Why You'll Love This Recipe
- **Practically Effortless** - I mean, the beauty of a slow cooker is that it does all the heavy lifting. You just whisk together a simple sauce, pour it over the chicken, and walk away. It’s the perfect solution for busy days when you crave a home-cooked meal without the hands-on time. It's one of my favorite comforting dinners.
- **Incredible Depth of Flavor** - The magic is in the slow simmer. The garlic softens and sweetens, the honey caramelizes just so, and the soy sauce adds that perfect savory, umami depth. Every ingredient has hours to meld together, creating a sauce that tastes so much more complex than it is. It's a truly wonderful slow cooker chicken.
- **Fall-Apart Tender Chicken** - Using chicken thighs is key here. They have a bit more fat, which keeps them incredibly moist and tender during the long, slow cook. The meat literally falls off the bone, soaking up all that amazing sauce. It’s a texture that you just can't quite replicate any other way.
- **Amazingly Versatile** - This chicken is a beautiful centerpiece for so many meals. Serve it over fluffy jasmine rice, with creamy mashed potatoes, or alongside some roasted vegetables. The leftovers, if you have any, are fantastic in salads, wraps, or even fried rice. It’s a recipe that keeps on giving.
Honestly, this is the most requested weeknight meal in our house. So simple, so incredibly delicious.
Essential Ingredient Guide
- Chicken Thighs: For this recipe, I truly believe chicken thighs are the star. I often use bone-in, skin-on thighs because they release so much flavor and collagen into the sauce, making it extra rich. The skin also gets wonderfully soft. However, boneless, skinless thighs work beautifully too and are a bit quicker to eat. Just look for ones that are plump and have a nice, even color. They are the heart of this easy recipe.
- Fresh Garlic: Please, if you can, use fresh garlic cloves. The pre-minced jarred kind just doesn’t have the same bright, pungent aroma that is so essential here. I use a lot of it, maybe more than seems reasonable, but trust me. As it cooks for hours in the slow cooker, it mellows into a sweet, soft, and deeply aromatic flavor that is just heavenly. That gentle, sweet garlic perfume is what makes the sauce so special.
- Honey: The honey provides the beautiful sweetness and helps create that sticky, glossy glaze. A simple clover or wildflower honey is perfect; you don't need anything too fancy or strongly flavored. It balances the saltiness of the soy sauce and the sharpness of the garlic. The way it caramelizes slightly at the edges of the pot is just… wow. It's the secret to the perfect honey glaze.
Complete Cooking Process
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Preparation: The Gentle Beginning:
This is the quiet, thoughtful part of the process. I love gathering all the sauce ingredients on my counter—the dark soy sauce, the golden honey, the fragrant minced garlic and ginger. In a small bowl, you just whisk it all together. Watching the honey dissolve into the soy sauce is so satisfying. The scent that immediately rises up is a promise of the deliciousness to come. If you have a few extra minutes, I highly recommend searing the chicken thighs first. It’s not strictly necessary, but that little step of browning the skin in a hot pan adds such a wonderful depth and texture to the final dish. That sizzle is the sound of flavor being built.
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Cooking: The Slow Magic:
Now for the easiest part. You simply place your chicken thighs into the basin of the slow cooker. I like to arrange them in a single layer if I can. Then, you pour that beautiful, dark, fragrant sauce all over them, making sure each piece is coated. Put the lid on, turn it to 'low,' and just… walk away. This is the act of trust. For the next few hours, your home will slowly transform, filling with the most comforting, mouth-watering aroma. It’s the ultimate 'set it and forget it' moment that feels like a gift you’re giving to your future self.
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Finishing: The Final Flourish:
After hours of patient waiting, the chicken will be incredibly tender. The final step is to create that luscious, thick glaze. Carefully remove the chicken from the slow cooker and set it aside. Pour the remaining liquid from the pot into a small saucepan. A little cornstarch mixed with water, whisked into the simmering sauce, will thicken it into a perfect, glossy glaze in just a minute or two. You can then spoon this glorious sauce over the chicken. For an extra special touch, placing the chicken under the broiler for a few minutes will make the glaze bubble and crisp up slightly. It's the perfect finishing touch for a beautiful meal.
- Don't skip the cornstarch slurry if you love a thick, clingy sauce. It truly transforms the cooking liquid into a restaurant-quality glaze.
- When you transfer the sauce to a saucepan to thicken, taste it! You might want to add a tiny squeeze of lime juice to brighten it up.
- The broiler step is optional but so worth it for that final texture. Keep a very close eye on it, as the honey in the glaze can go from caramelized to burnt in a flash.
Pro Tips for This Stage
These little details are what elevate a simple home-cooked meal into something that feels truly special and thoughtfully prepared. It’s where the design-minded part of me gets to play with the finishing touches.
Frequently Asked Questions
→ Can I use chicken breasts instead of thighs?
You absolutely can, but you'll need to adjust the cooking time. Chicken breasts are much leaner and can dry out if cooked for too long. I'd recommend cooking them on low for about 2.5 to 3 hours, or until they reach an internal temperature of 165°F. They won't be quite as juicy as thighs, but they will still be delicious soaked in that amazing honey garlic sauce. This is a very adaptable crockpot honey garlic chicken.
→ Is it really necessary to sear the chicken first?
Honestly, no, it's not strictly necessary. If you are short on time, you can definitely skip this step and just place the raw chicken directly into the slow cooker. The recipe will still be wonderful. However, taking that extra ten minutes to sear the chicken skin creates a much deeper, richer, roasted flavor through the Maillard reaction. It also helps the skin hold its texture a bit better. For me, it's a small step that adds a significant layer of flavor.
→ How can I make the sauce thicker?
The easiest and most effective way to get a thick, glossy sauce is with a cornstarch slurry. After the chicken is cooked, remove it from the slow cooker. Pour the leftover juices into a small saucepan on the stove over medium heat. In a separate tiny bowl, mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Whisk this mixture into the simmering sauce, and it should thicken up beautifully in just a minute or two.
→ Can I add vegetables to the slow cooker?
Yes, this is a great way to make it a one-pot meal! I recommend adding heartier vegetables that can stand up to the long cooking time. Things like carrots, small potatoes, or onions can be added at the beginning with the chicken. For more delicate vegetables like broccoli or snap peas, I'd suggest adding them in the last 30-45 minutes of cooking so they don't get too mushy. It makes a lovely version of chicken and veggies.
→ How do I make this recipe gluten-free?
This is a very simple adaptation! The only ingredient you need to worry about is the soy sauce. To make this recipe gluten-free, simply substitute the regular soy sauce with an equal amount of tamari or coconut aminos. Both are fantastic gluten-free alternatives that will provide that same savory, umami flavor. Always double-check your other ingredients, like chicken broth, to ensure they are certified gluten-free as well.
→ What's the best way to store and reheat leftovers?
Leftovers are just heavenly! Store the chicken and any extra sauce in an airtight container in the refrigerator for up to 3-4 days. To reheat, I prefer to use a small pan on the stovetop over medium-low heat. Adding a tiny splash of water or chicken broth can help loosen the sauce as it warms up. You can also microwave it, but I find the stovetop method preserves the texture of the chicken a bit better.
→ Can I use frozen chicken thighs for this recipe?
It's generally recommended to thaw chicken completely before putting it in a slow cooker. Putting frozen meat directly in can keep it in the 'danger zone' temperature (between 40°F and 140°F) for too long, which can allow bacteria to grow. For food safety, I always make sure my chicken is fully thawed in the refrigerator overnight before I begin. It ensures the chicken cooks evenly and safely.
Chef's Tips
If you decide to skip the searing step, your chicken will still be incredibly tender and flavorful. The sauce does all the heavy lifting! However, the final texture of the skin will be much softer. Placing the chicken under the broiler for a few minutes at the very end can help add a little bit of color and texture back.,The cornstarch slurry is key for a thick, luscious sauce that clings to the chicken. If you prefer a thinner, more broth-like sauce, you can absolutely skip this step. Just spoon the cooking liquid directly from the slow cooker over the chicken and rice. It's all about personal preference and the way your family likes it.,Feel free to add a little touch of heat to the sauce if you like. A pinch of red pepper flakes or a teaspoon of sriracha whisked in with the other sauce ingredients can add a lovely, subtle warmth that complements the sweetness of the honey beautifully. It's a simple way to customize the flavor profile to your liking. Another option is this honey soy baked chicken for a different twist.
Nutrition Facts
per serving
450
Calories
30g
Protein
28g
Carbs
25g
Fat
Taste Profile
A beautiful harmony of sweet and savory, with a deep umami backbone and a mellow, aromatic garlic finish.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
To make this recipe gluten-free, tamari is a perfect substitute. Coconut aminos also work well, though they are slightly sweeter, so you might want to reduce the honey just a tad.
Chicken drumsticks are another great, affordable option for this recipe. They cook in about the same amount of time as thighs and become just as tender and juicy in the slow cooker.
Recipe Variations
Try these delicious twists on the original
Spicy Honey Garlic Chicken
For those who like a little kick, add 1-2 teaspoons of sriracha or a generous pinch of red pepper flakes to the sauce. It adds a lovely warmth that cuts through the sweetness.
Orange Honey Garlic Chicken
Add the zest and juice of one orange to the sauce for a bright, citrusy twist. It adds a wonderful layer of tangy freshness that complements the honey and garlic perfectly.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using high heat on the slow cooker for too long, which can make thighs a bit tougher than the low and slow method.
- Forgetting to use cold water for the cornstarch slurry. Mixing cornstarch with hot liquid will cause it to clump instantly.
- Not tasting the sauce before serving. It might need a tiny adjustment, like a squeeze of acid, to perfectly balance the flavors.
- Crowding the pan when searing. Sear the chicken in batches if needed to ensure each piece gets good contact with the pan.
Meal Prep & Storage
Make Ahead Tips
You can make the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. This makes assembly on a busy morning even faster—you just have to pour it over the chicken and go!
Leftover Ideas
Leftover chicken is fantastic shredded and used in tacos, wraps, or on top of a salad for lunch the next day. You can also chop it up and add it to fried rice for a whole new meal. The possibilities are truly endless.
Perfect Pairings
Serve this with...
Cooking Timeline
Whisk together sauce ingredients. Pat chicken dry and season.
Sear chicken thighs until golden brown (optional).
Combine chicken and sauce in slow cooker. Cook on low.
Remove chicken. Thicken sauce on stovetop with cornstarch slurry.
Pour glaze over chicken and garnish before serving.
Honey Garlic Chicken Thighs Recipe: Slow Cooker
An easy, savory dinner of honey garlic chicken thighs, made effortlessly in the slow cooker.
Timing
Prep Time
15 Minutes
Cook Time
4 Hours
Total Time
4 Hours 15 Minutes
Recipe Details
Ingredients
For the Chicken
- 01 2.5 to 3 lbs chicken thighs, bone-in or boneless
- 02 1/2 teaspoon salt
- 03 1/4 teaspoon black pepper
- 04 1 tablespoon olive oil (for searing, optional)
For the Honey Garlic Sauce
- 01 1/2 cup honey
- 02 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 03 8 cloves garlic, minced
- 04 1 tablespoon freshly grated ginger
- 05 1/4 cup chicken broth
- 06 1 teaspoon sesame oil
- 07 2 tablespoons cornstarch mixed with 3 tablespoons cold water (for thickening)
- 08 Sesame seeds and sliced green onions, for garnish
Instructions
First, let's create that beautiful sauce. In a medium-sized bowl, combine the honey, soy sauce, minced garlic, grated ginger, chicken broth, and sesame oil. Whisk it all together until the honey is fully dissolved and everything is beautifully combined. Take a moment to just smell it—that’s the scent of the deliciousness to come. Pat your chicken thighs dry with a paper towel and season them gently with salt and pepper. This simple step helps ensure the skin gets a lovely color if you choose to sear it.
This step is my little secret for amazing flavor, but it's totally optional if you're pressed for time. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. Let them sear for about 3-4 minutes, without moving them, until the skin is golden brown and crisp. You don't need to cook them through, just get that beautiful color. Then, transfer the seared chicken to the insert of your slow cooker.
Now for the magic part. Arrange the chicken thighs in a single layer at the bottom of the slow cooker. Pour that gorgeous honey garlic sauce you made all over the chicken, making sure to coat every piece. Oh, it looks so good already! Secure the lid on your slow cooker, set it to 'Low,' and let it cook for 4 to 5 hours, or on 'High' for 2 to 3 hours. Your kitchen is about to smell absolutely incredible. Go read a book, finish your work, or just relax.
Once the chicken is tender and cooked through, the final touch is to create the glaze. Carefully remove the chicken from the slow cooker and place it on a serving platter. Pour the remaining liquid from the slow cooker into a small saucepan and bring it to a simmer over medium heat. Whisk in the cornstarch slurry and continue to whisk as the sauce bubbles and thickens, which should only take a minute or two. For a final flourish, you can broil the chicken for 2-3 minutes to crisp the skin, then pour the thickened glaze over everything. Garnish with a sprinkle of sesame seeds and fresh green onions before serving. It's a simple, yet elegant finish to a perfect crockpot chicken meal.
Notes & Tips
- 1 If you decide to skip the searing step, your chicken will still be incredibly tender and flavorful. The sauce does all the heavy lifting! However, the final texture of the skin will be much softer. Placing the chicken under the broiler for a few minutes at the very end can help add a little bit of color and texture back.
- 2 The cornstarch slurry is key for a thick, luscious sauce that clings to the chicken. If you prefer a thinner, more broth-like sauce, you can absolutely skip this step. Just spoon the cooking liquid directly from the slow cooker over the chicken and rice. It's all about personal preference and the way your family likes it.
- 3 Feel free to add a little touch of heat to the sauce if you like. A pinch of red pepper flakes or a teaspoon of sriracha whisked in with the other sauce ingredients can add a lovely, subtle warmth that complements the sweetness of the honey beautifully. It's a simple way to customize the flavor profile to your liking. Another option is this honey soy baked chicken for a different twist.
Tools You'll Need
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6-Quart Slow Cooker: This is the hero of the recipe, of course. A 6-quart model is usually the perfect size for about 3 pounds of chicken thighs, allowing them to sit in a relatively even layer. It does the patient, gentle work of rendering the chicken unbelievably tender.
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Large Skillet: A heavy-bottomed skillet, like a cast iron, is ideal for searing the chicken thighs. It holds heat evenly, which is what gives you that beautiful, crisp, golden-brown skin. This step is optional but adds so much depth.
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Whisk: A simple balloon whisk is perfect for bringing the sauce together. It ensures the honey dissolves completely and all the ingredients are seamlessly blended. I also use it when adding the cornstarch slurry to prevent any lumps.
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Small Saucepan: This is for the final, transformative step of thickening the sauce into a glaze. Having a small saucepan ready makes it easy to transfer the cooking liquid from the slow cooker and quickly bring it to a simmer on the stovetop.
Must-Know Tips
- **Pat Your Chicken Dry** - Before seasoning and searing, always use paper towels to pat the chicken thighs completely dry. This is a crucial little step! A dry surface is what allows the skin to get deeply golden and crispy, rather than just steaming in the pan.
- **Use Low-Sodium Soy Sauce** - I always reach for low-sodium soy sauce in my recipes. It gives you that essential savory, umami flavor but allows you to control the overall saltiness of the dish. You can always add more salt, but you can't take it away.
- **Don't Overcook** - While it's harder to overcook chicken thighs compared to breasts, it's still possible! Check for doneness around the 4-hour mark on low. The chicken should be tender and read 165°F on an instant-read thermometer. This ensures perfectly juicy results.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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