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Slow Cooker Chicken Thighs

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This recipe for slow cooker chicken thighs cooks in a healthy, flavorful, and super easy BBQ-style sauce – ideal for busy weeknights! Budget-friendly and a favorite for the whole family, serve as-is with a side of creamy coleslaw, or shred it for chicken sandwiches on homemade dinner rolls.


  • 8 bone-in, skin-on chicken thighs
  • 3/4 cup ketchup
  • 1/3 cup low-sodium soy sauce (I use coconut aminos)
  • 1/3 cup honey
  • 1 Tbsp mustard (any variety)
  • 3 tablespoon minced garlic
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried parsley


  1. Place chicken skin-side up in a 6 qt or larger slow cooker. It’s okay if the chicken pieces are touching.
  2. In a large measuring cup, stir together the remaining ingredients. Pour the sauce evenly over the chicken.
  3. Place the lid on the slow cooker and cook on HIGH for 3 hours, or on LOW for 5 hours, or until the chicken reads 160F (?) with a meat thermometer.
  4. Serve warm with the sauce from the slow cooker if desired.


If you can’t find bone-in skin-on chicken thighs, or if you simply prefer meat without bones, you can substitute boneless skinless chicken thighs.

Boneless meat cooks a bit faster than bone-in, so reduce the cook time to 4 hours on LOW, or 2 hours on HIGH if you make this substitution.


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