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A white bowl filled with fluffy white rice, topped with large chunks of honey garlic chicken coated in a thick reddish-brown sauce. Bright green beans are arranged along one side, and the chicken is sprinkled with white sesame seeds and sliced green onions. A wooden-handled utensil rests inside the bowl.
5 from 1 vote

Slow Cooker Honey Garlic Chicken

This Slow Cooker Honey Garlic Chicken features tender, juicy chicken thighs coated in a thick, glossy honey garlic sauce that's perfectly sweet, savory, and garlicky. With just 10 minutes of prep and no searing required, it's an easy family-friendly dinner that's delicious served over rice with your favorite vegetables.
Prep Time10 minutes
Cook Time3 hours 45 minutes
Total Time3 hours 55 minutes
Servings: 4 servings
Calories: 330kcal
Chef: Jessica Randhawa

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.

Nutrition

Calories: 330kcal | Carbohydrates: 29g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1280mg | Potassium: 542mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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