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Slow Cooker Honey Garlic Chicken Thighs

Slow Cooker Honey Garlic Chicken Thighs

iamwinfred
These Slow Cooker Honey Garlic Chicken Thighs are everything a weeknight dinner should be: effortless to put together, impossibly tender, and coated in a sticky, glossy glaze that hits every note at once. A simple pantry sauce of honey, soy sauce, fresh garlic, and ginger comes together in minutes, then does all the work over a gentle, low-and-slow cook. The result is fall-off-the-bone chicken bathed in a rich, caramelized sauce that tastes like something you'd order at a restaurant, made entirely in your own kitchen.
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Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 390 kcal

Equipment

  • 6-quart slow cooker A programmable model is ideal for set-and-forget convenience
  • Small mixing bowl For whisking together the honey garlic sauce
  • Whisk
  • Measuring cups and spoons
  • Garlic press or knife For mincing the garlic cloves
  • Fine grater or microplane For grating fresh ginger
  • Small saucepan (optional) For thickening the sauce on the stovetop after slow cooking
  • Tongs For transferring chicken thighs after cooking
  • Basting brush (optional) For glazing the chicken before and after broiling
  • Serving platter or bowl
  • Foil-lined baking sheet (optional) For the broil step to caramelize the glaze

Ingredients
  

For the Chicken

  • 2.5 lbs bone-in, skin-on chicken thighs about 6 pieces, approximately 1.1 to 1.4 kg

For the Honey Garlic Sauce

  • 1/3 cup low-sodium soy sauce about 80ml; tamari or coconut aminos work for gluten-free
  • 1/3 cup pure honey about 80ml; raw unfiltered honey recommended for best flavor
  • 3 tablespoons ketchup about 45ml
  • 6 garlic cloves minced; about 2 tablespoons
  • 1 teaspoon fresh ginger grated; or substitute 1/2 teaspoon ground ginger
  • 1 tablespoon rice vinegar about 15ml
  • 1 teaspoon sesame oil about 5ml; toasted sesame oil preferred
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional, for a little heat

For the Cornstarch Slurry

  • 2 tablespoons cornstarch for thickening the sauce; about 16g
  • 2 tablespoons cold water about 30ml; must be cold to prevent lumps

For Garnish

  • sesame seeds to taste, for garnish
  • green onions thinly sliced, for garnish

Instructions
 

  • In a small mixing bowl, whisk together the soy sauce, honey, ketchup, minced garlic, grated ginger, rice vinegar, sesame oil, black pepper, and red pepper flakes (if using) until the honey is fully dissolved and the sauce is smooth. Taste and adjust sweetness or saltiness as needed, then set aside.
  • Pat the chicken thighs completely dry on all sides with paper towels, trim any excess hanging fat if needed, and season lightly with a pinch of black pepper on both sides.
  • Place the chicken thighs in the slow cooker skin-side up in a single layer (slight overlap is fine). Do not add any additional water or liquid.
  • Pour the honey garlic sauce evenly over the chicken thighs and use a spoon or basting brush to coat every piece, scraping any garlic pieces from the bowl into the slow cooker.
  • Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, without lifting the lid, until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and is very tender.
  • Transfer the cooked chicken to a plate, then pour the slow cooker liquid into a small saucepan over medium-high heat. Whisk together the cornstarch and cold water to form a slurry, pour it into the saucepan while stirring, and cook for 3 to 5 minutes until thickened into a glossy glaze.
  • Place chicken thighs skin-side up on a foil-lined baking sheet, brush generously with the thickened glaze, and broil on HIGH for 3 to 5 minutes until bubbly and caramelized. Brush with one more coat of glaze immediately after removing from the oven.
  • Transfer chicken to a serving platter, drizzle with any remaining sauce, and garnish with sesame seeds and sliced green onions. Serve immediately.

Notes

  • Use bone-in, skin-on thighs for the best flavor and juiciness. The bones enrich the braising liquid and the skin protects the meat during the long cook.
  • Always pat the chicken dry before adding it to the slow cooker. This helps the sauce adhere better and prevents the glaze from becoming too watery.
  • Do not skip the broil step if you can help it. The slow cooker leaves the skin pale and soft; 3 to 5 minutes under the broiler gives you that caramelized, sticky exterior.
  • Cook on LOW whenever you have time. The texture is noticeably more tender than the HIGH setting, which can cause the thighs to toughen slightly.
  • The cornstarch slurry step is optional but strongly recommended. The liquid that collects in the slow cooker is thin and needs to be reduced and thickened to work as a proper glaze.
  • For a gluten-free version, substitute tamari or coconut aminos for the soy sauce in equal amounts. The flavor difference is minimal.
  • Make the sauce up to 3 days ahead and store it covered in the refrigerator, then pour it over fresh chicken when ready to cook.
  • Leftovers store well in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Always thaw completely before reheating.
  • To reheat, place chicken on a baking sheet, brush with any reserved sauce, and warm in a 350 degree F oven for 15 to 20 minutes, then broil for 2 to 3 minutes to re-crisp the glaze.
  • For a spicy variation, add 1 tablespoon of sriracha or sambal oelek to the sauce before slow cooking.

Nutrition

Serving: 1ServingCalories: 390kcalCarbohydrates: 24gProtein: 32gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 140mgSodium: 680mgPotassium: 380mgSugar: 21gVitamin A: 4IUVitamin C: 3mgCalcium: 3mgIron: 10mg
Keyword crockpot chicken thighs, easy weeknight chicken, honey garlic chicken, slow cooker chicken recipe, slow cooker honey garlic chicken thighs
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