Description

Honey Garlic Slow Cooker Chicken Thighs are the sticky, sweet, savory dinner your whole family is going to ask for every single week. Fresh garlic, golden honey, soy sauce, and a touch of ketchup slow-cook into a glossy sauce that soaks deep into every bite of fall-apart tender chicken.

Ingredients

For the Chicken:

- 4 boneless, skinless chicken thighs (breasts work too — check them at 4 hours on LOW so they don’t dry out)

- 1/4 teaspoon salt

- 1/4 teaspoon black pepper

For the Honey Garlic Sauce:

- 1/3 cup honey (swap with maple syrup for a slightly earthier sweetness)

- 1/3 cup low-sodium soy sauce (use tamari for gluten-free)

- 1/4 cup ketchup

- 3 cloves garlic, freshly minced (fresh is everything here — skip the jarred kind)

- 1 teaspoon grated fresh ginger, optional

- 1 tablespoon rice vinegar or apple cider vinegar

- 1/4 teaspoon red pepper flakes, optional

For Thickening (optional but recommended):

- 1 tablespoon cornstarch

- 2 tablespoons cold water

For Garnish:

- Sesame seeds

- Sliced green onions

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Season Your Chicken

Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper. This simple step helps the sauce stick and builds a better flavor foundation before anything goes in the slow cooker.

Step 2: Mix the Honey Garlic Sauce

Whisk together the honey, soy sauce, ketchup, minced garlic, ginger if using, vinegar, and red pepper flakes in a small bowl until everything is smooth and combined. Give it a quick taste — it should smell and taste absolutely incredible already.

Step 3: Load the Slow Cooker

Place the seasoned chicken in a single layer in the slow cooker. Pour the honey garlic sauce directly over the chicken, making sure every piece is well coated. No need to add extra liquid — the chicken and sauce create their own.

Step 4: Cook Low and Slow

Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. Resist lifting the lid during cooking — every peek adds time and lets the heat escape. The chicken is done when it reaches 165°F internally and pulls apart easily.

Step 5: Thicken the Sauce (Optional but Worth It)

Remove the cooked chicken to a plate. Pour the remaining sauce from the slow cooker into a small saucepan over medium heat. Whisk cornstarch and cold water together until smooth, then stir into the sauce. Simmer 2 to 3 minutes until glossy and thick. Pour it back over the chicken.

Step 6: Garnish and Serve

Pile the chicken over steamed rice or noodles, drizzle the thickened sauce generously on top, and finish with a shower of sesame seeds and sliced green onions.

Notes

Use freshly minced garlic — significant flavor difference over jarred pre-minced.

Always reduce the sauce on the stovetop after slow cooking for a thick sticky glaze — slow cookers cannot evaporate liquid.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: American, Asian-Inspired