Honey Balsamic Crock Pot Chicken Thighs

Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings 4 servings

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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!

crockpot chicken thighs in slow cooker with thick balsamic glaze and metal spoon
Table of Contents
  1. How to cook Crock Pot Chicken Thighs:
  2. What type of chicken thighs are best in the slow cooker?
  3. Can I use chicken breasts in this recipe?
  4. What to serve with these Honey Balsamic Crock pot Chicken Thighs:
  5. More crockpot chicken recipes you’ll love:
  6. Honey Balsamic Crockpot Chicken Thighs Recipe

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?

honey balsamic crockpot chicken thighs with rice and broccoli and grey plates

How to cook Crock Pot Chicken Thighs:

  1. Throw your chicken thighs in the slow cooker.
  2. Stir together your sauce
  3. Dump your sauce over your chicken
  4. Turn it on
  5. Go to work, the soccer game, or have a dance party, because your dinner is basically cooking itself.

What type of chicken thighs are best in the slow cooker?

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.

slow cooker chicken thighs in sauce close up on grey plate with broccoli and rice

Can I use chicken breasts in this recipe?


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!

What to serve with these Honey Balsamic Crock pot Chicken Thighs:

We love these over plain rice or noodles, but if you want to go all out, here are a few more ideas:

More crockpot chicken recipes you’ll love:

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Honey Balsamic Crockpot Chicken Thighs

4.89 from 44 votes
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!
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Cuisine American
Course Main Course
Servings 4 servings
Calories 405cal


  • 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!


*This recipe makes lots of sauce to serve over rice, so if you want to serve more people, you can easily add in 2-6 more boneless chicken thighs and not change the sauce recipe at all.
If not all sauce is used to serve, this will lower the calorie information.

Nutrition Information

Calories: 405cal | Carbohydrates: 34g | Protein: 44g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 684mg | Potassium: 658mg | Sugar: 30g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
Keywords crockpot chicken thighs, slow cooker chicken thighs

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Rachel Daniell says

    We tried this a few weeks ago and it was so good that they are requesting it again! Thank you! I don’t have thighs on hand so going to use breasts. Hope it tastes just as wonderful:-)

  2. Nikki says

    If I wanted to add baby carrots and diced potatoes to cook in the sauce at the same time, would I just dump them in at the beginning?

  3. Jay G says

    Followed instructions – this was pretty terrible. Sauce did stick to the chicken, but the sauce itself was pretty bland. Needed additional seasoning after the cook to make it palatable.

    • Ashley Fehr says

      You could! You’ll want to cook them longer but I’m not sure exactly how much longer — I would probably start with 6 hours on low, maybe up to 8. The frozen chicken will also release more moisture so you may want to omit the broth or just add more corn starch at the end to thicken as the sauce will probably be a little thinner.

      • CC says

        Mine too! Must be a secret ingredient leftout lol. My crockpot normally does good with recipes

  4. Janet says

    This was amazing except sauce was watery despite using a ton of corn starch. Any help as to make it look like it does in the picture? Thanks!!

    • Ashley Fehr says

      How long did the corn starch cook in the slow cooker before serving? Sometimes if your slow cooker is lower in heat it will take a little longer to thicken, and I would be sure to turn it tot high. I hope that helps!

      • pless12@verizon.net says

        Delicious recipe. I only had balsamic vinegarette dressing and it still turned our delightful. One hint: I took the juice out and reduced to a thicker consistency as I thinks it easier than trying to thicken in the slow cooker. It only took a couple minutes 🙂

  5. Cynthia Taffet says

    I just made this recipe and was so excited. I don’t understand why my sauce did not stick to the thighs. Any advice.

  6. Sara Welch says

    What a savory dish! Adding this to my dinner line up for the week! Love slow cooker meals on busy weeknights!

  7. Samantha says

    We love the tang the balsamic adds to the sauce – it creates the perfect balance for a dump and go weeknight meal.

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