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Honey Garlic Slow Cooker Chicken Thighs

Honey garlic slow cooker chicken thighs with a glossy, thick sauce that clings to tender chicken. Bone-in, skin-on thighs are cooked until juicy, then finished with a quick high-heat thickening step and optional broil for caramelized skin.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and glaze
  • 4 bone-in skin-on chicken thighs Use skin-on for best caramelization if you broil at the end.
  • 0.33333333333333 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
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • sesame seeds For garnish.
  • green onions For garnish.

Equipment

  • 1 slow cooker

Method
 

Add chicken and make the honey garlic sauce
  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 fully combined.
  3. Pour the sauce over the chicken thighs so they are covered as evenly as possible.
Slow cook until tender
  1. Cook on LOW for 5–6 hours, or HIGH for 2.5–3 hours, until the chicken is cooked through and tender.
  2. Remove the chicken from the slow cooker and set it aside.
Thicken the sauce and finish the chicken
  1. Whisk the cornstarch and cold water together, then stir it into the remaining sauce in the slow cooker.
  2. Cook on HIGH for 15 minutes, stirring if needed, until the sauce is thickened and glossy.
  3. Optional: broil the chicken for 3–4 minutes to caramelize the skin.
  4. Spoon the thickened honey garlic sauce over the chicken, then garnish with sesame seeds and green onions.

Notes

For the richest coating, keep the thighs skin-side up during the slow-cook so the glaze bubbles and clings. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in the microwave or on the stovetop until hot. Freezing is possible (up to 3 months) but the sauce may thicken further when thawed—add a splash of water while reheating. For a lower-sugar option, use sugar-free honey substitute or reduce honey slightly and add 1–2 extra teaspoons of vinegar to balance the flavor.