fbpx Print

Slow Cooker Chicken Thighs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 8 bone-in, skin-on chicken thighs
  • ¾ cup ketchup
  • ⅓ cup low-sodium soy sauce (I use coconut aminos)
  • ⅓ cup honey
  • 1 Tbsp mustard (any variety)
  • 3 tablespoon minced garlic
  • ½ teaspoon onion powder
  • ¼ 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 165F 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.