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Honey Garlic Slow Cooker Chicken Thighs

Honey garlic slow cooker chicken thighs are set-and-forget comfort food with fall-apart tender chicken in a thick, fragrant honey-garlic sauce. The long low cook time melts the thighs while reducing the sauce into a glossy glaze.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Honey garlic sauce
  • 0.3333333333 cup honey
  • 0.25 cup soy sauce
  • 6 garlic minced
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 1 tsp ginger grated
  • 0.5 tsp red pepper flakes
  • 2 tsp cornstarch
  • 2 tbsp water
Chicken and garnish
  • 4 bone-in or boneless chicken thighs 4-6 total
  • 1 green onions for serving
  • 1 sesame seeds for serving

Equipment

  • 1 Dutch oven

Method
 

Make the honey garlic sauce
  1. Whisk honey, soy sauce, garlic, ketchup, apple cider vinegar, ginger, and red pepper flakes in a bowl until evenly combined.
  2. Place chicken thighs in the slow cooker and pour the sauce over them so the sauce coats the surface.
Slow cook the chicken
  1. Cook on Low for 4-5 hours, until the chicken thighs are fall-apart tender with no pink in the thickest part.
  2. Alternatively, cook on High for 2-3 hours until the chicken thighs are fall-apart tender.
Thicken the sauce
  1. Remove the chicken to a plate and keep warm while you thicken the sauce.
  2. Whisk cornstarch with water, then stir it into the slow cooker sauce until fully incorporated.
  3. Turn the slow cooker to High and cook the sauce for 15 minutes, stirring once, until thick and glossy.
Serve
  1. Return the chicken thighs to the thickened honey-garlic sauce to coat them well.
  2. Serve hot, garnished with green onions and sesame seeds.

Notes

Pro tip: Make sure the cornstarch slurry is whisked smooth before stirring in so the sauce thickens without lumps. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in the microwave or on Low until hot. Freezing is not recommended because the sauce texture may thin after thawing. For a lower-sodium option, use low-sodium soy sauce and adjust salt only if needed.