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.
How To Make Slow Cooker Chicken Thighs
Ingredients
- 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
Season and sear the chicken:
- 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.
Prepare the sauce and slow cook the chicken:
- 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.
Garnish and serve:
- 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
- Roasted vegetables: 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.
- Side salad: 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.
- Fluffy rice: 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
Video
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.
If you like this Slow Cooker Chicken Thighs recipe, please share it with your friends and family. Do you want to taste more? Try my 50 Healthy Slow Cooker Recipes! Or, subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.
Sues says
This looks awesome!! I’m trying to make dinner at home more often and doing pretty good so far. Here’s to a happier, healthier 2017!
Olivia says
That’s amazing, Sues! Happy you liked it 😉
Robbie Laws says
This looks delish! Thanks so much for the work lunch prep idea, too. I try to cook on weekends for the week because I have such a long commute. This will free up my weekend for more fun things!
Olivia says
Glad I help you with the work lunch prep idea 😉
Amanda Seamans says
This looks so yummy! I featured this on my blog, and cannot wait to try it!
Martha says
Will this work with boneless, skinless breats?
Jukie says
Has anyone tried this yet?
Rema says
Can the butter be subsituted for anything else!
Yvette says
This looks amazing! How would one substitute chicken breast?
Renee says
Wow….I made this and let me say it was so delicious! Thanks
Olivia says
Awesome!
Candice says
Would it still work with skinless boneless chicken thighs?
Olivia says
I believe so. I don’t see why it wouldn’t work. But I’m not totally sure about it since I’ve never made this recipe with skinless boneless chicken thighs.
Dena Jennings says
any idea on how many calories this dish has?
Olivia says
Just added this info for you on the recipe box.
Jack Smith says
I just had breakfast and you are making me hungry! ha! I love sweet potatoes and this is such a good idea. I will try soon 🙂
Olivia says
Awesome!