Slow-Cooker Chicken Thighs
These Slow Cooker Chicken Thighs are tender, juicy, and cooked in a sweet, smoky maple-chipotle sauce. They're an easy slow cooker dinner that pairs perfectly with rice and vegetables.
Servings: 6
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons cornstarch
- 1½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 tablespoon olive oil plus more if needed
Maple Chipotle Sauce
- 3 tablespoons tomato paste
- ¼ cup pure maple syrup
- 1-2 chipotle peppers in adobo finely chopped + 2 tbsp adobo sauce from can
- 2/3 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce or tamari
- 3 garlic cloves finely grated or minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
Optional:
- 1 tablespoon fresh lime juice
- 2 green onions thinly sliced
- Chopped cilantro or parsley optional
Instructions
- Place the 2 pounds boneless skinless chicken thighs in a large mixing bowl.
- In a small bowl, combine the 2 tablespoons cornstarch, 1½ teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon fine salt, ½ teaspoon ground cumin, ½ teaspoon dried oregano, and ¼ teaspoon black pepper.
- Sprinkle the seasoning mixture evenly on the chicken thighs and mix with your clean hands to coat all the pieces.
- Place all the Chipotle sauce ingredients ( 3 tablespoons tomato paste, ¼ cup pure maple syrup, 1-2 chipotle peppers in adobo, 2/3 cup chicken broth, 2 tablespoons apple cider vinegar, 2 tablespoons soy sauce , 3 garlic cloves, ½ teaspoon ground cuminand ½ teaspoon smoked paprikain a blender and blend until smooth. Pour 2-3 tablespoons over the seasoned chicken and mix again to combine.
- Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 3-4 minutes, without moving them, until they start to brown. Flip and cook for another 2-3 minutes.
- Transfer the seared chicken thighs to the slow cooker.
- Pour the remaining chipotle sauce around and over the chicken thighs in the slow cooker.
- Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is very tender and reaches at least 165°F.
- Stir the 1 tablespoon fresh lime juice into the sauce. Taste and adjust with additional salt, maple syrup, or lime juice, if needed.
- Serve with cooked rice and spoon the maple chipotle sauce over and around the chicken. Garnish with 2 green onions and Chopped cilantro or parsley.
Notes
- Serving size: 1 chicken thigh with about ¼ cup of maple chipotle sauce. Roughly 5 to 5½ ounces of raw chicken per serving
- Use one chipotle pepper for less heat or two for a spicier sauce.
- Searing the chicken first adds extra flavor but can be skipped if you're short on time.
- Use pure maple syrup for the best flavor.
- Fresh lime juice added at the end brightens the sauce.
- Check the chicken with an instant-read thermometer and make sure it reaches at least 165°F.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze leftovers for up to 3 months.
Nutrition
Serving: 1chicken thigh with sauce | Calories: 275kcal | Carbohydrates: 16g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 739mg | Potassium: 578mg | Fiber: 1g | Sugar: 10g | Vitamin A: 581IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg