Crock Pot Chicken Recipe
Effortless Weeknight Dinner Slow Cooker Meals.
Juicy chicken thighs slow-cooked in a savory, Asian-inspired sauce. A simple, set-it-and-forget-it meal that's perfect for busy weeknights.
I remember one particular autumn, the days were getting shorter and our schedules were just... full. I found this recipe scribbled on an old notepad. The idea of just putting everything in the pot in the morning and coming home to dinner felt like such a gift. And it was. The chicken was so tender, and the sauce had this beautiful, deep flavor. It became our little secret weapon for those hectic weeks, a small moment of calm and comfort.
Why This Recipe Feels Like a Hug
- •It's so incredibly easy. You just mix the sauce and go.
- •The chicken becomes unbelievably tender and juicy.
- •Your house smells amazing all day long. Honestly, it's the best part.
- •Perfect for meal prep; the leftovers are even better.
- •A gentle, savory flavor that the whole family loves.
- •It feels like a thoughtful, home-cooked meal with minimal effort.
My family absolutely devoured this! I couldn't believe how juicy the chicken was, and the sauce is just heavenly over rice. This is officially in our regular rotation. Thank you!
Essential Ingredient Guide
- Chicken Thighs: I really recommend thighs for this. They stay so moist and tender in the slow cooker, you just can't go wrong. Boneless and skinless are easiest, but bone-in works too.
- Low-Sodium Soy Sauce: Using low-sodium lets you control the saltiness. It gives that deep, savory flavor without being overwhelming. You can always add more salt, but you can't take it away, right?
- Fresh Ginger and Garlic: Oh, please use fresh if you can. The aroma and bright, zesty warmth they bring is so much better than the powdered versions. It really makes a difference.
Complete Cooking Process
- First, just place your chicken thighs in the slow cooker. Simple.
- Then, in a little bowl, whisk together all the sauce ingredients. It takes just a few minutes.
- Pour that lovely sauce all over the chicken. That's it. Your work is pretty much done.
- Put the lid on, set it to low, and walk away. Go about your day.
- Let it do its thing for 4 to 6 hours. Try not to peek! All the magic happens when it's left alone.
- You'll know it's ready when the chicken is fall-apart tender.
- Take the chicken out for a moment and pour the liquid into a small pot on the stove.
- Whisk in a cornstarch slurry—just a mix of cornstarch and water. This is the secret to that thick, glossy sauce.
- Simmer for a minute or two until it's just right, then pour it back over the chicken. Wow.
A Few Common Questions
→Can I use chicken breasts instead of thighs?
You can, but they have a tendency to dry out a bit. If you do, I'd cook them on low for a shorter time, maybe 2-3 hours, and check on them so they stay juicy.
→How can I make this gluten-free?
Absolutely. It's an easy switch. Just use tamari or a certified gluten-free soy sauce substitute instead of regular soy sauce. Everything else should be fine.
→What do you like to serve this with?
We almost always have it with simple steamed rice. It's just perfect for soaking up that delicious sauce. Some steamed broccoli or bok choy on the side makes it a complete, lovely meal.
Crock Pot Chicken Recipe
Easy crock pot chicken recipe! Juicy chicken thighs with Asian-inspired ingredients, perfect for meal prep or busy nights. A must-try dish!
Timing
Prep Time
10 minutes
Cook Time
4-6 hours
Total Time
4 hours 10 minutes
Recipe Details
Ingredients
For the Chicken
- 012 lbs boneless, skinless chicken thighs
- 021/2 teaspoon salt
- 031/4 teaspoon black pepper
For the Sauce
- 011/2 cup low-sodium soy sauce
- 021/4 cup honey or maple syrup
- 033 cloves garlic, minced
- 041 tablespoon fresh ginger, grated
- 051 tablespoon rice vinegar
- 061 teaspoon sesame oil
- 072 tablespoons cornstarch
- 082 tablespoons water
For Garnish
- 01Toasted sesame seeds
- 02Sliced green onions
Instructions
Pat the chicken thighs dry and season lightly with salt and pepper. Place them in the bottom of your slow cooker.
In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil until well combined.
Pour the sauce evenly over the chicken thighs in the crock pot.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
Once cooked, carefully remove the chicken from the slow cooker and set aside. You can shred it or leave the thighs whole.
Pour the remaining sauce from the crock pot into a small saucepan over medium heat.
In a separate small bowl, mix the cornstarch and water to create a slurry. Whisk it into the saucepan with the sauce. Simmer for 2-3 minutes, stirring constantly, until the sauce has thickened.
Return the chicken to the slow cooker and pour the thickened sauce over it. Gently toss to coat.
Serve warm over rice, garnished with toasted sesame seeds and sliced green onions. Enjoy!
Notes & Tips
- 1If you like a little bit of heat, a pinch of red pepper flakes in the sauce is a wonderful addition.
- 2This recipe doubles easily for a larger family or for planned leftovers. Just make sure your slow cooker is large enough.
Tools You'll Need
- •Resist the urge to lift the lid while it's cooking! Every time you do, heat escapes and adds to the cooking time.
- •The cornstarch slurry at the end is what transforms the thin cooking liquid into a rich, velvety sauce. Don't skip it.
- •For extra veggies, you can add sliced carrots or snap peas during the last hour of cooking.