Crock Pot Chicken Thighs

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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!

Crock Pot Chicken Thighs garnished with green onions and sesame seeds

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.

Crock Pot Chicken Thighs in the slow cooker

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!

Crock Pot Chicken Thighs in the slow cooker before cooking and after

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.

Crock Pot Chicken Thighs in a bowl with a spoon

More Easy CrockPot Chicken

Crock Pot Chicken Thighs garnished with green onions and sesame seeds
4.95 from 96 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
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!

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

Follow Spend with Pennies on Pinterest

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

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Crock Pot Chicken Thighs
Course Main Course
Cuisine American
Crock Pot Chicken Thighs in a dish with writing
Crock Pot Chicken Thighs with a spoon and writing
chicken in a crock pot and Crock Pot Chicken Thighs with a spoon and text
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating




Comments

  1. Winner, winner, chicken dinner! Followed recipe as written (no honey, so I used clear karo syrup)…and popped everything into my 6 qt crock pot. ( I did make the topping liquid in the morning and let it hang in the fridge to marry the flavors together). I “made” Uncle Ben’s jasmine rice in the microwave and what a treat of a meal. When it was time to put left overs away, I stirred the rice into the crock pot, stirred, and put it all in a larger size, but shallower rubber made container (so it would cool faster in the fridge)… I went to see my parents, and my other half (who doesn’t dig leftovers as much as me), ate 4 bowls of the chicken while I was away…so I know this is an awesome recipe. Love the site, and trying another slow cooker recipe today! And buy the thighs with the skin on, and debone/skin yourself … it will save you SO much at the checkout…take a look at the per pound price on bone in/skin on, and boneless skinless thighs…wow!5 stars

  2. Wow!! This recipe is incredible and EASY! I made it for the first time last night and my family of 7 devoured it. I doubled the sauce and cooked 12 thighs instead of 8 (so 1.5 times the chicken) and used a 7 quart crockpot. Towards the end, I took the chicken out and shredded it and then added some cornstarch to thicken the sauce. Then I added the shredded chicken back into the sauce. It was the perfect amount of sauce and chicken. We topped it with cilantro, sliced green onions and sesame seeds. I served it with brown rice and steamed broccoli. Delicious!! This will definitely stay in our dinner rotation.5 stars

  3. I followed this recipe to the letter and it didn’t look anything like this. It was really pale and didn’t taste “Asian” at all.2 stars

  4. This recipe sounds maxing. I would like to convert this to an Instant Pot recipe. Could I just PC the chicken then add the Asian sauce and AF for a few minutes??5 stars

  5. I followed the recipe to a T and after two hours on high I heard the lid making noise like it would explode from pressure. I removed the lid and there was NO sauce. I would add a bit of water next time because the thighs added no juice at all.

  6. As usual, all your recipes are great. I used bone in skin on thighs and brushed skin side with oil. then browned them on a foil lined baking sheet in the broiler, skin side up for 5 min. or so. This way seams to render some of the fat before going into the crockpot. Also added a heaping Tbsp. of roasted sesame seeds to the sauce.(Always Tweaking). Careful with the cooking time. My thighs were 165F in about 2 1/2 Hrs. on high.5 stars

  7. Just made this. Soooo delicious! Would definitely make again. Followed the directions. Just thickened a bit with corn starch at the end. Perfect !5 stars

  8. So delish!! Very simple to make. I followed precisely except for browning the thighs first. I was running late for work. Dinner was so delicious 5 stars

    1. I myself just forgot to brown the thighs first. They are already in the pot with sauce in them…so it is too late. Did they still turn out the same without doing so? Did you have to adjust cooking time?

  9. Skipped browning the chicken – totally did not take anything away from the recipe. Didn’t find the sauce thick so I took the chicken out at the end, and mixed in 1TBS cornstarch that had been mixed with 4 oz of water. Heated that for 30 min and it still wasn’t much thicker. Nice flavor though. Next time I might put the sauce in a stove pot and try to thicken it up with cornstarch that way.4 stars

  10. Sauce turns out a bit greasy. So I put it in the refrigerator to serve it the next day. Then it was easy to take the fat off the top of the sauce.5 stars

  11. I used whole thighs, just skinned them and trimmed off the extra fat, it’s what I had at home. Was fall off the bone tender after three hours. Sauce and chicken was super tasty. Will def make again and also told my daughter in college about it. Thanks (-:5 stars

  12. Would it be alright if I skipped the browning step? I would typically do it, but it’s finals week so I don’t have a whole lot of time available to run down to the kitchen.