Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay extra juicy and are very forgiving in the slow cooker. Cook time is about the same.

Can I skip searing the chicken?

You can. The recipe will still work, and it’ll still taste good. But searing adds deeper flavor and a nicer texture. If you have 6 extra minutes, it’s worth it.

How do I store leftovers?

Pop leftovers into an airtight container and refrigerate for up to 3–4 days . The sauce thickens as it chills—just add a splash of broth when reheating.

Yes! Freeze the chicken with the sauce for up to 3 months . Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

How do I keep chicken from drying out in the crockpot?

Cook just until tender (especially on High), and keep plenty of liquid in the pot. This recipe’s broth-based sauce helps a lot.

7 Savory Slow Cooked Crockpot Chicken Easy Wins

Description

Savory Slow Cooked Crockpot Chicken is tender, saucy, and full of cozy flavor—slow-cooked in a sweet-savory honey soy sauce with Dijon, garlic, and herbs, then finished with a thick, glossy gravy.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts (about 4 medium)
1 large onion, sliced
3–4 cloves garlic, minced
1 cup chicken broth
1/3 cup soy sauce
1/4 cup honey
2 Tbsp Dijon mustard
1 tsp smoked paprika (plus more for seasoning)
1 tsp dried thyme
1 tsp salt (or to taste)
1/2 tsp black pepper
1–2 Tbsp olive oil (for searing)
2 Tbsp cornstarch
2 Tbsp water
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Season chicken: Pat chicken breasts dry. Season both sides with salt, pepper, and smoked paprika.
Sear: Heat olive oil in a large skillet over medium-high heat. Sear chicken about 3 minutes per side until golden-brown.
Layer aromatics: Add sliced onion and minced garlic to the bottom of the crockpot.
Add chicken: Place seared chicken on top of the onion-garlic layer.
Mix sauce: In a bowl, whisk chicken broth, soy sauce, honey, Dijon mustard, and dried thyme. Pour over chicken.
Cook: Cover and cook Low 6–7 hours or High 3–4 hours, until chicken is tender and cooked through.
Remove chicken: Transfer chicken to a plate and tent with foil.
Thicken sauce: Whisk cornstarch and water to make a slurry. Stir into crockpot liquid. Cook on High 10–15 minutes, stirring occasionally, until thickened.
Serve: Return chicken to crockpot (or plate it) and spoon sauce over the top. Garnish with fresh parsley.

Notes

Chicken thighs work great too and stay extra juicy.

If the sauce gets too thick, stir in a splash of broth. If it’s too thin, cook a few extra minutes on High with the lid slightly ajar.

Great served over mashed potatoes, rice, or noodles.

Store leftovers in the fridge 3–4 days, or freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 6 hours (on LOW)
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 360 kcal
Sugar: 14 g
Sodium: 980 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 43 g
Cholesterol: 125 mg