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A top-down shot of juicy crock pot boneless chicken thighs coated in a rich, glistening brown sauce and topped with fresh parsley and black pepper, seen inside the slow cooker.

Crock Pot Boneless Chicken Thighs (So Tender & Juicy!)

The most succulent Crock Pot boneless chicken thighs! This easy recipe delivers fall-apart tender chicken coated in a rich, glossy, and deeply savory sauce made right in your slow cooker. Perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs boneless, skinless chicken thighs (1.36 kg)
  • 1 tbsp olive oil (15ml)
  • 1 cup low-sodium chicken broth (240ml)
  • 1/2 cup low-sodium soy sauce (120ml)
  • 1/4 cup packed brown sugar (50g)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp cornstarch (16g)
  • 3 tbsp cold water (45ml)
  • 1/4 cup freshly chopped parsley for garnish
  • Coarse black pepper to taste, for garnish
  • Salt to taste

Equipment

  • 1 6-quart slow cooker
  • 1 Large Skillet
  • 1 Whisk

Method
 

Sear The Chicken
  1. Pat the chicken thighs dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until a golden-brown crust forms. You may need to do this in batches.
Combine Sauce Ingredients
  1. In the bottom of a 6-quart slow cooker, whisk together the low-sodium chicken broth, low-sodium soy sauce, brown sugar, garlic powder, and onion powder.
Slow Cook
  1. Place the seared chicken thighs into the sauce in the slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
Thicken The Sauce
  1. Remove the cooked chicken to a plate. In a small bowl, whisk the cornstarch and cold water together to form a smooth slurry. Pour the slurry into the slow cooker and whisk it into the juices. Cover and cook on HIGH for 15-20 minutes, or until the sauce has thickened and is glossy.
Garnish and Serve
  1. Return the chicken to the thickened sauce, spooning the sauce over the top. Garnish with freshly chopped parsley and coarse black pepper before serving.

Notes

Don't Skip The Sear: Searing the chicken is the single most important step for developing the deep, savory flavor and rich color.
Low and Slow is Best: While you can cook this on high, the most tender, melt-in-your-mouth results come from cooking on low for a longer period.
Ensure Your Slurry is Smooth: Make sure your cornstarch is fully dissolved in the cold water before adding it to the hot liquid to prevent lumps.