These Crock Pot Asian Chicken Thighs feature juicy and rich meat covered in a brown sugar and soy sauce glaze. They are bursting with flavor and so easy to make!
For the longest time, I didn’t eat any kind of dark meat.
On top of the extra fat and calories, I assumed the flavor would be off and worse than traditional white meat.
Boy, was I wrong. About the flavor at least!
Dark meat is so juicy and delicious has a richer flavor that white meat does.
I’m so glad one of my best friends shared this recipe with my for Asian chicken thighs because it gave me an excuse to prepare some tasty dark meat.
My family loves this recipe and I know yours will too!
ARRANGE 2 pounds of chicken thighs in the bottom of the slow cooker as flat as possible.
COMBINE 1/2 cup soy sauce, 1/2 cup packed brown sugar, 2 tablespoons of sesame oil, and 3 cloves minced garlic in a small bowl.
POUR sauce over chicken. Cover the slow cooker and cook on low for 2 hours.
AFTER two hours, turn chicken over and cook for 1 additional hour.
ONCE done, remove the chicken from the Crock Pot and pour any remaining sauce in a gravy boat or serving cup to use over the chicken.
Recipe Tips and Substitutions
This recipe calls for 2 pounds of chicken thighs which is usually half of the package you can buy at the grocery store or between 5-6 thighs.
You can use either bone-in or boneless chicken thighs, just make sure the skin is removed and the meat is trimmed of fat.
These chicken thighs are delicious served over rice and topped with the remaining sauce from the Crockpot.
More Like This
Looking for more Crock Pot chicken recipes? You’ll love these!
It’s always better to cook chicken on LOW in the Crockpot instead of high.
The high setting on a Crockpot is the equivalent of 300 degrees, so 3-4 hours at that temperature and you will have dry chicken.
YES! In fact, that’s what a slow cooker was made for.
However, you should always try to avoid putting frozen, raw chicken in a slow cooker. The USDA recommends against it and it can lead to longer cook times which can mean dry meat.
If you must use frozen chicken, be sure to use a food thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit before removing it.
Contrary to popular belief, chicken only needs 3-4 hours in the Crockpot!
Larger recipes may take 4-6 hours, but that’s it! Most of the recipes on the internet call for chicken to cook way too long in the Crockpot which leads to dry meat.
That’s why I love this recipe. 3 hours is the perfect amount for tender, juicy thigh meat.
One way to keep chicken from drying out in the Crockpot is to use thighs instead of breast meat. Thighs have more fat on them which keeps them from drying out.
Another way to prevent dry chicken is to stick to a shorter cook time. As mentioned above, it should only take 3-4 hours on low for chicken to reach the safe internal temperature.
One last thing you can do, is make sure there’s enough liquid to keep the chicken moist while it is cooking.
If you follow this recipe you’ll have perfectly moist chicken every time!
I hope your family loves these tasty Crockpot Asian Chicken Thighs! If you make them, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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5 ingredient Crockpot Asian Chicken Thighs
- 5-6 skinless chicken thighs, trimmed of fat
- ½ cup soy sauce
- ½ cup brown sugar, packed
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- Cooked rice
- Arrange chicken in the bottom of the slow cooker as flat as possible.
- In a small bowl combine soy sauce, brown sugar, oil, and garlic.
- Pour sauce over chicken.
- Cover and cook on low for 2 hours.
- Turn chicken over and cook for 1-2 additional hours until thighs are cooked through and tender.
- Once done, remove the chicken from the Crock Pot and pour any remaining sauce in a gravy or sauce boat to use over the chicken.
- Serve chicken and sauce over cooked rice.