Crock Pot Chicken Thighs
Infuse your weeknight dinners with ease and flavor with these Crock Pot Chicken Thighs, a tender and juicy meal that's as comforting as it is effortless. Featuring bone-in or boneless chicken thighs seasoned with paprika, thyme, and garlic, this slow-cooked dish is simmered to perfection in a savory blend of chicken broth, soy sauce, honey, and aromatic onions. Searing the chicken before placing it in the crock pot adds a golden layer of flavor, while a simple cornstarch slurry creates a luscious, thickened sauce that ties the dish together. Ready in just a few hours with minimal prep, this versatile recipe pairs beautifully with sides like mashed potatoes, rice, or roasted vegetables. Ideal for busy weeknights or cozy gatherings, this crock pot favorite is a must-try for any slow cooker enthusiast.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in or boneless, skin-on or skinless)
- 2 tablespoons olive oil
- 4 cloves garlic cloves (minced)
- 1 medium onion (sliced)
- 0.5 cups chicken broth
- 2 tablespoons soy sauce
- 1.5 tablespoons honey
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 0.5 teaspoons black pepper
- 0.5 teaspoons salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley (for garnish, optional)
Instructions
Season the chicken thighs on both sides with paprika, dried thyme, salt, and black pepper.
Heat a large skillet over medium-high heat and add olive oil. Sear the chicken thighs for 2-3 minutes on each side until golden brown. This step is optional but adds extra flavor.
Place the sliced onion and minced garlic in the bottom of your crock pot.
Arrange the seared (or raw) chicken thighs on top of the onion and garlic layer.
In a small bowl, mix together the chicken broth, soy sauce, honey, and an additional dash of black pepper. Pour this mixture over the chicken thighs in the crock pot.
Cover the crock pot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
Once done, remove the chicken thighs and set them aside on a serving plate. Cover loosely with foil to keep warm.
To thicken the sauce, mix the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the liquid in the crock pot and stir well.
Turn the crock pot to HIGH and let the sauce cook and thicken for 5-10 minutes, stirring occasionally.
Pour the thickened sauce over the chicken thighs, garnish with freshly chopped parsley, and serve.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 31.2 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 153 mg | 12% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1951 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
