This slow cooker honey garlic chicken thighs recipe delivers tender, juicy chicken infused with a sweet and savory sauce.
It's a fuss-free meal perfect for busy days since the slow cooker does all the work.
Serve it over steamed rice or your favorite vegetables for a comforting dinner everyone will love.
Why You’ll Love This Recipe
- Slow cooking chicken thighs keeps them moist and tender while developing deep flavors.
- The honey and garlic combination provides a perfect balance of sweet and savory.
- Minimal ingredients and prep make this recipe straightforward and beginner-friendly.
Slow Cooker Honey Garlic Chicken Thighs
Tender chicken thighs slow-cooked in a sweet and savory honey garlic sauce, perfect served over rice or steamed vegetables.
- Prep time
- 10 minutes
- Cook time
- 360 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 pounds/1.4 kg)
- 1/2 cup (120 ml) low sodium soy sauce
- 1/3 cup (113 g) honey
- 4 cloves garlic, minced
- 1/4 cup (60 ml) ketchup
- 2 tablespoons (30 ml) rice vinegar or apple cider vinegar
- 1/2 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
- Prepare the slow cooker and sauce In a medium bowl, whisk together soy sauce, honey, minced garlic, ketchup, vinegar, and black pepper until fully combined.
- Add chicken and sauce to slow cooker Place chicken thighs in the slow cooker in a single layer. Pour the honey garlic sauce over the chicken, ensuring they are well coated.
- Cook the chicken Cover and cook on low for 6 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Thicken the sauce Remove the chicken thighs and keep warm. Mix cornstarch and water in a small bowl to form a slurry. Stir the slurry into the slow cooker sauce, then cover and cook on high for 10-15 minutes until thickened.
- Serve Return the chicken to the thickened sauce and spoon over rice or vegetables. Garnish with chopped green onions if desired and serve immediately.
Helpful Tips
- Use bone-in, skin-on thighs for extra flavor and moist meat.
- If you prefer skinless chicken thighs, be aware cooking time may be slightly reduced.
- Always check chicken with a meat thermometer to ensure it reaches a safe internal temperature of at least 165°F (74°C).
- For thicker sauce, let the slow cooker finish uncovered for the last 15 minutes or use the cornstarch slurry as directed.
- This dish pairs well with steamed broccoli, sautéed green beans, or jasmine rice.
Storage and Make-Ahead
Cool leftovers to room temperature within 2 hours and refrigerate in an airtight container for up to 3 days.
Reheat leftovers thoroughly to at least 165°F (74°C) before consuming.
This recipe is not recommended for freezing due to the texture changes in the sauce after thawing.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can use chicken breasts, but adjust the cooking time as they cook faster and may dry out with long slow cooking.
Is this recipe gluten-free?
No, soy sauce generally contains gluten. To make it gluten-free, use a gluten-free soy sauce or tamari.
How do I know when the chicken is done?
Use a meat thermometer; chicken is safe and done at an internal temperature of 165°F (74°C).
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