Crock Pot Chicken Thighs
Crock Pot Chicken Thighs are seared, then slow-cooked in honey garlic sauce.Cook for about 3 hours on HIGH or 5 hours on LOW.Serve with rice, potatoes, or vegetables for an easy family dinner.
Ingredients
- - 8 bone-in skin-on chicken thighs
- - 1 tablespoon olive oil
- - Salt to taste
- - Black pepper to taste
- - ¾ cup ketchup
- - ⅓ cup soy sauce
- - ⅓ cup honey
- - 3 tablespoons minced garlic
- - ½ teaspoon onion powder
- - ¼ teaspoon dried thyme
- - 1 teaspoon dried parsley
- - ¼ teaspoon dried mustard
- - 2 tablespoons fresh chopped parsley optional
Instructions
- Heat the olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Season the chicken thighs with salt and black pepper. Place them in the hot skillet skin-side down and sear until the skin is golden brown.
- Remove the chicken from the skillet and arrange it skin-side up in the crock pot.
- In a medium bowl, combine the ketchup, soy sauce, honey, minced garlic, onion powder, dried thyme, dried parsley, and dried mustard. Whisk until smooth and well combined.
- Pour the prepared sauce evenly over the chicken thighs.
- Cover the crock pot and cook on HIGH for about 3 hours or LOW for about 5 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Transfer the Crock Pot Chicken Thighs to a serving dish. Spoon the warm honey garlic sauce from the crock pot over the chicken and garnish with fresh chopped parsley before serving.
Notes
For a slightly less sweet sauce, reduce the honey to ¼ cup. You can also use low-sodium soy sauce to reduce the overall sodium.
These honey garlic chicken thighs pair especially well with steamed rice, mashed potatoes, roasted vegetables, green beans, or a fresh garden salad. Spoon a little extra sauce over rice or potatoes for even more flavor.
For halal-friendly preparation, check the labels on processed condiments and seasonings and choose halal-certified products when needed.