Chicken thighs simmer in your crock pot all day in a sweet and tangy sauce, making it the perfect meal to serve over rice or hot mashed potatoes at the end of a busy day!
Heat the oil in a large skillet over medium-high heat. Season the thighs with salt and pepper, then place the chicken thighs into the hot oil, skin side down first, and cook until the skin is crispy and the skin releases from the pan on its own (don't force it or the skin will tear). Turn and cook the underside quickly until browned then place in the bottom of the crock pot.
In a medium-sized bowl, add all of the sauce ingredients. Whisk together until smooth and pour over the chicken. Place lid on the crock pot and cook on HIGH for 3-4 hours or LOW for 7-8 hours until chicken is done and the sauce has thickened.
Remove the chicken and place on a serving dish and cover to keep warm if needed.
If the sauce needs thickening, whisk together a tablespoon of cornstarch with 1/4 cup cold water, then whisk into the sauce in the bottom of the crock pot. Turn the crock pot on high and cook, stirring, until thickened.
Serve the chicken with the sauce drizzled over top.
Notes
This is excellent served over rice or mashed potatoes.