Crock Pot Chicken Thighs Recipe
Succulent chicken thighs slow-cooked to perfection in a rich, flavorful sauce infused with garlic, honey, and soy sauce. This dish is perfect for easy weeknight dinners or relaxed weekends, offering tender chicken and a mouthwatering sauce that will have everyone coming back for more.
Print
Pin
Ingredients
- 8 bone-in skin-on chicken thighs
- ⅓ cup soy sauce
- ¾ cup ketchup
- 1 tablespoon olive oil
- ¼ teaspoon dried thyme
- ¼ teaspoon dried mustard
- 1 teaspoon dried parsley
- 3 tablespoons minced garlic
- ⅓ cup honey
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons fresh chopped parsley optional
Instructions
- Heat the olive oil in a heavy-bottomed pan or cast-iron skillet. Season the chicken thighs with salt and pepper, then sear them skin-side down until the skin becomes golden and crispy. Once seared, transfer the chicken, skin side up, to the crock pot.
- In a medium bowl, whisk together the ketchup, soy sauce, honey, minced garlic, onion powder, dried thyme, dried parsley, and dried mustard. Pour this sauce over the chicken in the crock pot. Cover with the lid and cook on HIGH for 3 hours or on LOW for 5 hours until the chicken is thoroughly cooked and the sauce has thickened.
- When done, remove the chicken and arrange it on a serving dish. Spoon the sauce from the crock pot over the chicken, garnish with fresh parsley if desired, and serve warm.
Notes
Thickening the Sauce: Pour the crock pot juices into a medium saucepan. Combine 1 tablespoon of cornstarch with 2 tablespoons of water, then whisk this mixture into the chicken juices. Simmer gently while whisking until the sauce reaches your desired thickness.
Storage: Keep any leftover chicken and sauce in an airtight container in the fridge for 3 to 4 days. Reheat before serving for best results.
Storage: Keep any leftover chicken and sauce in an airtight container in the fridge for 3 to 4 days. Reheat before serving for best results.