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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Could you use boneless skinless thighs? My family will not eat any chicken with skin on it.
Hey there April!
That’s a great question, and the answer is yes absolutely! If your family prefers skinless then that will work just fine, you don’t have to sear the chicken in a cast iron, you can just add it directly to the crock pot. I hope you enjoy, let me know how it turns out!
~Donya
What a Scrumptious & Succulent chicken thigh dish, which I served with Garlic Herb Pilaf & mixed vegetables 🥰
Actually slow cooked in my CrockPot on High for 4 hrs, then an hour in low. The meat was soooooo tender, where pieces fell off, marinating in the Honey-Garlic sauce.
Truthfully I’m not a fan of chicken thighs, due to being too fatty, and the lengthy cleaning process.. However, I’m saving this recipe for future dinners.
Thanks for sharing 👍🏽
Hey there!
Wow! Thank you so much for this phenomenal rating and your kind words! I’m glad to hear that you enjoyed this recipe, it sounds like you made a beautiful meal. If you liked this recipe, you should check out my Crock Pot Lemon Chicken recipe, it’s just as easy to make as the Chicken Thighs but it has a nice bright lemony flavor. Thank you so much for your support, if you ever have any questions about a recipe don’t hesitate to ask!
~Donya
Super easy & my family LOVED it !! Put it over jasmine rice & broccoli and everyone wanted seconds !
Hey there Rebecca!
Wow! Thank you so much for your kind words, I am so happy to hear that y’all enjoyed this dish! These Chicken Thighs became a weeknight staple in my house just because it’s so simple and easy. If you liked this recipe should should check out my Slow Cooker Mexican Shredded Beef Recipe, it’s just as easy to make and absolutely delicious. Thank you so much for your support, if you ever have any questions please feel free to reach out!
~Donya
Can I use frozen thighs or do I need to thaw them first?
Hey there Carole!
Thank you so much for your interest in tis recipe, that’s a terrific question! I recommend thawing the chicken thighs first, if you cook them frozen it will change the cook time and add more liquid into the sauce. I hope this is helpful, let me know how everything turns out, I’d love to hear what you think! Happy Fourth of July, I hope you have a wonderful day!
~Donya
Such a hit! I made dinner for us and for a friend who just had a baby. Bit of a gamble to make and bring over a crockpot dish without having made it before, but it worked out beautifully! Friend and her husband said it was the best dinner they’d been brought in the three weeks since their baby came home, and my husband raved about it all night. Will definitely be making again!
Hey there Haley!
Wow! Thank you SO much for your kind words and this phenomenal rating! I am absolutely thrilled that everyone enjoyed this recipe, it’s definitely a favorite around my house. If you liked this recipe, you should check out my Slow Cooker Mexican Shredded Beef recipe, it’s just as easy to make and has a delicious flavor. Thank you for your support, if you ever have any questions about a recipe please feel free to reach out!
~Donya
I stumbled on your site and this recipe while searching for a slow cooker chicken thigh recipe. This was delicious! I opted to slow bake them in a roasting pan sealed with foil at 190°. Took about four hours. Instead of cooking down the sauce, I drained it into a small pot and boiled it down. I’m not confident that searing the thighs made any difference, though.
Hey there Jed!
I am so happy you found your way onto my site, happy to have you here! In my experience, searing the thighs in a cast iron before you put them in the Crockpot gives the skin a nice texture, I usually do it stove top instead of in the oven so the skin crisps up. I hope you enjoyed the recipe, thank you so much for your terrific rating and words of support! If you have any questions please feel free to reach out, I hope you have a great day!
~Donya
Oh my, these were delicious! Made exactly as directed and they came out amazing. I had to let it sit on keep warm for a few hours so tops looked dry but just pored some of the sauce from the bottom and it did not affect the flavor at all. Searing the skins made them that much better so I wouldn’t skip that step. Definitely a keeper!
Hey there Diane!
Wow! Thank you so much for your kind words, I am happy to hear you enjoyed this recipe. These Chicken Thighs are my go-to Crock Pot dinner, they’re perfect to make on a busy weeknight. If you liked this recipe, you should check out my Chicken Alfredo Bake, it’s not a Crock Pot recipe but it’s great to make ahead of time and refrigerate until you need dinner. Let me know if you ever have any questions about a recipe, thank you so much for your support!
~Donya
This was amazing. I had to swap out the honey with syrup, simply because I didn’t have any. I am trying to cook off ingredients I already have, at the moment.
I did about 5 hrs on low, while at church this morning.
Thank you so much for the recipe, Donya!
Hey there Ralph!
Wow! Thank you so much for this phenomenal rating and your kind words, I am so happy you enjoyed this recipe. I do the exact same thing, using ingredients I have on hand, and in this case I am sure the syrup added a beautiful, rich flavor, it sounds delicious. Please feel free to reach out if you have any questions about a recipe in the future, I really appreciate your support!
~Donya
I have everything except honey…do you think it will still work leaving that out and adding some ginger?
Hey there Jamie!
Thank you so much for your interest in this recipe, that’s a great question! If you don’t have honey, that is completely fine you can still make it, either you can leave out the sweet kick all together or you could try using 1/4 cup of molasses to help thicken the sauce and add some richness. Ginger, either fresh or ground, would be a delicious addition to this recipe, I say go for it! Please let me know how this recipe turns out for you, I think you’re really going to love it. Thank you so much for your support, I hope you have a great rest of your day!
~Donya
OMG! Best chicken ever! My husband says FANTASTIC!
Made homemade fried rice and stir fried veggies. Great flavor
AMAZING
Next time I’ll make it and put it in the fridge overnight to get the fat off.
Hey there Mari Ann!
Wow! Thank you so very much for this fantastic rating and your kind words! I’m so happy to hear you and your husband enjoyed this recipe, it sounds like you made a delicious dinner! Thank you for your support, if you ever have any questions about a recipe, please feel free to reach out!
~Donya
Turned out wonderfully. Family enjoyed it and will be making again! Renee eastern Ky
Hey there Renee!
Always happy to hear from a southern neighbor! I am so happy to hear everyone enjoyed this dish, I swear this recipe, it’s so simple but so packed with flavor. Thank you so much for this fantastic rating and for your support, I hope you have a great rest of your day!
~Donya