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!
Course dinner, Main Course
Cuisine American
Keyword chicken thighs recipe, crock pot chicken thighs, crock pot recipe, slow cooker chicken thighs, slow cooker recipe
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.
Video
Notes
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.