Slow-Cooker Chicken Thighs
When you’re looking for a dinner that’s juicy, tender, and practically cooks itself, these slow-cooker chicken thighs are the answer.
With minimal prep and just a few pantry ingredients, you’ll have a rich, flavorful meal that’s sure to impress.
The secret? A delicious sauce that’s poured straight in, no cooking required—just sear the chicken, toss in the sauce, and let the slow-cooker work its magic.
Perfect for busy nights when you want an easy yet mouthwatering dish!
For Slow-Cooker Chicken Thighs
- Chicken Thighs – Bone-in or boneless, these provide great flavor and tenderness that make the dish irresistible.
- Kosher Salt – Essential for seasoning and enhancing the natural flavors of the chicken.
- Black Pepper – Adds a little kick to balance out the richness of the chicken.
- Olive Oil – Used for searing the chicken, helping it develop a crispy, golden skin.
For the Sauce
- Low-Sodium Soy Sauce – Provides a savory base for the sauce with less sodium, making the dish flavorful but not too salty.
- Ketchup – Adds a slight sweetness and helps balance the savory flavors of the soy sauce.
- Honey – Sweetens the sauce and gives it a rich, caramelized texture.
- Garlic – Freshly minced, it adds a bold, aromatic flavor that infuses into the chicken.
- Fresh Ginger – Brings a zesty, slightly spicy kick to the sauce.
- Sriracha – For a bit of heat and depth of flavor in the sauce.
- Lime Juice – Adds a touch of acidity to brighten the sauce and cut through the richness.
- Cooked Rice – For serving, it soaks up the delicious sauce and complements the chicken perfectly.
Slow-Cooker Chicken Thighs
Ingredients
- 1 tbsp extra-virgin olive oil
- 6 bone-in or boneless chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ cup ow-sodium soy sauce
- ½ cup ketchup
- ¼ cup honey
- 3 cloves garlic, minced
- 2 tsp freshly minced ginger
- 2 tbsp Sriracha
- Juice of 1 lime
- Cooked rice, for serving
Instructions
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, and sear for about 3 minutes per side until golden. Transfer the chicken to the slow cooker.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour the sauce over the chicken in the slow cooker and toss to coat.
- Cook the Chicken: Cover and cook on low for 5 to 6 hours, or on high for 2 hours, until the chicken is cooked through and no longer pink.
- Serve: Serve the chicken over cooked rice and enjoy!
Notes
Nutrition
- Can I use frozen chicken thighs in the slow cooker?
Ah, we love the convenience of frozen chicken, but for food safety, it’s best to thaw it before slow cooking. Frozen chicken can linger in the “danger zone” (temperature-wise), which could lead to bacteria growth. So, thaw your chicken first for the safest and tastiest results!
- Do I need to sear the chicken thighs first?
While searing your chicken thighs is definitely worth the extra few minutes, you can skip this step if you’re in a rush! The searing helps the chicken develop a crispy skin and adds extra flavor, but the slow cooker will do its magic either way. Your call!
- How long should I cook the chicken thighs in the slow cooker?
For bone-in thighs, it’s best to cook on low for about 5 to 6 hours, or if you’re in a rush, 2 hours on high. Boneless thighs cook a bit faster, so 2.5 to 3 hours on low or 1 to 1.5 hours on high should do the trick. Just make sure the chicken reaches an internal temperature of 165°F (74°C)—the safe zone!
- Can I swap ingredients in the sauce?
Absolutely! If you don’t have a specific ingredient, don’t stress. You can easily swap soy sauce for coconut aminos, honey for maple syrup, or ketchup for barbecue sauce. The flavor profile might change a bit, but it’ll still be delicious!
- How do I store the leftovers?
Got leftovers? Lucky you! Just let the chicken cool to room temperature, pop it into an airtight container, and store it in the fridge for up to 3 to 4 days. If you want to freeze it, go ahead! Just transfer it to a freezer-safe container, and it’ll last for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat as needed.
