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Crockpot Honey Garlic Chicken Thighs

Crockpot Honey Garlic Chicken Thighs

Crockpot Honey Garlic Chicken Thighs are the easiest, most flavorful weeknight dinner you’ll make, transforming simple ingredients into a tender, savory-sweet masterpiece with minimal effort.
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Prep Time 10 minutes
Cook Time 4 minutes
Sauce Thickening Time 15 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds boneless, skinless chicken thighs
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup honey
  • 0.25 cup packed light brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 1 tablespoon cornstarch (optional, for thickening sauce)
  • 2 tablespoons water (optional, for cornstarch slurry)
  • sesame seeds for garnish (optional)
  • chopped green onions for garnish (optional)

Equipment

  • Slow Cooker
  • Medium Bowl
  • Small Bowl
  • Plate
  • Saucepan

Method
 

  1. Lightly grease the inside of your slow cooker insert (a cooking spray or a tablespoon of oil works well). This prevents the chicken from sticking and makes for easier cleanup later.
  2. In a medium bowl, whisk together the low-sodium soy sauce, honey, packed light brown sugar, rice vinegar, and sesame oil. This creates the foundation of our delicious honey garlic sauce.
    0.5 cup low-sodium soy sauce, 0.25 cup honey, 0.25 cup packed light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil
  3. Stir in the minced garlic and grated fresh ginger into the sauce mixture. The ginger adds a subtle warmth and depth, while the garlic is essential for that classic honey garlic flavor.
    4 cloves garlic, minced, 1 teaspoon grated fresh ginger
  4. Place the boneless, skinless chicken thighs in a single layer at the bottom of the slow cooker insert. Ensure they are not overcrowded for even cooking.
    1.5-2 pounds boneless, skinless chicken thighs
  5. Generously pour the prepared honey garlic sauce over the chicken thighs, making sure each piece is well-coated.
  6. Cover the slow cooker and cook on the LOW setting for 4-6 hours, or until the chicken is cooked through and tender. The exact time will depend on your slow cooker's wattage and the size of the chicken thighs.
  7. If you prefer a thicker sauce, about 15-20 minutes before serving, carefully remove the chicken to a plate. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour this slurry into the slow cooker with the remaining sauce. Stir well and cook on HIGH, uncovered, until the sauce has thickened to your desired consistency. Return the chicken to the Crockpot and stir to coat.
    1 tablespoon cornstarch, 2 tablespoons water
  8. Once the chicken is cooked and the sauce is to your liking, carefully remove the chicken thighs from the slow cooker. You can serve them whole, or shred them using two forks for a more pulled chicken-like texture. Spoon the delicious honey garlic sauce over the chicken.
  9. Sprinkle with sesame seeds and chopped green onions for a beautiful presentation and an extra pop of flavor and texture, if desired. Serve immediately with your favorite sides.
    sesame seeds, chopped green onions

Notes

To reheat, place the desired portion in a microwave-safe dish and heat on medium power until warmed through, stirring halfway. Alternatively, you can gently reheat it in a saucepan over low heat on the stovetop.