Honey Garlic Slow Cooker Chicken Thighs
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
3 hrs 45 mins
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Total Time
3 hrs 55 mins
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Servings
6
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Calories
426 kcal
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Course
Main Course
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Cuisine
American
Honey Garlic Slow Cooker Chicken Thighs
Description
The Honey Garlic Slow Cooker Chicken Thighs recipe combines simple ingredients like soy sauce, honey, ketchup, garlic, and fresh ginger into a slow-cooked sauce that develops deep, sweet-savory flavors. Cooking the boneless, skinless chicken thighs slowly allows them to become tender and juicy while absorbing the fragrant sauce. After slow cooking, a mixture of cornstarch and water is stirred in to thicken the sauce, giving it a glossy, clinging texture that complements the chicken.
This dish is designed to be served hot over rice, allowing the rich sauce to soak into the grains. Sprinkling scallions and sesame seeds on top adds a subtle crunch and fresh taste that balances the savory sauce. The method allows for leaving the chicken whole or shredding it for different textures and serving styles.
Portion size can vary as this recipe serves between 4 to 6 people depending on appetite. The sauce ingredients can be adjusted if desired, but the slow cooking technique ensures thorough melding of the flavors and tender chicken every time.
Ingredients
- 2 pounds chicken thighs boneless skinless
- scallion optional, to taste, for serving, chopped scallions
- sesame seed
- rice
Sauce:
- 1/3 cup soy sauce low-sodium
- 1/3 cup honey
- 1/3 cup ketchup
- 6 cloves garlic minced
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon ginger grated, fresh
- 1 pinch red pepper flakes optional, crushed
- 2 tablespoons cornstarch
Instructions
- Add the chicken thighs to your Crockpot (in an even layer).
- Add the sauce ingredients (except for the cornstarch) to a bowl and whisk together until combined.
- Pour the sauce over the chicken and cook on high for 3.5 hours. Low for 6-8 hours will work too.
- Mix the cornstarch and 2 tablespoons of cold water in a small bowl, and then pour it into the slow cooker. Give it a stir. Let it cook (on high) for another 15 minutes or so to ensure the cornstarch has activated and the sauce thickens.
- You can leave the chicken pieces whole or shred them with 2 forks (I do this right in the slow cooker). Serve over rice and with scallions and sesame seeds sprinkled over top if desired.
Notes
- This recipe yields 4 to 6 servings based on portion sizes.
- Shredding the chicken in the slow cooker helps the sauce coat every bite.
- To adjust spiciness, include or omit red pepper flakes according to taste.
- Serve over cooked rice and optionally garnish with chopped scallions and sesame seeds for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 711mg | 30% |
| Potassium | 401mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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