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Honey Garlic Slow Cooker Chicken Thighs

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  • Author: samahkitchen
  • Prep Time: 5 minutes
  • Cook Time: 5-6 hours (low) / 2.5-3 hours (high)
  • Total Time: ~6 hours
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free

Description

These slow cooker honey garlic chicken thighs are juicy, tender, and coated in a rich, sweet, and savory sauce. Made with just a few simple ingredients, this dish is perfect for a hands-off, hassle-free dinner!


Ingredients

Scale
  • 6 boneless, skinless chicken thighs (or bone-in, skin removed)
  • 1/2 cup honey
  • 1/4 cup low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp ketchup
  • 1 tbsp rice vinegar (or apple cider vinegar)
  • 1 tsp sesame oil (optional, for extra depth)
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional, for spice)
  • 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
  • 1 tbsp sesame seeds (for garnish)
  • 2 tbsp green onions, chopped (for garnish)

Instructions

Prepare the Sauce:

  • In a small bowl, whisk together honey, soy sauce, garlic, ketchup, vinegar, sesame oil, black pepper, and red pepper flakes.

2. Add to the Slow Cooker:

  • Place chicken thighs in the slow cooker.
  • Pour the sauce over the chicken, making sure it’s well coated.

3. Cook Until Tender:

  • Cook on LOW for 5-6 hours or HIGH for 2.5-3 hours, until chicken is tender and fully cooked.

4. Thicken the Sauce (Optional):

  • Remove the chicken and set aside.
  • In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry.
  • Stir into the sauce and let cook for 5-10 minutes on HIGH until thickened.
  • Return the chicken to the slow cooker and toss to coat.

5. Serve & Enjoy:

  • Garnish with sesame seeds and green onions.
  • Serve over rice, noodles, or steamed veggies!

Notes

  • Want crispy chicken? Broil for 2-3 minutes after slow cooking for extra caramelization.
  • Use bone-in thighs for more flavor! Adjust cooking time to 6-7 hours on LOW.
  • Storage: Keeps well in the fridge for 4 days or freezer for 3 months.