Honey Garlic Slow Cooker Chicken Thighs Recipe hits that perfect sweet, sticky, garlicky spot while staying easy on your budget and your schedule. It works for busy families, meal preppers, college students with a slow cooker, or anyone who wants dinner to cook itself in about 4 to 5 hours. I first threw this together on a chaotic Tuesday, and my kids now ask for “the sticky chicken” like it’s a national holiday.
Reasons To Try This Honey Garlic Slow Cooker Chicken Thighs Recipe
This Honey Garlic Slow Cooker Chicken Thighs Recipe gives you tender, fall-apart chicken with a glossy, sweet-savory sauce that tastes like takeout comfort. The honey caramelizes around the thighs, the garlic and soy sauce bring depth, and the slow cooker handles all the hard work.
You also stretch a pack of chicken thighs into multiple meals, which helps a lot when grocery prices climb. You toss everything in one pot, walk away, and come back to a house that smells like you cooked all day, even though you barely lifted a finger.
“This Honey Garlic Slow Cooker Chicken Thighs Recipe tastes like sticky garlic heaven and turns weeknight chaos into a restaurant-level dinner. ★★★★★”
Ingredients You Need
Chicken
- 2 to 2.5 pounds bone-in, skin-on chicken thighs
- You can use boneless, skinless thighs if you prefer less fat and quicker cooking.
- I avoid chicken breasts here, because thighs stay juicy and hold flavor better in a slow cooker.
Honey Garlic Sauce
- 1/2 cup honey
- Any mild liquid honey works; I often use store-brand clover honey to keep it budget friendly.
- 1/3 cup low sodium soy sauce
- Use tamari or coconut aminos for a gluten free version.
- 1/4 cup chicken broth
- Boxed broth or bouillon mixed with water both work fine.
- 2 tablespoons rice vinegar or apple cider vinegar
- This balances the sweetness and keeps the sauce from tasting flat.
- 1 tablespoon ketchup
- This adds a little tang and color; any basic brand works.
- 1 tablespoon brown sugar, packed
- You can skip this if you want it less sweet, but I like the caramel note it adds.
- 5 to 6 cloves garlic, minced
- Use jarred minced garlic if you want a shortcut; just add a bit more for stronger flavor.
- 1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger
- Fresh ginger gives brighter flavor, but ground ginger works in a pinch.
- 1 teaspoon sesame oil
- This adds a toasty flavor; if you do not have it, just leave it out.
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon red pepper flakes
- Adjust this for your heat level or skip it for kids.
To Finish
- 1.5 tablespoons cornstarch
- 2 tablespoons cold water
- 1 to 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds, optional
- Chopped fresh parsley or cilantro, optional, for color
Pantry shortcuts and notes
- Use pre-minced garlic, pre-grated ginger, and pre-sliced green onions to cut prep time.
- Store-brand soy sauce, honey, and ketchup work perfectly; this recipe does not need fancy labels.
- If you only have regular soy sauce, reduce added salt and taste the sauce before seasoning.
Equipment
- 4 to 6 quart slow cooker
- Small bowl and whisk for the sauce
- Tongs for turning the chicken
- Small saucepan for thickening the sauce at the end
- Cutting board and knife for garlic and green onions
Tips
- Pat the chicken thighs dry so they brown better and the sauce sticks nicely.
- Trim extra skin and large pockets of fat if you want a lighter sauce.
- Mix the sauce in a separate bowl so the honey dissolves fully and coats the chicken evenly.
- Place chicken thighs in a single layer in the slow cooker so they cook evenly.
- Cook on low for juicier, more tender chicken; use high only if you feel short on time.
- Broil the thighs for 3 to 5 minutes at the end if you want crispy, caramelized skin.
- Thicken the sauce on the stove with cornstarch slurry so it turns glossy and coats rice or veggies.
- Taste the sauce before serving and adjust with a splash of vinegar or a drizzle of honey if needed.
- Use a slow cooker liner if you want easier cleanup.
- Save extra sauce for drizzling over rice, noodles, or roasted vegetables the next day.
How to Make Honey Garlic Slow Cooker Chicken Thighs
1: Prep the chicken
Pat the chicken thighs dry with paper towels and trim any large flaps of skin or thick fat. Season both sides lightly with salt and black pepper. You do not need heavy seasoning here, because the honey garlic sauce brings plenty of flavor.
If you want a richer flavor, sear the thighs in a skillet with a little oil over medium high heat for 3 to 4 minutes per side. This step adds color and flavor, but you can skip it on busy days. I sear them when I feel fancy and skip it when I toss everything in before school drop-off.
2: Mix the honey garlic sauce
In a medium bowl, whisk together honey, soy sauce, chicken broth, rice vinegar, ketchup, brown sugar, minced garlic, ginger, sesame oil, black pepper, and red pepper flakes. Whisk until the honey dissolves and the mixture looks smooth. Taste a tiny spoonful and adjust sweetness or heat to your liking.
If the sauce tastes too sweet, add a splash more vinegar or a bit more soy sauce. If it tastes too salty, add a spoonful of honey or a splash of water. You want a bold, slightly sweet, garlicky sauce, because it mellows as it cooks.
3: Load the slow cooker
Place the chicken thighs in the slow cooker in a single layer, skin side up. Pour the honey garlic sauce evenly over the chicken, making sure each piece gets coated. Use tongs to wiggle the thighs a bit so the sauce runs underneath.
Cover the slow cooker with the lid. Set the slow cooker to low for 4 to 5 hours or high for 2.5 to 3 hours. The chicken should feel very tender and reach at least 165°F in the thickest part.
4: Optional broil for crispy skin
If you want sticky, caramelized skin, line a baking sheet with foil and lightly oil it. Use tongs to transfer the cooked chicken thighs, skin side up, onto the sheet. Spoon a little of the cooking liquid over each thigh.
Place the sheet under the broiler on high for 3 to 5 minutes. Watch closely so the honey does not burn. Pull the pan out once the skin turns deep golden and slightly charred in spots.
5: Thicken the sauce
While the chicken rests, pour the cooking liquid from the slow cooker into a small saucepan. Skim off some fat from the top with a spoon if you prefer a lighter sauce. Bring the liquid to a gentle simmer over medium heat.
In a small bowl, whisk together cornstarch and cold water until smooth. Slowly pour the slurry into the simmering sauce while you whisk. Cook for 2 to 4 minutes until the sauce thickens and turns glossy.
6: Finish and garnish
Place the chicken thighs on a serving platter or back into the slow cooker on warm. Pour the thickened honey garlic sauce over the chicken, coating each piece. Sprinkle with sliced green onions and sesame seeds.
Add chopped parsley or cilantro if you want a pop of color. Serve the extra sauce on the side so everyone can spoon more over their rice or veggies. My family basically treats the sauce like liquid gold.
Different Ways to Try It
- Gluten free: Use tamari or certified gluten free soy sauce and check labels on broth and ketchup.
- Lower sugar: Reduce honey to 1/3 cup and skip the brown sugar; keep the same cooking time.
- Low carb: Use a low carb sweetener that measures like honey or use liquid allulose and serve with cauliflower rice or steamed broccoli.
- Boneless thighs: Use boneless, skinless thighs and cook on low for about 3.5 to 4 hours or high for 2 to 2.5 hours.
- Extra veggies: Add carrot chunks, bell pepper strips, or broccoli florets in the last 60 to 90 minutes so they stay tender but not mushy.
- Spicy version: Add extra red pepper flakes or a spoonful of your favorite chili paste to the sauce.
- Kid friendly: Skip the red pepper flakes and serve sauce on the side so kids control how much they add.
- No cornstarch: Simmer the sauce longer to reduce it or use arrowroot powder for a similar thickening effect.
How to Serve Honey Garlic Chicken Thighs
Serve Honey Garlic Slow Cooker Chicken Thighs Recipe over fluffy white rice, brown rice, or quinoa so the grains soak up all that sticky sauce. Add a side of steamed broccoli, green beans, or roasted carrots for color and crunch. You can also shred the chicken and tuck it into lettuce wraps or rice bowls with cucumbers and shredded cabbage. For a cozy bowl, spoon chicken and sauce over mashed potatoes or cauliflower mash and add a simple side salad.
Make-Ahead and Storage Success
You can assemble the raw chicken and sauce in a zip-top bag up to 24 hours ahead and store it in the fridge, then dump it into the slow cooker when you need it. Store cooked chicken and sauce in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water or broth so the sauce loosens and the chicken stays tender. Freeze leftovers in meal-size portions for up to 3 months, then thaw overnight in the fridge and reheat for an easy future dinner.
Honey Garlic Slow Cooker Chicken Thighs
Ingredients
Instructions
- Arrange the chicken thighs in an even layer in the bottom of a slow cooker.
- In a bowl, whisk together the soy sauce, ketchup, honey, minced garlic, and dried basil until well combined.
- Pour the honey garlic sauce evenly over the chicken thighs, turning them to coat if needed.
- Cover and cook on Low for 4 to 6 hours, or until the chicken is very tender and cooked through.
- Taste the sauce and season with salt and pepper if desired before serving.
- Serve the chicken thighs with the sauce spooned over the top.
Notes
Approximate per serving (1/8 of recipe): 290 calories; fat 10 g; saturated fat 2.5 g; carbohydrates 18 g; fiber 0 g; sugars 16 g; protein 30 g; sodium 980 mg. Values will vary based on specific ingredient brands, any substitutions, and portion size.