packet dry onion soup mix
- ½ cup chicken broth
- 2 tbsp butter
- Optional: black pepper and fresh parsley for serving
Instructions
- Prepare the chicken: Pat the chicken thighs dry and trim excess fat. Season lightly with pepper; the soup mix is already salty.
- Layer: Place the chicken thighs in the slow cooker. Spoon the cream of mushroom soup over them.
- Add the remaining ingredients: Sprinkle the onion soup mix over the chicken, pour in the broth, and dot with butter.
- Slow cook: Cover and cook on LOW for 5–6 hours or until the chicken is tender and reaches at least165°F (74°C) internally.
- Finish: For crispier skin, transfer the cooked thighs to a baking sheet and broil for a few minutes until the skin is browned and crisp.
- Serve: Spoon some of the savory sauce over the chicken.
🍚 Make it a complete supper
Serve over mashed potatoes, rice, or egg noodles, with steamed green beans or carrots on the side.
Tip: Don’t rely solely on cooking time—check the thickest part of the chicken with a food thermometer. Bone-in thighs can vary considerably in size.
