Print

Easy Crockpot Honey Garlic Chicken Thighs (Best Recipe)

crockpot honey garlic chicken thighs - featured image
Print Recipe

This crockpot honey garlic chicken thighs recipe is a lifesaver for busy weeknights. With just 10 minutes of prep, the slow cooker does all the work, transforming simple ingredients into tender, fall-apart chicken coated in a thick, sticky, sweet-savory glaze.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (about 6–8 thighs)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil (optional, for searing)
  • ½ cup honey
  • ½ cup low-sodium soy sauce
  • ¼ cup ketchup
  • 4 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons cold water (for cornstarch slurry)
  • Cooked rice, for serving
  • Sliced green onions, for garnish
  • Sesame seeds, for garnish (optional)

Instructions

  1. Season the chicken thighs: Pat the chicken thighs dry with paper towels. Sprinkle both sides generously with salt and black pepper.
  2. (Optional) Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken thighs for 2-3 minutes per side until golden brown. This step adds depth of flavor but can be skipped.
  3. Make the sauce: In a small mixing bowl, whisk together the honey, soy sauce, ketchup, minced garlic, rice vinegar, sesame oil, ground ginger, and red pepper flakes (if using) until smooth.
  4. Layer the chicken in the crockpot: Place the seasoned chicken thighs in the bottom of a 6-quart slow cooker in a single layer if possible. Pour the sauce evenly over the chicken, coating each piece.
  5. Cook low and slow: Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. For best results, use the LOW setting. About halfway through, gently stir the chicken if you are home.
  6. Check for doneness: The chicken is done when it shreds easily with a fork and reaches an internal temperature of 165°F.
  7. Thicken the sauce (optional but recommended): Using tongs, carefully remove the chicken thighs from the crockpot and place them on a cutting board or plate. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Pour the slurry into the sauce in the crockpot, stirring constantly. Turn the heat to HIGH and let the sauce simmer uncovered for 10-15 minutes, stirring occasionally, until it thickens to a glaze-like consistency.
  8. Shred or serve whole: Return the chicken to the crockpot and stir to coat. You can shred the chicken with two forks right in the pot, or leave the thighs whole for a more elegant presentation.
  9. Serve immediately: Spoon the chicken and sauce over a bed of hot cooked rice. Garnish with sliced green onions and a sprinkle of sesame seeds.

Notes

For the most tender chicken, cook on LOW. The cornstarch slurry is optional but transforms the sauce into a thick, glossy glaze. If the sauce tastes too sweet, add a splash more rice vinegar or a teaspoon more soy sauce. If too salty, add a tablespoon more honey. Do not lift the lid during the first 3 hours of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot honey garlic chicken thighs, slow cooker chicken thighs, honey garlic chicken, easy chicken dinner, weeknight dinner, crockpot recipe

Find it online: https://dahliadishes.com/easy-crockpot-honey-garlic-chicken-thighs-best-recipe/