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Honey Garlic Slow Cooker Chicken Thighs

Honey garlic slow cooker chicken thighs cook until tender, then get coated in a glossy sauce thickened on the stovetop. The recipe uses a simple honey, soy sauce, and garlic mixture for a sweet-savory dinner.
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Prep Time 15 minutes
Cook Time 4 hours 2 minutes
Total Time 4 hours 17 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2.5 lb chicken thighs boneless, skinless, thawed
  • 0.25 tsp black pepper
For the sauce
  • 0.5 cup honey
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup ketchup
  • 4 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger grated
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 6-quart slow cooker
  • 1 1-quart saucepan

Method
 

Prepare the chicken
  1. Arrange the chicken thighs in a single layer in a 6-quart slow cooker.
  2. Season the chicken with the black pepper.
Make the sauce
  1. Whisk the honey, soy sauce, ketchup, garlic, rice vinegar, and ginger in a bowl.
  2. Pour the mixture evenly over the chicken.
Cook the chicken
  1. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the thickest thigh reaches 165°F on an instant-read thermometer.
Thicken and serve
  1. Transfer the chicken to a platter and tent loosely with foil.
  2. Pour the cooking liquid into a 1-quart saucepan.
  3. Bring the liquid to a boil over medium-high heat.
  4. Whisk the cornstarch and cold water together in a small bowl until smooth.
  5. Whisk the slurry into the boiling liquid.
  6. Cook for 1 to 2 minutes, until the sauce thickens and looks glossy.
  7. Spoon the sauce over the chicken and serve.

Notes

For the best texture, use an instant-read thermometer and avoid cooking the chicken past 165°F. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free swap, use gluten-free tamari in place of the soy sauce.