Dinner doesn’t get easier than Crock Pot Chicken Thighs and Potatoes! Creamy, cheesy sauce with veggies and chicken is a sure-fire mealtime win!
I don’t know about you guys, but lately, meat prices have been going up and up at our local grocery stores. I’ve been working on lower-cost dinner ideas to help our shopping budget. That’s where these crock pot chicken thighs come in. This easy to make, one pot meal won’t break your bank, and you can mix up the veggies with whichever ones you like.
When it comes to boneless skinless chicken thighs in a crock pot, this is my favorite recipe. Sure Honey garlic sticky thighs are good, but this is my comfort food go to!
One of my favorite things about crock pot chicken thighs recipes if the luscious flavor of the chicken. Chicken thighs are a bit fattier than chicken breasts and that fat really adds to the taste of your chicken.
If you want to use bone-in thighs, you can. They’ll cook just the same.
However, I don’t recommend skin-on thighs. The skin will be flimsy after cooking in liquid for hours and not very appetizing. Just a heads up.
Ingredients for Crock Pot Chicken Thighs and Potatoes
- Green bell pepper
- Red bell pepper
- Red potatoes
- Boneless skinless chicken thighs
- Cream of mushroom soup or cream of chicken soup
- Heavy cream
- Chicken broth
- Worcestershire sauce
- Cheddar cheese
- Salt and pepper
- Fresh parsley
I like a thicker sauce for this recipe so it coats the chicken.
If you want a thinner sauce, stir in another 1/4 cup to 1/2 cup of heavy cream or chicken broth when you add in the cheese.
If your sauce isn’t as thick as you would like, stir together 1 tablespoon water and 1 tablespoon cornstarch to make a slurry. Pour that into your slow cooker and stir into the sauce before adding the cheese.
Can you use chicken breast instead of thighs in slow cooker
You can! The cooking time will remain the same for either cut of chicken.
I like thighs because they’re usually cheap cut of meat. There are notes below about the cooking time for fresh versus frozen chicken.
How to Cook Chicken Thighs in a Crock Pot
- Start by coating the inside of your slow cooker crock with non-stick cooking spray.
- After that, prep the veggies. Remove the seeds from your bell peppers and then rough chop them. Then wash the potatoes and cut them in half. Cut the potato halves into 1/4-inch slices. Add the peppers and potatoes to your slow cooker and spread them out to cover the bottom.
- Now you’ll grab your chicken thighs. Sprinkle paprika generously over both sides of the chicken. Then you’ll place the chicken thighs over your veggies in a single layer.
- Open the canned corn and drain it. Then you can go ahead and pour all the corn over your chicken thighs.
- Next, grab a mixing bowl and whisk together the soup, heavy cream, chicken broth, and Worchestershire sauce. Then pour the soup mixture all over the chicken.
- Cover your slow cooker and turn the heat to LOW. Cook the chicken for 6 to 8 hours until it reaches an internal temperature of 165 degrees F. You can also cook on HIGH for 3 to 4 hours instead if you need dinner ready sooner.
- Once the chicken is cooked, add the shredded cheddar cheese to the sauce and stir it in until the cheese has completely melted. I find shredding a block of cheese myself melts better than the pre-shredded bags.
- Go ahead and check the seasoning and add salt and pepper to your taste.
You can serve up your chicken and potatoes as is or over a bed of rice to help soak up all that yummy sauce.
I usually thin out the sauce a bit if we’re serving it over rice.
Yes. That’s double carbs from the potatoes and rice, but we all know I’m a carb-fiend… so go with it.
Can you put raw chicken in slow cooker
Yes. You don’t need to pre-cook your chicken. It will cook in the slow cooker using the hot liquid in the crock. That’s how the veggies cook too.
Can you put frozen chicken thighs in the crock pot
If you don’t have time to thaw your chicken (or you forget like I usually do) you can totally put frozen chicken thighs in your crock pot. You’ll need to adjust the cooking time a bit, but that’s it.
You can find cooking time adjustments below.
How long to cook chicken thighs in crock pot
For this recipe, you’ll cook the chicken thighs for about 6 hours on LOW.
Slow cooker temperatures can vary a bit. What you really want to check is that your chicken has an internal temperature of 165 degrees F once they’re done cooking.
Frozen chicken thighs
LOW for 8 to 10 hours
HIGH for 4 to 6 hours
Raw chicken thighs
LOW for 6 to 8 hours
HIGH for 3 to 4 hours
What more delicious crock pot dinner ideas?
- Crock Pot French Dip
- Slow Cooker Pork Tinga
- Crock Pot Bacon Ranch Cheesy Chicken Hash
- Crock Pot Chicken Alfredo
- Slow Cooker Carnitas
- Crockpot Sweet and Sour Pork
- More dinner recipes
Crock Pot Chicken Thighs and Potatoes
- ½ green bell pepper
- ½ red bell pepper
- 3 large red potatoes (or 6 small potatoes)
- 6 boneless skinless chicken thighs
- 1 ½ teaspoons paprika
- 15 ounces canned corn drained
- 10.75 ounces cream of mushroom soup (or cream of chicken)
- ¼ cup heavy cream
- ¼ cup low-sodium chicken broth
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ cups cheddar cheese shredded
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Coat the inside of your slow cooker with non-stick cooking spray.
- Remove the ends and seeds from the bell peppers and then chop them. Wash the potatoes, cut them in half, and then cut them into thin slices.
- Place the peppers and potatoes into the bottom of the slow cooker.
- Sprinkle paprika over both sides of the chicken thighs. Rub to spread the seasoning evenly over the chicken. Layer chicken thighs on top of the potatoes. Pour corn over chicken.
- In a medium mixing bowl, whisk together the soup, heavy cream, chicken broth, and Worcestershire sauce. Pour soup mixture over the chicken.
- Cover the slow cooker, and cook on the LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Uncover and add cheese to the slow cooker. Stir into the sauce until cheese is melted. Check the seasoning and add salt and pepper to taste.
- Plate chicken, potatoes, and peppers as is or you can serve it over some cooked rice. Spoon more sauce over everything and garnish with chopped parsley. Serve warm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Monique VonDeylen says
I dont have heavy cream on hand. Can I use half and half and reduce the chicken broth a little?
Julie Espy says
You sure can! And if the sauce isn’t thick enough for what you want, you can add a cornstarch slurry to thicken it.