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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This is so tasty. My husband complimented me on it and I couldn’t stop eating it.
Hey there Karen!
Yayyyy! I am thrilled to hear that you and your husband enjoyed this recipe, it’s one of my favorite, simple weeknight meals. If you liked this Crock Pot recipe, you should check out my Crock Pot Lemon Chicken, it’s just as simple to make with a bright fresh flavor I think you’d love. Thank you so much for your kind words and your fantastic rating, I really appreciate your support!
~Donya
Hi Danya,
My daughter made this and it was soooo good that I had her send me the recipe. My question is can I use regular mustard and what’s the equivalent measurement? Thank you!
Hey there Quinnetta!
Thank you so much for your interest in this recipe, that’s a terrific question! You can absolutely substitute regular mustard for the dried mustard in this recipe, I would recommend adding about a teaspoon of yellow mustard so you get the subtle flavor without it being too overpowering. If you have any other questions, feel free to reach out, I’m always happy to help, I hope you enjoy!
~Donya
Girrrrl! This was just amazing!!! I just love all of your recipes!!! You are just a blessing! Btw… I love your haircut!
Hey there Jo!
My goodness you’ve me smiling ear to ear reading this, you’re too sweet, thank you so much! I am so happy to hear that you enjoyed this recipe, it’s a family favorite in my house and it makes a wonderful weeknight meal. I really appreciate kind words of support, if you ever have any questions about a recipe please don’t hesitate to reach out, I’m always happy to help!
~Donya
Absolutely delicious! No regrets here. Tender fall off bone; sauce is outstanding. Served with rice and asparagus. Yum.
Hey there Karen!
I am so happy to hear that you enjoyed this recipe, it sounds like you had a delicious meal, rice is a perfect pairing for this main dish! Thank you so much for your kind words and your phenomenal rating, I really appreciate your support!
~Donya
These crock pot thighs were a four star plus! So tender, fall off bone. Served with basmati rice and asparagus. Definitely a keeper.
Hey there Karen!
I am so happy to hear that you enjoyed this recipe, it sounds like you made a fantastic meal, rice and asparagus are a perfect pairing for this main dish! Thank you so much for your sweet words and your amazing rating, I really appreciate your support!
~Donya
I made these skinless…straight to crock pot…doulbe batch to make some make ahead meals…used some with hard shell tacos, sliced avacado,diced garden tomato and chihuahua cheese…THEY WERE AMAZING !!!! Resturant quality…making more as we speak…THANK YOU 🙂
Hey there Erin!
My goodness, I am so happy to hear that you enjoyed this dish! It sounds like you made a delicious meal, and using this recipe for make-ahead meals is a great idea, the chicken reheats very well, it doesn’t dry out. Thank you so much for your outstanding rating and your kind words, I really appreciate your support! If you ever have any questions about a recipe, please feel free to reach out!
~Donya
Really tasty, quick, and inexpensive meal. I omitted the thyme because I didn’t think it would taste good here, but added about a tablespoon of finely chopped fresh ginger. The sauce thickened a bit and was delicious! Served over rice with an oriental cucumber salad. Will make again!
Hey there Alicia!
Wow! I am so happy to hear that you enjoyed this recipe, it sounds like you made a delicious meal! Adding fresh ginger to these Chicken Thighs is always a great idea, and I bet that went perfectly with your cucumber salad. Thank you so much for your kind words and your fantastic rating, I really appreciate your support!
~Donya
The recipe sounds great!
Can you use a Dutch Oven if you don’t have a Crock Pot?
What would be the oven temperature & how long?
Hey there Barbara!
Thank you so much for your interest in this recipe! I’ve never personally tried this recipe in a Dutch oven, so it might take a little experimenting to figure out the perfect time and temp. I would recommend starting off at 200 degrees for 3-5 hours, checking the internal temperature of the chicken every 30 minutes after you’ve hit that 3 hour mark. The other concern would be the sugar in the sauce burning in the oven, if that starts to happen then I would add about 1/4 cup to 1/2 cup of chicken stock to thin out the sauce. I hope this helps, I’d love to hear how it turns out if you give this recipe a try in the Dutch Oven!
~Donya
Made this for dinner last night; it was delicious!! I did not change anything in the recipe, except that I did add about 1/2 tsp of red pepper flakes, which was on the “option list” (as my husband and I like heat!) One suggestion I might have for those who are sodium sensitive–don’t salt the chicken or use low sodium soy sauce. I will definitely be making this again……It’s a “Keeper!”
Hey there!
My goodness, reading this has made my day, I am so happy to hear that you and your husband enjoyed this recipe! Adding red pepper flakes is a great idea if you’re a fan of heat, you can also try adding a tablespoon of fresh minced ginger, it really brings out the flavors in the sauce. Thank you so much for your kind words and your phenomenal rating, I hope you have a great day and a wonderful Fourth Of July!
~Donya
Hi Donya,
The recipe was a big hit with my guys. However, the chicken was dry on the inside. Do you know what might have been the issue?
Hey there Nicole!
I am so happy to hear that everyone enjoyed this recipe, the flavors are pretty hard to beat. If your chicken came out a little dry on the inside, I would recommend making sure that you get a good sear on the skin of the chicken before putting it into the Crock Pot. Also, you could try cooking this recipe on LOW for 5 hours instead of HIGH for 3, that always give the chicken a nice tender texture. I hope this helps, let me know how everything turns out if you try it again!
~Donya