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Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken with a glossy, thickened honey-garlic sauce and tender shredded chicken. The slow-cook method keeps the thighs juicy, then cornstarch thickening turns the sauce into a spoon-coating 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: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2 lb boneless skinless chicken thighs Use evenly sized pieces for consistent tenderness.
honey garlic sauce
  • 0.33 cup honey
  • 0.25 cup soy sauce
  • 0.25 cup ketchup
  • 4 garlic Minced cloves.
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 0.25 tsp black pepper
thickener
  • 2 tbsp cornstarch
  • 2 tbsp cold water Stir into cornstarch to prevent lumps.
garnish
  • 1 sesame seeds
  • 1 green onions

Equipment

  • 1 slow cooker

Method
 

Layer and add sauce
  1. Place the boneless skinless chicken thighs into the slow cooker in an even layer.
  2. Whisk together honey, soy sauce, ketchup, garlic, dried basil, dried oregano, red pepper flakes, and black pepper until smooth.
  3. Pour the sauce over the chicken, making sure most pieces are coated.
Slow cook until tender
  1. Cook on low for 4–5 hours, or on high for 2–3 hours, until the chicken is cooked through and tender.
  2. Remove the chicken from the slow cooker and shred it, or leave it whole depending on your preference.
Thicken the glaze
  1. Whisk the cornstarch and cold water together, then stir the mixture into the sauce in the slow cooker.
  2. Cook on high for 15–20 minutes, watching for a thicker, glossy sauce that coats the back of a spoon.
Coat and serve
  1. Return the chicken to the slow cooker and toss to coat completely in the thickened honey garlic sauce.
  2. Serve, garnishing with sesame seeds and green onions for a fresh top finish.

Notes

For the thickest glaze, add the cornstarch slurry near the end and cook on high until the sauce visibly coats a spoon. Store leftovers in an airtight container in the fridge up to 3 days; freeze yes (up to 3 months) after cooking and thickening, then rewarm gently to keep the sauce smooth. Dietary swap: use low-sodium soy sauce to reduce overall sodium without changing the method.