by Holly
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
- 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!
Crock Pot Chicken Thighs
Prep Time 15 minutes
Servings 4 servings
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
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
cant wait to try the crock pot bourbon chicken
Ooh, we love crock pot bourbon chicken too Cheryl!
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!
Hubby went crazy for it(I’m vegetarian but it smelled amazing) doubled the sauce
holly i love this i love chiken
My entire family loves this and it was so easy to make…
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.
Delicious ! Family loved this dish. Served over rice with broccoli on the side. Thanks for great easy recipe.
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.
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??
I’ve only tried this as written so I can’t say for sure. Let us know how it works out for you!
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.
My crockpot is 7 quart but thighs are really big. Ok if the sit on top of each other?
Yes, they’ll be fine if they’re overlapping.
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.
Just made this. Soooo delicious! Would definitely make again. Followed the directions. Just thickened a bit with corn starch at the end. Perfect !
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
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?
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.
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.
great recipe!!!
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 (-:
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.
You can skip the browning. It adds a bit of flavor but the recipe will still work fine without.