boneless skinless chicken thigh crock pot recipes
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Chicken
The chicken (Gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. A male that has been castrated is a capon. An adult female bird is called a hen and a sexually immature female is called a pullet.
Originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the Hellenistic period (4th–2nd centuries BC). Humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets.
Chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. There are more chickens in the world than any other bird. There are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature.

Ingredients
Directions
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Lay chicken thighs into the bottom of a 4-quart slow cooker.
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Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
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Cook on Low for 6 hours.
RECIPE TIPS FOR THE CROCKPOT CHICKEN THIGHS RECIPE
This chicken thighs recipe in the slow cooker is very accommodating and you can customize it to your taste. The chicken thighs is super quick to prep and the delicious garlic lemon butter herb sauce is to die for! Here are a few tips to make it even better!
- Try cooking the chicken over a bed of chunky cauliflower florets. This instantly turns the crockpot chicken thighs recipe into a one-pot dinner, and the cauliflower side is packed with flavor since it will soak up the fat and juices from the chicken thighs. If you’re not on a Keto or low carb diet, cook the crockpot chicken thighs over a bed of baby or new potatoes instead.
- If you want to give your crockpot chicken thighs dinner a zesty touch to brighten the flavor, add a dash of fresh lemon juice at the end of cooking.
- Make sure to use skinless chicken thighs. Chicken skin contains fat that will make the crockpot dish too greasy, especially when we use butter in the sauce. If you’re not fond of chicken thighs, go for skinless chicken breasts instead–They are lean and shred easily after being slow-cooked!
- Shredding chicken meat is also a great option. Simply remove the cooked chicken thighs from the crockpot and shred on a cutting board after removing the bone. Add chicken back to the crockpot and mix with the sauce to combine and reheat quickly before serving the crockpot chicken.
HOW AND HOW LONG TO KEEP THE CROCKPOT CHICKEN THIGHS LEFTOVER?
This crockpot chicken thigh keeps for up to 3 days in an airtight container. Reheat gently in the microwave or on the stove, adding one tablespoon of water to loosen the sauce. Freeze the crockpot thighs chicken for up to 3 months. We also love to toss the shredded chicken leftovers with a crisp salad.
How do I cook boneless chicken thighs?
This is a GREAT way! Low and slow gets it more tender than it will ever be any other way. I am a big Instant Pot fan but will still admit that meat submerged in a sauce turns out best cooked on low heat all day long.
boneless skinless chicken thigh crock pot recipes Slow Cooker Chicken Thighs
Since you’re adding raw chicken into the mix there will be a little more liquid added / emitted from the meat as it cooks. You should add a bit of water or broth to begin with though so it isn’t quite as thick and will be soaked up better.
We have a printable recipe card at the bottom of this post but I have a quick step by step set of instructions here so you can get the drift as you’re looking at these photos.
Time needed: 5 hours and 30 minutes.
Boneless Skinless Chicken Thighs Crockpot
- Prepare
Place thighs into crock, season with salt, cayenne and poultry seasoning on top.
In a small bowl whisk together bbq sauce and your jam, then add chicken broth and Worchestershire sauce. Pour this over the chicken. - Cook
Close lid and heat on high for 3 hours. Could use low for 5-6 until thickest part of chicken is 165 degrees F. Longer you cook the more it will fall apart and become shredded chicken.
I didn’t find this necessary but at the end if you really wanted to thicken the sauce you could whisk some cornstarch to thicken into the liquid. Set a pot on the stovetop and boil it all until it is the consistency you want.
Substitutions For This Recipe
- If you can’t find bone-in, skin-on thighs at the store, you can use boneless, skinless thighs. I recommend still searing to impart extra flavor before adding the chicken to the crock pot.
- Change up the flavors if you want. Add-in some extra spice with red pepper flakes or chopped jalapeñpos. Mix in grated fresh ginger and sprinkle on sesame seeds for an Asian flair.
- Replace the ketchup with your favorite BBQ sauce and add in smoked paprika.