WHAT’S FOR DINNER?
Seasoned Crockpot Bone-In Chicken
Array/5
COOK TIME
6 hours
TOTAL TIME
6 hours+`
SERVINGS
4-6 chicken
My recipe for Seasoned Crockpot Bone-In Chicken is a true staple in our house. Bone-In Chicken (any kind you prefer) gets a quick sear in a pan and seasoned with some simple spices while the slow cooker locks in all the flavor. You’ll end up with juicy, tender chicken that pairs well with literally any side dish!
This “recipe” is more like a cooking method. I say that because chicken is incredibly versatile. It could be seasoned a million different ways and served with so many different things. I’ve used my slow cooker to make chicken this way COUNTLESS times and it always comes out delicious and once you know how to do it, I know you’ll make it over and over.
Pan Searing Before Slow Cooking
Searing the chicken before it goes into the slow cooker might feel like an extra step, but I promise, it makes all the difference. Heat a little oil in a skillet until it’s hot, then place the chicken in and let it sizzle for a couple of minutes without moving it. This gives the outside a golden crust, locks in the juices, and helps the seasoning really stick. Flip the pieces, sear the other side, and then transfer them to the crockpot. Without this step the chicken can turn out pale and flat, but with it you get juicy, tender meat with that deep, roasted flavor that you don’t normally get when using a slow cooker to make chicken.
What I also love about this method is that you can use any type of chicken you prefer. I like using bone-in thighs because they stay extra juicy, but drumsticks, split breasts, or even a whole cut-up chicken all work just as good. No matter what you choose, the seasoning and quick sear give it great flavor, and the slow cooker makes sure it cooks up tender every single time.
Ingredients You’ll Need
Bone-In Chicken – This is a good opportunity to use your favorite cut of chicken. You can use what you have on hand or what’s on sale. Any kind of chicken with the bone still in and skin still on is going to work here.
Seasoning Blend (parsley, garlic powder, onion powder, paprika, salt, pepper) – This simple mix of pantry spices adds classic layers of flavor. The garlic and onion give a savory base, paprika adds warmth and color, parsley gives a touch of freshness, and the salt and pepper bring it all together. This is just MY preferred seasoning blend but there are plenty of other ideas below.
Vegetable oil – Helps you get that golden sear in the pan so the chicken locks in flavor before it slow cooks.
Chicken broth – Adds moisture while the chicken cooks low and slow, keeping it tender and juicy the entire time.
How To Slow Cook Bone-In Chicken
Mix the seasoning blend: In a small bowl, combine the dried parsley, garlic powder, onion powder, paprika, salt, and black pepper. Stir well so each spice is evenly distributed.
Season the chicken: Pat the bone-in chicken dry with paper towels, then sprinkle the seasoning mix generously over both sides. Press the spices lightly into the meat so they stick and create that flavorful crust while cooking.
Sear the chicken pieces: Heat 1–2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken in the pan and let it sear for 2–3 minutes without moving it. Flip and repeat on the other side until both sides are golden brown.
Transfer to the slow cooker: Place the seared chicken into the bottom of your crockpot or slow cooker. Pour in the chicken broth around the edges so the spices stay on top of the meat.
Cook low and slow: Cover with the lid and cook on low for 6–8 hours. The bone-in chicken will turn tender and juicy, and the seasoning blend will infuse into every piece.
Serve or save for later: Once cooked through, serve the crockpot chicken with your favorite side dishes like rice, roasted veggies, or potatoes. You can also shred the meat for sandwiches, wraps, or salads.
Expert Tips
Blot extra moisture from the chicken before searing. Even a little moisture will steam instead of sear, so a quick pat with paper towels makes a big difference in how crispy the outside gets.
Use cast iron if you have it. A heavy skillet holds heat better than nonstick, which means a deeper sear and more flavorful chicken going into the crockpot.
Don’t move the chicken too soon! Leaving it undisturbed lets the crust form and helps it release easily from the pan.
Sear in oil with a high smoke point. Vegetable oil works well, but avocado oil or grapeseed oil will give you a cleaner sear without smoking up the kitchen.
Keep the lid closed. Each peek into the slow cooker can drop the internal temp by 15–20°F, which adds cooking time and can dry out the chicken.
Use the pan drippings. Those little browned bits left behind in the skillet are flavor gold! Deglazing them with broth and adding it to the crockpot gives the chicken even more flavor.
Chicken Seasoning Blend Ideas
Cajun: smoked paprika, garlic powder, onion powder, cayenne, thyme, black pepper, salt
Lemon Herb: lemon zest, garlic powder, parsley, oregano, black pepper, salt
Mediterranean: oregano, basil, thyme, garlic powder, black pepper, salt
Italian Herb: oregano, basil, rosemary, thyme, garlic powder, salt, pepper
Herbes de Provence: thyme, rosemary, tarragon, savory, marjoram, black pepper, salt
Chili Lime: chili powder, garlic powder, cumin, lime zest, salt, pepper
Indian-Inspired Curry: turmeric, cumin, coriander, ginger, garlic powder, salt
Greek: oregano, garlic powder, onion powder, lemon zest, black pepper, salt
Southwest: chili powder, cumin, smoked paprika, garlic powder, salt, pepper
Simple BBQ Rub: smoked paprika, garlic powder, onion powder, chili powder, salt, pepper
Ranch: dried dill, garlic powder, onion powder, parsley, black pepper, salt
Warm Spice Blend: cinnamon, cumin, smoked paprika, black pepper, salt
Moroccan: cumin, coriander, paprika, cinnamon, turmeric, black pepper, salt
Buffalo: garlic powder, onion powder, smoked paprika, cayenne, salt, pepper
Za’atar: thyme, sesame seeds, sumac, oregano, black pepper, salt
Serving Suggestions
You can seriously serve this chicken with ANY side dish. I mean ANYTHING, but here are a list of my favorites:
Storage Instructions
Storing: Leftover chicken can be stored in an airtight container in the refrigerator for 3–4 days. If you make a big batch, shred the meat off the bones and store it in meal-prep containers as shredded chicken keeps its flavor and texture well, making it easy to grab for wraps, salads, or casseroles during the week.
Freezing: To freeze, remove the chicken from the bone and place the shredded meat in freezer-safe bags or containers along with some of the broth. Frozen shredded chicken will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat leftovers on the stovetop with a splash of broth to bring back moisture, or warm in the microwave in 30-second intervals, covered with a damp paper towel to prevent drying out.
FAQ
Can I put raw bone-in chicken straight into the slow cooker?
Yes, you can cook raw chicken safely in the crockpot as long as it reaches an internal temperature of 165°F. The searing step just adds flavor and texture, but food safety-wise it’s fine to start raw.
Can I stack chicken pieces in the crockpot?
Yes, but place the larger pieces on the bottom since they’re closer to the heat source. Stacking won’t hurt but you may need to add 30–45 minutes to cooking time if the pot is packed full.
Does the skin stay crispy in the slow cooker?
No, the skin becomes soft as it cooks in liquid. If you like crispy chicken skin, remove the pieces when they’re finished and place them under the broiler for a few minutes before serving.
How much liquid should I add to the crockpot?
Bone-in chicken releases its own juices as it cooks, so you only need a small amount of broth, just enough to keep the bottom from drying out.
Can I cook different cuts together, like thighs and drumsticks?
Yes, just keep in mind that smaller pieces like drumsticks may finish a little earlier than thicker thighs.
Is it okay to cook chicken on the “high” setting instead of low?
You can, but slow cooking on low gives bone-in chicken a more tender texture and better flavor. If you need it faster, 3–4 hours on high will work, but the meat won’t be quite as juicy as the low-and-slow method.
More Chicken Recipes
Print
Crockpot Chicken
An easy and flavorful chicken recipe where the crockpot does most of the work. Great as a meal by itself but also good to add to wraps, salads, or casseroles.
Ingredients
4–6 Chicken Thighs or Breasts
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon paprika
Vegetable oil
1/4 cup chicken broth
Instructions
1. In a small bowl, mix all the spices together. Sprinkle generously over both sides of the chicken.
2. Pour 1-2 Tablespoons of vegetable oil into a skillet on medium/high heat. Once hot, add the chicken to the skillet and cook each side 2-3 minutes.
3. Remove the chicken and place into the Crockpot. Add the chicken broth. Set on low for 6-8 hours.
4. Once done, serve with your favorite sides or save for future meals.
Notes
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