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Crock Pot Chicken Thighs Recipe

Chicken Thighs cooked in the Crock Pot make a mouthwatering recipe that’s perfect for a busy weeknight or lazy weekends! Juicy chicken coated in a thick, rich sauce flavored with garlic, honey, and soy sauce is a slow cooker hit.

Are you ready for one of the easiest and most delicious chicken recipes you’ll ever make in the slow cooker? Well, here it is!

Crock Pot Chicken Thighs is a main dish recipe creation that’s been on repeat in my kitchen for several weeks. It’s uncomplicated yet has a combination of flavors that go perfectly together. As the chicken cooks low and slow, the simple 8-ingredient sauce infuses the perfect amount of sweet and savory flavors, making this a recipe you will love.

Ingredients For This Recipe

  • Chicken Thighs – I use bone-in, skin-on for the best flavor and texture.. You can use boneless, skinless chicken if you prefer.
  • For The Sauce – Ketchup, Soy Sauce, Honey
  • Seasonings – Onion Powder, Dried Mustard, Dried Thyme, Dried Parsley, Salt and Pepper

Can I Cook Chicken on High or Low in a Crockpot?

Cooking chicken on low is generally better for tenderness and flavor, taking 6-8 hours. High works too, but for 3-4 hours, it can be less tender.

Do I Need To Sear The Chicken First?

For this recipe, getting a good sear on the chicken is best. It helps impart extra flavor. I use a cast iron skillet (get it screaming hot) to brown the chicken. Work in 2 batches so the chicken does not touch while searing the skin.

Can I Use Boneless Chicken Thighs?

Yes, you can. You can use boneless, skinless thighs if you can’t find bone-in, skin-on thighs at the store. I recommend searing the chicken to impart extra flavor before adding it to the crock pot.

Can You Put Raw Chicken Straight Into a Slow Cooker?

Yes, you can put raw chicken straight into a slow cooker. Season it, then cook on low for 6-8 hours or high for 3-4 hours, ensuring the internal temperature reaches 165°F (75°C) for food safety.

Substitutions For This Recipe

  • Add some extra spice with red pepper flakes or chopped jalapeñpos. Mix in grated fresh ginger and sprinkle on sesame seeds for an Asian flair.
  • Replace the ketchup with your favorite BBQ sauce and add in smoked paprika.

How Do I Thicken The Sauce?

Pour the slow cooker’s juices into a medium saucepan. Mix one tablespoon of cornstarch with two tablespoons of water and whisk into the chicken thigh juices. Simmer on low heat, whisking until the sauce has thickened.

How To Store Leftovers

Crock Pot chicken recipes are great for meal prep and can be made ahead of time. The cooked chicken and any leftover sauce keep well in the fridge for 3 to 4 days. Store in a resealable container, then reheat before serving.

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Calories: 817kcal
Juicy, fall-apart chicken thighs slow-cooked in a bold, savory-sweet sauce made with garlic, honey, and soy. It’s comfort food with big flavor—just the kind of dish that makes weeknights easier and weekends even better.

 

Ingredients

    • 8 bone-in, skin-on chicken thighs
    • 1 tablespoon olive oil
    • salt and pepper
    • ¾ cup ketchup
    • cup soy sauce
    • cup honey
  • 3 tablespoon minced garlic
  • ½ teaspoon onion powder
  • ¼ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ¼ teaspoon dried mustard
  • 2 tablespoons fresh chopped parsley – optional

Instructions

    • Heat olive oil in a cast-iron skillet or heavy bottom pan. Sprinkle chicken with salt and pepper and sear, skin side down until golden. Remove the chicken from the pan and place skin side up in the crock pot.
  • To a medium-size bowl, add ketchup, soy sauce, honey, garlic, onion powder dried thyme, dried parsley, and dried mustard. Whisk together and pour over the chicken. Place lid on the crock pot and cook on HIGH for 3 hours or LOW for 5 hours until chicken is done and the sauce has thickened.
  • Remove chicken and place on a serving dish. Spoon over the sauce from the bottom of the crock pot, sprinkle with fresh parsley and serve.

Notes

How To Thicken The Sauce: Pour the juices from the slow cooker into a medium saucepan. Mix together one tablespoon of cornstarch with two tablespoons of water and whisk into the chicken thigh juices. Simmer on low heat, whisking until the sauce has thickened.

Leftovers: The cooked chicken and any leftover sauce keep well in the fridge for 3 to 4 days. Store in a resealable container, then reheat before serving.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition

Serving: 1 · Calories: 817kcal · Carbohydrates: 40g · Protein: 50g · Fat: 52g · Saturated Fat: 13g · Polyunsaturated Fat: 10g · Monounsaturated Fat: 22g · Trans Fat: 0.2g · Cholesterol: 283mg · Sodium: 1713mg · Potassium: 802mg · Fiber: 1g · Sugar: 33g · Vitamin A: 460IU · Vitamin C: 4mg · Calcium: 49mg · Iron: 3mg

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