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Honey Garlic Slow Cooker Chicken Thighs

Honey garlic slow cooker chicken thighs with a glossy, thickened honey-soy glaze—tender chicken with sauce that clings. Built for easy low-and-slow cooking, then optionally broiled for caramelized skin and extra color.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs
Honey garlic sauce
  • 0.33333333333333 cup honey
  • 0.25 cup soy sauce
  • 4 garlic, minced
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 0.5 tsp ground ginger
  • 0.25 tsp red pepper flakes
  • 0.25 tsp black pepper
Thickening slurry
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Garnish
  • 1 sesame seeds and green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Add chicken and make the honey garlic sauce
  1. Place the bone-in skin-on chicken thighs skin-side up in the slow cooker.
  2. Whisk together honey, soy sauce, garlic, ketchup, apple cider vinegar, ground ginger, red pepper flakes, and black pepper until smooth.
  3. Pour the honey garlic sauce over the chicken thighs so they are well coated.
Slow cook until tender
  1. Cook on low for 5–6 hours or high for 2.5–3 hours until the chicken is cooked through and tender.
  2. Remove the chicken and set aside while you thicken the sauce.
Thicken and glaze
  1. Whisk cornstarch and cold water together, then stir it into the sauce.
  2. Cook on high for 15 minutes until thickened and glossy.
  3. Optional: broil the chicken for 3–4 minutes until the skin caramelizes before serving.
  4. Spoon the thickened sauce over the chicken and garnish with sesame seeds and green onions.

Notes

For the best glaze, keep the slow-cook lid closed during the cooking window so the sauce reduces and clings. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or microwave and add a splash of water if it thickens too much. Freezing is not recommended because the cornstarch texture can turn grainy after thawing. Dietary swap: use tamari (gluten-free soy sauce) for a gluten-free version.