20 Delicious Boneless Skinless Chicken Thigh Crock Pot Recipes You’ll Love

Craving easy, flavorful meals without the fuss? Boneless, skinless chicken thighs are your weeknight heroes—juicy, versatile, and perfect for the crock pot! Whether you’re after cozy comfort food, zesty global flavors, or quick set-it-and-forget-it dinners, we’ve got 20 mouthwatering recipes that’ll make your slow cooker your new BFF. Get ready to fall in love with dinner all over again—let’s dive in!

Honey Garlic Chicken Thighs

These sticky-sweet Honey Garlic Chicken Thighs are a weeknight hero—caramelized edges, juicy meat, and a glossy sauce that begs to be drizzled over rice.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1/4 cup honey
• 3 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. Whisk together 1/4 cup honey, 3 tbsp soy sauce, minced garlic, 1 tbsp apple cider vinegar, and 1/2 tsp black pepper in a small bowl.
3. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high. Sear chicken thighs, skin-side down, for 5–6 minutes until golden. Flip and cook 2 minutes more.
4. Pour sauce over chicken, turning thighs to coat. Transfer skillet to oven and bake for 20 minutes, basting halfway, until sauce thickens and chicken reaches 165°F internally.
5. Garnish with 1 tbsp chopped parsley. Serve hot, spooning extra sauce over each piece.

The magic here? The sauce reduces into a sticky glaze that clings perfectly to the crispy skin—no cornstarch needed.

Tip: For extra caramelization, broil for 1–2 minutes at the end (watch closely!).

Teriyaki Chicken Thighs

These sticky-sweet Teriyaki Chicken Thighs are a weeknight hero—juicy, caramelized, and ready in under 30 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/3 cup soy sauce (low-sodium preferred)
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions

1. In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated ginger.
2. Heat 1 tbsp sesame oil in a large skillet over medium-high. Add chicken thighs and cook for 5–6 minutes per side until browned. Remove and set aside.
3. Pour the sauce into the skillet and simmer for 2 minutes. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water, then stir into the sauce. Cook for 1–2 minutes until thickened.
4. Return chicken to the skillet, coating it in the sauce. Cook for 2–3 more minutes until glossy and caramelized.
5. Garnish with 1 tbsp sesame seeds and sliced green onions.

The magic here? A quick cornstarch slurry gives the sauce that restaurant-quality cling without overcooking the chicken.

Tip: For extra depth, add a splash of mirin to the sauce—just reduce the honey by 1 tbsp to balance sweetness.

BBQ Pulled Chicken Thighs

These BBQ Pulled Chicken Thighs are fall-off-the-bone tender with a smoky-sweet glaze that’ll have everyone reaching for seconds.

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (plus extra for serving)
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce

1. In a bowl, toss chicken thighs with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until browned (it won’t be fully cooked yet). Transfer to a slow cooker.
3. Whisk together 1 cup BBQ sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, and 1 tbsp Worcestershire sauce. Pour over chicken.
4. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken shreds easily with a fork.
5. Use two forks to shred the chicken directly in the slow cooker, stirring to coat in the sauce. Serve with extra BBQ sauce if desired.

The tangy apple cider vinegar cuts through the richness of the thighs, making this pulled chicken irresistibly balanced. Tip: For extra smokiness, add a pinch of cayenne or a splash of liquid smoke to the sauce.

Creamy Tuscan Chicken Thighs

This one-pan wonder delivers restaurant-quality flavor with minimal effort—juicy chicken thighs swim in a luscious garlicky cream sauce studded with sun-dried tomatoes and spinach.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup chopped sun-dried tomatoes (oil-packed)
• 1 tsp Italian seasoning
• 1 cup heavy cream
• 2 cups fresh baby spinach
• ¼ cup grated Parmesan cheese

Instructions:

1. Pat chicken thighs dry and season all over with 1 tsp salt and ½ tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chicken skin-side down for 6-7 minutes until golden. Flip and cook 5 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add 3 cloves minced garlic, ½ cup sun-dried tomatoes, and 1 tsp Italian seasoning. Sauté 1 minute until fragrant.
4. Pour in 1 cup heavy cream, scraping up browned bits. Simmer 2 minutes, then stir in 2 cups spinach until wilted.
5. Return chicken to skillet, nestling into sauce. Sprinkle with ¼ cup Parmesan. Cover and simmer 8-10 minutes until chicken reaches 165°F internally.

The magic here? The sun-dried tomatoes infuse the cream with tangy sweetness, while the Parmesan creates a velvety sauce that clings to every bite.

Tip: For extra richness, spoon sauce over mashed potatoes or crusty bread—it’s too good to leave behind!

Lemon Herb Chicken Thighs

These juicy, flavorful chicken thighs are brightened up with zesty lemon and fresh herbs—perfect for a quick weeknight dinner that feels a little fancy.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 lemon, zested and juiced (about 3 tbsp juice)
• 3 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 1 tbsp lemon zest, 3 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and ½ tsp black pepper.
3. Coat chicken thighs evenly with the marinade, lifting the skin to rub some underneath. Arrange skin-side up in a baking dish.
4. Bake for 35–40 minutes until skin is crispy and internal temperature reaches 165°F. Broil for 1–2 minutes for extra crispiness if desired.

The lemon-herb marinade soaks into the meat while keeping the skin irresistibly golden—no dry chicken here! Serve with roasted veggies or a simple salad.

Tip: For deeper flavor, marinate the chicken for 30 minutes (or up to 4 hours) before baking.

Spicy Buffalo Chicken Thighs

These juicy, crispy-skinned chicken thighs pack a punch with tangy buffalo sauce—perfect for game day or a weeknight with a kick!

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3/4 cup buffalo hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, mix 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly over chicken.
3. Arrange thighs skin-side up on a parchment-lined baking sheet. Bake for 35–40 minutes until skin is crispy and internal temperature reaches 165°F.
4. Meanwhile, whisk together 3/4 cup buffalo sauce, 2 tbsp melted butter, and 1 tbsp honey in a bowl. Brush half the sauce over cooked thighs, then broil for 2–3 minutes until glaze bubbles.
5. Serve with remaining sauce for dipping.

The double-hit of sauce—both baked and broiled—gives these thighs an extra-sticky, caramelized crust that’s downright addictive.

Tip: For extra-crispy skin, let the seasoned thighs sit uncovered in the fridge for 30 minutes before baking.

Garlic Parmesan Chicken Thighs

These juicy, crispy chicken thighs are coated in a buttery garlic-Parmesan crust—perfect for a weeknight win or a cozy weekend dinner.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 3 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a bowl, mix melted butter, minced garlic, Parmesan cheese, oregano, smoked paprika, salt, and black pepper.
3. Brush the mixture evenly over the chicken thighs, pressing gently to adhere (including under the skin for extra flavor).
4. Arrange thighs skin-side up on a parchment-lined baking sheet. Bake for 35–40 minutes until the skin is golden and crispy, and internal temperature reaches 165°F.
5. Sprinkle with fresh parsley before serving.

The magic here? The Parmesan forms a savory, crackly crust while keeping the meat underneath tender. Serve with roasted veggies or crusty bread to soak up the garlicky pan juices.

Tip: For extra crispiness, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Maple Dijon Chicken Thighs

Sweet maple syrup and tangy Dijon mustard come together in this irresistible glaze that caramelizes beautifully on juicy chicken thighs.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh thyme (or 1 tsp dried)

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Arrange chicken thighs skin-side up in a baking dish. Brush generously with the glaze, reserving half for later.
4. Bake for 30 minutes, then brush with remaining glaze and sprinkle with 1 tbsp fresh thyme. Bake 10–15 more minutes until internal temperature reaches 165°F and skin is sticky and caramelized.

The magic here is in the double-glazing—the first layer soaks into the meat while the second creates that glossy, finger-licking crust.

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Thai Peanut Chicken Thighs

These sticky-sweet Thai Peanut Chicken Thighs are a weeknight hero—packed with bold flavor and ready in under 30 minutes.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil
• 2 tbsp chopped cilantro (for garnish)
• 2 tbsp chopped peanuts (for garnish)

Instructions:

1. Whisk together 1/4 cup peanut butter, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes in a bowl.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken thighs and cook for 5–6 minutes per side until browned.
3. Pour the peanut sauce over the chicken, reduce heat to medium-low, and simmer for 8–10 minutes, turning occasionally, until the sauce thickens and coats the chicken.
4. Garnish with 2 tbsp cilantro and 2 tbsp chopped peanuts before serving.

The magic here? The sauce caramelizes into a glossy glaze that clings perfectly to every bite. Serve over rice to soak up every drop.

Tip: For extra depth, swap honey with coconut sugar and add a splash of fish sauce to the marinade.

Mexican Chicken Thighs with Corn and Beans

These juicy chicken thighs get a fiesta-worthy upgrade with smoky spices, sweet corn, and creamy beans—all cooked in one skillet for easy cleanup.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup frozen corn (thawed)
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Preheat oven to 400°F. Pat chicken dry with paper towels. In a small bowl, mix 1 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub spice blend evenly over chicken.
2. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high. Add chicken, skin-side down, and cook 5–6 minutes until golden. Flip and cook 2 more minutes. Transfer to a plate.
3. Add corn and black beans to the skillet, stirring to coat in pan drippings. Nestle chicken back into the skillet, skin-side up. Bake 20–25 minutes until chicken reaches 165°F internally.
4. Top with cilantro and serve with lime wedges for squeezing.

The magic here? Crispy-skinned chicken infused with smoky spices, while the corn and beans soak up all the flavorful juices. A squeeze of lime brightens every bite.

Tip: For extra char, broil the skillet for 1–2 minutes after baking—just watch closely!

Curry Coconut Chicken Thighs

These Curry Coconut Chicken Thighs are a weeknight dream—creamy, fragrant, and packed with just the right amount of spice. Serve them over rice to soak up every drop of that luscious sauce.

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/4 cup chopped cilantro (for garnish)

1. Preheat oven to 375°F. Season chicken thighs generously with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high. Sear chicken, skin-side down, for 5–6 minutes until golden. Flip and cook 2 minutes more, then transfer to a plate.
3. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, and 2 tbsp red curry paste; cook 1 minute until fragrant.
4. Pour in coconut milk, scraping up any browned bits. Stir in 1 tbsp brown sugar, 1 tbsp fish sauce, and 1 tbsp lime juice. Bring to a simmer.
5. Nestle chicken back into the sauce, skin-side up. Transfer skillet to the oven and bake uncovered for 25 minutes until chicken reaches 165°F internally.
6. Garnish with cilantro and serve warm.

The magic here? The crispy-skinned thighs stay juicy while the sauce thickens into a velvety, tangy-sweet glaze. Tip: For extra depth, toast the curry paste in the dry skillet for 30 seconds before adding oil.

Herbed Chicken Thighs with Vegetables

Juicy, herb-coated chicken thighs roast alongside tender veggies for a fuss-free meal that’s packed with flavor.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 2 medium carrots, cut into 1-inch chunks
• 1 small red onion, sliced into wedges
• 3 tbsp olive oil, divided
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 400°F. Toss baby potatoes, carrots, and red onion with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a large sheet pan.
2. In a small bowl, mix remaining 1 tbsp olive oil, rosemary, thyme, garlic powder, remaining ½ tsp salt, and ¼ tsp black pepper. Rub mixture evenly over chicken thighs.
3. Arrange chicken thighs skin-side up on top of the vegetables. Roast for 35–40 minutes until chicken skin is crispy and internal temperature reaches 165°F.
4. Let rest for 5 minutes before serving.

The herbed crust locks in moisture while the veggies caramelize underneath—no flipping or babysitting required!

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely to avoid burning).

Chicken Thighs with Mushroom Gravy

This cozy one-pan wonder delivers juicy chicken and a rich, savory gravy that’s perfect for spooning over mashed potatoes or crusty bread.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups chicken broth
• ¼ cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 tsp dried thyme
• ½ tsp salt (plus extra for seasoning)
• ½ tsp black pepper

Instructions:

1. Pat chicken thighs dry and season all over with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken, skin-side down, and cook for 6–7 minutes until golden and crisp. Flip and cook 4 minutes more, then transfer to a plate.
2. Reduce heat to medium. Melt butter in the same skillet, then add mushrooms, onion, and ½ tsp salt. Cook for 5 minutes, stirring occasionally, until softened. Add garlic and thyme; cook 30 seconds until fragrant.
3. Sprinkle flour over the mixture and stir for 1 minute to coat. Slowly pour in chicken broth, scraping up any browned bits. Bring to a simmer.
4. Return chicken to the skillet, skin-side up. Simmer uncovered for 15 minutes, or until chicken reaches 165°F internally. Stir in heavy cream and cook 2 minutes more until gravy thickens slightly.

The magic here? The crispy-skinned thighs stay juicy while the mushrooms soak up all the pan drippings, creating a gravy with deep, umami flavor.

Tip: For extra richness, swap the heavy cream with full-fat coconut milk—it adds a subtle sweetness that pairs beautifully with the mushrooms.

Sweet and Sour Chicken Thighs

This sticky, tangy-sweet chicken is a weeknight hero—ready in under 30 minutes but packed with takeout-worthy flavor.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1/3 cup cornstarch
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1/2 cup pineapple juice
• 1/4 cup rice vinegar
• 3 tbsp brown sugar
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 red bell pepper, chopped
• 2 green onions, sliced

Instructions:

1. Toss chicken thighs with 1/3 cup cornstarch and 1/2 tsp black pepper until evenly coated.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Cook chicken for 5 minutes per side until crispy. Transfer to a plate.
3. In the same skillet, whisk together 1/2 cup pineapple juice, 1/4 cup rice vinegar, 3 tbsp brown sugar, 2 tbsp ketchup, 1 tbsp soy sauce, and 1 tsp ginger. Simmer 2 minutes until slightly thickened.
4. Add bell pepper and cooked chicken to the sauce. Stir to coat and cook 3 more minutes until peppers soften.
5. Top with green onions and serve over rice.

The magic here? The cornstarch creates a crackly crust that soaks up the glossy sauce—no deep fryer needed.

Tip: For extra tang, add a splash of vinegar at the end.

Chicken Thighs with Potatoes and Carrots

This cozy, hands-off dish delivers crispy-skinned chicken and tender veggies with minimal cleanup—perfect for busy weeknights.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 1-inch chunks
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat oven to 425°F. Toss potatoes and carrots with 2 tbsp olive oil, ½ tsp salt, and ½ tsp black pepper on a rimmed baking sheet.
2. Pat chicken dry, then rub with remaining 1 tbsp olive oil. Sprinkle evenly with garlic powder, smoked paprika, thyme, and remaining ½ tsp salt.
3. Nestle chicken among the veggies, skin-side up. Roast for 35–40 minutes until chicken reaches 165°F internally and potatoes are fork-tender.
4. Broil for 2–3 minutes to crisp the skin, then sprinkle with parsley.

The magic here? Chicken fat renders onto the veggies as they roast, giving them irresistible savory depth.

Tip: For extra-crispy skin, let the chicken sit uncovered in the fridge for 30 minutes before cooking.

Pineapple Teriyaki Chicken Thighs

Sweet, tangy, and packed with tropical flavor, these chicken thighs are a weeknight win—ready in under 30 minutes!

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1/2 cup diced fresh pineapple
• 1 tbsp sesame seeds (optional)
• 2 tbsp chopped green onions

Instructions

1. In a bowl, whisk together 1/2 cup pineapple juice, 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated ginger.
2. Heat a large skillet over medium-high. Add chicken thighs and cook for 5–6 minutes per side until browned. Remove from skillet.
3. Pour the teriyaki sauce into the skillet and simmer for 2 minutes. In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water, then stir into the sauce. Cook for 1–2 minutes until thickened.
4. Return chicken to the skillet, coating it in the sauce. Add 1/2 cup diced pineapple and simmer for 3–4 minutes until chicken is glazed and cooked through.
5. Garnish with sesame seeds and green onions before serving.

The caramelized pineapple bits add juicy pops of sweetness, balancing the savory teriyaki glaze perfectly. Serve over rice to soak up every drop!

Tip: For extra char, broil the pineapple chunks for 2 minutes before adding them to the skillet.

Chicken Thighs with Green Beans and Almonds

This one-pan wonder delivers juicy chicken, tender green beans, and toasty almonds in every bite—perfect for busy weeknights when flavor can’t be compromised.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lb fresh green beans, trimmed
• 1/4 cup sliced almonds
• 3 tbsp olive oil, divided
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 425°F. Pat chicken thighs dry with paper towels.
2. In a large bowl, toss green beans with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a rimmed baking sheet.
3. Rub chicken thighs with remaining 2 tbsp olive oil, then season with 1 tsp garlic powder, 1 tsp smoked paprika, and remaining 1/2 tsp salt. Nestle them skin-side up among the green beans.
4. Roast for 30 minutes, then sprinkle almonds over the tray. Continue roasting 5–7 minutes until chicken skin is crispy and almonds are golden.
5. Drizzle lemon juice over everything just before serving.

The almonds add a nutty crunch that plays beautifully against the smoky paprika and bright lemon—no side dish required!

Tip: For extra-crispy skin, broil the chicken for the last 2 minutes (watch closely to avoid burning).

Mediterranean Chicken Thighs with Olives and Tomatoes

Juicy chicken thighs simmered with briny olives and sweet tomatoes—this one-pan wonder brings the flavors of the Mediterranean straight to your weeknight table.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives
• 1/4 cup dry white wine (or chicken broth)
• 2 tbsp chopped fresh parsley

Instructions:

1. Pat chicken thighs dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Season chicken with 1 tsp salt, 1/2 tsp black pepper, 1 tsp oregano, and 1/2 tsp smoked paprika. Cook skin-side down for 6–8 minutes until golden and crisp. Flip and cook 3 minutes more. Transfer to a plate.
2. Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in 1/4 cup white wine, scraping up any browned bits. Simmer 1 minute.
3. Add cherry tomatoes and olives, stirring to combine. Nestle chicken back into the skillet, skin-side up. Cover and simmer for 15 minutes until chicken reaches 165°F internally.
4. Sprinkle with fresh parsley before serving.

The magic here? The tomatoes break down into a jammy sauce that clings to every bite, while the olives add pops of salty contrast.

Tip: For extra richness, spoon pan juices over the chicken when serving.

Chicken Thighs with Black Beans and Rice

This one-pan wonder combines juicy chicken thighs with hearty black beans and fluffy rice—perfect for a fuss-free weeknight dinner that’s big on flavor.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 ½ cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high. Season chicken thighs with salt and pepper, then sear skin-side down for 5 minutes until golden. Flip and cook 2 more minutes; transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, cumin, and smoked paprika; cook 30 seconds until fragrant.
3. Stir in rice, black beans, and chicken broth, scraping up any browned bits. Nestle chicken thighs skin-side up on top. Bring to a simmer, then cover and bake for 25 minutes until rice is tender and chicken reaches 165°F.
4. Let rest 5 minutes, then garnish with cilantro.

The crispy-skinned chicken stays juicy while infusing the rice with rich flavor, and the black beans add just the right creamy texture.

Tip: For extra depth, swap half the broth with fire-roasted diced tomatoes.

Chicken Thighs with Spinach and Artichokes

This one-pan wonder combines juicy chicken thighs with a rich, veggie-packed sauce—comfort food that feels fancy but comes together fast.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 3 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and quartered
• 4 cups fresh baby spinach
• ½ cup chicken broth
• ½ cup heavy cream
• ¼ cup grated parmesan cheese
• ½ tsp crushed red pepper flakes (optional)

Instructions

1. Brown the chicken: Heat olive oil in a large skillet over medium-high. Pat chicken dry, season with ½ tsp salt and black pepper, then cook skin-side down for 6–8 minutes until golden. Flip and cook 2 more minutes; transfer to a plate.
2. Sauté the veggies: In the same skillet, add garlic and cook 30 seconds until fragrant. Stir in artichokes, spinach, remaining ½ tsp salt, and red pepper flakes (if using) until spinach wilts, about 2 minutes.
3. Simmer the sauce: Pour in chicken broth to deglaze, scraping up browned bits. Stir in heavy cream and parmesan, then nestle chicken back into the skillet skin-side up.
4. Finish cooking: Reduce heat to medium-low, cover, and simmer 15 minutes until chicken reaches 165°F internally. Uncover and cook 2–3 minutes to thicken slightly.

The crispy-skinned chicken stays juicy while the creamy sauce soaks up all the garlicky, tangy flavors from the artichokes—no pasta needed!

Tip: For extra browning, pop the skillet under the broiler for 1–2 minutes at the end (watch closely!).

Conclusion

With 20 flavorful and fuss-free recipes, this roundup proves boneless skinless chicken thighs are a crock pot superstar! Whether you crave cozy comfort food or zesty global flavors, there’s something here for every home cook. Try a recipe (or three!), then let us know your favorite in the comments. Loved this list? Share the delicious inspiration on Pinterest—happy slow cooking!