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Honey garlic chicken thighs in glossy sauce with sliced green onions, rice, and broccoli.
CookingPassion

Crockpot Honey Garlic Chicken

Make crockpot honey garlic chicken with tender thighs and a sweet, savory sauce. Includes slow cooker timing, thickening tips, and easy serving ideas.
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Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb (900 g) boneless, skinless chicken thighs, fully thawed
  • ⅓ cup (80 ml) honey
  • ⅓ cup (80 ml) reduced-sodium soy sauce
  • ¼ cup (60 ml) unseasoned rice vinegar
  • ¼ cup (60 ml) water
  • 6 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • ¼ teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water, for the slurry
  • 2 green onions, thinly sliced, to finish

Equipment

  • 4- to 6-quart slow cooker
  • Instant-read thermometer
  • Small bowl and whisk

Method
 

  1. Mix the sauce. Whisk the honey, soy sauce, rice vinegar, ¼ cup water, garlic, ginger, and pepper in the slow cooker insert. Break up any thick honey so the sauce has an even consistency.
  2. Add the chicken. Arrange the thawed thighs in the sauce, turning them once to coat. A little overlap is fine. Fit the lid securely and start cooking immediately rather than letting the loaded insert sit on the counter.
  3. Cook until tender. Cook on LOW for about 4–5 hours or HIGH for 2½–3½ hours. Start checking toward the shorter end. The chicken must reach at least 165°F (74°C) in its thickest part and should separate easily when pressed with a fork.
  4. Remove and portion. Move the cooked chicken to a covered dish. Skim excess fat from the sauce if needed. Pull the chicken into large pieces with two forks, discarding any tough bits.
  5. Thicken the sauce. Whisk the cornstarch with 2 tablespoons cold water until smooth. Stir into the hot sauce, switch the cooker to HIGH, and cover for 10–15 minutes. If the sauce does not become hot enough to thicken, simmer it in a saucepan while stirring.
  6. Finish and serve. Return the chicken and its juices to the hot sauce and toss gently. Taste before adding salt. Scatter the green onions over the top and serve promptly, with rice or vegetables prepared separately.

Notes

15 minutes prep; 4–5 hours on LOW or 2½–3½ hours on HIGH, plus 10–15 minutes to finish. Timings vary by appliance; check doneness as described in the method. The card time uses the upper end of LOW cooking plus the finishing stage.
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Store at 40°F (4°C) or below for 3–4 days. Reheat on the stove or in the microwave to 165°F (74°C); do not reheat cold leftovers in the slow cooker.
Freeze the chicken with its sauce for up to 2 months for best quality. Thaw overnight in the refrigerator; loosen the sauce with a splash of water during reheating.