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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If you have chicken thighs that are frozen would this recipe work? Could you do all the same but maybe just cook it on low for like 5 hours in the crock put instead of low for 3?? I wanna make this tonight! Sounds so good!
Hey there Taylor!
That’s a great question, I hope I’m not too late seeing this to help out! You can absolutely use frozen chicken thighs, but the problem is searing the chicken first. When I have frozen chicken thighs, I defrost them in a bowl of lukewarm water for about an hour or two and then sear them in a cast iron, as per the directions in the recipe. I then transfer them to the crock pot and cook them on high for about 3.5 to 4 hours instead of just 3 hours. I hope this helps, thank you for your interest in this recipe! Let me know how it turns out!
~Donya
This sounds delicious! I plan on making it tomorrow and just want to clarify,; do you really use 3 tablespoons of fresh garlic minced? It seems like a lot of garlic. I just want to confirm before I make this tomorrow. Thanks!
Hey there Suzanna!
Thank you so much for your interest in this recipe, I think you’re really going to like it! I am a huge garlic lover so I do use 3 tablespoons of fresh minced garlic, but if you want to use less than that you can, it’s completely up to you. I like a more garlicy flavor in this recipe, but cooking is all about personal preferences, so I would recommend using half the written amount if you’re worried the garlic could overwhelm the dish. I hope this is helpful, let me know how everything turns out!
~Donya
Heyy!
Do I have to sear the thighs first? The meat i currently have do not have skin either.
Hey there Mike!
Thank you so much for your interest in this recipe, that’s a great question! If you’re using skin on, bone-in chicken thighs I would recommend searing them in a cast iron first. However, if you’re using chicken thighs that do not have skin then you don’t need to sear them first. I hope this helps, let me know how the dish turns out! Thank you for your support!
~Donya
So, I layered the bottom with halved golden potatoes, then put the skinless, deboned chicken thighs on top, then layered halved carrots on top. I doubled the sauce recipe. Turned out amazing. The kids loved it, wife and I loved it. Because the thighs were not seared, they released a lot of moisture that watered down the sauce and cooked the dish a little more like a pot roast, while keeping the flavor.
Hey there Mike!
Thank you for getting back to me! I am so happy to hear that this recipe was a hit, it sounds like you made a delicious meal. I love this recipe because it’s a meal that kids as well as adults can enjoy. Thank you so much for this phenomenal rating and for your kind words of support, if you ever have any other questions about a recipe please feel free to reach out!
~Donya
Saw this recipe and thought I would give it a try! I’m so glad I did, we thought it was wonderful! I made it exactly as the recipe stated! Will definitely be my go to for chicken thighs. Thanks so much!
Hey there Scott!
Yay! I am thrilled to hear you enjoyed this recipe, it’s hard to go wrong with slow cooked Chicken Thighs. Thank you so much for your kind words of support and for this fantastic rating, I appreciate it! Have a wonderful day!
~Donya
OMG….this was beyond delicious! I subsituted sugar free maple syrup for honey and teriyaki sauce (Panda Express) for soy sauce. I did not want to wait for a grocery order to make this wonderful dish. Kudos to Donya! This is by far the “best” crock pot chicken thigh dish I have ever made (sorry Betty Crocker). Next time I will go sugar free for the ketchup to lower the carbs (idkw….I’m a bit carbfree obsessed). It really gives me brown stew chicken vibes. Love and going for seconds in Maryland!
I forgot to leave the 5 stars as I was so busy trying to eat and type. Make this dish. Do not hesitate! Are you cooking yet? Irie!
Hey there!
I appreciate you doubling back to leave this amazing rating, thank you so much! Again, so happy that you enjoyed this recipe and I am so grateful for your support!
~Donya
Hey there Jaye!
I am exactly like you, sometimes when a recipe in my head I have to make it immediately and just substitute some things as I go. It sounds like you made perfect substitutions, I bet the maple syrup was delicious! Thank you so very much for your kind words and your support, I am thrilled to hear that you enjoyed this recipe! I hope you have a great rest of your day!
~Donya
Literally the best chicken recipe on the internet. Thank you! Thank you! Thank you!
Hey there Jessica!
Wow! Thank you so much, I am so pleased to hear that you’ve enjoyed this recipe, it’s definitely a staple in my house. I really appreciate your phenomenal rating and your support, if you ever have any questions please don’t hesitate to ask!
~Donya
My husband, son and I devoured these. The flavor was amazing and it’s so easy. I did not have time to brown them first and next time I will either make the time or use skinless. The sauce was a bit watery underneath, but it thickened on top of the chicken and it was perfect. This is definitely a keeper!
Hey there Susan!
I am so happy to hear that everyone enjoyed this recipe, it’s a family favorite around here as well. Next time, if you brown the chicken in a cast iron skillet first, that should help to create a thicker sauce as it cooks, but I completely understand being rushed and I’m glad y’all still liked the recipe. Thank you so much for your fantastic rating and your kind words of support, I hope you have a great rest of your day!
~Donya
How long should I cook the chicken if I only do half of the recipe?
Hey there Trish!
Thank you so much for your interest in this recipe! You won’t have to change the cook time at all, even if you half the recipe. The chicken thighs will still take the same amount of time to slow cook whether it’s one thigh or four. Thank you for your support, have a happy New Year!
~Donya
My whole family raved about this recipe, including my foodie brother who got the cooking gene – I am not a super confident cook, but this made me look like a pro. I used skinless and boneless thighs so my end result was not as pretty – it looked more like pulled chicken – but the flavor was out of this world. I also added a little heat and served it over rice – with actual garnish choices of scallions and chopped cashews. My brother said, “Look at you with the add-ons!” What can I say, you inspired me! I think it would be great with steamed broccoli, and I liked folks’ idea of throwing in whatever extra veggies they have around. Thank you, Donya, and other cooks!
Hey there Julie!
Wow! I am so happy to hear this recipe inspired culinary confidence, that’s always what I hope for when I share my recipes! It sounds like you made a beautiful meal, rice or potatoes are perfect to serve with this dish. I also completely agree that you can just throw whatever veggies you’ve got on hand into the recipe, I’ve done frozen broccoli and carrots before and it’s delicious. If you liked this recipe, you should check out my Crock Pot Lemon Chicken recipe, it’s just as easy to make but has some brighter flavors, I think you would really like it. Thank you so much for your phenomenal rating and your kind words of support, I hope you have a happy Holiday!
~Donya
I made this tonight for a very picky friend, and we both loved it. The chicken just about fell apart – didn’t need a knife. I had some mushrooms that I needed to use up, so I threw them into the crock pot before adding the sauce. Delicious. I have added this recipe to my favourites. Thank you, Donya, for making this recipe available.
Hey there Carolyne!
Thank you so much for your kind words, I am so happy to hear that you and your friend enjoyed this recipe, it’s definitely one of my favorites as well! I bet adding mushrooms into the Crock Pot was delicious, that’s part of why I like this recipe, you can just add in any extra onions, carrots or mushrooms you have one hand and it’s delicious. Thank you so much for your support and your fantastic rating, if you ever have any questions about a recipe feel free to reach out!
~Donya
I made this chicken thigh recipe and it was delicious! The only thing I changed on it was that I added fresh pineapple and garlic jalapeño seasoning. It made my house smell so good while cooking and all plates were cleaned.
Hey there Adrianne!
My goodness, thank you so much for your kind words and this phenomenal rating! I am so happy y’all enjoyed this recipe, I’ve always been a big pineapple fan but I’ve never added fresh pineapple to this dish, I am definitely going to give that a try because it sounds like an amazing addition along this the garlic jalapeno seasoning! If you liked this recipe you should check out my Hawaiian Meatball recipe, it has crushed pineapple and if I were you I’d also throw in some of that jalapeno seasoning. Thank you so much for your support, I hope you have a fantastic day! Happy Holidays!
~Donya