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.
Over the years, I’ve tested this recipe more times than I can count, tweaking the seasonings so the chicken comes out tender, juicy, and ready for anything from meal prep bowls to a comforting Sunday supper.
Ingredients Needed for the Recipe
- Chicken Thighs – I use bone-in, skin-on for the best flavor and texture, but boneless, skinless work well, too.
- Olive Oil – Just a tablespoon to help sear the chicken and create a beautiful golden skin.
- Salt and Pepper – The essential starters to season the chicken perfectly before it cooks.
- Ketchup – It adds a touch of sweetness and tang, forming the base of our simple sauce.
- Soy Sauce – This brings a rich, savory depth that balances the sweetness beautifully.
- Honey – For a gentle, natural sweetness that caramelizes slightly as it cooks.
- Minced Garlic – Because what’s a great sauce without the warm, aromatic flavor of garlic?
- Onion Powder & Dried Thyme – These add a subtle, savory backbone to the sauce.
- Dried Parsley & Dried Mustard – They round everything out with a hint of herbiness and a little zip.
- Fresh Parsley – An optional, but lovely, fresh garnish for a pop of color at the end.
Why Chicken Thighs Are a Slow Cooker’s Best Friend
You might wonder why this recipe specifically calls for chicken thighs. Well, it’s not just my personal preference, though I do love them.
Chicken thighs have a higher fat content than breasts, which means they stay incredibly moist and tender through the long, slow cooking process.
They’re also much more forgiving. If you leave them in a little too long, they’re far less likely to dry out, making them perfect for a busy day.
That richness of flavor from the dark meat holds up wonderfully to the savory-sweet sauce, creating a truly satisfying meal that feels like a warm hug.
How to Make The BEST Crock Pot Chicken Thighs?
Step 1 – Sear the Chicken
Heat the olive oil in a heavy skillet, like a cast iron, over medium-high heat. While it heats, pat your chicken thighs dry and season both sides generously with salt and pepper.
Place the thighs in the hot skillet skin-side down, and let them sear without moving them for a few minutes, until the skin is golden and crisp. You may need to do this in two batches.
Step 2 – Arrange in the Crock Pot
Once the chicken is nicely seared, carefully transfer the thighs to your slow cooker. I like to place them in a single layer, skin-side up, so they cook evenly and that crispy skin stays on top.
This little step of searing first makes a world of difference, locking in those wonderful juices and adding a layer of flavor you’ll really appreciate.
Step 3 – Whisk the Sauce
In a medium bowl, combine the ketchup, soy sauce, honey, minced garlic, onion powder, dried thyme, dried parsley, and dried mustard.
Give it a good whisk until everything is smooth and well incorporated. It will smell amazing already, a perfect balance of salty, sweet, and savory.
Step 4 – Cook Low and Slow
Pour the sauce evenly over the chicken thighs in the crock pot. Place the lid on securely, and set it to cook.
You can cook it on LOW for about 5 hours, or on HIGH for about 3 hours. The chicken is done when it’s tender and pulls apart easily with a fork.
Step 5 – Serve and Enjoy
Using tongs, carefully remove the chicken thighs and place them on a serving platter. There will be a beautiful, thickened sauce at the bottom of the crock pot.
Spoon that delicious sauce liberally over the chicken, garnish with a little fresh parsley if you like, and it’s ready to serve to your hungry family or friends.
Tips
- Layer wisely. Place the thighs evenly in the slow cooker so they cook consistently, without overlapping too much if you can help it.
- Avoid overcooking. Even though thighs are forgiving, 4–6 hours on LOW is the sweet spot for keeping them perfectly tender.
- Don’t throw out the juices. The broth at the bottom is liquid gold — spoon it over rice, save it for soups, or whisk in a little butter for a quick pan sauce.
- Bone-in or boneless? Both work! Bone-in offers more flavor, while boneless are great for shredding for tacos or sandwiches.
- Check for doneness. For tender meat that’s fully cooked and safe to serve, make sure the internal temperature reaches 165°F.
Simple Swaps and Delicious Variations
This recipe is wonderfully adaptable, so feel free to make it your own based on what you have on hand or what you’re craving.
If you’re out of honey, pure maple syrup or even brown sugar will work beautifully to provide that hint of sweetness.
You can also swap the dried herbs for a couple tablespoons of your favorite all-purpose seasoning blend, like a smoky paprika or a zesty lemon pepper.
For a full one-pot meal, toss in some hearty vegetables about halfway through the cooking time. Sliced onions, carrots, or small potatoes work wonderfully and soak up the sauce.
And if you’re looking for a creamier finish, stir in a splash of heavy cream or a spoonful of sour cream at the very end, just before serving.
How Do I Thicken The Sauce?
Sometimes, depending on your slow cooker, you might want a slightly thicker sauce to coat the chicken. It’s an easy fix.
Simply pour the juices from the crock pot into a medium saucepan and bring them to a gentle simmer over medium heat.
In a small separate bowl, mix one tablespoon of cornstarch with two tablespoons of cold water until it’s smooth.
Whisk this slurry into the simmering juices, and continue to cook, stirring, for a minute or two until the sauce thickens to your liking. Then, just pour it back over your chicken.
Storing and Reheating Your Leftovers
Any leftover chicken stores beautifully, making it a fantastic option for meal prep. Let the chicken and sauce cool completely before transferring it to an airtight container.
It will keep in the refrigerator for up to 3 or 4 days. The sauce helps keep the meat moist, so it reheats wonderfully.
To reheat, I prefer to warm it gently in a covered skillet over low heat with a splash of the cooking juices or a little broth.
You can also freeze the chicken with its sauce for up to 3 months. Just thaw it overnight in the refrigerator before reheating.
Crockpot Chicken Thighs Recipe
Description
This Crock Pot Chicken Thighs recipe delivers tender, juicy chicken every time, coated in a sweet and savory sauce that’s perfect for busy weeknights or comforting Sunday suppers. Developed and tested over years for maximum flavor and ease, this slow cooker favorite uses bone-in, skin-on thighs for rich taste and stays incredibly moist thanks to low-and-slow cooking. Whether you're meal prepping, feeding a family, or craving comfort food, this dish delivers big flavor with minimal effort.
Ingredients
Chicken & Searing
Sauce
Garnish (optional)
Instructions
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Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering but not smoking.
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Season chicken thighs generously with salt and pepper. Sear skin-side down for 4–5 minutes until golden brown and crisp. Do not flip. Work in batches if needed to avoid overcrowding.
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Transfer the seared chicken thighs to your slow cooker, placing them skin-side up in a single layer.
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In a medium bowl, whisk together ketchup, soy sauce, honey, minced garlic, onion powder, dried thyme, dried parsley, and dried mustard until smooth.
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Pour the sauce evenly over the chicken thighs in the slow cooker.
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Cover and cook on HIGH for 3 hours or on LOW for 5 hours, or until chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
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Carefully remove chicken thighs and place on a serving platter. Spoon the rich, flavorful sauce from the crock pot over the top.
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Garnish with fresh chopped parsley if desired. Let rest 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20gg31%
- Saturated Fat 5gg25%
- Trans Fat 0gg
- Cholesterol 140mgmg47%
- Sodium 1120mgmg47%
- Potassium 580mgmg17%
- Total Carbohydrate 28gg10%
- Dietary Fiber 1gg4%
- Sugars 22gg
- Protein 32gg64%
- Calcium 60 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don’t skip searing! It adds depth of flavor and crispy skin texture that slow cooking alone won’t achieve.
- Boneless option: Use boneless, skinless thighs—but reduce cook time to 2.5 hours on HIGH or 4 hours on LOW.
- Sauce too thin? Transfer cooking liquid to a saucepan, mix 1 tbsp cornstarch with 2 tbsp water, and simmer until thickened.
- Leftovers? Store with juices in an airtight container for up to 4 days or freeze for up to 3 months.
- Serving ideas: Great over rice, mashed potatoes, or with Southern sides like green beans and cornbread.
