Crock Pot Chicken Thighs
A hands-off recipe for tender and flavorful chicken thighs, cooked in a sweet and savory honey-soy sauce.
Ingredients
Main ingredients
- 4 pieces chicken thighs (bone-in, skin-on recommended) Use boneless if preferred
- 1/4 cup soy sauce Substitute tamari for gluten-free
- 1/4 cup honey Maple syrup works if preferred
- 3 cloves garlic, minced Or 1 tsp jarred garlic
- Salt and pepper, to taste
- 1 tablespoon olive oil Neutral oil like vegetable works too
Optional thickening and flavoring
- 1 teaspoon cornstarch For a thicker glaze
- 1 tablespoon cold water For making a cornstarch slurry
- 1 tablespoon rice vinegar For citrus lift (optional)
- Squeeze of lime (optional) For citrus lift
Instructions
Preparation
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- Turn the crock pot to the sauté setting and heat 1 tablespoon olive oil until shimmering.
- Brown the thighs, skin-side down first, about 3-4 minutes per side until golden; work in batches if needed. Remove thighs and keep warm.
Cooking
- In a small bowl, whisk together 1/4 cup soy sauce, 1/4 cup honey, and the minced garlic until combined.
- Place the browned thighs in the crock pot and pour the soy-honey mixture over them, turning once to coat.
- Cover and cook on low for 6-7 hours for ultra-tender meat, or high for 3-4 hours if you're short on time. The internal temperature should reach 165°F (74°C).
Serving
- To serve, remove thighs and let the sauce sit on sauté to reduce for 3-5 minutes, or thicken with a cornstarch slurry (mix 1 tsp cornstarch with 1 tbsp cold water, stir into hot sauce until glossy). Spoon sauce over chicken and serve over rice or with vegetables.
Notes
Serve over rice, or with veggies and store leftovers in an airtight container for 3-4 days. Can be frozen for up to 3 months. Browning chicken is recommended for best flavor.