22 Reviews

This is pretty good. Not to mention super quick and easy!

*Quick note in regards to so many comments about the chicken skin.
Removing the chicken skin takes away a lot of flavor. My suggestion. Before you put anything in the crock pot. Season the chicken on both sides with a little salt and fresh ground pepper. Heat a heavy skillet on a high heat. Once it is hot put about 1 tbsp of oil in the pan and then place your thighs skin side down for about 3-4 minutes. Just long enough to crisp and brown the skin. Flip the chicken pieces over and let the other side brown for about 2 minutes. Then throw it in your crockpot and cover in sauce.

Sure you have an extra pan to wash but I think you'll be pleased with the results. It makes the skin chewy and full of flavor instead of rubbery and gross, plus you've released most of the chicken grease/fat from the skin in the skillet so you shouldn't have much more in the crock pot.

Hope that helps, happy cooking!

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bcsher07 September 16, 2012

This was a quick easy weeknight dinner. I used boneless and skinless thighs and still had a fair amount of grease floating on top BUT after 6 hours on low they were still moist. Thanks for posting.

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Tamaretta August 29, 2014

These were good but I should have skinned the thighs I used before cooking. There was a LOT of grease on top. The flavor was good, though - I'll make these again, just skinning the chicken first.

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RSL May 31, 2010

Very good flavor. I used regular chicken thighs (with the skin) so it had a fair amount of grease floating on top when I first lifted the lid. Nothing my handy-dandy turkey baster couldn't handle! Thanks.

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Maven in the Making January 18, 2010

Very good flavor! I used 6 bone-in chicken thighs and 6 drumsticks. I removed the skin from both before putting it the crockpot. The honey barbecue flavor fully permeated the meat while cooking. I cooked these for 4 hours and they were perfectly cooked.

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Ginny Sue December 29, 2008

quick and easy to prepare. perfect for a busy day meal. searing the skin is a must. i followed this suggestion plus turning the sauce into a slurry and this turned out well. I will make it again.

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SMH July 12, 2013

Fast recipe and delicious. My kids ate seconds and that rarely happens. Thanks for a yummy winner!

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twokidszoo November 17, 2012

I took the advice from a few reviewers and removed the skin and fat from the thighs. I also removed the chicken when it was finished cooking and thickened up the sauce with some cornstarch then added the chicken back for about 15 minutes on high. Served over rice with brocolli on the side. The family enjoyed the meal, fantastic for an evening of practices and lessons!

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Jenny Frenny September 26, 2012

So easy and so delicious. Followed the recipe exactly,using skinless thighs. Next time I will use less honey than the recipe calls for. Will definitely share this recipes with friends!

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ALCR March 28, 2012

Great chicken! I made with b/s chicken thight and cooked it for about 4 hours. Turned the crock pot to the warm setting and added a little cornstarch/water slurry to thicken the sauce a little. Turned out great. Nice way to dress up plain BBQ sauce. this sauce would also be good on grilled chicken, may have to try that... Made for PRMR.

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AZPARZYCH November 20, 2011
Crock Pot Saucy Chicken Thighs