Recipe Details
– Prep time: 10–15 minutes
– Cook time: 4–5 hours on LOW or 2–3 hours on HIGH
– Total time: Approximately 4–5 hours
– Servings: 4–6
– Difficulty: Easy
– Cooking method: Slow cooker
Ingredients
For the chicken
– 2½–3 lb (1.1–1.4 kg) boneless, skinless chicken thighs
– ½ teaspoon salt, or to taste
– ½ teaspoon black pepper
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 tablespoon olive oil, optional for browning
For the honey garlic sauce
– ½ cup (120 ml) low-sodium soy sauce
– ⅓ cup (110 g) honey
– 5 garlic cloves, minced
– 2 tablespoons ketchup
– 1 tablespoon rice vinegar or apple cider vinegar
– 1 tablespoon brown sugar, optional
– ½ teaspoon ground ginger
– ¼ teaspoon red pepper flakes, optional
– ¼ cup (60 ml) chicken broth
For thickening the sauce (optional)
– 1 tablespoon cornstarch
– 2 tablespoons cold water
Optional garnish
– 2 tablespoons chopped green onions
– 1 teaspoon sesame seeds, optional
Step-by-Step Instructions
Step 1: Prepare the chicken
1. Pat the chicken thighs dry with paper towels.
2. Season with salt, black pepper, paprika, and garlic powder.
3. If you want extra flavor, heat olive oil in a skillet and brown the chicken for 2–3 minutes per side. This step is optional.
Step 2: Make the honey garlic sauce
1. In a bowl, whisk together soy sauce, honey, minced garlic, ketchup, vinegar, ground ginger, optional brown sugar, red pepper flakes, and chicken broth.
2. Mix until the honey is evenly incorporated.
Step 3: Add everything to the slow cooker
1. Place the chicken thighs in a single layer in the slow cooker where possible.
2. Pour the honey garlic sauce over the chicken, coating each piece.
3. Cover with the lid.
Step 4: Slow-cook the chicken
– LOW: Cook for approximately 4–5 hours.
– HIGH: Cook for approximately 2–3 hours.
Cooking times vary by chicken size and slow cooker. Check the thickest part of the chicken with a food thermometer; poultry must reach 165°F (74°C) to be safe.
Step 5: Thicken the sauce
1. Carefully transfer the cooked chicken to a plate.
2. Mix the cornstarch and cold water in a small bowl until smooth.
3. Stir the slurry into the hot sauce in the slow cooker.
4. Cover and cook on HIGH for about 10–15 minutes, until the sauce thickens.
5. Return the chicken to the sauce and turn the pieces gently to coat.
Step 6: Garnish and serve
1. Sprinkle with chopped green onions and optional sesame seeds.
2. Spoon the glossy sauce over the chicken.
3. Serve hot with rice, steamed vegetables, or mashed potatoes.
Nutrition Information
Estimated per serving, assuming 6 servings and including sauce.
Nutrient Approximate amount
Calories 300–400 kcal
Protein 32–40 g
Carbohydrates 20–30 g
Fat 9–16 g
Fiber 0–1 g
Sodium 700–1,100 mg
Nutrition varies with the chicken cut, amount of sauce consumed, and product brands. Using reduced-sodium soy sauce can lower sodium.
Nut Information & Allergens
– Peanuts: None intentionally included.
– Tree nuts: None intentionally included.
– Soy: Contains soy sauce.
– Wheat/gluten: Regular soy sauce may contain wheat. Use certified gluten-free tamari if needed.
– Sesame: Present only if optional sesame seeds are added.
– Dairy: None in the standard recipe.
– Eggs: None in the standard recipe.
Allergy precaution: Check labels on soy sauce, ketchup, broth, vinegar, and seasonings for allergens and cross-contact warnings. For serious allergies, use ingredients verified safe for the person eating the dish.
Helpful Tips
– For deeper flavor: Brown the chicken before slow-cooking.
– For less sweetness: Reduce the honey to ¼ cup.
– For a spicy version: Add extra red pepper flakes or a little hot sauce.
– For juicy chicken: Avoid cooking longer than necessary; use a thermometer to check doneness.
– For a gluten-free meal: Use certified gluten-free soy sauce or tamari and check every packaged ingredient.
– For meal prep: Serve with rice and broccoli, keeping the sauce in a separate portion if preferred.
Questions & Answers
Q: Can I use bone-in chicken thighs?
Yes. They work well, but may need additional cooking time. Always check that the thickest part reaches 165°F (74°C), without touching the bone with the thermometer.
Q: Can I use chicken breasts instead?
Yes, but breasts are leaner and can dry out more easily. Check their temperature early and remove them as soon as they reach 165°F (74°C).
Q: Can I make this recipe without honey?
Yes. You can use maple syrup, although the flavor will change. You can also reduce the sweetener for a more savory sauce.
Q: How do I store leftovers?
Refrigerate within 2 hours in a covered container and use within 3–4 days. Reheat until the chicken reaches 165°F (74°C).
Q: Can I freeze the cooked chicken?
Yes. Freeze the chicken with its sauce in airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Q: What should I serve with honey garlic chicken?
Steamed rice, broccoli, green beans, roasted vegetables, or noodles all pair well with the sauce.
Enjoy your Slow Cooker Honey Garlic Chicken Thighs!
