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

Contains: wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 4 hr 30 min
  • Total 4 hr 40 min
  • Yield 6 servings
  • Level Easy

Updated

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

Slow cooker honey garlic chicken thighs in a glossy sauce over rice

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.

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.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze in the sauce up to 3 months. Reheat gently on the stove or in the microwave until hot through, 165°F.

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 ›

Pairs with: Chardonnay or Pinot Noir. Wine pairing guide

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