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, amd it is so easy. I wouldn’t change a thing with this recipe…..Thank you!
Scott
My Slow Cooker Secret for Juicy Chicken Thighs
Are you ready for one of the easiest and most delicious chicken recipes you’ll ever make in the slow cooker? Well, here it is!
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.
Need serving ideas? I make a classic menu with Stuffed Baked Potatoes, Southern Style Green Beans, and warm Garlic Rolls. These slow cooker chicken thighs in a honey soy sauce make a comfort food meal that your family and friends will love.
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.
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 Long To Cook Chicken Thighs In The Crock Pot
- Bone-in, skin-on thighs: 4 to 6 hours on LOW
- Boneless, skinless thighs: start checking earlier; often done in about 2.5 to 3.5 hours on LOW depending on size
How Do I Thicken The Sauce?
Pour the slow cooker’s juices into a medium saucepan. Mix one tablespoon of cornstarch with two tablespoons of water and whisk into the chicken thigh juices. Simmer on low heat, whisking until the sauce has thickened.
More Slow Cooker Favorites
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
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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Made this last night. Reduced the honey, added some tomatoe paste in addition to the ketchup, and only had 6 bone-in thighs, but it was so delicious!! Served the sauce and chicken over mashed potatoes. Absolutely yummy and am considering eating leftovers for breakfast this morning. Better than BBQ. Also, my oven is broken so have been scouring the internet for slow cooker recipes. This one is a KEEPER! Thanks so much!
Absolutely delish! Ty!
Easy and delicious.
Thank you
We loved this recipe! My husband says it’s the best chicken he’s ever had and would give it 10 stars if he could. The sauce was so much better than barbeque. Did not make any changes to the recipe. After browning the chicken, I used the leftover juices from the pan to cook my rice and made this as a side dish. https://www.watchwhatueat.com/healthy-zucchini-rice-recipe/#recipe
Great! Served over basmati rice topped with fresh pineapple cubes and fresh basil.
This was delicious and so easy to make. I used boneless skinless chicken thighs from Costco. I used coco aminos in place of soy and added a splash of apple cider vinegar.
Did you use the same amount of time?
A real crowd pleaser. I made it once and found that I had no honey…being from Vermont, I substituted maple syrup, and it was still delicious. The best part is that it’s so easy to make!
Thanks, Mark!
This was absolutely Delicious, I will be making this again and again!!! 💓
I’ve made this at least a dozen times and it comes out perfect every time! I usually serve it with Jasmine rice and steamed broccoli.
Quick question…we’re on an 8-wk cross country journey in our RV and I didn’t bring my crock pot.
I have a Le Creuset Dutch oven that I can put in my convection oven…do you have alternative instructions for baking in the oven instead of a crock pot? Thank you!
Hey there. You can use the conversation chart in this post.
~Donya
https://www.asouthernsoul.com/easy-dinner-ideas-and-meal-planning-%e2%80%a2-free-crockpot-conversion-chart/
My Husband and Son always refuse to eat Chicken Thighs as I refuse to eat Chicken Breasts. I made this today & they “LOVED” it. I have promised to try this with Chicken Breasts to be fair. I served it with Potatoes, Green Beans & Honey Butter Skillet Corn.
This Recipe is a keeper, I will put it in Sunday Dinner rotation. Thank You for sharing the Recipe.
Thanks, so much, Mel!