Slow Cooker Honey Mustard Chicken Thighs Recipe
This Slow Cooker Chicken Thighs recipe features tender, juicy chicken cooked in a flavorful homemade sauce made from ketchup, low-sodium soy sauce, honey, mustard, garlic, and herbs. Perfect for an easy and hands-off meal, the chicken is slow-cooked to perfection, allowing the savory and slightly sweet sauce to infuse every bite.
- Prep Time: 10 minutes
- Cook Time: 3 hours (High) or 5 hours (Low)
- Total Time: 3 hours 10 minutes (High) or 5 hours 10 minutes (Low)
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken
- 2 lbs bone-in, skin-on chicken thighs (1040g)
Sauce
- ¾ cup ketchup (176g)
- ⅓ cup low-sodium soy sauce (83g) or coconut aminos (75g)
- ⅓ cup honey (113g)
- 1 Tbsp mustard (any variety) (14g)
- 3 tablespoons minced garlic (26g)
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- 1 teaspoon dried parsley
Instructions
- Prepare the chicken: Place the bone-in, skin-on chicken thighs skin-side up in a 6-quart or larger slow cooker. It's fine if the pieces are touching each other.
- Make the sauce: In a large measuring cup or bowl, thoroughly mix together ketchup, low-sodium soy sauce (or coconut aminos), honey, mustard, minced garlic, onion powder, dried thyme, and dried parsley until well combined.
- Combine and cook: Pour the prepared sauce evenly over the chicken thighs in the slow cooker, ensuring all pieces are coated. Place the lid securely on the slow cooker and cook on HIGH for 3 hours or on LOW for 5 hours. Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C) when done.
- Serve: Once cooked, serve the chicken thighs warm, spooning the flavorful sauce from the slow cooker over the top if desired.
Notes
- You can substitute low-sodium soy sauce with coconut aminos for a gluten-free option.
- Bone-in, skin-on chicken thighs provide more flavor and retain moisture better than boneless or skinless.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Leftover chicken and sauce can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust the amount of honey for more or less sweetness according to your preference.