Crock Pot Chicken Recipe
Crock Pot Chicken is a delightful dish that combines tender chicken thighs with a rich, sweet, and savory sauce, simmering beautifully in your slow cooker. This easy-to-make recipe is perfect for busy weeknights or casual gatherings, offering satisfying flavors without the fuss. Serve it over rice or cauliflower rice for a versatile meal that will impress family and friends alike. With minimal prep time and the convenience of slow cooking, you’ll find this dish not only comforting but also an instant favorite in your dinner rotation.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 6 hours (low)
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 1 cup light brown sugar
- 1 cup soy sauce
- ⅓ cup brewed barley tea (non-alcoholic)
- 2 tablespoons apple cider vinegar
- ½ teaspoon ground ginger
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 4 cloves garlic, minced
- 3 tablespoons cornstarch (for thickening)
- Chopped green onions (for garnish)
Instructions
- Place the chicken thighs in the bottom of your slow cooker.
- In a mixing bowl, whisk together the brown sugar, soy sauce, brewed barley tea, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic.
- Pour the sauce mixture over the chicken in the slow cooker.
- Cover and cook on high for 4 hours or low for 6 hours until tender.
- Shred the chicken using two forks and return it to the slow cooker.
- Mix cornstarch with water to create a slurry and pour it into the sauce. Stir well to combine.
- Let it cook for an additional 5–10 minutes until the sauce thickens.
- Garnish with chopped green onions before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 19g
- Sodium: 754mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 90mg