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Crockpot Honey Garlic Chicken Thighs

Crockpot honey garlic chicken thighs cooked low and slow until tender, coated in a thick, glossy golden-amber sauce. This slow cooker method uses honey, garlic, soy sauce, and a cornstarch slurry to turn the drippings into a clingy glaze.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in or boneless chicken thighs Use 4–6 thighs depending on size.
Honey garlic sauce
  • 0.5 cup honey
  • 0.333 cup soy sauce
  • 6 garlic cloves, minced
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 0.25 tsp red pepper flakes
Cornstarch slurry
  • 2 tbsp cornstarch
  • 2 tbsp water
Garnish
  • 1 sesame seeds
  • 1 green onions

Equipment

  • 1 Dutch oven

Method
 

Whisk the sauce
  1. In a bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, sesame oil, and red pepper flakes until evenly combined.
  2. Set the sauce aside while you prepare the slow cooker.
Cook the chicken
  1. Place the chicken thighs in the slow cooker and pour the honey garlic sauce over the top, then dot with the butter.
  2. Cover and cook on Low for 4–5 hours, or on High for 2–2.5 hours, until the chicken is very tender.
Thicken and glaze
  1. Remove the chicken from the slow cooker and stir the cornstarch slurry (cornstarch mixed with water) into the sauce.
  2. Turn the slow cooker to High and cook for 15–20 minutes until the sauce thickens and looks glossy.
  3. Return the chicken thighs to the sauce and stir/coat so each piece is well covered.
Garnish and serve
  1. Garnish with sesame seeds and green onions, then serve hot with the glossy sauce.

Notes

For extra cling, coat the thighs well right after thickening and keep them in the sauce until serving. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently in the microwave or on the stove with a splash of water to loosen the glaze. Freezing is not recommended because the cornstarch can change texture after thawing. For a lower-sodium swap, use low-sodium soy sauce (keep the honey and vinegar the same).