12 Crockpot Chicken Thigh Recipes for Bold Weeknight Flavor

Chicken thigh recipes in the crockpot are the weeknight answer when you want dark meat that turns silky instead of dry. Thighs have enough fat for hours of low heat, and a simple base of stock and aromatics becomes a rich sauce. Below, that forgiving cut runs in genuinely different directions, from onion gravy to bright lemon and sticky heat.

Start with Classic Crockpot Chicken Thighs and Onion Gravy for a comforting plate. Go with Creamy Garlic Parmesan if you want a rich pasta sauce, Spicy Honey Sriracha when you want heat that clings, or Crockpot Chicken Thigh Sliders for a handheld dinner.

Which Chicken Thigh Recipes Should You Make?

Classic Crockpot Chicken Thighs and Onion Gravy

This is the one to make when you want a full plate of tender chicken under a deep, savory gravy. I build the onion base in the skillet first so the slow cooker only has to finish the job.

Ingredients (makes 6 servings)

• Bone-in, skin-on chicken thighs: 900 g (2 lb)
• Yellow onions, thinly sliced: 2 large
• Garlic cloves, minced: 4
• Chicken stock: 240 ml (1 cup)
• All-purpose flour: 30 g (1/4 cup)
• Butter: 30 g (2 tbsp)
• Dried thyme: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Vegetable oil, for browning: 1 tbsp

Instructions

Step 1: Pat your chicken thighs dry with paper towels and season them all over with the 1 tsp salt and 1/2 tsp pepper. Heat the 1 tbsp oil in a wide skillet over medium-high, then add the thighs skin side down and sear until the skin releases and turns deep brown, about 6 minutes. Flip and cook the other side 3 minutes before you move them to the slow cooker.

Step 2: Lower the heat under your skillet to medium and add the 30 g (2 tbsp) butter. Stir in the sliced onions and 1 tsp thyme and cook, scraping up any browned bits, until the onions soften and turn golden at the edges, about 10 minutes. Add the minced garlic in the last minute and cook just until you can smell it.

Step 3: Sprinkle the 30 g (1/4 cup) flour over the onions and stir for 1 minute so the raw taste cooks out. Pour in the 240 ml (1 cup) chicken stock a little at a time, whisking as you go, then let the mixture bubble and thicken for about 2 minutes. Scrape every bit of onion and gravy over the chicken in the slow cooker.

Step 4: Cover and set the slow cooker on low, then let the chicken cook 6 hours, until the meat pulls away from the bone with a tug. If you check the thickest thigh, the juices should run clear. Spoon the chicken onto a plate and keep it warm while you finish the gravy.

Step 5: Skim the fat from the top of the gravy with a large spoon, then whisk it until it looks smooth and coats the back of your spoon. Set the chicken back into the pot or spoon the gravy over it on a platter, and serve with mashed potatoes or steamed rice.

Creamy Garlic Parmesan Crockpot Chicken Thighs

This one gives you a rich, garlicky cream sauce that doubles as a pasta coating. I leave the Parmesan out until the last minute so it melts into the sauce instead of turning grainy.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Cream cheese, cut into cubes: 113 g (4 oz)
• Heavy cream: 120 ml (1/2 cup)
• Chicken stock: 120 ml (1/2 cup)
• Parmesan cheese, finely grated: 50 g (1/2 cup)
• Garlic cloves, minced: 5
• Dried Italian seasoning: 1 tsp
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Unsalted butter, for browning: 1 tbsp

Instructions

Step 1: Season the chicken thighs all over with the 1/2 tsp salt and 1/4 tsp pepper. Melt the 1 tbsp butter in a skillet over medium-high heat, add the thighs, and brown them 3 minutes per side, just until both sides have color. You don’t need to cook them through.

Step 2: Pile the browned chicken into the slow cooker and sprinkle over the 5 minced garlic cloves and 1 tsp Italian seasoning. Dot the cream cheese cubes around the chicken, then pour the 120 ml (1/2 cup) stock and 120 ml (1/2 cup) heavy cream over everything. Give the pot a gentle stir so you know the liquid reaches the bottom.

Step 3: Cover and set the slow cooker on low, then cook 5 hours, until your chicken shreds under a fork. This is a good time to cook your pasta or rice.

Step 4: Lift the cooked chicken onto a plate with your tongs and whisk the sauce in the pot until the cream cheese blends in. Add the 50 g (1/2 cup) Parmesan in two batches, whisking between each, until the sauce turns glossy and smooth. If it looks too thick, stir in a splash of warm water, then return the chicken to the sauce.

Step 5: Spoon the chicken and sauce over warm fettuccine or rice, and finish with a little extra grated Parmesan if you like. The sauce thickens as it cools, so serve it hot.

Crockpot Chicken Cacciatore

This is a tomato braise with peppers and a sharp splash of red wine vinegar for brightness. Bone-in thighs hold their shape in the long cook and give the sauce real body.

Ingredients (makes 6 servings)

• Bone-in, skin-on chicken thighs: 1.2 kg (2.5 lb)
• Crushed tomatoes: 800 g (28 oz can)
• Red bell pepper, sliced: 1 large
• Yellow onion, sliced: 1 large
• Garlic cloves, sliced: 4
• Chicken stock: 120 ml (1/2 cup)
• Red wine vinegar: 1 tbsp
• Dried oregano: 1 tsp
• Salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Olive oil, for browning: 1 tbsp

Instructions

Step 1: Pat the chicken dry and season the pieces with the 1 tsp salt and 1/2 tsp pepper. Warm the 1 tbsp olive oil in a large skillet over medium-high, then brown the thighs skin side down for about 5 minutes, until the skin is crisp and golden. You’re not cooking them through, just building a base.

Step 2: Tip the sliced onion and red pepper into the same skillet and cook, stirring a few times, until the edges begin to soften, about 5 minutes. Stir in the sliced garlic and 1 tsp oregano, and cook 30 seconds just until you smell the garlic. Pour in the 120 ml (1/2 cup) chicken stock and 1 tbsp red wine vinegar, scraping up the browned bits from the bottom.

Step 3: Pour the 800 g (28 oz) can of crushed tomatoes into the slow cooker, then add your cooked vegetables and all the liquid from the skillet. Nestle the browned chicken into the tomato mixture, skin side up, so you keep the skin above the liquid. This helps it stay crisp and flavor the sauce.

Step 4: Cover and set the slow cooker on low, then cook 6 hours, until the chicken is so tender it nearly falls from the bone. If your sauce looks thin, leave the lid off for the last 20 minutes to let it reduce. This is a good moment to cook polenta or spaghetti.

Step 5: Lift the chicken thighs out with your tongs and set them on a platter. Stir the tomato sauce with a wooden spoon, spoon some over the chicken, and serve the rest alongside with polenta, pasta, or crusty bread.

Spicy Honey Sriracha Chicken Thighs

This is the one for nights when you want something sticky, hot, and a little sweet. The sauce thickens right in the pot after the chicken is cooked, so the rice gets a proper coating.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Honey: 80 ml (1/3 cup)
• Sriracha: 60 ml (1/4 cup)
• Low-sodium soy sauce: 60 ml (1/4 cup)
• Rice vinegar: 1 tbsp
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Cornstarch: 1 tbsp
• Cold water: 60 ml (1/4 cup)
• Sliced scallions, for topping: 2

Instructions

Step 1: Whisk the 80 ml (1/3 cup) honey, 60 ml (1/4 cup) sriracha, 60 ml (1/4 cup) soy sauce, 1 tbsp rice vinegar, 3 minced garlic cloves, and 1 tbsp grated ginger together in a bowl until smooth. Taste it, and if you want more heat, add an extra squeeze of sriracha. This sauce looks thin now but it will cling later.

Step 2: Lay the chicken thighs in the bottom of your slow cooker in a single layer. Pour every bit of the sauce over them, then use your tongs to turn the pieces so both sides get coated. You can do this step the night before and keep the insert in the fridge.

Step 3: Cover and set the slow cooker on low, then cook 4 hours, until the chicken is tender enough to shred with your fork. Turn the thighs over once halfway through if you’re home, but they will not suffer if you skip it.

Step 4: Lift the chicken onto a cutting board with your tongs and use two forks to shred it into large pieces. Whisk the 1 tbsp cornstarch with 60 ml (1/4 cup) cold water in a small bowl, then stir that slurry into the sauce in the slow cooker. Turn the heat to high and cook, uncovered, 15 minutes, until the sauce thickens and turns glossy.

Step 5: Return the shredded chicken to the pot and toss it to coat every piece in the sticky sauce. Spoon over bowls of hot rice and scatter the sliced scallions over the top before you serve.

Crockpot Coconut Curry Chicken Thighs

This one leans into a creamy coconut base with a warm curry paste that does not overwhelm. I like to add the spinach at the very end so it keeps its silk but still wilts into the sauce.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Full-fat coconut milk: 400 ml (14 oz can)
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 4
• Fresh ginger, grated: 1 tbsp
• Red curry paste: 2 tbsp
• Low-sodium soy sauce: 2 tbsp
• Fresh lime juice: 1 tbsp
• Baby spinach: 150 g (5 oz)
• Vegetable oil, for the skillet: 1 tbsp

Instructions

Step 1: Warm the 1 tbsp vegetable oil in a skillet over medium heat, then add your diced onion and cook until it turns translucent at the edges, about 5 minutes. Add the 4 minced garlic cloves and 1 tbsp grated ginger, and cook 1 minute just until you smell them.

Step 2: Scrape the onion mixture into the slow cooker and add the 900 g (2 lb) chicken thighs, 400 ml (14 oz) coconut milk, 2 tbsp red curry paste, and 2 tbsp soy sauce. Stir with your spoon so the curry paste disappears into the liquid and the chicken is half submerged. The sauce will look thin now, that is fine.

Step 3: Cover and set the slow cooker on low, then cook 5 hours, until your chicken shreds easily. Lift the thighs out with tongs and pull them into large pieces with two forks, then return the meat to the pot. This gives the sauce more surface to cling to.

Step 4: Add the 150 g (5 oz) baby spinach and 1 tbsp lime juice, then stir until the spinach just wilts, about 2 minutes. Taste the sauce and add a little water if it seems too thick for your liking. Dish it up over jasmine rice while it’s hot.

Lemon Herb Crockpot Chicken Thighs

This is the brightest version in the list, with a lemony pan sauce that tastes like it took more work than it did. I reach for thyme and smashed garlic because they hold up without turning bitter over the long cook.

Ingredients (makes 5 servings)

• Bone-in, skin-on chicken thighs: 1 kg (2.2 lb)
• Lemon juice: 60 ml (1/4 cup)
• Chicken stock: 120 ml (1/2 cup)
• Garlic cloves, smashed: 4
• Fresh thyme sprigs: 4
• Dried oregano: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Olive oil, for browning: 1 tbsp
• Butter, for finishing: 2 tbsp

Instructions

Step 1: Season the chicken thighs all over with the 1 tsp salt and 1/2 tsp pepper. Heat the 1 tbsp olive oil in a skillet over medium-high, add the thighs skin side down, and sear until the skin is deeply golden, about 5 minutes. You can skip the sear if you’re short on time, but it adds a lot of color.

Step 2: Arrange the browned chicken in your slow cooker, skin side up, and tuck the 4 smashed garlic cloves and 4 thyme sprigs around the pieces. Pour the 60 ml (1/4 cup) lemon juice and 120 ml (1/2 cup) chicken stock into the side of the pot, not over the skin, so the skin stays crisp above the liquid.

Step 3: Cover and set the slow cooker on low, then cook 6 hours, until the meat pulls away from the bone easily. Check a thigh at the 5 hour mark if your slow cooker runs hot. The liquid will have picked up a clean, lemony smell.

Step 4: Lift the chicken to a platter with your tongs and spoon off some of the fat from the liquid. Add the 2 tbsp butter to the pot and whisk until the sauce turns shiny, then pour it over the chicken or serve it in a pitcher on the side.

Easy BBQ Crockpot Chicken Thighs

This is the simplest way to get shredded barbecue chicken without a smoker or a grill. You stir together a sticky, smoky sauce, let the crockpot do the rest, and pile it onto buns.

Ingredients (makes 8 servings)

• Boneless, skinless chicken thighs: 1.4 kg (3 lb)
• Ketchup: 240 ml (1 cup)
• Apple cider vinegar: 60 ml (1/4 cup)
• Brown sugar, packed: 50 g (1/4 cup)
• Yellow mustard: 1 tbsp
• Onion powder: 1 tsp
• Garlic powder: 1 tsp
• Smoked paprika: 1 tsp
• Black pepper: 1/2 tsp
• Hamburger buns, for serving: 8

Instructions

Step 1: Stir the 240 ml (1 cup) ketchup, 60 ml (1/4 cup) apple cider vinegar, 50 g (1/4 cup) brown sugar, 1 tbsp mustard, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp pepper together right in your slow cooker. You want a sauce that tastes tangy before it cooks, so adjust the vinegar if you like more bite.

Step 2: Add the 1.4 kg (3 lb) chicken thighs to the sauce and turn them with your tongs until every piece is fully coated. You can stack them a little, but try to get some sauce under the bottom layer so nothing sticks.

Step 3: Cover and set the slow cooker on low, then cook 5 hours, until the thighs fall apart easily. Move the chicken to a cutting board with your tongs, shred it with two forks, then return the meat to the sauce and toss to coat.

Step 4: Spoon the saucy chicken onto the 8 buns and serve with pickles, slaw, or a spoon of extra sauce on the side. You can keep the pot on warm for up to an hour if people are eating in waves.

Crockpot Chicken Thigh Teriyaki

This is a homemade teriyaki that clings to the chicken without a bottle. The sauce thickens at the end, so you get that glossy takeout look with no wok.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Low-sodium soy sauce: 120 ml (1/2 cup)
• Water: 60 ml (1/4 cup)
• Rice vinegar: 2 tbsp
• Brown sugar, packed: 50 g (1/4 cup)
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Cornstarch: 1 tbsp
• Cold water: 45 ml (3 tbsp)
• Sliced scallions, for serving: 2

Instructions

Step 1: Whisk the 120 ml (1/2 cup) soy sauce, 60 ml (1/4 cup) water, 2 tbsp rice vinegar, 50 g (1/4 cup) brown sugar, 3 minced garlic cloves, and 1 tbsp grated ginger in a bowl until the sugar mostly dissolves. Taste it now before it hits the chicken, so you can add a little extra ginger or vinegar if you like.

Step 2: Place the 680 g (1.5 lb) chicken thighs in the slow cooker in a single layer, then pour the sauce over them. Turn the thighs with your tongs so both sides get wet, then settle them back down under the liquid as much as you can.

Step 3: Cover and set the slow cooker on low, then cook 4 hours, until the chicken is tender but still holds together. You can cook it on high 2 1/2 hours if you need dinner sooner.

Step 4: Lift the cooked chicken onto a cutting board with your tongs and set it aside for a moment. Whisk the 1 tbsp cornstarch with 45 ml (3 tbsp) cold water in a small bowl, then stir the slurry into the sauce in the pot. Set the slow cooker to high and leave the lid off.

Step 5: Let the sauce bubble and thicken, 15 to 20 minutes, stirring once or twice, until it turns shiny and coats your spoon. Slice or shred the chicken, return it to the pot, and toss it with the sauce until every piece is lacquered.

Step 6: Pile the teriyaki chicken over steamed rice and scatter the 2 sliced scallions over the top. Serve with a pile of steamed broccoli or snap peas if you want something green alongside.

Moroccan Spiced Crockpot Chicken Thighs

This one goes warm and earthy, with cinnamon, cumin, and green olives hanging around a tomato rich sauce. I keep the chicken on the bone because the sauce picks up more depth that way.

Ingredients (makes 6 servings)

• Bone-in, skin-on chicken thighs: 1.2 kg (2.5 lb)
• Yellow onion, sliced: 1 large
• Garlic cloves, minced: 4
• Chicken stock: 240 ml (1 cup)
• Canned diced tomatoes: 400 g (14 oz)
• Green olives, pitted: 80 g (1/2 cup)
• Ground cumin: 1 tsp
• Ground cinnamon: 1/2 tsp
• Salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Olive oil, for browning: 1 tbsp

Instructions

Step 1: Pat the chicken pieces dry and season all over with the 1 tsp salt and 1/2 tsp pepper. Heat the 1 tbsp olive oil in a wide skillet over medium-high and brown the thighs skin side down, about 5 minutes, until the skin is crisp and golden. You can fit them in two batches if your pan is crowded.

Step 2: Move the browned chicken to the slow cooker and add your sliced onion and 4 minced garlic cloves. Pour in the 240 ml (1 cup) chicken stock, 400 g (14 oz) can of diced tomatoes, 1 tsp cumin, and 1/2 tsp cinnamon, then stir once so the spices meet the liquid. Scatter the 80 g (1/2 cup) olives over the top.

Step 3: Nestle the thighs down into the liquid, cover the pot, and set it on low. Cook 6 hours, until your chicken is tender enough to pull apart with a spoon. The sauce will look deep and smell like cinnamon and roasted onion.

Step 4: Lift the chicken to a serving dish with your tongs and keep it warm. Spoon off the top layer of fat from the sauce, then stir the sauce with a wide spoon and taste it. If it wants more salt, add a pinch now.

Step 5: Spoon the sauce and olives over the chicken, and serve with couscous, flatbread, or a pile of roasted carrots. A shower of chopped parsley or cilantro is nice if you have it on hand.

Creamy Tuscan Crockpot Chicken Thighs

This version is rich without being a whole pot of cream, because the sun-dried tomatoes and Parmesan do a lot of the work. I stir the spinach in at the end so it keeps some texture.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Sun-dried tomatoes in oil, drained and chopped: 80 g (1/2 cup)
• Baby spinach: 100 g (3 cups)
• Heavy cream: 240 ml (1 cup)
• Chicken stock: 120 ml (1/2 cup)
• Garlic cloves, minced: 4
• Dried Italian seasoning: 1 tsp
• Parmesan cheese, finely grated: 40 g (1/2 cup)
• Salt and black pepper: 1/2 tsp salt, 1/4 tsp pepper
• Olive oil, for browning: 1 tbsp

Instructions

Step 1: Season the chicken thighs all over with the 1/2 tsp salt and 1/4 tsp pepper. Warm the 1 tbsp olive oil in a skillet over medium-high, add the thighs, and brown them for 3 minutes a side, just until golden. You don’t need to cook them through.

Step 2: Lay the browned chicken in the slow cooker and scatter the chopped sun-dried tomatoes and 4 minced garlic cloves over the top. Pour in the 120 ml (1/2 cup) chicken stock and 240 ml (1 cup) heavy cream, then add the 1 tsp Italian seasoning. Give the pot a gentle stir so your liquid distributes around the meat.

Step 3: Cover and set the slow cooker on low, then cook 4 hours, until your chicken is tender and the sauce has picked up a pink gold color. Halfway through you can turn the thighs over if you’re around, but they will cook fine if you don’t.

Step 4: Lift the chicken onto a plate with your tongs and whisk the sauce until smooth. Stir in the 40 g (1/2 cup) Parmesan a little at a time, then add the 100 g (3 cups) baby spinach and let it wilt in the heat, about 2 minutes. Return the chicken to the pot.

Step 5: Serve the chicken and sauce over pappardelle, rice, or mashed potatoes, and spoon some sauce over the top before you bring it to the table. A little extra Parmesan on top works too.

Crockpot Buffalo Ranch Chicken Thighs

This one gives you that buffalo wing flavor without the frying. Cream cheese melts into the hot sauce at the end for a creamy, tangy coating that works over rice or tucked into wraps.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Buffalo hot sauce: 120 ml (1/2 cup)
• Unsalted butter, melted: 60 g (4 tbsp)
• Cream cheese, cut into cubes: 113 g (4 oz)
• Ranch seasoning mix: 2 tbsp
• Garlic powder: 1 tsp
• Celery sticks, for serving: 4
• Crumbled blue cheese, for serving: 50 g (1/2 cup)
• Salt: 1/2 tsp

Instructions

Step 1: Place the 900 g (2 lb) chicken thighs in your slow cooker and sprinkle them with the 1/2 tsp salt and 1 tsp garlic powder. Whisk the 120 ml (1/2 cup) buffalo hot sauce, 60 g (4 tbsp) melted butter, and 2 tbsp ranch seasoning in a bowl, then pour half of it over the chicken. Save the rest for later.

Step 2: Turn the chicken with your tongs so the pieces are coated, then cover and set the pot on low. Cook 5 hours, until the chicken shreds easily under a fork. If you’re using frozen thighs, add an extra hour, but fresh is better here.

Step 3: Lift the chicken onto a cutting board with your tongs and use two forks to pull it into chunky shreds. Return the meat to the pot. This is the point where you can decide if you want the chicken as pulled meat or left in larger pieces.

Step 4: Add the 113 g (4 oz) cream cheese cubes and the reserved sauce to the hot chicken, then stir until the cream cheese completely melts and the sauce turns pale orange. This will take 2 or 3 minutes with the pot still on warm. Taste it now, because you can add a little more hot sauce if you want extra bite.

Step 5: Pile the buffalo chicken into bowls or wraps and serve with the 4 celery sticks and 50 g (1/2 cup) crumbled blue cheese. You can also spoon it over baked potatoes if that sounds good.

Crockpot Chicken Thigh Sliders

These sliders are a handheld dinner with a quick tangy slaw that cuts through the rich shredded chicken. I build them small on purpose, because a slider tray disappears fast.

Ingredients (makes 12 sliders)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Chicken stock: 180 ml (3/4 cup)
• Yellow onion, sliced: 1 small
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp
• Salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Slider buns: 12
• Coleslaw mix: 200 g (3 cups)
• Mayonnaise: 80 ml (1/3 cup)
• Apple cider vinegar: 1 tbsp

Instructions

Step 1: Season the 900 g (2 lb) chicken thighs all over with the 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp pepper. Lay the sliced onion in the bottom of your slow cooker and set the seasoned chicken on top. Pour the 180 ml (3/4 cup) chicken stock down the side so you don’t rinse the seasoning off the meat.

Step 2: Cover and set the slow cooker on low, then cook 5 hours, until the thighs shred easily with your fork. If you like a firmer texture, check them at 4 hours and pull them when they just start to split.

Step 3: While the chicken cooks, stir the 200 g (3 cups) coleslaw mix, 80 ml (1/3 cup) mayonnaise, and 1 tbsp apple cider vinegar together in a bowl. Taste the slaw and add a pinch of salt if it needs lift, then refrigerate it until you’re ready to build the sliders.

Step 4: Lift the chicken out of the pot with your tongs and set it on a cutting board. Use two forks to shred the meat into bite sized pieces, then return it to the juices in the slow cooker and toss so it stays moist. Keep the pot on warm.

Step 5: Toast the 12 slider buns until the cut sides are just golden, either in a dry skillet or under your broiler. You want a little structure so the buns hold up under the saucy chicken.

Step 6: Pile a spoonful of the shredded chicken onto each bottom bun, add a small mound of the slaw, and top with your bun lid. Set them on a platter and serve while the chicken is still warm.

The one move that matters most with any of these is to leave the lid alone. Every time you lift it, the pot loses heat and the sauce loses steam. Let the hours pass, then open it once.

Pick the one that matches your night, set it, and walk away. The chicken will be ready when you are.