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Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken delivers tender, shred-ready chicken thighs coated in a glossy honey garlic sauce. The sauce thickens in the slow cooker with a cornstarch slurry for a spoonable glaze over rice.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken thighs
Honey garlic sauce
  • 0.33333333333333 cup honey
  • 0.25 cup soy sauce
  • 0.25 cup ketchup
  • 4 garlic, minced
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 0.25 tsp black pepper
Thickening slurry
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Garnish and serving
  • 0.5 tbsp sesame seeds
  • 2 tbsp green onions
  • 4 cup rice

Equipment

  • 1 slow cooker

Method
 

Start the slow cooker
  1. Place the boneless skinless chicken thighs in the slow cooker in an even layer for consistent cooking.
  2. Whisk together honey, soy sauce, ketchup, garlic, dried basil, dried oregano, red pepper flakes, and black pepper in a bowl until the mixture looks smooth and glossy.
  3. Pour the sauce over the chicken so the thighs are coated and the surface looks lightly glazed.
  4. Cook on low for 4–5 hours until the chicken is cooked through and tender when pierced with a fork.
Thicken the sauce and finish
  1. If needed, cook on high for 2–3 hours until the chicken is cooked through and tender.
  2. Remove the chicken and shred it or keep it whole depending on your preference, then set aside.
  3. Whisk cornstarch and cold water together until smooth, with no lumps visible.
  4. Stir the cornstarch mixture into the sauce in the slow cooker so it disperses evenly and the liquid looks slightly cloudy.
  5. Cook on high for 15–20 minutes until the sauce thickens to a spoon-coating consistency.
  6. Return the chicken to the slow cooker, toss to coat until every piece has a glossy honey garlic glaze.
  7. Serve over rice, then garnish with sesame seeds and green onions so the top looks bright and speckled.

Notes

For best texture, shred the chicken while it’s still warm so it soaks up the sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until hot through. Freezing is not recommended because the honey-garlic sauce can thin as it thaws. For a lower-sugar option, use a no-sugar-added honey substitute in the same amount.