Tender chicken thighs simmer in a balanced honey-garlic sauce that turns glossy at the end—an easy hands-off dinner.
Slow Cooker Honey Garlic Chicken Recipe
Prep: 12 minutes Cook: 250 minutes Total: 262 minutes Yield: 6 servings
Ingredients
- 2 pounds boneless skinless chicken thighs, trimmed
- 1/3 cup honey
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup ketchup
- 5 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 sliced scallions
- 1 teaspoon sesame seeds, optional
Instructions
- Arrange the chicken thighs in a 5- to 6-quart slow cooker.
- Whisk honey, soy sauce, ketchup, garlic, rice vinegar, sesame oil, and red pepper flakes. Pour over the chicken.
- Cover and cook on LOW for 4 to 5 hours, until the chicken is tender and reaches 165°F. Avoid lifting the lid during cooking.
- Transfer the chicken to a plate. Whisk cornstarch with cold water, stir the slurry into the sauce, cover, and cook on HIGH for 10 to 15 minutes until thickened.
- Return the chicken to the sauce and turn to coat. Garnish with scallions and sesame seeds.
Why this recipe works
Chicken thighs stay juicy during slow cooking, while honey, soy, vinegar, and tomato create a sweet-savory sauce with enough acidity to avoid tasting flat.
Helpful tips
- Use reduced-sodium soy sauce so the finished glaze is not overly salty.
- Do not start with frozen chicken; thaw it safely in the refrigerator first.
- Serve with rice and steamed broccoli to catch the extra sauce.
Storage and reheating
Refrigerate chicken and sauce within 2 hours for up to 4 days. Reheat to 165°F. Freeze in meal-size portions for up to 3 months.
Food-safety note: Poultry must reach 165°F. Never place frozen chicken directly into a slow cooker.
Estimated nutrition
Per serving: 365 calories, 36 g protein, 31 g carbohydrates, and 11 g fat. Estimates vary by brands and portions.
Helpful kitchen gear
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