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Sticky honey garlic chicken thighs served over a bed of white rice with sesame seeds and scallions.

Crockpot Honey Garlic Chicken Thighs

Sticky, sweet, and savory, these Crockpot Honey Garlic Chicken Thighs are the ultimate dump-and-go dinner. Made with pantry staples and slow-cooked to perfection, this family favorite is tender, flavorful, and perfect with rice or veggies.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Course: Main Course
Cuisine: Asian
Servings: 6
Author: Shilpa

Equipment

Ingredients

For the chicken:

  • 6 chicken thighs bone-in, skinless (or boneless, see notes)
  • ½ cup honey
  • ⅓ cup low-sodium soy sauce
  • ½ cup ketchup
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 6 cloves garlic minced
  • 1 teaspoon ginger grated
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes or more to taste

For the glaze:

  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 2 cloves garlic minced
  • 1 teaspoon toasted sesame oil optional

To serve:

  • Sesame seeds and chopped green onions for garnish

Instructions

  • Place the chicken thighs in the crockpot in a single layer if possible.
  • In a bowl, whisk together the honey, soy sauce, ketchup, vinegar, 6 cloves garlic, ginger, black pepper, and red pepper flakes. Pour over the chicken.
  • Cover and cook on low for 4 to 6 hours or high for 2½ to 3 hours, until the chicken is tender and reaches 175°F.
  • Transfer the chicken to a plate and cover loosely with foil. Skim any fat from the surface of the cooking liquid.
  • Pour about 2 cups of the cooking liquid into a saucepan and bring to a simmer over medium heat. Whisk the cornstarch and cold water into a smooth slurry, then whisk it into the saucepan with the remaining 2 cloves garlic. Simmer, stirring, for 3 to 5 minutes until thick and glossy. Stir in the sesame oil, if using.
  • Return the chicken to the crockpot or arrange on a platter, and spoon the glaze over the top.
  • Garnish with sesame seeds and green onions. Serve hot with rice or steamed vegetables.

Notes

  • Boneless option: Use boneless, skinless thighs and cook on low for 3 to 4 hours or high for 2 to 2½ hours.
  • Less sweet: Cut the honey to ⅓ cup and add an extra tablespoon of vinegar.
  • Extra sticky (optional broiler finish): Place the cooked thighs on a foil-lined sheet pan, brush generously with the glaze, and broil 3 to 4 minutes until caramelized at the edges. Watch closely, since honey burns fast.
  • No saucepan: Remove the chicken, stir the slurry and remaining garlic into the crockpot, and cook uncovered on high for 20 to 30 minutes, stirring once or twice, until thickened.
  • Kid-friendly heat: Leave out the red pepper flakes entirely. For more heat, increase them to 1 teaspoon or add a squirt of sriracha to the glaze.
  • Leftover sauce: You will have more cooking liquid than you need for the glaze. Thicken it all for extra sauce over rice, or discard the rest.
  • Salt: Low-sodium soy sauce and ketchup season this well on their own. The glaze concentrates as it simmers, so taste before adding any salt.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water.
  • Freezer meal: Freeze the raw chicken and sauce ingredients together in a freezer bag for up to 3 months, leaving out the glaze ingredients. Thaw overnight in the fridge, then cook as directed. Do not cook from frozen.

Nutrition

Calories: 259kcal | Carbohydrates: 34g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 786mg | Potassium: 392mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
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