You’re about to discover a world of flavor where your slow cooker does all the work! We’ve gathered 33 delicious crock pot boneless chicken thigh recipes that promise easy, hands-off dinners packed with comfort and taste. From cozy classics to exciting new twists, get ready to transform simple ingredients into amazing meals your whole family will love. Let’s dive into these mouthwatering ideas!
Honey Garlic Slow Cooker Chicken Thighs
Picture this: a cold winter evening, the comforting aroma of garlic and honey wafting through your kitchen, and a dish that practically cooks itself while you unwind. This honey garlic slow cooker chicken thighs recipe transforms humble ingredients into an elegant, sticky-sweet masterpiece with minimal effort, perfect for busy weeknights or cozy gatherings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
- Boneless, skinless chicken thighs – 2 lbs
- Honey – ½ cup
- Soy sauce – ⅓ cup
- Ketchup – ¼ cup
- Garlic – 4 cloves, minced
- Dried basil – 1 tsp
- Cornstarch – 1 tbsp
- Water – 1 tbsp
Instructions
- Place the 2 lbs of boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
- In a medium bowl, whisk together ½ cup honey, ⅓ cup soy sauce, ¼ cup ketchup, 4 minced garlic cloves, and 1 tsp dried basil until fully combined.
- Pour the honey garlic sauce evenly over the chicken thighs in the slow cooker.
- Cover the slow cooker with its lid and cook on LOW heat for 4 hours, until the chicken is tender and reaches an internal temperature of 165°F. Tip: For best results, avoid lifting the lid during cooking to maintain consistent heat.
- Carefully transfer the cooked chicken thighs to a serving platter using tongs, leaving the sauce in the slow cooker.
- Turn the slow cooker to HIGH heat. In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water to create a slurry.
- Whisk the cornstarch slurry into the sauce in the slow cooker until no lumps remain.
- Cook the sauce on HIGH for 10-15 minutes, whisking occasionally, until it thickens to a glaze consistency. Tip: The sauce should coat the back of a spoon when ready.
- Pour the thickened honey garlic glaze over the chicken thighs on the platter. Tip: For extra flavor, spoon some glaze over the chicken before serving to ensure every bite is coated.
Yielded from the slow cooker, these chicken thighs boast a fall-apart tender texture that melts in your mouth, beautifully contrasted by the sticky, glossy glaze with its perfect balance of sweet honey and savory garlic. You’ll find the rich sauce clings lovingly to each piece, making it ideal for serving over fluffy jasmine rice or alongside roasted vegetables to soak up every last drop.
Creamy Tuscan Crock Pot Chicken Thighs
On a crisp winter evening, few comforts rival the rich, aromatic embrace of a slow-cooked Tuscan-inspired dish. Our Creamy Tuscan Crock Pot Chicken Thighs offer a symphony of sun-drenched flavors—creamy, herbaceous, and deeply satisfying—that transforms humble ingredients into an elegant, effortless meal. This recipe celebrates the art of slow cooking, where patience yields tender chicken thighs bathed in a velvety sauce of spinach, sun-dried tomatoes, and Parmesan.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Chicken thighs – 2 lbs
– Olive oil – 2 tbsp
– Garlic – 4 cloves
– Chicken broth – 1 cup
– Heavy cream – 1 cup
– Sun-dried tomatoes – ½ cup
– Spinach – 4 cups
– Parmesan cheese – ½ cup
– Italian seasoning – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a golden sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken thighs for 4–5 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Transfer seared chicken thighs to a 6-quart crock pot, arranging them in a single layer.
5. Mince garlic finely and sprinkle it evenly over the chicken.
6. Pour chicken broth and heavy cream into the crock pot, ensuring the liquid covers the bottom.
7. Chop sun-dried tomatoes into small pieces and scatter them over the mixture.
8. Add Italian seasoning, salt, and black pepper directly into the liquid, stirring gently to combine.
9. Cover the crock pot and cook on low heat for 4 hours, until chicken reaches an internal temperature of 165°F.
10. Stir in spinach and grated Parmesan cheese, allowing them to wilt and melt into the sauce for 5 minutes.
11. Let the dish rest for 10 minutes before serving to allow flavors to meld and sauce to thicken slightly.
Each bite reveals tender, fall-apart chicken enveloped in a luxuriously creamy sauce, punctuated by the sweet tang of sun-dried tomatoes and the earthy freshness of spinach. Elevate this dish by serving it over al dente pasta or creamy polenta, garnished with extra Parmesan and a sprinkle of fresh basil for a vibrant finish that feels both rustic and refined.
Teriyaki Glazed Slow Cooker Chicken Thighs
Unveiling a dish that transforms humble ingredients into a symphony of sweet-savory harmony, these Teriyaki Glazed Slow Cooker Chicken Thighs offer effortless elegance. This recipe delivers tender, fall-apart chicken enveloped in a glossy, deeply flavorful glaze, perfect for a stress-free yet impressive meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Boneless, skinless chicken thighs – 2 lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Rice vinegar – 2 tbsp
– Fresh ginger – 1 tbsp, grated
– Garlic – 3 cloves, minced
– Cornstarch – 1 tbsp
– Cold water – 2 tbsp
Instructions
1. Place 2 lbs of boneless, skinless chicken thighs in the bowl of a 6-quart slow cooker.
2. In a medium mixing bowl, whisk together ½ cup soy sauce, ¼ cup brown sugar, 2 tbsp rice vinegar, 1 tbsp grated fresh ginger, and 3 cloves of minced garlic until the sugar dissolves completely.
3. Pour the sauce mixture evenly over the chicken thighs in the slow cooker, ensuring all pieces are coated.
4. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours. (Tip: For optimal tenderness and flavor infusion, avoid lifting the lid during cooking.)
5. After 4 hours, carefully transfer the cooked chicken thighs to a clean plate using tongs, leaving the sauce in the slow cooker.
6. Turn the slow cooker to the HIGH setting. In a small bowl, create a slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water until smooth and lump-free.
7. Whisk the cornstarch slurry into the hot sauce remaining in the slow cooker. (Tip: Adding the slurry to hot liquid prevents clumping and ensures a smooth, thick glaze.)
8. Continue cooking the sauce on HIGH, uncovered, for 15-20 minutes, whisking occasionally, until it thickens to a glossy, syrup-like consistency that coats the back of a spoon.
9. Return the chicken thighs to the slow cooker, gently turning them in the thickened glaze to coat evenly. (Tip: For a caramelized finish, you can briefly broil the glazed thighs on a baking sheet for 2-3 minutes after this step.)
10. Serve the chicken thighs immediately, spooning extra glaze over the top. The result is incredibly tender meat that shreds easily with a fork, balanced by a rich, sticky-sweet glaze with subtle ginger and garlic notes. For a vibrant presentation, serve over a bed of fluffy jasmine rice with a side of steamed broccoli to soak up the luxurious sauce.
Lemon Herb Crock Pot Chicken Thighs
Radiating with the bright, sun-kissed essence of lemon and the earthy depth of fresh herbs, this effortless crock pot creation transforms humble chicken thighs into a succulent, aromatic masterpiece. Requiring mere minutes of hands-on preparation, it yields tender, fall-off-the-bone meat enveloped in a vibrant, citrus-infused sauce, making it an ideal centerpiece for both busy weeknights and elegant gatherings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Boneless, skinless chicken thighs – 2 lbs
– Lemon juice – ¼ cup
– Olive oil – 2 tbsp
– Fresh rosemary – 1 tbsp, chopped
– Fresh thyme – 1 tbsp, chopped
– Garlic – 3 cloves, minced
– Chicken broth – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the 2 lbs of boneless, skinless chicken thighs completely dry with paper towels to ensure a better sear.
2. Season all sides of the chicken thighs evenly with 1 tsp of salt and ½ tsp of black pepper.
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the chicken thighs in the hot skillet for 3-4 minutes per side, until a deep golden-brown crust forms; this step locks in juices and builds flavor.
5. Transfer the seared chicken thighs to the bowl of a 6-quart slow cooker.
6. In a small bowl, whisk together ¼ cup of lemon juice, ½ cup of chicken broth, 3 minced garlic cloves, 1 tbsp of chopped fresh rosemary, and 1 tbsp of chopped fresh thyme.
7. Pour the lemon-herb mixture evenly over the chicken thighs in the slow cooker.
8. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours, until the chicken is fork-tender and easily shreds.
9. For a thicker sauce, transfer the cooked chicken to a serving platter, then simmer the remaining liquid in the slow cooker on the HIGH setting, uncovered, for 15-20 minutes until slightly reduced.
10. Spoon the reduced sauce over the chicken thighs before serving.
Here, the slow cooking renders the thighs incredibly moist and tender, while the bright lemon and aromatic herbs create a lively, well-balanced sauce. Serve this elegant dish over a bed of creamy polenta or alongside roasted asparagus for a complete, restaurant-worthy meal that delights with every forkful.
Spicy BBQ Crock Pot Chicken Thighs
Gently falling leaves and crisp autumn air call for a comforting meal that practically cooks itself. This slow-cooked chicken dish transforms humble ingredients into tender, flavor-packed perfection with minimal effort, making it ideal for busy weeknights or casual gatherings. The rich, smoky aroma that fills your kitchen promises a satisfying meal that’s both elegant and approachable.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Boneless, skinless chicken thighs – 2 lbs
– BBQ sauce – 1 cup
– Soy sauce – ¼ cup
– Brown sugar – ¼ cup
– Apple cider vinegar – 2 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Smoked paprika – 1 tsp
– Cayenne pepper – ½ tsp
– Black pepper – ½ tsp
Instructions
1. Place 2 lbs of boneless, skinless chicken thighs in a 6-quart slow cooker.
2. In a medium bowl, whisk together 1 cup of BBQ sauce, ¼ cup of soy sauce, ¼ cup of brown sugar, 2 tbsp of apple cider vinegar, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of smoked paprika, ½ tsp of cayenne pepper, and ½ tsp of black pepper until fully combined.
3. Pour the sauce mixture evenly over the chicken thighs in the slow cooker, ensuring all pieces are coated.
4. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours, until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer.
5. Using two forks, carefully shred the cooked chicken directly in the slow cooker, mixing it with the sauce until well incorporated.
6. Let the shredded chicken rest in the slow cooker on the WARM setting for 10 minutes to allow the flavors to meld further.
7. Serve the chicken immediately while hot.
Succulent and richly flavored, this chicken boasts a tender, pull-apart texture that soaks up the smoky-sweet sauce with a subtle kick of heat. For a creative twist, pile it onto toasted brioche buns with a crisp coleslaw topping, or spoon it over creamy mashed potatoes for a hearty, comforting meal that’s sure to become a seasonal favorite.
Garlic Butter Slow Cooker Chicken Thighs
Venture into effortless elegance with this slow-cooker masterpiece, where chicken thighs transform into a succulent, aromatic delight. Velvety garlic butter melds into every fiber during a gentle simmer, creating a dish that’s both comforting and sophisticated enough for any occasion.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 240 minutes
Ingredients
– Chicken thighs – 2 lbs
– Unsalted butter – ½ cup
– Garlic – 6 cloves
– Chicken broth – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – 2 tbsp
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a better sear and prevent steaming.
2. Season both sides of the chicken thighs evenly with salt and black pepper.
3. Melt the unsalted butter in a skillet over medium-high heat until it bubbles slightly, about 2 minutes.
4. Sear the chicken thighs in the skillet for 3–4 minutes per side until golden brown, working in batches to avoid overcrowding.
5. Transfer the seared chicken thighs to the slow cooker, arranging them in a single layer.
6. Mince the garlic cloves finely and sprinkle them evenly over the chicken in the slow cooker.
7. Pour the chicken broth into the slow cooker, ensuring it covers the bottom without submerging the chicken.
8. Cover the slow cooker and cook on low heat for 4 hours, or until the chicken reaches an internal temperature of 165°F.
9. Chop the fresh parsley finely while the chicken cooks to have it ready for garnish.
10. Remove the chicken thighs from the slow cooker and let them rest for 5 minutes to retain juices.
11. Serve the chicken thighs drizzled with the garlic butter sauce from the slow cooker and garnished with fresh parsley.
Succulent and tender, the chicken thighs boast a rich, buttery flavor with a subtle garlic aroma that permeates each bite. Serve it over creamy mashed potatoes or alongside roasted vegetables to soak up the savory sauce, making for a hearty meal that delights the senses.
Savory Mushroom Crock Pot Chicken Thighs
Warm, earthy aromas fill the kitchen as this effortless slow-cooked dish transforms humble chicken thighs into a deeply savory, fork-tender masterpiece. With minimal hands-on time, the crock pot coaxes out the rich umami of mushrooms and herbs, creating a comforting meal that feels both rustic and refined.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Chicken thighs – 2 lbs
– Cremini mushrooms – 8 oz, sliced
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Chicken broth – 1 cup
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a better sear.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs skin-side down for 5–6 minutes until golden brown, then flip and sear for 3 minutes more.
4. Transfer the seared chicken thighs to the crock pot, arranging them in a single layer.
5. In the same skillet, sauté the diced onion over medium heat for 4 minutes until translucent.
6. Add the minced garlic and sliced mushrooms to the skillet, cooking for 5 minutes until the mushrooms release their liquid and begin to brown.
7. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom for extra flavor.
8. Transfer the mushroom mixture to the crock pot, spreading it evenly over the chicken.
9. Sprinkle the dried thyme, salt, and black pepper over the contents of the crock pot.
10. Cover and cook on low heat for 6 hours, until the chicken is tender and easily pulls apart with a fork.
11. For a thicker sauce, transfer the liquid to a saucepan after cooking and simmer over medium heat for 10 minutes until reduced by half.
12. Serve the chicken thighs hot, spooning the mushroom sauce over the top.
Hearty and aromatic, this dish yields chicken so tender it falls effortlessly from the bone, enveloped in a velvety, herb-infused sauce. The mushrooms melt into a rich, earthy backdrop, perfect for spooning over creamy polenta or buttery mashed potatoes for a complete, comforting meal.
Teriyaki Pineapple Crock Pot Chicken Thighs
Zestful yet comforting, this slow-cooked dish transforms humble chicken thighs into a succulent masterpiece, where the tangy sweetness of pineapple melds with savory teriyaki in a hands-off Crock Pot marvel. Perfect for busy weeknights yet elegant enough for company, it delivers restaurant-quality flavor with minimal effort, creating a glossy, aromatic sauce that clings beautifully to each tender piece.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Chicken thighs – 2 lbs
– Pineapple chunks – 1 cup
– Teriyaki sauce – ½ cup
– Brown sugar – 2 tbsp
– Cornstarch – 1 tbsp
– Water – ¼ cup
Instructions
1. Place 2 lbs of chicken thighs in the bottom of a 6-quart Crock Pot.
2. Pour ½ cup of teriyaki sauce evenly over the chicken thighs.
3. Add 1 cup of pineapple chunks on top of the chicken and sauce.
4. Sprinkle 2 tbsp of brown sugar over the pineapple and chicken.
5. Cover the Crock Pot with its lid and cook on LOW for 4 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F.
6. In a small bowl, whisk together 1 tbsp of cornstarch and ¼ cup of water until smooth to create a slurry.
7. Carefully remove the cooked chicken thighs from the Crock Pot and set them aside on a plate.
8. Stir the cornstarch slurry into the remaining sauce and pineapple in the Crock Pot.
9. Cover the Crock Pot again and cook on HIGH for 15 minutes, until the sauce thickens to a glossy consistency.
10. Return the chicken thighs to the Crock Pot, gently tossing them in the thickened sauce to coat evenly.
Hearty and aromatic, the chicken emerges fall-apart tender with a caramelized glaze, while the pineapple softens into juicy bursts that cut through the richness. Serve it over steamed jasmine rice to soak up every drop of the sticky-sweet sauce, or shred it for tacos topped with crisp slaw for a playful twist.
Coconut Curry Slow Cooker Chicken Thighs
Tender chicken thighs bathed in a luscious coconut curry sauce emerge from the slow cooker with minimal effort, offering a deeply satisfying meal that fills the home with aromatic promise. This hands-off approach yields succulent, fall-apart meat and a rich, complex sauce perfect for spooning over rice or sopping up with naan. It’s a weeknight savior that feels decidedly special, marrying convenience with vibrant, restaurant-quality flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Boneless, skinless chicken thighs – 2 lbs
– Full-fat coconut milk – 1 (13.5 oz) can
– Red curry paste – 3 tbsp
– Chicken broth – ½ cup
– Fish sauce – 1 tbsp
– Brown sugar – 1 tbsp
– Lime juice – 2 tbsp
– Cornstarch – 1 tbsp
– Water – 2 tbsp
Instructions
1. Place 2 lbs of boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
2. In a medium bowl, whisk together 1 can of full-fat coconut milk, 3 tbsp of red curry paste, ½ cup of chicken broth, 1 tbsp of fish sauce, and 1 tbsp of brown sugar until fully combined.
3. Pour the coconut curry mixture evenly over the chicken thighs in the slow cooker.
4. Cover and cook on HIGH for 4 hours, until the chicken is tender and easily shreds with a fork.
5. Carefully transfer the cooked chicken thighs to a cutting board using tongs, leaving the sauce in the slow cooker.
6. Shred the chicken into bite-sized pieces with two forks.
7. In a small bowl, make a slurry by whisking 1 tbsp of cornstarch with 2 tbsp of water until smooth.
8. Turn the slow cooker to HIGH if not already, whisk the slurry into the sauce, and cook uncovered for 10–15 minutes, until the sauce thickens noticeably.
9. Stir 2 tbsp of lime juice and the shredded chicken back into the thickened sauce until well coated and heated through.
10. Serve immediately.
Hearty and aromatic, the chicken becomes meltingly tender, while the sauce achieves a velvety, clingy consistency that beautifully coats each piece. For a vibrant finish, garnish with fresh cilantro and sliced red chili, or serve alongside jasmine rice to soak up every last drop of the fragrant curry.
Mediterranean Crock Pot Chicken Thighs
For those seeking a hands-off yet sophisticated weeknight dinner, this Mediterranean-inspired crock pot chicken transforms humble ingredients into a vibrant, aromatic meal. Featuring tender bone-in chicken thighs slow-cooked with sun-dried tomatoes, Kalamata olives, and fragrant herbs, it delivers the sun-soaked flavors of the Mediterranean with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Bone-in, skin-on chicken thighs – 4
– Sun-dried tomatoes in oil – ½ cup
– Kalamata olives – ½ cup
– Chicken broth – 1 cup
– Dried oregano – 1 tsp
– Garlic cloves – 4
– Lemon – 1
– Olive oil – 2 tbsp
Instructions
1. Pat the chicken thighs dry with paper towels to ensure even browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs skin-side down for 5–6 minutes until golden brown and crispy, then flip and sear for 3 minutes on the other side.
4. Transfer the seared chicken thighs to the crock pot, arranging them in a single layer.
5. Mince the garlic cloves and add them to the crock pot.
6. Add the sun-dried tomatoes, Kalamata olives, chicken broth, and dried oregano to the crock pot.
7. Zest the lemon and add the zest to the crock pot, then juice the lemon and add 2 tablespoons of juice.
8. Cover and cook on low heat for 6 hours until the chicken reaches an internal temperature of 165°F and pulls easily from the bone.
9. Use a slotted spoon to transfer the chicken, tomatoes, and olives to a serving platter, then skim excess fat from the cooking liquid with a spoon.
10. Serve the chicken immediately with the reduced cooking liquid spooned over the top.
Offering a perfect balance of tender, falling-off-the-bone chicken and briny, tangy Mediterranean flavors, this dish pairs beautifully with couscous or crusty bread to soak up the rich sauce. For a fresh twist, garnish with chopped parsley or crumbled feta cheese just before serving.
Honey Mustard Slow Cooker Chicken Thighs
Nestled in the gentle warmth of the slow cooker, these chicken thighs transform into a dish of effortless sophistication, where sweet honey and tangy mustard meld into a luxuriously glossy sauce. This hands-off method coaxes out deep, savory flavors and yields impossibly tender meat, making it an elegant yet utterly approachable centerpiece for any gathering. It’s the kind of recipe that feels like a well-kept secret, delivering restaurant-quality results with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 240 minutes
Ingredients
– Bone-in, skin-on chicken thighs – 2 lbs
– Honey – ¼ cup
– Dijon mustard – ¼ cup
– Chicken broth – ½ cup
– Garlic cloves – 3, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cornstarch – 1 tbsp
– Water – 2 tbsp
Instructions
1. Pat the 2 lbs of bone-in, skin-on chicken thighs completely dry with paper towels to ensure proper browning.
2. Season all sides of the chicken thighs evenly with 1 tsp of salt and ½ tsp of black pepper.
3. In a medium bowl, whisk together ¼ cup of honey, ¼ cup of Dijon mustard, ½ cup of chicken broth, and the 3 minced garlic cloves until fully combined.
4. Pour the honey-mustard mixture into the base of a 6-quart slow cooker.
5. Arrange the seasoned chicken thighs in a single layer in the slow cooker, submerging them slightly in the sauce.
6. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours, until the chicken reaches an internal temperature of 165°F and pulls away from the bone easily.
7. Using tongs, carefully transfer the cooked chicken thighs to a serving platter and tent loosely with foil to keep warm.
8. For a tip to thicken the sauce, skim any excess fat from the surface of the liquid remaining in the slow cooker with a spoon.
9. In a small bowl, create a slurry by whisking 1 tbsp of cornstarch with 2 tbsp of water until completely smooth and free of lumps.
10. Whisk the cornstarch slurry into the hot liquid in the slow cooker until fully incorporated.
11. For a pro tip to intensify flavor, increase the slow cooker heat to the HIGH setting, cover, and cook the sauce for an additional 15-20 minutes, stirring once halfway, until it thickens to a gravy-like consistency that coats the back of a spoon.
12. As a final chef’s tip, taste the thickened sauce and adjust seasoning with an extra pinch of salt only if necessary, as the reduction will have concentrated the existing flavors.
13. Pour the thickened honey-mustard sauce over the plated chicken thighs.
Juxtaposing sticky-sweet glaze with savory, fall-off-the-bone meat, this dish offers a sublime textural contrast. The sauce, now rich and velvety, clings to each thigh, creating a perfect balance in every bite. For a creative presentation, serve it over a bed of creamy polenta or alongside roasted root vegetables to soak up every last drop of the luxurious glaze.
Balsamic Glazed Crock Pot Chicken Thighs
Nestled between the demands of a busy week and the desire for a nourishing meal, this slow-cooked chicken dish transforms humble ingredients into an elegant centerpiece. With minimal hands-on effort, the crock pot coaxes deep, savory flavors from bone-in thighs, while a glossy balsamic reduction adds a sophisticated sweet-tart finish that belies its simplicity. It’s the kind of recipe that feels both special and effortlessly attainable, perfect for a cozy family dinner or an impromptu gathering with friends.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Bone-in, skin-on chicken thighs – 2 lbs
– Balsamic vinegar – ½ cup
– Honey – ¼ cup
– Garlic cloves – 4, minced
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure even browning and crisp skin.
2. Season the chicken thighs evenly on all sides with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken thighs skin-side down in the skillet and sear without moving for 5–7 minutes until the skin is golden brown and crispy.
5. Flip the chicken thighs and sear the other side for 3 minutes, then transfer them to the crock pot.
6. In a small bowl, whisk together balsamic vinegar, honey, and minced garlic until fully combined.
7. Pour the balsamic mixture evenly over the chicken thighs in the crock pot.
8. Cover the crock pot and cook on low heat for 4 hours until the chicken is tender and reaches an internal temperature of 165°F.
9. Carefully transfer the cooked chicken thighs to a serving platter, leaving the liquid in the crock pot.
10. Pour the cooking liquid into a small saucepan and bring to a boil over medium-high heat.
11. Reduce the heat to medium and simmer the liquid for 8–10 minutes, stirring occasionally, until it thickens to a syrupy glaze that coats the back of a spoon.
12. Spoon the warm balsamic glaze generously over the chicken thighs before serving.
You’ll find the chicken thighs are fall-off-the-bone tender with a perfectly crisp skin that contrasts beautifully with the rich, sticky glaze. The balsamic reduction caramelizes into a complex balance of sweet and tangy notes, elevating the savory garlic-infused meat. For a complete meal, serve it over creamy polenta or alongside roasted root vegetables to soak up every last drop of the glossy sauce.
Conclusion
Brimming with flavor and ease, these 33 crock pot chicken thigh recipes prove that delicious, hands-off dinners are always within reach. We hope you find a new family favorite to try this week! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover it too. Happy slow cooking!
