Slow Baked Chicken Thighs Recipe

slow baked chicken thighs recipe
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    19 g
  • Cholesterol

    105 mg
  • Sodium

    499 mg
  • Carbohydrate

    36 g
  • Protein

    27 g

Slow baked chicken thighs recipe. Bone-in chicken thighs with spices cooked in a slow cooker. Very easy and delicious!

You can also bake chicken thighs with vegetables in an oven:

Oven Baked Chicken Thighs Recipe

Chicken thighs with vegetables baked in an oven. Crispy and delicious!

Ingredients: 2 pounds (960 g) Yukon potatoes, halved, then quartered, 4-5 medium carrots, peeled, halved, and quartered, 1 red onion, peeled and quartered, 1 garlic clove, peeled, 4 tablespoons olive oil, divided, 4 pounds (1.9 kg) skin-on and bone-in chicken thighs, salt and freshly ground black pepper, to taste, 1 teaspoon (5 ml) dried thyme, 1/2 teaspoon (3 ml) dried oregano, 1/2 teaspoon (3 ml) dried parsley

Instructions: Preheat the oven to 450º F (225º C). In a large mixing bowl, combine quartered potatoes, carrots, onion, and 3 tablespoons (45 ml) olive oil. Toss well, then spread the vegetable mixture in an even layer on a large rimmed baking sheet.

Pat chicken thighs dry with paper towels to remove excess moisture. Place chicken thighs on top of the vegetable mixture. Brush with remaining 1 tablespoon (15 ml) olive oil. Season with salt and black pepper, then sprinkle dried thyme, oregano and parsley evenly over thighs and vegetables.

Bake in preheated oven for 40-45 minutes or until vegetables are tender and chicken thighs are crispy and browned.

Pressure Cooker Baked Chicken Thighs Recipe

Makes 3 servings

Ingredients: For Spice Rub Mixture: 1/4 teaspoon each: onion powder, freshly ground black pepper, poultry seasoning, 1/2 teaspoon each: garlic powder, paprika, and kosher salt, For Chicken Thighs: 2 tablespoons olive oil, 6 bone-in, and skin-on thighs, 1½ cups (375 ml) low-sodium fat-free chicken broth, 3 large red potatoes, quartered, 1 tablespoon unsalted butter, 1 sprig fresh rosemary, 1/2 lemon

Instructions: In a small mixing bowl, combine all spices. Mix well, then sprinkle spicy mixture chicken thighs on both sides. Heat the olive in an electric pressure cooker turned to sauté function.

Working in batches, add seasoned chicken thighs to the pot and brown on both sides for about 4 minutes per side. Remove baked chicken thighs from the pot and transfer to a large bowl. Repeat with the remaining thighs.

Carefully remove any remaining oil from the pot, adding a little water and scraping up any browned bits from the bottom of the pot.

Pour chicken broth into the pot. Stir in quartered potatoes, butter, and rosemary sprig. Place a tall trivet over the potatoes. Set a steamer basket on top of the trivet and add browned chicken thighs to it. Squeeze juice of the half lemon over the chicken.

Close the pressure cooker and lock the lid. Set machine to cook at high pressure. Set the timer to cook for 13 minutes.

Turn off the pot. Using the Natural Release method, bring the pressure cooker to normal. Remove the steamer basket with the chicken and transfer to a plate. Remove the trivet, then remove cooked potatoes and cooking liquid from the pot. Serve with baked chicken thighs.

More Pressure Cooker Recipes

Slow Baked Chicken Thighs Recipe

You may also like Instant Pot Braised Chicken Legs or Pressure Cooker Chicken Thighs


  • 4 bone-in and skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons roughly chopped garlic
  • 1¼ cups (310 ml) chicken stock
  • 3 tablespoons all-purpose flour
  • 1 tablespoon freshly squeezed lemon juice
  • 4 fresh sprigs thyme
  • 2 fresh sprigs rosemary


Step 1

Season both sides of chicken thighs with salt and black pepper.

Step 2

Preheat a large sauté pan over medium-high heat. Once hot, add 2 tablespoons olive oil.

Step 3

Add seasoned chicken thighs, skin-side down, to the hot oil. Cook until golden for about 5 minutes, the flip them and cook for a further 2 minutes. Remove cooked chicken from the pan and transfer to a serving plate.

Step 4

In a medium mixing bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, chicken stock, all-purpose flour, and lemon juice. Whisk well and pour the mixture into a slow cooker. Add chicken, fresh thyme, and rosemary to the pot.

Step 5

Cover the cooker and cook on low-heat setting for 4-6 hours or until chicken thighs are tender.

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