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Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken with sticky-sweet, savory sauce that thickens right in the slow cooker. Cook juicy chicken thighs on low until tender, then finish with a cornstarch slurry for a glossy 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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 2 lb boneless skinless chicken thighs
  • 0.333 cup honey
  • 0.25 cup soy sauce
  • 0.25 cup ketchup
  • 4 garlic cloves minced
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 0.25 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 0.5 tbsp sesame seeds for garnish
  • 2 tbsp green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Add chicken to slow cooker
  1. Place the chicken thighs in the slow cooker, arranging them in an even layer for consistent cooking.
  2. Pour the honey garlic sauce over the chicken so each piece is well coated before heating begins.
Make honey garlic sauce and cook
  1. Whisk together honey, soy sauce, ketchup, garlic, basil, oregano, red pepper flakes, and black pepper until smooth.
  2. Cook on low for 4–5 hours (or high for 2–3 hours) until chicken is cooked through and tender, indicated by easy shredding with a fork.
Thicken sauce
  1. Remove the chicken and shred it (or keep it whole) so it’s ready to return once the sauce is thickened.
  2. Whisk cornstarch and cold water together until no lumps remain, then stir the slurry into the sauce in the slow cooker.
  3. Cook on high for 15–20 minutes until the sauce thickens to a glossy, spoon-coating consistency, indicated by slow drips off a spoon.
Finish and serve
  1. Return the chicken to the slow cooker and toss to coat thoroughly in the thickened sauce.
  2. Serve the chicken over rice and garnish with sesame seeds and green onions for a fresh, aromatic finish.

Notes

For the thickest glaze, whisk the cornstarch slurry until completely smooth before adding, then cook on high until the sauce visibly coats the spoon. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or microwave. Freezing is yes—freeze in portioned containers up to 3 months and thaw in the fridge. For a lower-sugar option, use a reduced-sugar honey substitute or half honey with an equal amount of light brown sugar-free syrup if available.