Slow Cooker Honey Garlic Chicken Thighs

Boneless chicken thighs slow cooked in a sticky honey, soy and garlic sauce, thickened at the end and served over rice. Serves 6.

Dairy-freeHigh-proteinBudget-friendly

Slow cooker honey garlic chicken thighs in a glossy sauce over rice
  • Prep 10 min
  • Cook 4 hr 30 min
  • Total 4 hr 40 min
  • Yield 6 servings

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Sweet, salty and full of garlic, this is a takeout-style dinner that cooks itself. Thighs stay tender through the long cook.

A little cornstarch at the end turns the cooking liquid into a glossy sauce.

Ingredients

Chicken

  • 2 1/2 pounds boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon red pepper flakes

To finish

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds
  • Steamed rice, for serving

Instructions

  1. Make the sauce. Whisk the honey, soy sauce, garlic, ginger, vinegar and red pepper flakes in the slow cooker.
  2. Cook. Add the chicken and turn to coat. Cover and cook on low 4 to 5 hours or on high 2 to 3 hours, until the chicken reaches 165°F and is tender.
  3. Thicken. Move the chicken to a plate. Stir the cornstarch and water together, whisk into the sauce, cover and cook on high 10 to 15 minutes until thickened.
  4. Serve. Return the chicken to the sauce and serve over rice with green onions and sesame seeds.

Nutrition per serving (estimated)

390Calories
29 gCarbohydrates
1 gFiber
28 gNet carbs
38 gProtein
14 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Dairy-freeHigh-proteinBudget-friendly

Tips

  • Use tamari for a gluten-free version.
  • For a thicker, stickier glaze, broil the sauced thighs on a sheet pan for 2 to 3 minutes.

Questions about this recipe

Can I use chicken breasts?
Yes, but cook them only 3 to 4 hours on low so they do not dry out.
Why thicken the sauce at the end?
Slow cookers trap moisture, so the sauce stays thin until a little cornstarch is added.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

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