Storing and Reheating Leftovers
Store any leftover chicken thighs in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave, air fryer, or in a small skillet over low heat until heated through. Always use your best discretion with leftovers and never reheat them more than once. The chicken thighs come out of the slow cooker perfectly seasoned and incredibly tender. You will be obsessed with how delicious this recipe is and want to add it to your regular recipe rotation.
Sear the chicken. Season the chicken thighs with salt and pepper and place them in the hot skillet, skin side down. Cook for five to six minutes or until the chicken easily releases from the pan and is golden brown. Put everything in the crockpot. Add the chicken stock and garlic, then add the chicken, skin side up, and sprinkle with Italian seasoning. Cook the chicken. Cook on low for four hours or on high for two hours, or until the chicken reaches 165 degrees Fahrenheit. Be sure to check the thickest part of the meat. Serve and enjoy! Spoon some of the liquid from the bottom of the crockpot over the chicken. Top with fresh parsley if desired.
I love this chicken recipe with a simple Arugula Salad which is what you see in the photos. Make some Air Fryer Asparagus for a quick and flavorful side. Parmesan Roasted Broccoli is another vegetable my family loves with these chicken thighs.
