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- My Crock Pot Chicken Thighs Recipe Makes A Saucy Busy-Day Dinner
- Ingredients & Substitutions
- How To Cook Chicken Thighs In The Crock Pot
- Maya’s Recipe Tips
- Crock Pot Chicken Thighs Recipe card
- Flavor Variations
- What To Serve With Slow Cooker Chicken Thighs
- More Crock Pot Chicken Thigh Recipes
- Recipe Reviews
My Crock Pot Chicken Thighs Recipe Makes A Saucy Busy-Day Dinner
These Crock Pot chicken thighs are one of my go-to ways to get ahead of the what’s-for-dinner scramble. On a busy day, I can throw the chicken thighs in the slow cooker early, and by dinnertime, the thighs are tender, there’s honey garlic sauce to spoon over rice, and all I have to pull together is a side dish. Here’s why these are such a hit with my family… and let’s be real, make my day easier:
- Melt-in-your-mouth tender chicken in honey garlic sauce – This chicken is so juicy and tender that it practically falls off the bone! But the sauce is our favorite part. Honey, garlic, coconut aminos, and simple pantry spices turn into an irresistibly sticky, sweet-and-savory glaze that clings to the chicken and leaves you with extra sauce to drizzle on top.
- Golden brown skin with a crispy option – Most Crock Pot chicken thigh recipes have really soft skin, because… well, that’s what the slow cooker does. I sear mine first to get the skin browned and caramelized, and while it does soften in the Crock Pot, it’s still much more flavorful this way. I’ve also included an option to crisp it again if you like.
- Quick prep, hands off cooking – These slow cooker chicken thighs only take me about 10 minutes of hands-on time, then my afternoon is free while they cook.
- Family friendly – The sauce is sweet and savory without being spicy, which makes this an easy win with my kids.
If you’re like me and get tired of the dinner rush, these are a good reason to start your dinner prep early. You’ll be rewarded not only with the juiciest Crock Pot chicken thighs, but also honey garlic sauce you’ll want to spoon over everything. Make them with me!
“I have made this twice now and it is a crowd pleaser! Very easy and delicious. I serve it with large pearl couscous.”
-Lynne
Ingredients & Substitutions
Here I explain the best ingredients for my Crock Pot chicken thighs recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken Thighs – The dark meat holds up well to slow cooking, making it a good choice for juicy chicken. I used bone-in skin-on chicken thighs so that I can sear the skin, but boneless chicken thighs or even boneless chicken breasts work too. Check on them sooner because they can cook faster.
- Coconut Aminos – The sweet-and-savory sauce base. Low-sodium soy sauce works as a swap but tastes saltier and less sweet, so I’d reduce the amount to 1/3 cup and add a tablespoon of Worcestershire sauce if you make that swap.
- Honey – Makes the sauce sweet and sticky. I used Wholesome Yum sugar-free honey, but regular works fine if you prefer.
- Spice Rub – I used a combination of paprika, garlic powder, onion powder, dried thyme, sea salt, and black pepper. You can swap in smoked paprika for a smokier flavor, or oregano instead of thyme.
- Olive Oil – For searing the chicken. Avocado oil or another heat-safe oil works, too.
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How To Cook Chicken Thighs In The Crock Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the spices. In a small bowl, stir together the paprika, garlic powder, onion powder, dried thyme, sea salt, and black pepper.
- Season the chicken. Pat the chicken dry with a paper towel, then rub both sides with the spice mixture.
- Sear the skin. Heat the olive oil in a large cast iron skillet over medium heat. Add the chicken skin side down and sear until golden and crisp. (I flipped the thighs in the photo to show the browned skin, but you only need to sear the skin side.)
- Transfer and add the sauce. Place the chicken thighs in the slow cooker in a single layer, skin side up. (I have this Crock Pot.) Whisk together the honey and coconut aminos, then pour the mixture over the thighs.
- Slow cook. Cover and cook the chicken thighs in the Crock Pot, until the meat is very tender. It should pull away from the bone easily when you nudge it with a fork.
Maya’s Recipe Tips
- If your chicken is frozen, thaw it first. I usually do this in the fridge overnight. Frozen thighs shouldn’t go straight into the slow cooker, because they can stay at an unsafe temperature for too long that way.
- Can you skip the searing step? Yes, you can put the chicken thighs in the Crock Pot right away if you’re short on time, but I highly recommend the sear! It improves the flavor and color, and locks the seasonings on the chicken. And it only takes a few minutes.
- Want crispy skin? Finish under the broiler. This is optional, but you can transfer the chicken back into the pan and broil for 2-4 minutes, skin side up. Watch closely, because the honey can burn quickly!
- How long to cook chicken thighs in the Crock Pot? For the bone-in thighs, cook Crock Pot chicken thighs for 4-5 hours on Low or 2-2.5 hours on High. It can vary a bit depending on the size of the pieces and your slow cooker, so I start checking at the lower end of the range.
- For juicy results, aim for an internal temperature between 170-180 degrees F. This is the sweet spot for slow cooker chicken thighs, because dark meat becomes more tender at higher temperatures. I insert my instant-read meat thermometer into the thickest part without touching the bone. If you swap in chicken breast, you want 165 degrees F as a safety minimum but ideally not much higher, so it doesn’t dry out.
- Keep the lid closed as much as possible. Basting is optional. I prefer to leave the chicken alone, since lifting the lid repeatedly lets heat escape and can stretch the cooking time.
- Want a thicker sauce? These Crock Pot chicken thighs naturally end up with a thin layer of glaze over them, but the rest of the sauce is thin — perfect for drizzling. If you want a thicker sauce at the end, remove the chicken and transfer the juices to a small saucepan. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the pan, and simmer until the sauce thickens. Other cornstarch substitutes can work, but the amount will vary.
- Skim excess fat from the juices. Bone-in, skin-on thighs release fat as they cook. If you see an oily layer on top, skim it off with a spoon before serving or thickening the sauce.
- Doubling the recipe? Check before adding extra time. I’d start checking at the usual cooking window, then continue if needed, as I suggested to a reader making a dozen of these Crock Pot chicken thighs.
- Want to cook these in the oven instead? Since a few of you have asked, yes, you can do that! Make the seasoning and sauce the same way, and use the cooking temperature and timing from my oven baked chicken thighs. I recommend a baking dish instead of a sheet pan to hold the sauce.
Crock Pot Chicken Thighs
By
My Crock Pot chicken thighs are juicy and tender, with sticky honey garlic sauce and a crispy skin option. An easy dinner for busy nights!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, sea salt and black pepper.
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Pat the chicken dry with paper towels and rub both sides with the spice mixture.
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In a large cast iron skillet, heat the olive oil over medium heat. Add the chicken skin, side down, and sear for 3-4 minutes, or until the skin is crispy.
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Transfer the chicken to a slow cooker, skin side up.
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Whisk together the honey and coconut aminos. Pour the mixture over the chicken.
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Cover and cook for 4 to 5 hours on Low or 2 to 2.5 hours on High, until the chicken is tender and reaches an internal temperature of at least 170 degrees F (77 degrees C). If you have time, spoon the juices over the chicken thighs every 45-60 minutes during cooking (this is optional).
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 chicken thigh
- Tips: Check out my recipe tips to help you get the juiciest Crock Pot chicken thighs, or if you prefer, crisp up the skin, thicken the sauce, and/or double the recipe correctly. I’ve also included an oven option.
- Variations: Try my teriyaki, BBQ, and garlic butter options below.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. I keep some juices with the chicken to help it stay moist.
- Meal prep: Mix the dry seasoning and sauce ahead and store them separately, with the sauce in the fridge. Sear the chicken just before slow cooking.
- Reheat: I prefer the oven at 350 degrees F with a little of the sauce, or you can use the microwave.
- Freeze: These slow cooked chicken thighs and sauce freeze well in an airtight container or zip lock bag for up to 3 months. Thaw in the fridge before reheating.
- Note on nutrition info: I used my sugar-free honey for the calculations.
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Crock Pot Chicken Thighs
Flavor Variations
Want a different flavor for your slow cooker chicken thighs? I’ve included a few of my other favorites below. The cook time will stay the same.
- Teriyaki – Replace the honey and coconut aminos mixture with 3/4 cup of my homemade teriyaki sauce, then slow cook until the thighs are tender. You can use the meat for a teriyaki chicken bowl, too.
- BBQ – Skip the honey garlic sauce and spice rub, and coat the chicken with your favorite BBQ sauce (about 3/4 cup total) instead. Or use the sauce and seasoning combination from my Crock Pot chicken legs. Brush with more sauce at the end.
- Garlic Butter – Tuck 1/2 tablespoon of compound butter under the skin of each chicken thigh. Keep the spice rub and searing step, but replace the honey and coconut aminos with 3/4 cup of chicken broth in the bottom of the slow cooker.
What To Serve With Slow Cooker Chicken Thighs
I like to pair the sweet, savory chicken with something that catches the sauce, plus a vegetable or fresh salad. Here are a few ways to make it a full dinner:
- Potatoes – Creamy mash is my family’s favorite to catch all that yummy sauce! You can make creamy mashed potatoes, or for a lighter option, mashed cauliflower like I did in the photo above. For a different texture, try my roasted potatoes or split Instant Pot baked potatoes.
- Other base options – If you don’t feel like potatoes, you can use rice, cauliflower rice, your favorite pasta, or even hearts of palm as your base.
- Roasted veggies – The browned edges of roasted Brussels sprouts pair well with this sweet sauce. Roasted asparagus is a quicker option, or use up what you have with my roasted vegetable medley.
- Fresh salads – I like a tangy dressing to balance the honey garlic flavor. Crock Pot chicken thigh recipes pair well with so many of my healthy salads, but I especially love it with butternut squash salad or beet salad in the fall months.
More Crock Pot Chicken Thigh Recipes
Looking for more chicken thigh Crock Pot recipes? You can make any of these with thighs:
19 Comments
Lynne
0I have made this twice now and it is a crowd pleaser!. Very easy and delicious. I serve it with large pearl couscous. Delicious!
Wholesome Yum D
0So happy this has been a hit with everyone, Lynne! The pearl couscous sounds like a great side to serve with it, too. I’m glad you’ve found a recipe you enjoy making again!
Lynne
0Hi Maya,
I love your recipes! This one in particular was delicious, despite expectations from family members that were skepitcal it might not be. Easy to prepare and high marks from every family member. Thank you!
Wholesome Yum D
0Hi Lynne, I always love hearing when a recipe wins over the skeptics! Glad it was easy to make and earned high marks from the whole family.
James R Adair
0Delicious and really easy. It also fit my wife’s extreme diet. Thanks.
Wholesome Yum D
0So glad to hear that, James! I love it when something is both easy and fits right into a specific diet. Happy it worked well for your wife, too!
Georgette
0My son and daughter-in-law gave me their iPad Air 11 in one possible cooker for a Mother’s Day gift. I made the recipe in it and it came out fantastic. I took a picture of the finished product and will try and post.
Wholesome Yum D
0Georgette, what a sweet Mother’s Day gift! I’m so glad the recipe turned out great for you! 🙂
)
Greg
0Can I double this recipe and cook a dozen rubbed chicken thighs in the crockpot? If so, should I cook them for the same amount of time or longer?
Maya | Wholesome Yum
1Hi Greg, Yes, you can! I would check on them after the same amount of time and if they aren’t tender enough, cook for longer.
Dee
0Hi! This recipe sounds and looks delicious! I do not have a crokpot but can I try in the oven, and what temperature do you think? Thank you!
Maya | Wholesome Yum
0Hi Dee, You can use the time from my oven baked chicken thighs. It would still work with the seasonings I have in these Crock Pot chicken thighs, and I’d recommend using a baking dish to hold the liquid.
Angela Coon
0Can I use liquid stevia honey flavour as a substitute for your besti honey which is not available to Australia? How much honey stevia would be needed? Would love to try this recipe without real honey as trying to maintain a keto diet. Any feedback greatly appreciated.
Maya | Wholesome Yum
0Hi Angela, Sorry, I’ve never tried that so am not sure.
Sarah Crowl
0Has anyone done this with boneless chicken thighs?
Maya | Wholesome Yum
0Hi Sarah, Yes, I noted this in my substitutions section above. You can definitely use boneless thighs, just check on them a little sooner.
Shar
0We can’t get enough of these chicken thighs! They are so convenient and very easy with the help of crock pot! Perfectly served with rice or salad.
Kristyn
0Perfectly seasoned & juicy!! This chicken pairs well with so many sides & has so much flavor!! It’s hard to make any other chicken!
Jessica
0Absolutely loved making this recipe for a fall dinner. It was so easy and the kids loved it too, which is a major win in this house!