Dinner

Crock Pot Honey Sriracha Chicken Thighs Recipe

Bylilan Sage March 29, 2026March 29, 2026

Introduction

This Crock Pot Chicken Thighs recipe is a flavorful and easy way to enjoy tender, juicy chicken with a sweet and spicy sauce. Perfect for busy days, it requires minimal prep and fills your home with a delicious aroma.

A close-up view of several pieces of fried chicken coated in a thick, shiny, dark reddish-brown sauce, served in a white bowl. The chicken pieces are covered with small white sesame seeds and thinly sliced green onions scattered evenly on top. The sauce looks sticky and rich, pooling slightly at the bottom of the bowl with a slightly glossy texture. A silver spoon is seen lifting one piece of the chicken, revealing the saucy coating on all sides. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 boneless skinless chicken thighs (trimmed of extra fat)
1 tablespoon olive oil
½ cup ketchup
¼ cup less sodium soy sauce
¼ cup honey
2 tablespoons dark brown sugar
1 tablespoon grated fresh ginger
1 tablespoon sriracha
3 cloves garlic (minced)
2 green onions (thinly sliced)
4 cups cooked white rice (for serving)
4 tablespoons chopped fresh cilantro (for garnish)

Instructions

Step 1: Season the chicken thighs with salt and black pepper to taste.
Step 2: Heat the olive oil over medium-high heat in a 12-inch skillet. Brown the chicken thighs for 3-5 minutes on each side until golden.
Step 3: In a medium bowl, whisk together ketchup, soy sauce, honey, dark brown sugar, grated ginger, sriracha, and minced garlic until well combined.
Step 4: Place the browned chicken thighs into a 6-quart slow cooker. Pour the sauce evenly over the chicken.
Step 5: Cover and cook on high for 2-3 hours, or until the chicken is fully cooked and the sauce has thickened slightly.
Step 6: Once cooked, sprinkle the sliced green onions and chopped cilantro over the top. Serve the chicken over cooked white rice.

Tips & Variations

For a milder dish, reduce the sriracha or omit it altogether.
Brown the chicken thighs skin-on for extra flavor and texture before placing in the slow cooker.
Add vegetables like bell peppers or snap peas in the last hour of cooking for added color and nutrition.
Use brown rice or cauliflower rice for a healthier alternative to white rice.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove until warmed through. You can also freeze cooked chicken and sauce for up to 2 months; thaw overnight in the fridge before reheating.