Crock Pot Chicken Thighs are cooked in delicious honey soy 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
- Brown boneless skinless thighs and place in the bottom of a slow cooker/crockpot.
- Whisk the sauce ingredients together and pour over the chicken (see recipe below).
- 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!
Ingredients
- 8 boneless skinless chicken thighs trimmed of extra fat
- 1 tablespoon olive oil
- ½ cup ketchup
- ¼ cup less sodium soy sauce
- ¼ cup honey
- 2 tablespoons dark brown sugar
- 1 tablespoon grated fresh ginger
- 1 tablespoon sriracha
- 3 cloves garlic minced
- 2 green onions thinly sliced
- 4 cups cooked white rice for serving
- 4 tablespoons chopped fresh 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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Hi I just had a quick question, which slow cooker did you use for this recipe? I’ve never owned one and would like to get a good one and can’t decide which brand to go with. Thank you!
We love this 6QT slow cooker but most we have tried have been really good.
I made this recipe yesterday. I found it cooked incredibly fast. Browned the thighs on Med High heat for only 3 minutes on a side. Then placed them in the slow cooker and in less than an hour my meat thermometer started going of checked with a second device and the were 170 degrees.
Love this recipe, I’ve made it several times. I have also made the sauce and used it for tacos on chicken and shrimp. I’ve added pepper flakes for extra heat. Do you know how long the sauce will keep in the refrigerator? I have some I made a week ago.
Hi Teresa, once cooked with the chicken you could store it in the fridge for 3-4 days or freeze for 2-3 months. I hope that helps!
it ended up watery and the chicken was mushy after 3 hours
Oh no, I’m sorry this didn’t work out for you Heather, I can’t say for sure what went wrong as I haven’t had the same problem. Were the chicken thighs thawed?
If your chicken is cooked through and your sauce is not thick enough, you can mix 1 tablespoon cornstarch with 1 tablespoon water. Remove the chicken from the slow cooker and add a little bit of the cornstarch mixture while stirring (you may not need all of it depending on how much juice your chicken released). Cover for about 5 minutes and the sauce should thicken up.
Outstanding!
Excited to try this recipe! Can you use bone in chicken thighs? Thanks for your help!
You sure can, you’ll need to cook bone in chicken a little bit longer, low for 4-5 hours or high for 3 hours.
Forgot to add the 5 star rating
The sauce was awesome even before I put it in the slow cooker! Thanks
Made this for a good friend and I. She said “Thats a keeper!”
The sauce is awesome.
Thank you for a great recipe.
This will be the second time I’ve made this and my husband told me he is very much looking forward to a “very yum yum dinner!” The recipe is so easy and so full of flavor!! I must go get my crock pot now!
Delicious and simple! I didn’t brown the thighs, just threw them in the crockpot and still supper yummy. Cooked on low though, for 8 hours. Adding it to my meal rotation.