5 Star Reader Comment
I saved this recipe awhile ago and decided to make it. It is fantastic. I made it exactly as the recipe stated. I have a large cast iron skillet and browned the chicken as you stated. My wife loved it. Definitely going to make this again, and it is so easy.
Scott
My Slow Cooker Secret for Juicy Chicken Thighs
These slow cooker chicken thighs are the kind of weeknight dinner I love because the crock pot does the work while the sauce keeps every bite tender.
Over the years, I’ve tested this recipe for Crock Pot Chicken Thighs more times than I can count, tweaking the seasonings and adjusting the heat so the chicken comes out tender, juicy, and ready for anything from meal prep bowls to a comforting Sunday supper.
This is one of the most-visited recipes on A Southern Soul, and for good reason: it’s reliable. No guessing. No complicated steps. Crock Pot chicken thighs are one of my favorite easy slow cooker dinners because they turn out tender, juicy, and full of flavor with very little prep. My recipe uses bone-in, skin-on chicken thighs and a sweet-savory honey soy sauce that cooks down into a rich glaze for serving over rice, mashed potatoes, or vegetables.
Enjoy!
Donya’s Tips and Things To Know
- Layer wisely. Place the thighs evenly in the slow cooker so they cook consistently.
- Avoid overcooking. Even though thighs are forgiving, 4–6 hours on LOW is the sweet spot.
- Don’t throw out the juices. The broth at the bottom is liquid gold — spoon it over rice, save it for soups, or whisk in a little butter for a quick pan sauce.
- Bone-in or boneless? Both work! Bone-in offers more flavor, while boneless are great for shredding.
Quick Reference: Cook Times by Cut
| Cut | Sear First? | Cook on HIGH | Cook on LOW | Best Finish |
| Bone-in, skin-on | Yes — recommended | 3 hours | 4 to 6 hours | Spoon glaze over top |
| Boneless, skinless | Optional | 2 to 2.5 hours | 2.5 to 3.5 hours | Shred back into the sauce |
| Chicken breasts (boneless) | Optional | 2 to 2.5 hours | 2 to 3 hours | Check at 165°F early |
Ingredients You’ll Need
- Chicken Thighs – I use bone-in, skin-on for the best flavor and texture.. You can use boneless, skinless chicken if you prefer.
- For The Sauce – Ketchup, Soy Sauce, Honey
- Seasonings – Onion Powder, Dried Mustard, Dried Thyme, Dried Parsley, Salt and Pepper
Variations and Substitutions
- Swap the seasoning: Use taco seasoning, Greek seasoning, Cajun spice, BBQ rub, or a smoky paprika blend.
- Add veggies: Toss in sliced onions, carrots, potatoes, or mushrooms for a full one-pot meal.
- Make it creamy: Stir in a splash of heavy cream or a spoonful of sour cream at the end.
- Turn it into shredded chicken: Perfect for tacos, bowls, sandwiches, and meal prep.
Do I Need To Sear The Chicken First?
For this recipe, getting a good sear on the chicken is best. It helps impart extra flavor. I use a cast-iron skillet (get it screaming hot) to brown the chicken. Work in 2 batches so the chicken does not touch while searing the skin.
That said, I want to be real with you. If you are short on time or simply do not feel like getting out a skillet, this recipe will still work without the sear. The sauce is rich enough to carry the dish. You just will not get that gorgeous golden crust or the deeper caramelized flavor. I always sear. But you do not have to.
How to Make Slow Cooker Chicken Thighs
- Sear the seasoned chicken thighs in a hot skillet until the skin turns golden and crisp. Transfer the thighs to your crock pot, placing them skin-side up.
- Whisk together the sauce ingredients — a mix of ketchup, soy sauce, honey, garlic, and dried herbs. Pour the sauce over the chicken, cover, and cook on HIGH or LOW until tender and the sauce thickens.
- Move the chicken to a serving dish and spoon the warm sauce from the bottom of the crock pot over the top. Garnish with fresh parsley and enjoy.
How Do I Thicken The Sauce After Cooking?
Pour the cooking juices into a small saucepan over medium heat. Whisk one tablespoon of cornstarch with two tablespoons of cold water until smooth. Whisk the slurry into the juices and simmer for 3 to 4 minutes, stirring constantly, until the sauce is glossy and thick enough to coat the back of a spoon.
More From My Kitchen, Made for Your Table
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- salt and pepper
- ¾ cup ketchup
- ⅓ cup soy sauce
- ⅓ cup honey
- 3 tablespoon minced garlic
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- 1 teaspoon dried parsley
- ¼ teaspoon dried mustard
- 2 tablespoons fresh chopped parsley – optional
Instructions
- Heat olive oil in a cast-iron skillet or heavy bottom pan. Sprinkle chicken with salt and pepper and sear, skin side down until golden. Remove the chicken from the pan and place skin side up in the crock pot.
- To a medium-size bowl, add ketchup, soy sauce, honey, garlic, onion powder dried thyme, dried parsley, and dried mustard. Whisk together and pour over the chicken. Place lid on the crock pot and cook on HIGH for 3 hours or LOW for 5 hours until chicken is done and the sauce has thickened.
- Remove chicken and place on a serving dish. Spoon over the sauce from the bottom of the crock pot, sprinkle with fresh parsley and serve.
Video
Notes
Nutrition
FAQ: Quick Answers for Stress-Free Cooking
Bone-in, skin-on thighs are my first choice every time. The bone keeps the meat juicy during the long cook and adds richness to the sauce that boneless thighs cannot match. Boneless thighs work beautifully too — they cook faster and are easier to shred for tacos, bowls, and sandwiches. Start checking boneless thighs at 2.5 hours on LOW.
No. I do not recommend it and neither does the USDA. Frozen chicken spends too long in the temperature danger zone before the slow cooker heats it through. Always thaw completely in the refrigerator overnight before cooking.
Yes! They keep beautifully. Store in an airtight container with the cooking juices to keep them tender.
Warm them in a covered skillet over low heat with a splash of broth or the cooking juices.
Absolutely. Freeze them with their liquid for up to 3 months.
Pop the cooked thighs under the broiler for 3–4 minutes.
This recipe is even easier with the right equipment! Discover my top slow cooker recommendations and make your cooking effortless.
What To Serve With Crock Pot Chicken Thighs
I love serving these chicken thighs over rice so they can soak up that delicious sauce, but sweet potatoes or pasta work just as well. Add something fresh on the side like a simple green salad or roasted veggies, and you’ve got a complete meal. If you’re in the mood for something heartier, roasted potatoes, sautéed green beans, and cornbread make an easy yet delicious family meal.
If you tried this Crock Pot Chicken Thighs Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Hey there! I have two VERY small whole heirlooms chickens. I was thinking about putting both of them in the crock pot and using this recipe. Do you think it could work?
Hey Carrie!
I think that sounds like a great idea! I’ll tell you, I’ve never personally done it, but it sounds delicious. Now, since you’re cooking two whole chickens the timing might be different, I would definitely do a low crockpot heat instead of the high and I might cook it for an extra hour depending on how it’s looking. Let me know how it goes I’m very curious, I hope you enjoy!
~Donya
Hey Carrie,
That’s a great question, and a phenomenal idea! I’ll tell you I’ve never personally tried it, but I’m betting it will work well. If I were you I would make sure to cook it on the longer lower heat instead of the high heat since your putting more chicken in your crockpot. You also might need to let it cook for a little longer, it might need an extra hour. Thanks so much for your support, let me know how it goes I’m very interested!
~Donya
Hello from the UK. May I ask why your original suggestion is to use chicken tights with bone instead of boneless? Also if needed can I layer chicken in the slow cooker? Hope to hear from you soon.
Hey there Joanna!
Thank you so much for your interest in the recipe, I am so happy to hear from you, these are great questions! I recommend bone-in Chicken Thighs for this recipe, primarily because for flavor, I’ve found that it give a richer, deeper flavor to the dish. That being said, you can absolutely use skinless, boneless chicken thighs if that’s what available or what you prefer, it’s all about making the recipe to fit your tastes! Using boneless chicken thighs won’t change the texture of the chicken or the cooking process. You can also layer the chicken thighs into the Crock Pot if necessary to make them all fit, I would simply be careful of over crowding the slow cooker, it’ll change the required cooking time, but if the chicken overlaps slightly it won’t make a huge difference. I hope that this helps, and I really hope you enjoy the recipe, please let me know how everything turns out! Have a wonderful week, and don’t hesitate to reach out with any other questions!
~Donya
Thinking of making this with an instant pot. Have you tried it that way?
Hey Maria!
That’s a great question! I will tell you, I’ve never personally tried this recipe in an instant pot, I use a crock pot. But, I always say most things are worth a try at least once. Let me know how it goes, I’m very interested!
~Donya
Love it, my husband doesn’t like chicken but said this is a keeper.
Diane
Hey Diane!
I’m just thrilled to hear y’all liked yet another recipe, I feel so incredibly grateful. If you want to try another crockpot chicken recipe, you should check out my Lemon Chicken. Thank you for all your support!
~Donya
Delicious! Prepared today on low in my crockpot. Added. Little ginger as you suggested. Served with rice, roasted vegetables, and a pear gelatin salad. Thanks!
Hey JR!
Thank you so much for this lovely comment, it sounds like you made an absolutely delicious meal. I’m so happy to hear you enjoyed this recipe, thank you for your rating!
~Donya
Can you use this recipe with a mix of chicken thighs and chicken legs?
Hey Claressa!
Yes, you can absolutely use chicken thighs and chicken legs! I hope you like the recipe, let me know how it turns out!
~Donya
I made this recipe – followed it exactly, except i did use your idea and added red pepper flakes for more heat. This recipe was the best for chicken thighs that I have ever eaten! My husband was wild about it and he actually raved about his dinner! This recipe is a must – I added it to our favorites, and you better believe I will be making this again! And again, and again!
Carol! You’ve made my day!
Thank you for the great rating and I’m thrilled you all like the recipe. It’s a favorite here and so easy.
I hope you and your husband have a lovely weekend.
~Donya
Made this last week and it was delicious! My husband also loved it. We will be making this again.
Hey Debby!
Thanks so much for your sweet words. You’ve made my day and I’m so glad y’all like the recipe.
Have a wonderful day,
~Donya
Hello. I tried this recipe and it smells and looks delicious.. But.. The Sauce didn’t thicken ☹️ what did I do wrong?
Hey there,
You can take the lid off of the crock pot and continue to cook the chicken for about 10-15 minutes to allow the sauce to reduce a bit. I hope this helps. Let me know!
Have a great day,
~Donya
It smells really good, but it’s just floating it the liquid, like it’s water. Is there something I did wrong?
Hey there.
It depends on how much longer the cooking time is. At the end of the total cooking time when the chicken is fully cooked, you can take the lid off of the pot and keep cooking for 15-20 minutes allowing some of the liquid to “cook off.” There will be some liquid/sauce left in the pot.
~Donya
You can also remove some of the liquid, heat it with a tablespoon or two of flour in a saucepan until it thickens, and then return the thickened liquid back into the crock pot. I do this all the time with runny crock pot sauces.
Hey there Monica!
Thank you so much for your fantastic rating and your kind words! I love that idea, you could totally make ‘gravy’ to thicken up the cooking liquid in the crock pot, or even drizzle it over the top to create a sauce. I really appreciate your support, if you ever have any questions about a recipe please don’t hesitate to reach out and ask!
~Donya
How can you adjust recipe for skinless and boneless thighs
Hey there Charlene!
Thank you for your interest in this recipe, that’s a great question! You don’t need to change anything with the recipe to adjust for skinless and boneless chicken thighs; I prefer to use bone-in, but it doesn’t make any difference with cook time or ingredient portions. I hope this helps, let me know what you think if you end up giving it a try! I appreciate your support, have a great rest of your day!
~Donya
As I look through my fat splattered glasses I can say that the sauce tasted delicious when I mixed it up. I left out the thyme because I didn’t have any and added a 1/2T of ACV to give it a bit more zing as we don’t like dried red chili flakes. It will be served with brown rice made with some sautéed onion, garlic and broth in it. Mixed California vegetables and dill pickles will be the sides.
**RATING based on taste of sauce.
Hey there Kathy!
Thank you so much for your interest in this recipe and for your terrific rating! It sounds like you made an absolutely delicious meal, I am so happy to hear that you enjoyed this recipe. If you ever have any questions please feel free to reach out!
~Donya
Don’t have honey can I use syrup?
Hey there Sharon!
Thank you so much for your interest in this recipe, that is a terrific question! Yes you can absolutely substitute maple syrup or agave for the honey in this recipe. I really hope you enjoy, let me know how everything turns out!
~Donya
Can you use an oven on low to cook this chicken recipe I dont have a. Crock pot
Hey Tim.
I would cook at 350 for about 30 to 40 minutes until chicken is done.
~Donya
Donya,
This looks so good and so comforting! Can’t wait to make this. I’ve got everything in my pantry and freezer. I’m sure this dish will help to thaw out our Texas hineys after the deep freeze we’ve just suffered through. LOL!
Claudine in Fort Worth, TX
Claudine,
I’ve had you in my thoughts and prayers. Hang in there sister!
I am thrilled you’ll be making this recipe. We’ve loved it and if you have leftovers, they reheat beautifully.
Keep me posted!
~Donya
Very good & simple! Thanks.
Hey there Lexi!
That it is! It’s definitely a simple, ‘prepare and forget about it’ kind of meal, I am glad to hear you enjoyed it! Thank you so much for your support, I hope you have a great day!
~Donya
This recipe was absolutely delicious!
Mine turned out exactly like the picture that’s posted! The sauce is perfect for chicken. People who have trouble with too much liquid need to get to the lower temperature to cook them slower and I crack open the lid for the last 30 minutes or so to thicken the sauce. I start out in high for first hour then turn it down to low for the next couple of hours until done venting the lid for last 30 minutes. This is definitely a keeper recipe! Thank you for sharing!
Hey there Linda!
Wow! Thank you so much for your kind words, I am so happy to hear that you enjoyed this recipe. You’re totally right about cracking the lid for the last 30 minutes, releasing the steam will thicken the sauce up perfectly. If you enjoyed this recipe, you should check out my Crock Pot Country Style Pork Ribs, they’re just as easy to make and crazy delicious. I really appreciate your support, if you ever have any questions about a recipe don’t hesitate to reach out!
~Donya
Chicken thighs are my favorite! Can’t wait to make this recipe.
Thanks.
I am so glad you’ll be making this recipe, Judy!
I have to admit, it’s become a favorite here.
Have a wonderful day,
~Donya
Thank you for this recipe! Followed directions, easy peasy! Delicious! Made it with Israeli Couscous and roasted cauliflower. Perfect dinner!
Hey Christine!
I am so happy to hear you enjoyed this recipe, sounds like you made a delicious meal! Thank you so much for your kind comment and your fantastic rating, I really appreciate your support!
~Donya
The recipe is easy to follow and looks delicious this far! I’m sure my family will be loving it for dinner tonight!
Hey there Katie!
Thank you so much for leaving this sweet comment, I really appreciate it! I love these crockpot recipes simply because the preparation and clean up are so quick and easy. I hope y’all enjoyed this recipe, thank you so much for your support!
~Donya
I just mixed up this recipe today about two hours ago and it is making my house smell wonderful!! I’m can’t wait to take a bite. I’ll be serving this with white rice and cabbage for dinner 🥰 thank you for the great recipe!
Hey there Amber!
YAYYY! I am so happy to hear you’re giving this recipe a try, I promise you won’t be disappointed. It sounds like you’ve put together a beautiful meal. If you liked this recipe, you should check out my Crock Pot Lemon Chicken recipe, it’s easy to make on a weeknight and it makes your whole house smell fresh and citrusy. Thank you so much for your support, if you ever have any questions please feel free to reach out!
~Donya
Thanks for your recipe which I am making today. My oven is not working and all other recipes for bone-in chicken thighs seem to need oven.
Hey there Jan!
Of course, I am so happy to hear you’ll be making this dish! If your oven is out of commission then this is the perfect recipe, I really hope you enjoy it. Let me know how everything turns out!
~Donya
Thanks for the recipe! It was easy and delicious. I served with rice and used the drippings/sauce on top. It was delicious and thank u!!
Hey there Chris!
I am so happy to hear you enjoyed this recipe, it sounds like you made a delicious meal! Thank you so much for your phenomenal rating and your support, I hope you have a very Happy New Year!
~Donya
Looks delicious! What would the cooking time be for skinless, boneless chicken thighs?
Hey there Joannie!
Thank you so much for your interest in this recipe, that’s a great question! If you’re using boneless, skinless chicken thighs the only difference in the recipe is that you won’t have to sear them in a cast iron prior to cooking in the Crock Pot. Instead just follow the directions as stated for the Crock Pot cooking and you’ll have a beautiful meal in no time! Let me know how everything turns out, I hope you enjoy this recipe!
~Donya
Loved this!! So much flavor and so little work! Definitely making it again!
Hey there Jeanine!
I’m so glad you enjoyed this recipe! You’re totally right, it’s so little work but such a tasty outcome! Thanks for your support!
~Donya
Sauce was juicy but so good. Served over rice so sauce was fine. I added baby carrots and will make just vegetables with that yummy sauce
Hey there Kathleen!
Wow! I am so glad to hear this dish turned out so well, adding baby carrots sounds like a delicious addition. If you liked this recipe, you should check out my Crock Pot Lemon Chicken, it’s just as easy to make for a weeknight meal but it’s got a different flavor combination for variety. Thank you so much for your support, if you have any questions please feel free to reach out, I hope you have a very Happy Thanksgiving!
~Donya
My husband and kids left nothing behind. They said it was the best meal I’ve ever made. And, my husband is requesting it for his birthday.
Hey there Lisa!
My goodness, that is what I LOVE to hear! I am thrilled that y’all enjoyed this recipe, it’s a family favorite in my house so it warms my heart to hear that your family enjoyed it as well. Thank you so much for your support, if you ever have any questions about a recipe please don’t hesitate to reach out!
~Donya
Recipe says 1/3 cup as one of the measurements. Is it US cup? Could you please specify how many ml is in 1/3 of US cup?
Hey there!
Yes, all ingredients are US measurements. I do not convert into other formats, but I am sure there is a conversion tool on the internet. You might try this one: https://www.thecalculatorsite.com/cooking/cooking-calculator.php
Enjoy the recipe!
~Donya
Easy to make, delicious and a less expensive protein option. The dish was a hit with the young and old in my family. I shredded leftovers with veggies – so good!
Hey there Vivian!
Wow! Thank you so much for your kind words and this fantastic rating, I am so happy to hear that y’all enjoyed this recipe! It sounds like you made an absolutely delicious meal, and I love your method for using the leftovers, I usually just reheat the chicken thighs as is, but next time I’ll definitely try shredding them. I really appreciate your support, if you ever have any questions about a recipe, feel free to reach out I’m always happy to help!
~Donya
Hi Donya, i am very interested in trying this recipe. Looks and sounds delish. Would drumsticks work just as well as the chicken thighs?
Hey there Qadirah!
Thank you so much for your interest in this recipe, I think you’re really going to like it! I’ve never personally tried to make drumsticks in the crock pot, but I will say that drumsticks cook at a very different rate than Chicken Thigh, so my recommendation would be to use Chicken Thighs for this recipe. That being said, you could use my Air Fryer Chicken Legs (Drumsticks) recipe which I’ll link below to cook the drumsticks, and then coat them in the sauce from this recipe. To do that, I would recommend cutting the sauce measurements in this Crock Pot Chicken Thighs recipe in half and cooking it in a pot over a medium low heat instead of in the crock pot. Then, once your Drumsticks are fully cooked you can toss them in your sauce. I hope this helps, let me know how everything turns out if you give it a try, I’m very curious!
https://www.asouthernsoul.com/air-fryer-chicken-legs-drumsticks/
~Donya