Store in a resealable container then reheat before serving. The cooked chicken and any leftover sauce store well in the fridge for 3 to 4 days. Replace the ketchup with your favorite BBQ sauce and add in smoked paprika.Mix in grated fresh ginger and sprinkle on sesame seeds for an Asian flair. Add-in some extra spice with red pepper flakes or chopped jalapeñpos. I recommend still searing to impart extra flavor before adding the chicken to the crock pot. If you can’t find bone-in, skin-on thighs at the store, you can use boneless, skinless thighs.Work in 2 batches so that the chicken does not touch while you’re searing the skin. I use a cast iron skillet (get it screaming hot) to brown the chicken. Ingredients For This Recipe:įor this recipe, it’s really best to get a good sear on the chicken. As the chicken cooks low and slow, the simple 8-ingredient sauce infuses the perfect amount of sweet and savory flavors making this a recipe you will love. It’s uncomplicated yet has a combination of flavors that go perfectly together. Crock Pot Chicken Thighs is a recipe creation that’s been on repeat in my kitchen for the past several weeks.

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