The BEST Crock Pot Chicken Thighs
Juicy, fall-apart chicken thighs slow-cooked in a bold, savory-sweet sauce made with garlic, honey, and soy. It’s comfort food with big flavor—just the kind of dish that makes weeknights easier and weekends even better.
Equipment
- 1 Cast Iron Skillet
- 1 Mixing Bowl
- 1 Crock Pot
Ingredients
Main Ingredients
- 8 chicken thighs bone-in, skin-on
- 1 tablespoon olive oil
- salt and pepper to taste
- 0.75 cup ketchup
- 0.33 cup soy sauce
- 0.33 cup honey
- 3 tablespoons minced garlic
- 0.5 teaspoon onion powder
- 0.25 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.25 teaspoon dried mustard
- 2 tablespoons fresh chopped parsley optional
Instructions
Instructions
- Season chicken thighs with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Sear chicken thighs, skin side down first, until golden brown — about 3-4 minutes per side.
- Remove seared chicken and set aside.
- In a bowl, whisk together ketchup, soy sauce, honey, garlic, onion powder, dried thyme, dried parsley, and dried mustard until smooth.
- Place chicken in the bottom of the crock pot and pour sauce over the top evenly.
- Cover and cook on HIGH for 3 hours or LOW for 6–7 hours until chicken is fully cooked and tender.
- Optional: For crispy skin, transfer cooked chicken to a baking sheet and broil for 2-3 minutes.
Video
https://youtube.com/watch?v=Gef4yLgeFME%3Ffeature%3Doembed
Notes
To thicken sauce: combine 1 tablespoon cornstarch with 2 tablespoon water and simmer with sauce from pot until thickened. Store leftovers in airtight containers up to 4 days in the fridge or freeze for 3 months.