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Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken makes tender, glazed chicken thighs with a thick honey-garlic sauce. Cook low for 4–5 hours, then thicken the sauce on high so it clings to every bite.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 2 lb boneless skinless chicken thighs
  • 0.3333333333 cup honey
  • 0.25 cup soy sauce
  • 0.25 cup ketchup
  • 4 garlic minced
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 0.25 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 0.25 tsp sesame seeds for garnish
  • 2 tbsp green onions for garnish

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the boneless skinless chicken thighs into the slow cooker in an even layer.
  2. Whisk together the honey, soy sauce, ketchup, garlic, dried basil, dried oregano, red pepper flakes, and black pepper in a bowl until smooth.
  3. Pour the sauce over the chicken so the thighs are coated.
  4. Cook on low for 4–5 hours, or on high for 2–3 hours, until the chicken is cooked through and tender, with visible bubbling around the edges.
Thicken the sauce and coat
  1. Remove the chicken from the slow cooker and shred it, or keep it whole depending on your preference.
  2. Whisk the cornstarch with the cold water together, then stir it into the sauce in the slow cooker until no lumps remain.
  3. Cook on high for 15–20 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.
  4. Return the chicken to the slow cooker, toss to coat in the thick honey garlic sauce, and serve over rice with sesame seeds and green onions on top.

Notes

For the smoothest thickener, whisk the cornstarch and cold water until fully lump-free before stirring into the hot sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until warm through. Freezing is yes—freeze for up to 2 months, then thaw overnight and reheat on the stovetop or in the microwave. For a lower-sodium version, use reduced-sodium soy sauce and taste the finished sauce before serving.