How to Make Crispy Chicken in a Crock Pot

Making crispy chicken in a slow cooker can be a challenge because of the way it cooks—using moisture and low heat. I’ve been there, expecting a golden, crispy skin, only to lift the lid and find soft, rubbery chicken instead. But after some trial and error (and a few disappointing dinners), I finally figured out how to make it work. If you want juicy, flavorful chicken with a crispy finish, you’re in the right place! Let me walk you through the process.

Why Is Crispy Chicken Hard in a Slow Cooker?

A slow cooker works by trapping moisture and cooking food at a low temperature for an extended period. This is great for making meat tender and juicy, but it also means that chicken skin doesn’t get the direct heat it needs to crisp up. The first time I tried making slow-cooked chicken, I skipped the browning step. I thought the skin would somehow crisp up on its own. Spoiler alert: it didn’t! The meat was delicious, but the skin was soft and unappetizing.

The good news? You don’t have to settle for soggy skin. By using the right chicken cut, seasoning, and a quick pre-sear in a pan, you can get that crispy, golden texture while still enjoying the tenderness that slow cooking provides.

Best Chicken for Crispy Results

For the best flavor and texture, bone-in, skin-on chicken thighs are the way to go. Thighs naturally have more fat, which keeps them moist and enhances the crisping process. I’ve tried using chicken breasts before, but they tend to dry out and don’t crisp up as well. If you prefer white meat, you can still use bone-in, skin-on chicken breasts, but be sure to adjust the cooking time so they don’t overcook.

I also learned a trick from a chef friend: pat the chicken dry before seasoning. Any excess moisture on the skin will stop it from getting crispy. I used to skip this step, but once I started doing it, I noticed a big difference!

 

Ingredients

1½ lb mixed chicken pieces, (chicken leg, thigh, breast)

Salt & ground black pepper, to taste

1 tsp garlic powder

1 tsp dried oregano

1 cup whole wheat flour

4 tbsp. butter

2 tbsp. vegetable oil

 

How to Make Crispy Chicken in a Crock Pot

In a bowl, combine oregano, garlic powder, whole wheat flour, salt, and pepper.

Pat chicken dry using a paper towel.

Evenly coat chicken in flour mixture. Set aside.

In a skillet, heat up oil and melt butter.

Cook chicken until golden brown on all sides, turning it every 1 to 2 minutes.

Transfer cooked chicken to a crockpot.

Cover and cook on low for 4 to 6 hours.

How to Serve Crispy Chicken

• Classic Meal: Serve with mashed potatoes, roasted veggies, or a side of cornbread for a comforting meal.
• Salad: Slice the chicken and toss it into a fresh green salad with cherry tomatoes, cucumbers, and a tangy vinaigrette.
• Sandwich: Place the crispy chicken on a toasted bun with lettuce, tomato, and a smear of garlic aioli. This is one of my favorite ways to enjoy it!

Health Tips

Chicken skin adds amazing flavor and crunch, but it also contains extra fat. If you’re looking for a lighter option, you can remove the skin before eating. When I’m trying to be a bit healthier, I’ll sometimes broil the chicken for a few minutes after slow cooking to get the crispiness without too much added fat.

Also, if you’re using skinless chicken, don’t worry! You can still achieve some crispiness by baking or broiling it for a few minutes after slow cooking. It won’t be quite the same, but it’s a great alternative.

Final Thoughts

Yes, you can make crispy chicken in a slow cooker! The key is to brown the skin first, cook it low and slow, and choose the right cut of chicken. I’ve had plenty of trial-and-error moments with this recipe, but once I nailed the technique, it became a staple in my kitchen. Now, whenever I want crispy yet juicy chicken with minimal effort, I turn to my slow cooker.

Share Your Experience!

Have you tried making crispy chicken in your slow cooker? Share your tips, variations, or questions in the comments below.

Happy cooking!