Slow Cooker
Slow Cooker Honey Garlic Chicken
This slow cooker honey garlic chicken needs just a handful of pantry staples whisked together and poured over chicken thighs, then hours of low, gentle cooking to build a sticky, deeply savory glaze. Serve it whole over rice, or shred it and pile it into bowls.
Why you'll love this recipe
- Pantry-staple sauce, no marinating required
- Sticky, deeply flavored glaze builds itself
- Truly dump-and-go prep
- Versatile served whole or shredded
Instructions
- Place the chicken thighs in the slow cooker.
- Whisk together the honey, soy sauce, garlic, rice vinegar, ginger and red pepper flakes, then pour over the chicken.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is cooked through and tender.
- Remove the chicken and, if desired, whisk the cornstarch slurry into the remaining sauce in the slow cooker, then cook on high for 10-15 minutes until thickened.
- Return the chicken to the thickened sauce, spooning it over to coat.
- Garnish with green onions and sesame seeds before serving over rice.
How to tell it's done
Boneless thighs are done at 165°F (74°C) and become very tender with longer cooking. They should be easy to cut with a fork. The thickened sauce should coat the back of a spoon and turn glossy. If it's still thin after 15 minutes on high, add a second slurry of 1 tsp cornstarch mixed with 1 tbsp water.
Tips for success
- The cornstarch slurry step is optional but makes a real difference if you want a glossy, clingy glaze rather than a thin sauce.
- Shred the chicken and toss it through the sauce for an easy rice bowl, or serve pieces whole with sauce spooned over.
- This sauce base also works well with chicken breast, though thighs stay juicier over the longer cook time.
- Leftover sauce is great tossed with steamed vegetables.
Ingredient notes & swaps
- Soy sauce: low-sodium soy sauce matters here. The sauce reduces, and regular soy sauce can make it too salty. Tamari keeps it gluten-free.
- Honey: this is the main sweetener and also helps the glaze thicken. Brown sugar works too.
- Ginger: fresh ginger is best, but ground ginger works. Use half the amount.
- Broiler finish: for caramelized edges, put the sauced thighs on a sheet pan and broil them for 2-3 minutes.
Storage & reheating
Refrigerate in the sauce for up to 4 days. Reheat in the microwave or a covered skillet over medium-low heat. The sauce thickens when cold, so add a splash of water to loosen it.
Make ahead & freezing
Whisk the sauce together the night before, or freeze raw thighs and sauce together in a bag for up to 3 months as a ready-to-go slow cooker meal. Thaw it overnight in the fridge before cooking. The cooked dish also freezes well.
What to serve with it
Steamed white or brown rice, with steamed broccoli, sautéed green beans or bok choy. It's also good over lo mein noodles, or in lettuce cups for a lighter meal.
Frequently asked questions
Do I need to thicken the sauce?
It's optional — the sauce is flavorful either way, but thickening it with a cornstarch slurry gives a stickier, more glaze-like result.
Can I use chicken breast instead of thighs?
Yes, though check for doneness a bit earlier since breast can dry out faster over a long cook time.
What should I serve with honey garlic chicken?
Steamed jasmine rice and stir-fried or steamed vegetables both pair well.
Can I make this ahead and freeze it?
Yes, the cooked chicken and sauce freeze well for up to 3 months; thaw overnight before reheating.
Nutrition (per serving)
| Calories | 356 |
| Protein | 30g |
| Carbs | 24g |
| Fat | 15g |
| Sodium | 680mg |
| Sugar | 20g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Slow Cooker Chicken Recipes
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