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Honey Garlic Slow Cooker Chicken Thighs

Honey garlic slow cooker chicken thighs with sticky, glossy glaze made from honey, soy sauce, garlic, and ketchup. Cook low-and-slow until tender, then thicken the sauce and optionally 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and glaze
  • 4 bone-in skin-on chicken thighs
  • 0.333 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
  • 1 sesame seeds for garnish
  • 1 green onions for garnish

Equipment

  • 1 slow cooker

Method
 

Add chicken
  1. Place the chicken thighs skin-side up in the slow cooker.
  2. Season the chicken with nothing additional and keep it skin-side up so the fat renders into the glaze as it cooks.
Mix and pour sauce
  1. Whisk together the honey, soy sauce, minced garlic, ketchup, apple cider vinegar, ground ginger, red pepper flakes, and black pepper until smooth.
  2. Pour the sauce over the chicken thighs so most of the meat is covered while keeping the skin facing upward.
Slow cook
  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 and set it aside while you thicken the remaining sauce.
Thicken glaze and finish
  1. Whisk the cornstarch and cold water together, then stir it into the sauce.
  2. Cook on high for 15 minutes, stirring once or twice, until the sauce thickens and coats a spoon.
  3. Optional: broil the chicken for 3–4 minutes to caramelize the skin before serving.
  4. Spoon the thick honey garlic sauce over the chicken and garnish with sesame seeds and green onions.

Notes

For maximum stickiness, keep the chicken skin-side up during the slow cook and use the full 15 minutes on high after adding the cornstarch so the glaze turns glossy. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in the microwave or on the stove with a splash of water. Freezing: yes, freeze the cooked chicken with sauce for up to 2 months, then thaw and reheat until hot. If you want a lower-sodium option, use low-sodium soy sauce and reduce added salt (none is listed) while keeping the same method.