Crock Pot Chicken Thighs are the epitome of succulent slow-cooked comfort. Infused with a rich blend of garlic, honey, and soy sauce, these tender chicken thighs fall right off the bone, absorbing every drop of the savory, slightly sweet sauce. This simple yet flavorful dish will quickly become a favorite, perfect for busy weeknight dinners or leisurely weekend meals.

As the chicken slowly cooks, the sauce thickens, transforming into a velvety coating that clings to each piece. Every bite offers an explosion of flavor, from the garlicky undertones to the touch of honey sweetness, balanced by the umami depth of soy sauce. With minimal prep and maximum reward, this recipe is ideal for anyone seeking a hearty, crowd-pleasing meal.

Whether you’re feeding your family or entertaining guests, these Crock Pot Chicken Thighs never disappoint. The aroma alone is irresistible, and the dish’s simplicity makes it approachable for cooks of all skill levels. Get ready for a meal that tastes as if it took hours of work, but in reality, the crock pot does all the heavy lifting.

Key Ingredients for Crock Pot Chicken Thighs

Bone-in, skin-on chicken thighs – The star of the dish, delivering tender, juicy meat that absorbs all the flavors of the sauce.
Soy sauce – Adds depth and saltiness, perfectly balancing the sweetness of the honey.
Ketchup – Brings a subtle tanginess and helps create the rich base of the sauce.
Honey – Lends a touch of sweetness that pairs beautifully with the savory elements.
Minced garlic – Infuses the dish with robust, aromatic flavor.
Dried thyme & dried mustard – Add subtle herbaceous notes and mild heat, enriching the overall flavor profile.
Onion powder – Enhances the savory notes while providing a bit of extra depth.
Fresh chopped parsley – Optional, but it adds a fresh and vibrant garnish that contrasts with the rich sauce.

Step-by-Step to Crock Pot Perfection

Start by heating olive oil in a heavy-bottomed pan and seasoning the chicken thighs with salt and pepper. Sear them skin-side down until golden and crispy, then transfer them to the crock pot. Next, whisk together ketchup, soy sauce, honey, garlic, and your spices, creating a luscious sauce. Pour it over the chicken, cover, and let the magic happen—three hours on HIGH or five hours on LOW. The result? Tender, fall-apart chicken thighs swimming in an irresistible sauce.

Once done, plate the chicken and generously spoon the sauce over each piece. For a touch of elegance, sprinkle with fresh parsley, and serve warm. Want a thicker sauce? Reduce the juices on the stove with a cornstarch slurry for an even richer consistency.

Recipe Tips & Tricks

For extra-crispy skin, you can broil the chicken thighs in the oven for a few minutes after they finish cooking in the crock pot. This will give you that satisfying crunch without losing the tenderness inside. You can also switch up the sauce by adding a splash of sriracha for a little heat or a squeeze of lime for brightness. To make the dish even heartier, add vegetables like carrots, potatoes, or bell peppers to the crock pot halfway through cooking. They’ll soak up the flavorful sauce, making it a full meal in one pot.

Storing Your Crock Pot Chicken Thighs

If you have any leftovers, store the chicken and sauce in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, make sure to warm it gently on the stove or in the microwave to keep the chicken tender. If you prefer to freeze it, place the cooled chicken and sauce in a freezer-safe container, and it will keep well for up to 3 months. Simply thaw overnight in the fridge before reheating for a quick, easy meal later.

Enjoy the comforting flavors of these Crock Pot Chicken Thighs all over again!

Crock Pot Chicken Thighs Recipe

Succulent chicken thighs slow-cooked to perfection in a rich, flavorful sauce infused with garlic, honey, and soy sauce. This dish is perfect for easy weeknight dinners or relaxed weekends, offering tender chicken and a mouthwatering sauce that will have everyone coming back for more.

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Gericht: Main Course

Land: American

Keyword: Crock Pot Chicken Thighs Recipe

Vorbereitung: 10

Zubereitung: 3

Gesamtzeit: 3 10

Zutaten

8 bone-in skin-on chicken thighs
⅓ cup soy sauce
¾ cup ketchup
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried mustard
1 teaspoon dried parsley
3 tablespoons minced garlic
⅓ cup honey
½ teaspoon onion powder
Salt and pepper to taste
2 tablespoons fresh chopped parsley optional

Anleitungen

Heat the olive oil in a heavy-bottomed pan or cast-iron skillet. Season the chicken thighs with salt and pepper, then sear them skin-side down until the skin becomes golden and crispy. Once seared, transfer the chicken, skin side up, to the crock pot.
In a medium bowl, whisk together the ketchup, soy sauce, honey, minced garlic, onion powder, dried thyme, dried parsley, and dried mustard. Pour this sauce over the chicken in the crock pot. Cover with the lid and cook on HIGH for 3 hours or on LOW for 5 hours until the chicken is thoroughly cooked and the sauce has thickened.
When done, remove the chicken and arrange it on a serving dish. Spoon the sauce from the crock pot over the chicken, garnish with fresh parsley if desired, and serve warm.

Notes

Thickening the Sauce: Pour the crock pot juices into a medium saucepan. Combine 1 tablespoon of cornstarch with 2 tablespoons of water, then whisk this mixture into the chicken juices. Simmer gently while whisking until the sauce reaches your desired thickness.
Storage: Keep any leftover chicken and sauce in an airtight container in the fridge for 3 to 4 days. Reheat before serving for best results.