The BEST Crock Pot Chicken Thighs
These crock pot chicken thighs are juicy, fall-apart tender, and coated in a sticky, savory-sweet garlic and honey glaze—an easy and cozy dinner made for comfort.
Equipment
- 1 Skillet cast iron or heavy-bottomed
- 1 Mixing bowl medium
- 1 Crock pot
Ingredients
Main ingredients
- 8 Chicken thighs bone-in, skin-on
- 1 tablespoon Olive oil
- Salt and pepper to taste
- ¾ cup Ketchup
- ⅓ cup Soy sauce
- ⅓ cup Honey
- 3 tablespoons Minced garlic
- ½ teaspoon Onion powder
- ¼ teaspoon Dried thyme
- ¼ teaspoon Dried mustard
- 1 teaspoon Dried parsley
- 2 tablespoons Fresh parsley chopped, optional garnish
Instructions
Instructions
- Season chicken thighs with salt and pepper on both sides.
- Heat olive oil in skillet over medium-high heat. Sear chicken skin-side down for 3–4 minutes until browned. Flip and sear another 2 minutes.
- In a bowl, whisk together ketchup, soy sauce, honey, garlic, onion powder, thyme, dried parsley, and dried mustard until smooth.
- Place seared chicken skin-side up in crock pot. Pour sauce evenly over chicken.
- Cover pot and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender and cooked through.
- Let the pressure naturally release before opening. Sauce will thicken slightly.
- Optional: For crispier skin, broil chicken for 3–5 minutes before serving.
- Garnish with fresh parsley and spoon sauce over chicken to serve.
Notes
To thicken the sauce, remove juices and simmer with cornstarch slurry. Store leftovers in fridge for up to 3 days or freeze. Reheat gently to preserve tenderness. Best served with rice, potatoes or vegetables.