Simple and delicious Slow Cooker Chicken Thighs recipe! Boneless thighs are coated in a sweet and savory Asian-inspired sauce, then slow-cooked until they’re irresistibly tender and bursting with flavor.
Slow Cooker Chicken Thighs
For a meal that combines convenience with rich, savory flavors, Slow Cooker Chicken Thighs are an excellent choice. This dish features tender chicken thighs cooked to perfection in a slow cooker, served over a bed of rice and garnished with sesame seeds and chopped green onions. The slow cooking process ensures that the chicken is juicy and full of flavor.
Effortless Cooking
One of the greatest advantages of using a slow cooker is the ease it brings to meal preparation. Simply add the chicken thighs and your choice of seasonings to the slow cooker, set it, and let it work its magic. By the end of the day, you’ll have a delicious, home-cooked meal with minimal effort.
A Symphony of Flavors
The slow cooking process allows the flavors to meld beautifully, creating a rich and savory dish. The sesame seeds add a subtle nuttiness, while the green onions provide a fresh, crisp contrast to the tender chicken. The rice serves as the perfect base, soaking up the flavorful juices from the chicken.
Perfect for Any Occasion
Whether you’re preparing a weeknight dinner or looking for a dish to impress guests, Slow Cooker Chicken Thighs are a versatile choice. They’re easy to prepare and can be paired with a variety of sides, making them a great option for any meal.
A Family Favorite
This dish is sure to become a favorite in your household. Its rich, savory flavors and tender chicken make it a hit with both kids and adults. Plus, the ease of preparation means you can enjoy more time at the table and less time in the kitchen.
Slow Cooker Chicken Thighs Ingredients
- 8 boneless skinless chicken thighs, trimmed around 2.5 lbs
- 1/4 cup honey
- 1/3 cup ketchup
- 1/4 cup soy sauce
- 1 tablespoon sriracha
- 2 teaspoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon peeled and minced fresh ginger
- 2 teaspoon rice vinegar
- 2 tablespoon cornstarch + 2 tablespoon water
- Sliced green onions and sesame seeds, to garnish (optional)
Helpful Tips and Variations
- Bone-In Chicken Thighs: If using bone-in chicken thighs, use 8 thighs. Remove the skin before adding to the slow cooker and increase the cook time by about 30 minutes.
- Honey Substitute: If out of honey, brown sugar can be used as a substitute.
- Adjusting Tanginess: For a tangier flavor, add more vinegar to suit your taste.
- Spicy Level: Adjust the amount of sriracha for a milder or spicier dish.
- Cook Time: Slow cookers vary, so it may take around 3 to 4 hours on low heat. Adjust if your slow cooker cooks at a lower temperature.
- Avoid Overcooking: Be cautious not to overcook; the thighs may fall apart. Cook to at least 165 °F in the center for food safety.
- Thickening Sauce: Don’t skip thickening the sauce. Simmer and thicken on the stovetop with cornstarch as it won’t thicken properly in the slow cooker.
Be sure to check out these other delicious chicken recipes!
Slow Cooker Chicken Noodle Soup
Instant Pot Chicken and Rice
Honey Lemon Chicken
Slow Cooker Chicken Thighs
Ingredients
- 8 boneless skinless chicken thighs trimmed around 2.5 lbs
- 1/4 cup honey
- 1/3 cup ketchup
- 1/4 cup soy sauce
- 1 tablespoon sriracha reduce for milder option
- 2 teaspoons toasted sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon peeled and minced fresh ginger
- 2 teaspoon rice vinegar
- 2 tablespoon cornstarch + 2 tablespoon water
- Sliced green onions and sesame seeds to garnish (optional)
Instructions
- Place chicken thighs in a 5 to 7-quart slow cooker.
- In a mixing bowl, whisk together ketchup, honey, soy sauce, sriracha, sesame oil, garlic, and ginger. Pour the mixture evenly over the chicken thighs in the slow cooker.
- Cover and cook on low heat until the chicken is cooked through and tender, approximately 3 to 4 hours (reaching 165 °F in the center).
- Move the cooked chicken to a serving plate, and cover it with foil to keep it warm.
- Pour the cooking juices from the slow cooker into a medium saucepan (you should have 2 cups of liquid), add vinegar, and bring to a simmer over medium heat.
- In a small mixing bowl, whisk together cornstarch with 2 tablespoons of water until well blended. Pour the mixture into the simmering sauce.
- Simmer the sauce, whisking constantly, for 1 minute.
- Pour the sauce over the chicken or baste the chicken with it. Garnish with green onions and sesame seeds if preferred.
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