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Is there anything better than sinking your teeth into the soft, saucy meat of a chicken thigh? Usually, the thought of preparing them from scratch, especially in a slow cooker feels like a long and arduous process, but this recipe is simple and requires very little active cooking! And the end result is a juicy piece of chicken slathered in a garlicky honey soy sauce! Give this delicious recipe a try the next time you’re looking for a top-notch tailgate bite or weeknight meal!
Recipe from A Southern Soul
This recipe is the perfect combination of sweet and savory, cooking in the crock-pot creates a moist fall of the bone chicken that is so delicious
Crock Pot Chicken Thighs:
- 8 bone-in skin-on chicken thighs
- 1 TBSP olive oil
- Salt and pepper
- 3/4 cup ketchup
- 1/3 cup low sodium soy sauce
- 1/3 cup honey
- 5 cloves of garlic, minced
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- 1 tsp dried parsley
- 1/4 tsp dried ground mustard
- 2 TBSP fresh chopped flat parsley
Heat the olive oil in a cast iron skillet or heavy bottom pan at medium heat. Season chicken with salt and pepper and add thighs skin-side down on the pan. Cook until skin is nice and golden brown, about 5-7 minutes. Add chicken thighs to crock pot skin side up.
In a medium bowl, add ketchup, soy sauce, honey, garlic, onion powder, thyme, dried parsley, and mustard. Whisk until combined. Pour over chicken and place the lid on crock pot. Cook for 3 hours on high or 5 hours on low.
Remove chicken and add to a serving dish, spoon over sauce and add fresh parsley. Enjoy!
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Crock Pot Chicken Thighs
Description
These Crock Pot Chicken Thighs make a hearty meal the whole family will enjoy!
Ingredients
- 8 bone-in skin-on chicken thighs
- 1 TBSP olive oil
- Salt and pepper
- 3/4 cup ketchup
- 1/3 cup low sodium soy sauce
- 1/3 cup honey
- 5 cloves of garlic, minced
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- 1 tsp dried parsley
- 1/4 tsp dried ground mustard
- 2 TBSP fresh chopped flat parsley
Instructions
- Heat the olive oil in a cast iron skillet or heavy bottom pan at medium heat
- Season chicken with salt and pepper and add thighs skin-side down on the pan
- Cook until skin is nice and golden brown, about 5-7 minutes
- Add chicken thighs to crock pot skin side up
- In a medium bowl, add ketchup, soy sauce, honey, garlic, onion powder, thyme, dried parsley, and mustard
- Whisk until combined
- Pour over chicken and place the lid on crock pot
- Cook for 3 hours on high or 5 hours on low
- Remove chicken and add to a serving dish, spoon over sauce and add fresh parsley
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