Slow Cooker Chicken Thighs
A hands-off, flavor-forward dinner featuring chicken thighs braised in a sweet-tangy garlic-honey sauce until fork-tender. Ideal for busy weeknights and picky eaters.
Ingredients
Main Ingredients
- 4–6 pieces chicken thighs (bone-in or boneless; skin on for extra flavor) Use boneless thighs for shorter cook and easier shredding.
- 2–3 cloves garlic, minced Fresh garlic enhances flavor.
- 3 tablespoons honey Can swap honey for maple syrup or brown sugar in a pinch.
- 1–2 tablespoons lime or lemon juice (fresh is best) Fresh citrus juice adds brightness.
- 3 tablespoons ketchup For a smoky variation, use smoky ketchup or add 1 tsp smoked paprika.
For Serving
- as needed cooked rice or roasted potatoes Ideal sides for the saucy chicken.
Instructions
Preparation
- Arrange the chicken thighs in a single layer in the slow cooker.
- In a small bowl, combine the minced garlic, honey, lime or lemon juice, and ketchup. Stir until smooth.
- Pour the sauce over the chicken. Use a spoon or tongs to turn each thigh so it’s evenly coated.
Cooking
- Cover and cook on LOW for 5–6 hours or on HIGH for about 2 hours, until the internal temperature reaches 165°F (74°C) and the meat is fork-tender.
- Serve the thighs spooned with sauce over hot cooked rice or beside roasted potatoes.
- For a finer texture, shred the thighs with two forks in the sauce during the last 10 minutes of cooking.
Notes
To store leftovers, cool quickly and keep in an airtight container for up to 3–4 days. For longer storage, freeze for up to 3 months.