Crockpot Chicken Thighs
Tender, slow-cooked chicken thighs infused with a rich, savory-sweet glaze of honey, soy, and aromatic spices. This satisfying dish brings deep flavor with minimal effort—perfect for both weeknight meals and relaxed weekend dining.
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Ingredients
- ¼ teaspoon dried mustard
- 1 tablespoon olive oil
- 1 teaspoon dried parsley
- ¾ cup ketchup
- 2 tablespoons fresh chopped parsley optional
- 8 bone-in skin-on chicken thighs
- ¼ teaspoon dried thyme
- ½ teaspoon onion powder
- ⅓ cup soy sauce
- Salt and pepper to taste
- ⅓ cup honey
- 3 tablespoons minced garlic
Instructions
- Heat the olive oil in a cast iron skillet or other heavy-bottomed pan over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin-side down in the hot oil and sear until the skin is crisp and golden brown.
- Transfer the seared chicken thighs to a crockpot, arranging them skin-side up in an even layer.
- In a medium mixing bowl, combine the ketchup, soy sauce, honey, minced garlic, onion powder, dried thyme, dried parsley, and dried mustard. Whisk until smooth and well-blended.
- Pour the prepared sauce over the chicken thighs in the crockpot. Cover with the lid and cook on HIGH for 3 hours or on LOW for 5 hours, or until the chicken is fully cooked and tender, and the sauce has thickened.
- Once cooked, remove the chicken from the crockpot and transfer to a serving dish. Spoon the sauce from the crockpot generously over the chicken and garnish with freshly chopped parsley, if desired.
Notes
To Thicken the Sauce: Pour the cooking juices into a medium saucepan. Stir together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk this slurry into the sauce. Simmer over low heat, whisking constantly until thickened.
Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.
Nutritional Note: Values are approximate and may vary depending on ingredient brands used.