Crockpot Chicken Thighs Recipe

Crockpot Chicken Thighs Recipe

How To Make Crock Pot Chicken Thighs

This chicken thighs recipe is slow-cooked using a crockpot and smothered with a sauce inspired by Asian flavors made with ginger, Sriracha, and soy sauce.

Preparation: 15 minutes
Cooking: 3 hours 10 minutes
Total: 3 hours 25 minutes



  • 8chicken thighs,boneless, skinless trimmed of extra fat
  • 1tbspolive oil
  • ½cupketchup
  • ¼cupsoy sauce,low sodium
  • ¼cuphoney
  • 2tbspdark brown sugar
  • 1tbspginger,fresh, grated
  • 1tbspSriracha
  • 3clovesgarlic,minced
  • 2green onions,thinly sliced
  • 4cupswhite rice,cooked for serving
  • 4tbspcilantro,for garnish


  1. Season chicken thighs with salt and black pepper to taste.

  2. Heat olive oil over medium-high in a 12-inch skillet. Cook 3 to 5 minutes until browned on each side.

  3. In a medium-sized mixing bowl add ketchup, soy sauce, honey, dark brown sugar, ginger, sriracha, and garlic. Whisk to combine.

  4. Add chicken thighs to a 6-quart slow cooker. Pour sauce over the chicken thighs.

  5. Cover the slow cooker and cook on High for 2 to 3 hours or until the chicken is fully cooked and the sauce has slightly thickened.

  6. When fully cooked sprinkle the top of the chicken with green onions and cilantro. Serve over rice.


  • Calories: 1712.45kcal
  • Fat: 68.78g
  • Saturated Fat: 18.26g
  • Trans Fat: 0.33g
  • Monounsaturated Fat: 29.63g
  • Polyunsaturated Fat: 14.11g
  • Carbohydrates: 188.18g
  • Fiber: 0.56g
  • Sugar: 28.47g
  • Protein: 78.66g
  • Cholesterol: 378.28mg
  • Sodium: 1466.58mg
  • Calcium: 69.78mg
  • Potassium: 1167.00mg
  • Iron: 4.84mg
  • Vitamin A: 103.70µg
  • Vitamin C: 3.79mg
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