Slow Cooker Chicken Thighs

This easy slow-cooked chicken thighs recipe features a sweet-tangy garlic-honey-ketchup sauce that caramelizes beautifully, resulting in tender, flavorful meat perfect for serving over rice or roasted potatoes.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

4-6 pieces chicken thighs (bone-in or boneless) Skin-on adds flavor; remove skin if less fat is desired.
2-3 cloves garlic, minced Use more for a punchier flavor.
3 tablespoons honey Maple syrup is an optional substitute.
1-2 tablespoons lime or lemon juice Fresh is best for brightness.
3 tablespoons ketchup Can use tomato paste plus a teaspoon of sugar for less tang.

Serving Suggestions

cooked rice or roasted potatoes For serving.

Method

Preparation

Pat the chicken thighs dry with paper towels and place them in a single layer in the slow cooker.
In a small bowl, whisk together minced garlic, honey, lime or lemon juice, and ketchup until smooth.
Taste and adjust: add a pinch of salt or more citrus or honey to taste.
Pour the sauce evenly over the chicken thighs and turn to coat.

Cooking

Cover and cook on LOW for 5-6 hours or on HIGH for about 2 hours, until the chicken reaches 165°F (74°C) and is fork-tender.
Transfer chicken to plates, spooning the cooking sauce over the top.

Notes

Leftovers can be shredded for tacos or grain bowls. Store in an airtight container for up to 3-4 days or freeze in a freezer-safe container for up to 3 months. Reheat gently to avoid drying out.