Boneless Skinless Chicken Thigh Crockpot
Tender, saucy boneless skinless chicken thighs cooked low and slow in the crockpot. Easy prep, great for bowls, tacos, or meal prep.
Ingredients
Chicken and Sauce
- 2.5 lb boneless skinless chicken thighs
- 1 cup chicken broth
- ⅓ cup soy sauce or tamari
- ¼ cup honey or maple syrup
- 3 tbsp tomato paste or ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp kosher salt
- 4 cloves garlic minced
- 1 medium onion thinly sliced (optional)
For Finishing
- 2 tbsp cornstarch mixed with 3 tbsp cold water optional
- Fresh parsley or green onions for garnish
- Lemon wedges optional
Instructions
- Whisk chicken broth, soy sauce, honey, tomato paste, vinegar, Dijon, smoked paprika, garlic, salt, and pepper in a bowl until smooth.
- Heat 1 tablespoon oil in a skillet and quickly sear thighs 1–2 minutes per side for color, then transfer to the crockpot.
- Place sliced onion in the crockpot, arrange chicken on top, and pour sauce over evenly.
- Cover and cook on LOW 3–4 hours or HIGH 1.5–2 hours, until internal temp reaches 165°F and meat is tender.
- Remove chicken, stir cornstarch slurry into crockpot liquid, and cook on HIGH 10–15 minutes until thick. Return chicken to warm through.
- Shred or serve whole with sauce. Garnish with parsley or green onions and a squeeze of lemon, if desired.
Notes
- You can prep the night before by assembling everything in the crockpot insert and refrigerating until ready to cook.
- Frozen thighs are possible but thawing first is recommended for even cooking and safety.
- Adjust sweetness, salt, or acidity before cooking to suit your taste.
- Leftovers keep 3–4 days in the fridge and up to 3 months frozen. Reheat with a splash of broth.
Nutrition
Calories: 320kcalCarbohydrates: 8gProtein: 30gFat: 18gSaturated Fat: 4gSodium: 620mgSugar: 6g
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