Slow Cooker Bone-In Chicken Thighs with 3 Simple Ingredients

There are few dinners more satisfying than one that requires almost no effort. This slow cooker chicken thigh recipe is designed for busy days: add bone-in, skinless chicken thighs to the crockpot with just three simple ingredients, turn it on, and let the slow cooker handle the rest.

The chicken cooks slowly until it becomes tender and juicy, while the simple sauce develops a rich, savory flavor. It is the kind of meal you can assemble in the morning before work and come home to a dinner that smells like you spent hours in the kitchen.

Ingredients

You only need four main ingredients:

• 2 ½ to 3 pounds bone-in, skinless chicken thighs

• 1 cup salsa — mild, medium, or hot depending on your preference

• 1 packet dry ranch seasoning mix

• 1 can cream of chicken soup, approximately 10.5 ounces

For serving, you can optionally add cooked rice, mashed potatoes, egg noodles, roasted vegetables, or crusty bread.

Step 1: Prepare the Chicken

Start by removing the chicken thighs from their packaging and patting them dry with paper towels. This removes excess moisture and helps the seasonings adhere to the meat.

Trim away any large pieces of excess fat if desired. You don't need to remove every bit of fat because some of it will melt during slow cooking and contribute flavor and moisture.

There is no need to brown the chicken beforehand. One of the advantages of this recipe is that everything can go directly into the crockpot.

Step 2: Make the Simple Sauce

In a medium bowl, combine the cream of chicken soup, salsa, and ranch seasoning.

Stir thoroughly until the ranch seasoning is evenly distributed and the mixture is relatively smooth.

The salsa provides acidity, moisture, and seasoning, while the cream of chicken soup creates a creamy base. The ranch seasoning brings herbs, garlic, onion, and savory flavor without requiring a long list of individual spices.

Step 3: Add the Chicken to the Crockpot

Arrange the chicken thighs in the bottom of your slow cooker.

Try to keep the thighs in a single layer when possible. If you're using a smaller crockpot and need to overlap them slightly, that's fine.

Pour the sauce mixture over the chicken, making sure the thighs are well coated.

There's no need to add additional water. The chicken will release its own juices as it cooks, and the other ingredients provide plenty of moisture.

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