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



  • 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.


  • 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
4.96 from 116 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
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!


  • 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

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  • 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.)

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


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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!

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Recipe Rating


  1. We just had this for dinner and it was fantastic! We like a lot of sauce so I doubled in the recipe for the sauce exactly as you wrote. So good it is going in my keeper book and will be made again. Thanks for sharing!5 stars

  2. This was SO good!!! I didn’t have fresh ginger, so I used 1/4 tsp. ground ginger. Came out great! Very tender and flavorful with little effort. Served with brown rice and broccoli. Thank you for a delicious meal!5 stars

  3. Would it be okay if I cut the chicken into chunks instead of whole thighs? Thighs are very irregularly sized.

  4. I never knew chicken thighs could be this good!!! This recipe has single handly destroyed our desire for take out. Thank you for sharing this.5 stars

  5. Excellent! My husband, who I can confidently say after 36 years together, has an underdeveloped palate and won’t touch rice since Vietnam, absolutely loved this easy dish. He is however, a wuss, so my second time making this, I cut down on the sriracha. Still most excellent! Thank you so much for the recipe. Fresh ginger and fresh garlic was essential in my opinion.5 stars

    1. Hi Dennise, thanks so much for trying our recipe! I’m glad you and your husband enjoyed it! :)

  6. My chicken has been cooking for about 2 hours on HIGH but the sauce does not look or feel thick– its pretty watery….What did I do wrong!?

    1. This needs 2-3 hours so it may need more time. Opening the lid adds significantly more time as well.

      If your chicken is cooked through and your sauce is not thick enough, 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.

      1. Can I add potatoes and carrots to the sauce in the crockpot and if so how long should I cook the potatoes and carrots for? I would love to make this for dinner tomorrow.

      2. I haven’t tried adding veggies into this recipe but you should be okay to toss the potatoes and carrots in when you start the crockpot. They will need about 2 hours to cook depending on how big you chop them.

  7. I have a big family so I would like to be able to change the recipes to make enough for 8 people.
    This recipe is delicious but it is only for 4 people. Sometimes, doubling the recipe is not right.

    1. Hi Barbara, we have only made this recipe as listed but I think doubling it should turn out fine. As long as your crockpot is big enough! Let us know how it turns out.

  8. What if I only have bone-in, skin on thighs. Can I still Mae this recipe? It sounds amazing and I currently only have bone-in skin on thighs. Will it work???? Soooo wanna try this recipe.

    1. You sure can, I would suggest removing the skin as it doesn’t crisp up nicely in the slow cooker. You’ll need to cook bone in chicken a little bit longer, low for 4-5 hours or high for 3 hours.

  9. Oh. My. Gosh. The Crockpot Chicken Thighs is so on point!!! It’s simple to prepare and it’s absolutely delicious. I served the chicken thighs with rice and broccoli for a well balanced lunch for work. Thank you so much for this amazing recipe, Holly!!! ☺️5 stars

  10. Most crock pot recipes I see give different cooking times, with no preference to high/quick or low/slow. You said you prefer the higher temp quick cook for this recipe. Why is that? Any secrets you can share with all of us will help!

    1. Hi Barry, we prefer cooking at a high temperature since it is quicker and we find that it thickens the sauce better.

    2. Wonderful chicken recipe for crockpot!
      I use few red pepper flakes ( instead of Siracha)
      and Add sliced mushrooms and peppers for
      @15 min.with lid closed once done.
      GREAT dinner every time.4 stars

    1. Mickey, would you kindly let me know what browser you are using? We’ll try to see if we can figure it out! Have you tried the print button on the recipe card?

  11. Hi Holly,

    The ingredients list says skinless thighs, but instructions say lay skin side down?


    PS, can you double up on the sauce recipe, and would the cooking time still remain the same?

    1. I apologize for the confusion, it should say browned on both sides. I’ve updated the recipe. I am pretty sure that doubling the sauce would work just fine! Enjoy John!