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Honey Garlic Slow Cooker Chicken Thighs

Honey garlic slow cooker chicken thighs with a thick, glossy honey-soy glaze. Bone-in, skin-on thighs cook low-and-slow until tender, then the sauce is thickened with cornstarch for a clingy finish.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 4 bone-in skin-on chicken thighs
  • 0.3333333333 cup honey
  • 0.25 cup soy sauce
  • 4 garlic, minced
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 0.5 tsp ground ginger
  • 0.25 tsp red pepper flakes
  • 0.25 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 0.5 sesame seeds for garnish
  • 0.5 green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken thighs skin-side up in the slow cooker.
  2. Whisk honey, soy sauce, garlic, ketchup, apple cider vinegar, ground ginger, red pepper flakes, and black pepper in a bowl until smooth.
  3. Pour the sauce over the chicken thighs.
Slow cook until tender
  1. Cook on low for 5–6 hours or high for 2.5–3 hours, until chicken is cooked through and tender.
  2. Remove the chicken and set aside while you thicken the sauce.
Thicken glaze and finish
  1. Whisk cornstarch and cold water together, then stir into the sauce.
  2. Cook on high for 15 minutes until thickened.
  3. Optional: broil the chicken for 3–4 minutes to caramelize the skin before serving.
  4. Spoon the sauce over the chicken, then garnish with sesame seeds and green onions.

Notes

For the stickiest glaze, whisk the cornstarch slurry until fully smooth before stirring it in, and keep the sauce simmering on high until it coats the back of a spoon. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (freeze chicken and sauce together). For a lower-sodium option, use low-sodium soy sauce and adjust salt only if needed.