Crock Pot Chicken Thighs
This Crock Pot Chicken Thighs provides 44g protein and 629 calories per serving — a calorie-dense option for bulking phases. Quick prep yields 6 servings, letting fat content from thighs stay locked in for satiety and hormone support. Rely on it for sustained energy during high-intensity training weeks.
Ingredients
- •Chicken Thigh, Bone-In, Skin-On(1588g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •1 tablespoon kosher salt
- •1/2 teaspoon ground black pepper
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Low Sodium Chicken Broth(80g)
Any carton chicken broth labeled "low sodium." Swanson or store brand.
- •Lemon
- •Brown sugar(15g)
- •Paprika, Ground(10g)
- •Thyme, Dried(5g)
- •Oregano, Dried(5g)
- •Garlic powder(5g)
- •Parsley, Fresh
Instructions
- 1Pat the chicken dry. Season on both sides with the salt and pepper.
- 2In a Dutch oven or similar wide, sturdy pot, heat the oil over medium-high. Add the chicken thighs skin-side down in a single layer so the pieces are not touching (you will likely need to cook it in batches; do not crowd the chicken, or it will not crisp properly). Let cook undisturbed for 4 minutes, then move the chicken around a bit so that the skin browns evenly. Continue cooking until deep golden and crisp, about 2 to 4 minutes more. Transfer to your slow cooker, skin-side up. Repeat with the remaining thighs.
- 3Pour the broth into the pot you used to cook the chicken. Stir scraping up the bits stuck to the bottom of the pan (these are FLAVOR and we don’t want to waste them!). Let simmer for 2 minutes. Pour into the slow cooker around the thighs (try not to dump the liquid right on top of the nice, crispy skin).
- 4Zest 1 of the lemons into a small bowl. Add the brown sugar, paprika, thyme, oregano, and garlic powder. Stir to combine, then sprinkle evenly over the chicken.
- 5Cut both of the lemons into wedges, then tuck the wedges around the chicken. Cover and slow cook the chicken thighs on LOW for 4 to 5 hours, until it registers at least 165°F on an instant read thermometer (don't worry if it goes over; thighs are very forgiving; they'll be falling apart tender). Transfer the chicken to a serving plate and sprinkle with parsley. Let rest a few minutes, then enjoy hot with the cooking juices in the slow cooker spooned over the top.
Nutrition — Per Serving
629
calories
44g
protein
47g
fat
- Carbohydrates
- 6g
- Saturated fat
- 12.4g
- Sodium
- 235 mg
- Dietary fiber
- 1.3g
6 servings per batch · ~287g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Crock Pot Chicken Thighs have per serving?
Each serving contains 44g of protein and 629 calories with 47g fat and only 6g carbs, positioning this as a high-fat, high-calorie protein source.
How long does Crock Pot Chicken Thighs take to prep?
This recipe has quick prep time and makes 6 servings, making it straightforward to batch-prepare for the week.
Is Crock Pot Chicken Thighs good for muscle gain?
At 44g protein and 629 calories per serving, this recipe is structured for muscle gain phases where you need calorie surplus and high fat intake for hormone optimization. The fat-to-protein ratio supports testosterone production during bulking.
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