Slow Cooker Honey Garlic Chicken Thighs
A hands-off, comforting dinner with tender chicken thighs in a sticky honey garlic sauce, perfect for busy days.
Ingredients
Main Ingredients
- 2 pounds Chicken thighs (bone in or boneless, skinless preferred)
- 1/2 cup Honey
- 1/4 cup Soy sauce (low sodium preferred)
- 1/4 cup Ketchup Helps make the sauce glossy and balanced
- 2 tablespoons Rice vinegar or apple cider vinegar A splash to brighten the sauce
- 4 cloves Garlic (fresh minced preferred) Jarred garlic can be used in a pinch
- 2 teaspoons Cornstarch Optional for thickening the sauce at the end
- to taste Salt and pepper Use salt lightly at first due to soy sauce
Optional Extras
- 1 teaspoon Fresh ginger Optional for extra flavor
- 1 pinch Red pepper flakes Optional for heat
- 2 tablespoons Sliced green onions For serving
- 1 tablespoon Sesame seeds For serving
Instructions
Preparation
- In a bowl, stir together honey, soy sauce, ketchup, vinegar, and garlic. Add a little pepper and go light on salt at first.
- Lay the chicken thighs in the bottom of the slow cooker. If they overlap a bit, it's fine.
- Pour the sauce over the chicken, ensuring it gets into all gaps and coats the chicken.
Cooking
- Cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken is tender and safely cooked through.
- If desired, scoop some liquid into a small bowl, whisk in cornstarch, then stir it back into the slow cooker. Cook for another 10 to 15 minutes until thicker.
Serving
- Spoon sauce over the chicken and top with green onions and sesame seeds if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. This recipe can also be frozen for 2 to 3 months. If using bone-in thighs, consider removing the bones before freezing for easier reheating later.