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Slow Cooker Chicken Thighs
5 from 36 votes

Slow Cooker Chicken Thighs

This Slow Cooker Chicken Thighs dish uses boneless, skinless thighs cooked in a sweet and spicy sauce made from ketchup, honey, soy sauce, sriracha, toasted sesame oil, garlic, and fresh ginger. The chicken slow-cooks until tender, then the sauce is thickened with cornstarch and simmered to a glaze. Garnished with green onions and sesame seeds, it offers a sticky, flavorful entree with balanced sweet, umami, and heat notes.

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 8
Course: Main Course
Cuisine: Asian

Ingredients

  • 8 chicken thigh trimmed (about 2.5 lbs, boneless skinless
  • 1/3 cup ketchup
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 Tbsp sriracha (reduce for milder option)
  • 2 tsp sesame oil toasted
  • 1 Tbsp minced garlic
  • 1 Tbsp peeled and minced ginger fresh
  • 2 tsp rice vinegar
  • 2 Tbsp cornstarch + 2 Tbsp water
  • green onion and sesame seeds, for garnish (optional, sliced

Instructions

    Cup of Yum
  1. Place chicken thighs in a slow cooker (5 to 7 quart).
  2. In a mixing bowl whisk together ketchup, honey, soy sauce, sriracha, sesame oil, garlic and ginger. Pour mixture evenly over chicken thighs in slow cooker.
  3. Cover and cook on low heat until cooked through and tender, about 3 to 4 hours (should register 165 °F in center).
  4. Transfer chicken to a serving plate, cover with foil to keep warm.
  5. Pour juices from slow cooker into a medium saucepan (you should have 2 cups liquid), add vinegar. Heat over medium heat and bring to a simmer.
  6. Meanwhile in a small mixing bowl whisk together cornstarch with 2 Tbsp water until well blended. Pour mixture into sauce in skillet.
  7. Simmer sauce, whisking constantly for 1 minute.
  8. Pour sauce over chicken (or baste over chicken) and garnish with green onions and sesame seeds if desired.