This post may contain affiliate links. See my disclosure policy.
This Slow Cooker Honey Garlic Chicken is an easy, flavorful dinner made with tender chicken thighs simmered in a sweet and savory honey garlic sauce. With just 10 minutes of prep, no searing required, and a deliciously sticky sauce, it’s perfect for busy weeknights.
Simple, throw-together Crock Pot dinners are key to surviving busy weeknights with (or without) children. I imagine that many of you, like me, are perpetually busy during the week, so I am always on the lookout for new ways to put my slow cooker to work. This brings me to today’s recipe for slow cooker honey garlic chicken. Like my slow cooker pork shoulder and slow cooker beef short ribs, this recipe is not only easy to make, but incredibly delicious AND family-friendly.
It’s made with tender, juicy chicken thighs coated in a thick and glossy, savory-sweet sauce that’s so flavorful you’ll want to spoon extra over everything on your plate. I liken it to takeout, but better, and completely homemade.
Quick Look: Crock Pot Honey Garlic Chicken Thighs
- Overview: Tender, slow-cooked chicken thighs pulled into bite-size pieces and coated in a sweet, savory, garlicky honey garlic sauce. No searing required.
- Equipment: 7-quart Crock-Pot.
- Total Time: 3 1/2 to 4 1/2 hours on LOW, or 2 1/2 to 3 1/2 hours on HIGH, including prep and sauce thickening.
- Servings: 4
- Good to Know: Boneless chicken thighs don’t need to cook all day. Start checking the chicken near the beginning of the suggested cooking time.
- Serve With: White rice, green beans, steamed broccoli, or noodles.
Table of Contents
Ingredients and Substitutions
Below are notes and possible substitutions for the ingredients in this Crock Pot honey garlic chicken. You can find the printable recipe with measurements in the recipe card at the bottom of this page.
- Chicken Thighs: I made this recipe with boneless, skinless chicken thighs because they stay tender and juicy in the slow cooker. Bone-in, skin-on chicken thighs can also be used, but I recommend removing the skin before cooking since it won’t get crispy and can make the sauce greasy. Also note that bone-in thighs may need additional cooking time, and you’ll need to remove the bones before shredding. Boneless, skinless chicken breasts are another option, but they’re leaner and can dry out more easily. Always check the internal temperature with an instant-read thermometer and cook until the chicken reaches at least 165°F.
- Honey: Adds sweetness and helps balance the salty, savory flavors of the sauce. Start with the amount listed, then taste the finished sauce and stir in a little more honey if you prefer it sweeter.
- Low-Sodium Soy Sauce: Adds rich, savory flavor without making the sauce overly salty. For a gluten-free alternative, use gluten-free tamari.
- Water: Use ¼ cup water for the honey garlic sauce. For additional savory flavor, substitute an equal amount of low-sodium chicken broth or homemade chicken stock.
- Ketchup: Adds a little sweetness, tanginess, and body to the sauce.
- Garlic: Freshly minced garlic gives the sauce its signature garlicky flavor. Jarred minced garlic works if you’re in a hurry.
- Rice Vinegar: Adds mild acidity to balance the sweetness of the honey. Apple cider vinegar can be substituted, although its flavor is slightly sharper.
- Toasted Sesame Oil: Made from toasted sesame seeds, it adds a rich, nutty flavor and depth to the sauce. It’s commonly used in Asian cooking, and you’ll also find it in my Asian sesame dressing and Japanese BBQ sauce. For the best flavor, use toasted sesame oil rather than regular sesame oil, which is much milder.
- Kosher Salt and Red Pepper Flakes: Salt enhances the flavor of the sauce, while optional red pepper flakes add a little heat. Feel free to omit the pepper flakes for a milder, kid-friendly version.
- Cornstarch and Cold Water: Combine 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry that thickens the cooking liquid into a glossy sauce. I use the same method in my pineapple chicken and homemade teriyaki sauce. Always mix the cornstarch with cold water before adding it to hot liquid to prevent lumps.
- For Serving: Sliced green onions and sesame seeds add freshness, color, and a little crunch.
How to Make Slow Cooker Honey Garlic Chicken
- Add the chicken to the slow cooker. Pat the chicken thighs dry with paper towels, then arrange them in an even layer in the bottom of your slow cooker.
- Whisk together the honey garlic sauce. In a medium bowl, whisk together the honey, low-sodium soy sauce, ¼ cup water, ketchup, minced garlic, rice vinegar, toasted sesame oil, kosher salt, and optional crushed red pepper flakes until well combined.
- Pour the sauce over the chicken and cook. Pour the sauce evenly over the chicken thighs, then turn the chicken a few times so it’s nicely coated. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, or until the chicken is tender and cooked through.
- Remove the chicken and thicken the sauce. Transfer the cooked chicken to a plate and keep it warm. In a small bowl, whisk together the cornstarch and 2 tablespoons cold water until smooth. Stir the slurry into the cooking liquid in the slow cooker. Cover and cook on HIGH for 15 minutes, or until thickened. You can also transfer the sauce to a small saucepan and simmer it on the stove if you prefer.
- Return the chicken to the sauce and serve. Gently shred or pull the chicken into large bite-size pieces, then return it to the slow cooker and toss with the thickened sauce. Garnish with sliced green onions and sesame seeds, and serve warm over rice with your favorite vegetables.
Recipe Tips
- Don’t overcook the chicken. Boneless, skinless chicken thighs generally cook faster than larger bone-in pieces. To avoid overcooking, start checking near the beginning of the suggested cooking time, and use an instant-read thermometer to confirm that the chicken has reached an internal temperature of 165°F.
- Keep your slow cooker size in mind. I tested this recipe in a 7-quart Crock-Pot. Slow cookers vary in size, shape, and how quickly they heat, so cooking times may differ depending on your appliance. Use the suggested times as a guide and check the chicken for doneness with an instant-read thermometer — yes, that again! — rather than relying on the clock alone.
- Get the sauce consistency right. The honey garlic sauce will look thin after slow cooking because the chicken releases moisture as it cooks. The cornstarch slurry helps thicken it into a glossy sauce. If the sauce hasn’t thickened after 15 minutes on HIGH, transfer it to a saucepan and simmer over medium heat, stirring frequently, until it reaches your desired consistency.
What to Serve with Honey Garlic Chicken Thighs
My favorite way to serve this honey garlic chicken is over a big bowl of fluffy white rice with green beans on the side. The rice soaks up the delicious sauce, and the vegetables add a little freshness and crunch. Here are a few more ideas:
- Rice: White rice, jasmine rice, or Instant Pot brown rice are all excellent choices. For a lower-carb option, try cauliflower rice.
- Vegetables: Pair with steamed broccoli, air fryer green beans, roasted green beans, or stir-fried bok choy.
- Noodles: Serve over rice noodles, ramen noodles, or lo mein noodles. Toss the noodles with a little extra honey garlic sauce for even more flavor.
Want extra sauce? If you love having plenty of sauce to spoon over rice or noodles, you can double the honey garlic sauce ingredients without increasing the chicken. Keep the kosher salt at ½ teaspoon to start, then adjust to taste, and double the cornstarch slurry to 2 tablespoons cornstarch and 4 tablespoons cold water. The additional sauce may need a little longer to thicken, so if you’re in a hurry to get dinner on the table, transfer the sauce to a saucepan and simmer it over medium heat, stirring frequently, until thickened.
Storage and Reheating
- Refrigerator: Store leftover honey garlic chicken with the sauce in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Allow the chicken to cool, then transfer it with the sauce to a freezer-safe container or resealable freezer bag. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
- Reheating: For the best results, warm the chicken and sauce in a covered skillet or saucepan over medium-low heat, stirring occasionally until heated through. Add a splash of water if the sauce has thickened too much in the refrigerator. You can also reheat individual portions in the microwave, covered, in short intervals, stirring between each.
Slow Cooker Honey Garlic Chicken FAQs
No. For food safety, always thaw frozen chicken completely before adding it to the slow cooker. The USDA recommends thawing meat and poultry before slow cooking because frozen pieces can take too long to reach a safe temperature. To be safe, I recommend thawing the chicken overnight in the refrigerator.
Yes, you can. Boneless, skinless chicken breasts can be substituted for the thighs, but they’re leaner and can dry out more easily. Start checking them early and remove them once the thickest part reaches 165°F. Please keep in mind that the cooking times in this recipe were tested using boneless, skinless chicken thighs.
Not at all! I like to gently pull the cooked chicken thighs into large, bite-size pieces so there’s plenty of surface area for the honey garlic sauce to cling to. You can leave the thighs whole or cut them into chunks if you prefer.
Yes, but I recommend cooking them separately for the best results. Vegetables release water as they cook, which can dilute the honey garlic sauce and make it harder to thicken. Different vegetables also have different cooking times, and quick-cooking vegetables like broccoli and snow peas can become mushy if added too early. I recommend steaming or sautéing your vegetables separately to preserve their texture and keep the sauce thick and flavorful.
Yes! A 7-quart Crock-Pot should be large enough to double this recipe, although I haven’t tested it myself. You’ll want to double the chicken, sauce ingredients, and cornstarch slurry. Keep in mind that a larger batch may require additional cooking time, so check the chicken’s internal temperature rather than simply doubling the cooking time.
I recommend using low-sodium soy sauce as listed in the recipe. For a lower-sodium variation, omit the added kosher salt and consider using a no-salt-added ketchup. Taste the sauce after it has finished cooking and thickening before adjusting the seasonings.
More Takeout-Inspired Recipes
If you try this Slow Cooker Honey Garlic Chicken recipe, I’d love to hear what you think! Please leave a comment and star rating below, and let me know what you served it with. Thank you so much! 💛
Slow Cooker Honey Garlic Chicken
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- ⅓ cup honey
- ⅓ cup low-sodium soy sauce
- ¼ cup water, for the honey garlic sauce
- 2 tablespoons ketchup
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes, optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water, for the cornstarch slurry
- Sliced green onions, for serving
- Sesame seeds, for serving
Instructions
- Prepare the chicken: Pat the boneless, skinless chicken thighs dry with paper towels and place them in an even layer in the bottom of your slow cooker.
- Mix the sauce: In a medium mixing bowl, combine the honey, low-sodium soy sauce, ¼ cup water, ketchup, minced garlic, rice vinegar, toasted sesame oil, kosher salt, and optional crushed red pepper flakes. Whisk until everything is well incorporated.
- Cook the chicken: Pour the honey garlic sauce over the chicken, turning each thigh to coat. Cover with the lid and cook on LOW for 3-4 hours or HIGH for 2-3 hours. Start checking near the beginning of the suggested cooking time. The chicken is done when the thickest part reaches an internal temperature of 165°F.
- Remove and pull apart the chicken: Transfer the cooked chicken thighs to a plate and set aside. Using two forks, gently pull the meat apart into large, bite-size pieces rather than finely shredding it. Keep warm while preparing the sauce.
- Thicken the sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until completely smooth. Pour the slurry into the cooking liquid remaining in the slow cooker and stir to combine. Cover and cook on HIGH for 15 minutes, or until the sauce has thickened. If needed, transfer the sauce to a saucepan and simmer over medium heat, stirring frequently, until thickened.
- Finish and serve: Add the pulled chicken back to the slow cooker and gently toss until evenly coated with the thickened honey garlic sauce. Sprinkle with sliced green onions and sesame seeds. Serve warm over rice with green beans or your favorite vegetables.
Notes
- Cooking Time: Boneless, skinless chicken thighs don’t need to cook all day. To avoid overcooking, start checking near the beginning of the suggested cooking time and use an instant-read thermometer to confirm that the chicken has reached 165°F. Cooking times vary between slow cookers.
- Slow Cooker Size: I used a 7-quart Crock-Pot for this recipe. Other sizes and models may cook at different rates.
- Chicken Substitutions: Boneless, skinless chicken breasts can be used, but they may cook faster and dry out more easily. Bone-in thighs are another option; remove the skin before cooking and the bones before shredding. Bone-in thighs may require additional cooking time.
- Sauce Consistency: The sauce will look thin after the chicken finishes cooking. The cornstarch slurry helps thicken it. If it hasn’t thickened after 15 minutes on HIGH, transfer it to a saucepan and simmer over medium heat, stirring frequently, until thickened.
- Storage and Reheating: Refrigerate leftovers with the sauce in an airtight container for 3-4 days or freeze for up to 3 months. Reheat gently in a covered skillet or microwave until heated through. Add a splash of water if the sauce becomes too thick.
Explore More with AI
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this slow cooker honey garlic chicken! The chicken was tender and juicy, and the sweet and savory honey garlic sauce was a hit with everyone. It is an easy dinner I will definitely make again 🙂