These Slow Cooker Chicken Thighs are saucy, tender, and full of flavor! They’re a versatile main dish perfect for weeknight dinners and take only 10 minutes to prep.
Chicken thighs are a dinnertime staple in my house. They tend to be more affordable and tender than chicken breasts, and they go with just about everything. My Air Fryer Chicken Thighs, Garlic Butter Baked Chicken Thighs, and Baked Caprese Chicken are all regulars in our dinner rotation.
To make weeknight dinners even easier, I wanted to create a chicken thigh recipe that comes together in the Slow Cooker, and wow! This recipe is so simple and delicious! I’ll definitely be adding it to the list of my favorite slow cooker recipes, along with my Slow Cooker Italian Sausage and Peppers and Super Easy Slow Cooker Chili.
Crockpot Chicken Thighs
After all of the holiday cooking, I always try to eat a little bit healthier at the beginning of the year. These slow cooker chicken thighs are great for busy weeknights when you need something easy and nutritious for dinner.
The slow cooker does most of the work, and you will cook chicken thighs in a delicious sauce. Then you have a delicious main dish that you can pair with your favorite healthy sides like roasted sweet potatoes, fluffy rice or/and green beans.
Ingredients Needed
Olive oil — I prefer extra virgin olive oil, but any neutral cooking oil will work.
Chicken thighs — Bone-in chicken thighs with the skin on are best for this recipe. But you can also use boneless skinless chicken thighs.
Salt and pepper — Kosher salt and freshly ground black pepper to taste.
Coconut aminos — You can use either coconut aminos or low-sodium soy sauce.
Honey — The honey adds a wonderful sweetness to the sauce.
Ketchup — Low-sodium ketchup also works great if you’re watching your salt.
Rice vinegar — A splash of rice vinegar helps to balance the sauce.
Garlic — Use fresh cloves or a jar of minced garlic to save time.
Green onions — Garnish with chopped green onions for a nice fresh note. Or fresh parsley works too.
Instructions to Make Slow Cooker Chicken Thighs
Place the chicken thighs in a large bowl and season with salt and pepper.
Heat olive oil in a cast iron skillet over medium-high heat.
Add the chicken thighs skin side down and sear for about 3 minutes per side or until the skin is nice and brown.
Then, transfer the chicken thighs to your slow cooker.
In a small bowl, whisk together the coconut aminos or soy sauce, honey, ketchup, vinegar, and garlic.
Pour the sauce over the chicken and toss until it is well-coated.
Cover and cook on low heat for 5 to 6 hours or on high for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F.
Note: The cooking time may vary depending on your slow cooker and the size of the chicken thighs.Use a meat thermometer to check the internal temperature and determine if the chicken is done.
Once they’re done, top with the slow-cooker sauce and chopped green onions.
Serve with fluffy rice and fresh green beans.
Expert Tips
- To get a nice golden-brown sear, pat the chicken thighs dry with a paper towel before seasoning to remove any excess moisture.
- If you are short on time, you can skip searing the chicken and toss everything into the slow cooker at once. Just know that the chicken won’t have the same brown color as the photos if it only cooks in the slow cooker.
- Check the thickest part of the chicken with the meat thermometer for the best results.
- Bone-in chicken thighs will release natural gelatin as they cook, creating a delicious bone broth sauce with great nutritional benefits.
- It’s not required, but if you prefer, you can season the chicken with paprika, garlic powder, and onion powder before putting it in the slow cooker.
How To Store Leftovers
- To Store: Allow the leftovers to cool and transfer the cooked chicken to an airtight container. Then, store them in the refrigerator for up to 3-4 days.
- To Freeze: This is a great freezer-friendly recipe to have on hand for an easy weeknight dinner. Store the chicken thighs in a freezer-safe bag or container and freeze for up to 3 months.
- To Reheat: You can easily reheat leftovers in the microwave.
What To Serve with Slow Cooker Chicken Thighs
My favorite way to serve crock pot chicken thighs is with easy, flavorful veggies, like roasted green beans or a medley of seasonal roasted vegetables.
For a delicious, balanced meal, pair with a fresh side salad. A couple of my favorites are this easy broccoli salad and sweet potato arugula salad.
These saucy slow cooker chicken thighs are best served with warm, easy rice. For a low-carb variation, try my equally delicious chicken and cauliflower rice.
Recipe Variations
Switch up the seasonings: Feel free to customize the flavors in the sauce depending on your preference. Add-ins such as dried herbs, fresh ginger, sesame seeds, or red pepper flakes would all work great!
Add a smokey element: Substitute the ketchup in this recipe with your favorite BBQ sauce for a rich, smokey flavor.
Shredded chicken thighs: You can also shred the chicken thighs and use them in all kinds of tasty recipes like tacos, sandwiches, and rice bowls. If you do plan to shred the chicken, boneless skinless thighs are a little easier to work with.
Recommended Tools
- Slow cooker: The slow cooker does most of the work for this recipe.
- Cast iron skillet: A cast iron skillet will help you get a nice golden sear on the chicken.
- Meat thermometer: Use a meat thermometer to check the internal temperature of the chicken.
Frequently Asked Questions
For this recipe, I prefer to use bone-in chicken thighs instead of boneless. This way, you’ll get a nice crispy sear on the skin and all the nutritional benefits of the bone broth. Of course, if you have boneless chicken thighs on hand, those will also work. They just won’t have the same brown color.
You certainly can! Slow cooker chicken thighs are a great make-ahead recipe. Simply store them in a freezer-safe bag or container for up to 3 months. Then, when you’re ready, thaw them in the refrigerator overnight and heat them in the slow cooker or oven until heated through.
Alternatively, you can skip the searing step and toss the uncooked chicken thighs and sauce in a freezer-safe bag for up to 3 months. Allow it to thaw overnight in the refrigerator and then toss everything in the slow cooker when you’re ready.
The best way to tell if chicken thighs are done is to check the internal temperature with a meat thermometer. To do so, insert the thermometer into the thickest part of the chicken thigh. It’ll be cooked to perfection when the internal temperature reaches 165°F.
Watch the Slow Cooker Chicken Thighs Web Story!
Slow Cooker Chicken Thighs
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Ingredients
- 1 tablespoon extra virgin olive oil
- 6 bone-in Chicken thighs
- kosher salt and freshly ground black pepper
- 1/4 cup coconut aminos or low-sodium soy sauce
- 1/3 cup honey
- 1/3 cup ketchup
- 1 teaspoon rice vinegar
- 2 cloves garlic minced
- chopped green onions for topping
Instructions
- In a large bowl, arrange chicken thighs and season with salt and pepper.
- In a cast iron skillet over medium-high heat, add and heat olive oil. Add chicken in skillet, skin side down, and sear for 3 minutes per side or until browned. Transfer to slow cooker.
- In a small bowl, whisk together coconut aminos or soy sauce, honey, ketchup, vinegar and garlic. Pour sauce over chicken and toss until coated.
- Cover and cook on low for 5 to 6 hours, or on high for 2 to 3 hours, until the chicken reaches the internal temperature of 165F. Use a meat thermometer to check the internal temperature.
- Serve the chicken with rice, green beans and top with the sauce and chopped green onions.
Tips
- To get a golden-brown sear, pat the chicken thighs dry with a paper towel.
- You can skip the searing step to save time, but the chicken won’t have the same brown color as the photos if it only cooks in the slow cooker.
- Check the thickest part of the chicken with the meat thermometer for the best results.
- Bone-in chicken thighs will release natural gelatin as they cook, making a delicious and nutritious bone broth sauce.
- To store: Store leftover chicken in an airtight container for up to 4 days in the fridge.
- To reheat: Reheat leftovers in the microwave.
- To freeze: You can freeze chicken in a freezer-safe bag or container for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Becky W says
Just an FYI, plural for potato is potatoes.
Olivia says
Although English is not my first language, I know that the plural for potato is potatoes. Can you point where is the typo? I couldn’t find it on the post. Thanks.
Maria Vilma Ribas says
Delicia e muito saudável esses elementos do primavera kitchen
Olivia says
Obrigada 😉
Maria Vilma Ribas de Farias says
Uma dlicia pois já experimentei
Olivia says
Que bom que gostou!
Sarah says
I make this recipe often in my house. I use chili powder and paprika to season it. Instead of putting it in the oven to melt the cheese, I turn off the burner and put the lid on until the cheese is melted. My husband loves this recipe!
Olivia says
That works too. Glad to hear you like this recipe 😉
Carmy says
Can russet potatoes be used instead of sweet potatoes
Olivia says
Absolutely!
Kita says
The recipe changed? I have this recipe bookmarked and rated, but looking at it now it’s changed. It certainly didn’t have honey and ketchup in it as I looked for a recipe my husband would like, and he doesn’t like honey and can’t have ketchup.
There’s an old comment talking about cheese, but the recipe I made from this bookmark didn’t have cheese in it, so has it changed more than once?
Olivia says
I appreciate your support and feedback. I’ve recently updated the recipe to enhance its flavors, but I understand it might not align with everyone’s tastes. The previous version might have suited your preferences better. Apologies for any confusion caused by the changes. If you’d like the previous version, I can provide you with the original recipe. Thanks for reaching out!
Kita says
It did change! Even the name! This link used to go to the “ Slow Cooker Chicken and Sweet Potato (Meal Prep)” recipe.
I had to put the link into web.archive.org and look at a capture of this link from earlier this year to see the original. Somebody messed up the link.
Olivia says
I recently updated the recipe to improve its flavor profile based on some feedback. If you’d like the previous version, I can provide you with the original recipe. Thank you!
Kita says
This is not an “updated” recipe. This is a completely different recipe. It doesn’t even contain sweet potatoes, which were literally in the title of the original recipe. It only has 3 of the same ingredients, of the 9 ingredients. Chicken, oil, and garlic. Those ingredients are not unique enough to constitute this change being an “updated”.
This “updated” recipe should have been its own recipe on its own page. People don’t come back to a recipe to try a new recipe.
Olivia says
Thank you for sharing your thoughts. I appreciate your feedback on the changes to the recipe. I understand the importance of consistency, and I apologize if the adjustments didn’t meet your expectations. We totally get that the recipe changes might seem like a lot, but we genuinely think this new version is a winner. Give it a shot—you might just love it! If you have any questions or need more info, just hit us up. Enjoy! 🍽️
Edmundo says
Hello Olivia,
I would like to know if you can provide me the previous recipe? My wife love that one and I can’t find it anywhere.
Thank you!
Olivia says
I sent it to you by Facebook masseger.