Slow Cooker Chicken Thighs

February 28, 2022

This post may contain affiliate links. Read our disclosure policy.

Easy saucy Slow Cooker Chicken Thighs – boneless thighs are covered in a sweet and savory Asian inspired sauce and cooked low and slow until perfectly tender and infused with flavor.

Slow cooker chicken thighs with sauce shown served over white rice on a white oval platter. Platter is on a marble surface with a blue cloth and green onions to the side.

Crock Pot Chicken Thighs

Chicken gets a boost of flavor and a tasty balance of salty, sweet, tangy and spicy with the ingredients used here.

On busy weekdays you’ll really appreciate this recipe for its simplicity and hands off cooking.

And since the chicken thighs are cooked in the crock pot they have plenty of time to marinate and soak up the flavors of this simple sauce.

To keep simplicity going pair them with cooked white rice or brown rice and steamed broccoli, green beans or asparagus. It will make a comforting home cooked meal without much hassle.

If you are having a hard time finding boneless thighs these days you can buy bone-in thighs and remove the skin and bone from each quite easily (it will just take a bit more prep time). Here’s a helpful how-to.

Slow cooker chicken thighs coated in a sauce shown served with white rice and broccoli.

Slow Cooker Chicken Thighs Recipe Ingredients

  • 8 boneless skinless chicken thighs, trimmed (about 2.5 lbs)
  • 1/3 cup ketchup
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 Tbsp sriracha
  • 2 tsp sesame oil
  • 1 Tbsp minced garlic
  • 1 Tbsp peeled and minced fresh ginger
  • 2 tsp rice vinegar
  • 2 Tbsp cornstarch + 2 Tbsp water
  • Sliced green onions and sesame seeds, for garnish (optional)

Slow Cooker Chicken Thighs ingredients

How to Make Slow Cooker Thighs

  • Place chicken thighs in a slow cooker (5 to 7 quart).
  • Mix sauce ingredients: In a mixing bowl whisk together ketchup, honey, soy sauce, sriracha, sesame oil, garlic and ginger.
  • Pour mixture evenly over chicken thighs in slow cooker.

How Long to Cook Chicken Thighs in Crock Pot

  • Cover and cook boneless chicken thighs in crock pot on low heat until cooked through and tender, about 3 to 4 hours. Center of thighs should register 165°F.
  • Transfer chicken to a serving plate, cover with foil to keep warm.

Thickening the Sauce for Chicken Thighs

  • Pour juices from slow cooker into a medium saucepan (you should have 2 cups liquid), add vinegar. Heat over medium heat and bring to a simmer.
  • Thicken with cornstarch slurry: Meanwhile in a small mixing bowl whisk together cornstarch with 2 Tbsp water until well blended. Pour mixture into sauce in skillet.
  • Simmer sauce, whisking constantly for 1 minute.
  • Pour thickened sauce over chicken (or baste over chicken) and garnish with green onions and sesame seeds if desired.

Eight images showing how to make slow cooker chicken thighs in sauce.

Helpful Tips and Variations

  • Using bone-In chicken thighs: This recipe can also be made using bone-in chicken thighs if that’s what you have and you don’t want to remove bones. You’ll still want to use 8 thighs. Just remove the skin before adding to slow cooker, and increase cook time by about 30 minutes.
  • Honey substitute: In a pinch if you are out of honey you can try brown sugar.
  • Make sauce tangier: For more sour tangy flavor you can add more vinegar to taste.
  • Make spicy or mild: The amount of sriracha can be adjusted to make them mild or more spicy.
  • Cook time: Note that every slow cooker brand/model cooks a bit different. Some cook lower and some cook quite hot. It should take about 3 to 4 hours on low heat but if your slow cooker cooks very low you may need to increase time slightly.
  • Be careful not to overcook too much or thighs will just fall apart and shred. But on the other hand cook at least to 165 °F in center for food safety.
  • Don’t skip thickening sauce: Yes it’s an extra step we all want to skip but simmering and thickening the sauce on the stovetop with cornstarch is a must. It wouldn’t thicken properly in the slow cooker.

Close up image of saucy chicken thighs with green onions and sesame seeds.

More Tasty Slow Cooker Chicken Recipes to Try

Slow cooker chicken thighs with sauce shown served over white rice on a white oval platter. Platter is on a marble surface with a blue cloth and green onions to the side.
5 from 6 votes

Slow Cooker Chicken Thighs

Boneless thighs are covered in a sweet and savory Asian inspired sauce and cooked low and slow until perfectly tender and infused with flavor.
Servings: 8
Prep10 minutes
Cook3 hours
Ready in: 3 hours 10 minutes

Ingredients

  • 8 boneless skinless chicken thighs, trimmed (about 2.5 lbs)
  • 1/3 cup ketchup
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 Tbsp sriracha (reduce for milder option)
  • 2 tsp toasted sesame oil
  • 1 Tbsp minced garlic
  • 1 Tbsp peeled and minced fresh ginger
  • 2 tsp rice vinegar
  • 2 Tbsp cornstarch + 2 Tbsp water
  • Sliced green onions and sesame seeds, for garnish (optional)

Instructions

  • Place chicken thighs in a slow cooker (5 to 7 quart).
  • In a mixing bowl whisk together ketchup, honey, soy sauce, sriracha, sesame oil, garlic and ginger. Pour mixture evenly over chicken thighs in slow cooker.
  • Cover and cook on low heat until cooked through and tender, about 3 to 4 hours (should register 165 °F in center).
  • Transfer chicken to a serving plate, cover with foil to keep warm.
  • Pour juices from slow cooker into a medium saucepan (you should have 2 cups liquid), add vinegar. Heat over medium heat and bring to a simmer.
  • Meanwhile in a small mixing bowl whisk together cornstarch with 2 Tbsp water until well blended. Pour mixture into sauce in skillet.
  • Simmer sauce, whisking constantly for 1 minute.
  • Pour sauce over chicken (or baste over chicken) and garnish with green onions and sesame seeds if desired.
Nutrition Facts
Slow Cooker Chicken Thighs
Amount Per Serving
Calories 238 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 135mg45%
Sodium 666mg29%
Potassium 417mg12%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 11g12%
Protein 28g56%
Vitamin A 88IU2%
Vitamin C 2mg2%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

27 Comments

  • Mike

    Great recipe but you don’t mention putting the vinegar into the sauce

  • Sheila Ryan

    Tried this tonight on dinner with the family. Everyone loved it! Easy to make!

  • Suzy

    This recipe is a Winner! I’ve made it twice and due to time constraints modified a couple of the steps slightly. The sauce is made the day before. Also brown the chicken thighs slightly in a 12″ non-stick skillet with a bit of peanut oil (medium high /1-2 minutes per side) add the sauce, cover and put in the oven at 350 for 20-30 minutes. Rave reviews both times. Thank you for your blog! Every recipe that I’ve made of yours has been a hit (pork carnitas, cheesy chicken enchilada soup, white chicken chili and the sweet potato casserole).

    • Jaclyn

      Jaclyn Bell

      That’s so great that you’ve been enjoying my recipes! Thanks for your review and feedback Suzy!

  • Kathleen

    This was very easy and tasty too. I put a layer of rice in the bottom of a serving dish, then a layer of snow peas followed by the chicken and sauce and served it like that. Everything in one bowl. Yum!

  • Elise Marie Bibeault

    What a wonderful, easy recipe. I steamed some broccoli crowns till crisp tender in the microwave. Made extra sauce. Served the broccoli and chicken on a bed of brown rice. Put some sauce on the broccoli. Also made egg drop soup. Turned out to be an inexpensive, well-rounded meal. Thanks again for this recipe. I plan to make it again. The next time I’m going to stir fry assorted veggies.

    • Jaclyn

      Jaclyn Bell

      I’m glad it was a success Elise! Thanks for taking time to leave feedback!

  • Thao

    Slow Cooker Chicken Thighs Is look yummy I will try to cook tomorrow .
    Thanks for recipes !

  • Richard

    Est-ce qu’il est possible de recevoir vos recettes en francais , car vos recettes semblent très bonnes , mais je ne comprends pas beaucoup l’anglais , merci .

  • eileen

    I would like to try this recipe, how would I do it without a slow cooker?
    Regular stove or oven is what I have to work with
    Thank You

    • Jaclyn

      Jaclyn Bell

      I haven’t yet tested this but I would try braising in a Dutch oven covered with lid in the oven set at 325 for maybe 45 mins.

      • Kerin

        What is the reasoning for adding the vinegar at the end, during the sauce thickening step on the stovetop, as opposed to mixing with the other sauce ingredients going into the crockpot?

        • Jaclyn

          Jaclyn Bell

          Sometimes acidity can be more harsh during slow cooking in my opinion and I don’t care for the scent all day. But you should be fine to add at the beginning too.