These Crock Pot Chicken Thighs with Honey Balsamic glaze are sweet and sticky with just the right amount of tang and spice! A melt in your mouth tender, crockpot dump meal that the whole family will love!
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I’m busting the crockpot back out for these easy Crock Pot Chicken Thighs, and let’s be honest — no one is mad about it.
They are so juicy and tender, and covered in the most flavorful sweet and sticky sauce.
We are no stranger to the amazing honey balsamic combo here — this Slow Cooker Honey Balsamic Pulled Pork is our all time favorite, and this Honey Balsamic Instant Pot Beef Stew recipe has such incredible flavor (as does it’s sister this Honey Balsamic Slow Cooker Beef Stew).
Just a bit of balsamic vinegar adds a fun punch of tangy, acidic flavor that balances out everything else we’ve got going on in here.
The sauce is perfect over rice, but these slow cooker chicken thighs are just as good on their own with a side salad and steamed veggies.
And for those of you who are running out the door — to work, to drop off or pick up kids, or on your way to extra curricular activities, meetings or the gym — these are a dump and go crockpot meal, meaning you don’t have to worry about chopping or shredding or browning.
Who has time for that anyway?
- Throw your chicken thighs in the slow cooker.
- Stir together your sauce
- Dump your sauce over your chicken
- Turn it on
- Go to work, the soccer game, or have a dance party, because your dinner is basically cooking itself.
You can cook any kind of chicken thighs in the crock pot, and we have our favorite for our own reasons.
Boneless, skinless chicken thighs
These are our preferred chicken thighs, just because they are so easy to cook and eat.
They stay moist and juicy (more so than chicken breasts), and yet we’re not dealing with eating around the skin and bones — which we don’t enjoy anyway.
Bone-in, skinless chicken thighs
You can absolutely use bone-in, skinless chicken thighs as well.
Bone-in meat typically takes longer to cook, so I would add an hour to the cook times below and double check your internal temperature with a meat thermometer (safe to eat is 165 degrees F).
Bone-in, skin on chicken thighs
Because we’re not browning or broiling the chicken thighs before or after slow cooking, I wouldn’t recommend leaving the skin on, unless you enjoy soggy chicken skin.
If you cook the chicken thighs with the skin on but then remove it to eat, you won’t get as much of the sauce seeping into the meat as it cooks and it won’t be as flavorful.
You can absolutely use boneless, skinless chicken breasts instead of thighs, and you likely won’t need to change the cook time at all.
Be sure to check the internal temperature with a meat thermometer before serving — 165 degrees F is what you’re looking for!
We love these over plain rice or noodles, but if you want to go all out, here are a few more ideas:
- Slow Cooker Sweet and Sour Chicken (Crockpot)
- Crockpot Chicken and Noodles recipe
- Slow Cooker Chicken Breast
- Crockpot Shredded Chicken (Slow Cooker)
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- 8 boneless, skinless chicken thighs
- 1/3 cup tomato ketchup
- 1/4 cup low sodium chicken broth
- 1/4 cup balsamic vinegar
- 1/4 cup liquid honey
- 2 tablespoons brown sugar
- 1 tablespoon corn starch
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Place chicken thighs in a 2.5-4 quart crockpot.
- In a medium bowl, whisk together ketchup, chicken broth, balsamic vinegar, honey, brown sugar, corn starch, garlic, salt, and pepper. Pour over chicken in crockpot.
- Put the lid on and cook on low for 4 hours, or high for 2 hours.
- Serve over rice, mashed potatoes, noodles, or as you like!
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