Melt-in-Your-Mouth: The BEST Crock Pot Chicken Thighs

Discover the BEST Crock Pot Chicken Thighs, a dish that's easy to make and filled with flavor.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 4 servings

Course: Dinner

Cuisine: Southern

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Bone-in, skin-on recommended
1 tablespoon Olive Oil For searing

For the Sauce

1 cup Ketchup Choose sugar-free if desired
0.5 cup Soy Sauce Use coconut aminos for gluten-free
0.33 cup Honey Maple syrup can be used as a substitute
4 cloves Minced Garlic Fresh preferred, can use garlic powder
1 teaspoon Onion Powder Adjust if using fresh onions
1 teaspoon Dried Thyme Oregano is a substitute
1 teaspoon Dried Parsley Use fresh if available
1 teaspoon Dried Mustard Dijon mustard works too

For Seasoning

1 teaspoon Salt Adjust according to taste
1 teaspoon Pepper Adjust according to taste

Equipment

Crock Pot
cast-iron skillet
mixing bowl

Method

Step-by-Step Instructions

Sear the Chicken: Heat olive oil in a skillet over medium-high heat, season chicken, and sear for 4-5 minutes until golden brown.
Transfer to Crock Pot: Move seared chicken to the Crock Pot skin-side up.
Prepare the Sauce: Whisk together ketchup, soy sauce, honey, minced garlic, onion powder, thyme, parsley, and mustard. Pour over chicken.
Slow Cook to Perfection: Cover and cook on HIGH for 3 hours or LOW for 5 hours until tender.
Serve and Garnish: Remove chicken, pour sauce over it, and sprinkle with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Storage: Fridge for 3-4 days, freezer for 3 months. Reheat gently with a splash of water.

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