Easy crock pot boneless skinless chicken thigh recipes

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.

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.

• 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)

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.

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.

More Tasty Slow Cooker Chicken Recipes to Try

• Crockpot BBQ Pulled Chicken
• Crockpot Chicken Noodle Soup
• Slow Cooker Chicken Tortilla Soup
• Slow Cooker Rotisserie Style Chicken

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

• 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)

• 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.