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Honey Garlic Slow Cooker Chicken Thighs

Honey garlic slow cooker chicken thighs with a thick, glossy glaze made from honey, soy sauce, garlic, and ginger. Slow-cooked until tender, then thickened into a clingy coating and optionally broiled for caramelized skin.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken thighs
Honey garlic glaze
  • 0.3333333 cup honey
  • 0.25 cup soy sauce
  • 4 garlic minced
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 0.5 tsp ground ginger
  • 0.25 tsp red pepper flakes
  • 0.25 tsp black pepper
Thickening slurry
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Garnish
  • 1 sesame seeds and green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken thighs skin-side up in the slow cooker.
  2. Whisk together honey, soy sauce, garlic, ketchup, apple cider vinegar, ground ginger, red pepper flakes, and black pepper until smooth.
Simmer to tender
  1. Pour the sauce over the chicken thighs so they’re coated as evenly as possible.
  2. Cook on low for 5–6 hours, or on high for 2.5–3 hours, until the chicken is cooked through and tender, with the sauce looking darker and bubbling at the edges.
Thicken the glaze
  1. Remove the chicken and set aside, keeping it warm.
  2. Whisk cornstarch with cold water, stir it into the sauce, then cook on high for 15 minutes until thickened and glossy.
Optional caramelize and serve
  1. Optional: broil the chicken for 3–4 minutes to caramelize the skin before serving, until browned spots appear.
  2. Spoon the thickened honey garlic sauce over the chicken and garnish with sesame seeds and green onions.

Notes

Pro tip: If your slow cooker runs hot, start checking at the low end of the time window to avoid over-soft meat. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a covered pan or microwave until hot throughout. Freezing is not recommended because the glaze can separate when thawed. Dietary swap: For gluten-free, use tamari instead of soy sauce.