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HONEY GARLIC SLOW COOKER CHICKEN THIGHS centered hero view, clean and uncluttered
Yesica Andrews

Honey Garlic Slow Cooker Chicken Thighs: Easy Recipe Magic

Enjoy tender, flavorful honey garlic slow cooker chicken thighs that require minimal prep and everyday ingredients. This recipe is perfect as a honey garlic chicken thighs crockpot meal or a slow cooker sticky chicken dish that’s both easy and delicious. Ideal for weeknight dinners or meal prep, this sweet and savory chicken shines with a simple homemade sauce that melds honey, garlic, soy, and ginger into an irresistible glaze.
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Prep Time 10 minutes
Cook Time 3 hours 45 minutes
Total Time 3 hours 55 minutes
Servings: 6 servings
Calories: 426
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken thighs boneless skinless
  • For serving: chopped scallions, sesame seeds, rice optional, to taste
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup honey
  • 1/3 cup ketchup
  • 6 cloves garlic minced
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon grated fresh ginger
  • 1 pinch crushed red pepper flakes optional
  • 2 tablespoons cornstarch

Method
 

  1. Arrange chicken thighs evenly in the slow cooker insert.
  2. In a mixing bowl, combine soy sauce, honey, ketchup, minced garlic, apple cider vinegar, grated ginger and red pepper flakes, stirring until well mixed.
  3. Pour the prepared sauce evenly over the chicken in the slow cooker.
  4. Cook on high for 3.5 hours or on low for 6 to 8 hours until the chicken is well cooked and tender.
  5. Whisk cornstarch with 2 tablespoons cold water until smooth.
  6. Add the cornstarch mixture into the slow cooker and stir to incorporate.
  7. Continue cooking on high for an additional 15 minutes to thicken the sauce.
  8. Serve the chicken whole or shred it using two forks directly in the slow cooker.
  9. Optionally, serve over rice garnished with scallions and sesame seeds for extra flavor and texture.

Notes

  • This recipe yields 4 to 6 servings depending on portion size. Feel free to adjust the spiciness by omitting or adding crushed red pepper flakes. Leftovers keep well refrigerated for up to 3 days and reheat beautifully.