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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I feel like I don’t have enough sauce or the sauce is too thick. Should I add chicken broth to it or water?
Either will work if you want.
Enjoy,
~Donya
Can I use skinless and do I still sear if skinless?
I loved this recipe! It was great with boneless thighs too, and I cooked it on low for about 5 hours. The flavor was perfect. If you prefer a little extra spice, you could probably throw in a little cayenne too. This was the easiest recipe and so delicious!
Wonderful! Thanks so much.
~Donya
I don’t have dried mustard, what can I use instead? Or is it fine without it?
Thanks.
You can make it your own if you want to leave it out.
~Donya
This receipe was amazing . I love the easy to make receipts.
Thanks so much, Donna!
~Donya
I have made this so many times and we love it! Excited for colder weather to add it back into rotation. Have you tried freezing this recipe? We are trying to cook somethings ahead to make for easier mealtimes. Thank you!
Wonderful! Thanks so much.
~Donya
When I found this recipe, I thought, “Alright, let’s give it a shot.” But when I actually made it, I was blown away! It’s so simple to prepare, and I already had everything I needed in my pantry. I cooked it on high for 3 hours, and the meat just fell off the bone. Highly recommend—it’s even tastier than you’d expect! Thank you for this recipe! x
Thanks, Kissy! And, you are quite welcome.
~Donya
This recipe is absolutely amazing! I followed this recipe to a T except for 1 thing, I didn’t have dry mustard so I did a squeeze of honey mustard. That’s it. Absolutely amazing! My go to recipe anymore! Thank you so much for sharing this recipe!
Thank you so much, Patti!
~Donya
My husband and I love this recipe! I normally make it in my pressure cooker but it is out of commission so decided to try it in the oven since this is what wantedfor dinner and didn’t prepare early for the crockpot. Came out just as good as in the crockpot or pressure cooker. Left it in the cast iron pan just drained the oil and added the sauce and baked at 350 for 40 minites.
Wow! Followed this recipe to a “T”! Another win win in the books for you. This recipe is easy and super delicious. Husband loved the flavored and the tenderness of this meal and paired it with roasted broccoli and wild rice. Thanks
For a fret crock pot choice. I too love the simplicity of crock pot cooking especially in the fall/winter months.
Great, Mieka! Thank you so much for sharing.
~Donya