Crock Pot Chicken Thighs

Crock Pot Chicken Thighs are cooked in an Asian inspired sauce for a new family favorite! Much like baked chicken thighs, the dark meat in this recipe stays moist and juicy with little effort.

Serve this recipe over fried rice or your favorite chow mein noodles and a side of sesame ginger bok choy!

Ingredients

Chicken: 

• Chicken thighs in this recipe give maximum flavor while still keeping moist and tender. Boneless thighs make for easy serving.
• You can replace the thighs with breasts but be sure not to overcook them. I find chicken breasts don’t hold moisture as well so I often add a bit of chicken broth and shred them back into the sauce.

Sauce:

• Freshly grated ginger, and garlic add tons of flavor to this sauce while a scoop of brown sugar adds sweetness.

How to Make Slow Cooker Chicken Thighs

1. Brown boneless skinless thighs and place in the bottom of a slow cooker/crockpot.
2. Whisk the sauce ingredients together and pour over the chicken (see recipe below).
3. Cook and enjoy!

How long to cook chicken thighs in the Crock Pot: These chicken thighs can be cooked on high for 2-3 hours or on low for 4-5 hours. High temperature is preferred with this recipe.

What to Serve with Crock Pot Chicken Thighs

This slow cooker chicken recipe is perfect served over fluffy rice (or brown rice). Spoon the chicken over rice, ladle some extra sauce over the top and garnish with sliced green onions and chopped cilantro.

As the sauce is slightly sweet I like to keep the sides fresh and simple like steamed broccoli, bok choy, snap peas or even steamed asparagus.

More Easy CrockPot Chicken

• • Slow Cooker Honey Garlic Chicken – deliciously easy meal!
  • Crockpot Chicken Fajitas – just 10 mins prep
  • Slow Cooker Whole Chicken & Gravy – easy and delicious!
  • Crockpot Chicken and Rice – hearty, comforting soup
  • Slow Cooker Chicken Adobo – a little sweet & spicy!

5 from 34 votes

Review Recipe

Crock Pot Chicken Thighs

Prep Time 15 minutes

Cook Time 3 hours 10 minutes

Total Time 3 hours 25 minutes

Servings 4 servings

Author Holly Nilsson

Course Main Course

Cuisine American

This is an easy, but hearty Asian-inspired recipe. Chicken thighs are cooked in a sweet and spicy sauce making them long on flavor, but short on prep and cooking time!

PrintPin

Ingredients

• 8 boneless skinless chicken thighs trimmed of extra fat
• 1 tablespoon olive oil
• ½ cup ketchup
• ¼ cup low sodium soy sauce
• ¼ cup honey
• 2 tablespoons dark brown sugar
• 1 tablespoon fresh ginger grated
• 1 tablespoon sriracha
• 3 cloves garlic minced
• 2 green onions thinly sliced
• 4 cups cooked white rice for serving
• 4 tablespoons cilantro for garnish

Instructions

• Season chicken thighs with salt and black pepper to taste.
• Heat olive oil over medium-high in a 12" skillet. Cook 3-5 minutes until browned on each side.
• In a medium sized mixing bowl add ketchup, soy sauce, honey, dark brown sugar, ginger, sriracha and garlic. Whisk to combine.
• Add chicken thighs to a 6 quart slow cooker. Pour sauce over the chicken thighs.
• Cover the slow cooker and cook on high for 2-3 hours or until the chicken is fully cooked and the sauce has slightly thickened.
• When fully cooked sprinkle the top of the chicken with green onions and cilantro. Serve over rice.

Recipe Notes

Nutritional information does not include rice.

Nutrition Information

Calories: 436, Carbohydrates: 34g, Protein: 45g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 215mg, Sodium: 1095mg, Potassium: 713mg, Fiber: 1g, Sugar: 30g, Vitamin A: 295IU, Vitamin C: 5mg, Calcium: 41mg, Iron: 2mg

Keyword Crock Pot Chicken Thighs

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