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Close-up detail: Slow cooker chicken thighs just after saucing and thickening—glossy, lacquered pi

Chicken Thigh Crockpot Recipe

Juicy, fall-apart chicken thighs slow-cooked in a glossy, sweet-savory-tangy sauce. Minimal effort, massive flavor — this is your new go-to weeknight dinner play.
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Course: Dinner
Cuisine: Asian-Inspired
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 2–2.5 pounds chicken thighs, skinless (boneless or bone-in)
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey (or brown sugar)
  • 2 tbsp apple cider vinegar
  • 1/2 cup chicken broth
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 to 1/2 tsp red pepper flakes (optional)
  • 1.5 tbsp cornstarch
  • 2 tbsp cold water (for slurry)
  • 1 tbsp olive oil (optional, for searing)
  • to taste salt (add only at the end)
  • 1/2 lemon (optional squeeze for finishing)
  • handful fresh parsley, chopped

Equipment

  • Skillet (optional)
  • Slow cooker (4–6 quart)
  • Mixing Bowl
  • Whisk
  • Cutting board
  • Tongs or spatula

Method
 

  1. Optional: Pat chicken thighs dry and lightly season with pepper. Heat olive oil in a skillet over medium-high. Sear 2–3 minutes per side until browned.
  2. Scatter sliced onion and minced garlic in the crockpot to form a base layer.
  3. In a bowl, whisk together soy sauce, honey, apple cider vinegar, chicken broth, tomato paste, smoked paprika, thyme, black pepper, and red pepper flakes.
  4. Place chicken thighs on top of the onion mixture. Pour sauce over the chicken to coat evenly.
  5. Cover and cook on LOW for 4–5 hours (boneless) or 5–6 hours (bone-in), or HIGH for 2.5–3.5 hours, until chicken is tender and reaches 165°F.
  6. Transfer chicken to a plate. Whisk cornstarch with cold water to make a slurry. Stir into the sauce and cook on HIGH for 10–15 minutes until thickened.
  7. Return chicken to the sauce. Add lemon juice to brighten and salt if needed. Garnish with chopped parsley.
  8. Serve over rice, mashed potatoes, or noodles. Spoon extra sauce over the top.

Notes

Add lemon at the end for brightness and adjust salt only after cooking (soy sauce brings plenty). For a creamy version, stir in cream cheese after thickening. Great for meal prep and freezer-friendly.