Description
This Honey Garlic Slow Cooker Chicken Thighs recipe features tender, juicy chicken thighs simmered in a flavorful blend of honey, garlic, soy sauce, and ginger. Slow cooked to perfection and finished with a thickened savory-sweet sauce, this easy dish is perfect for a comforting family meal served over rice and garnished with scallions and sesame seeds.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs
Sauce
- 1/3 cup low-sodium soy sauce
- 1/3 cup honey
- 1/3 cup ketchup
- 6 cloves garlic, minced
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon fresh ginger, grated
- 1 pinch crushed red pepper flakes (optional)
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving (Optional)
- Chopped scallions
- Sesame seeds
- Rice
Instructions
- Prepare the Chicken: Place the boneless skinless chicken thighs evenly in the slow cooker to form a single layer.
- Make the Sauce: In a separate bowl, whisk together the low-sodium soy sauce, honey, ketchup, minced garlic, apple cider vinegar, grated fresh ginger, and optional crushed red pepper flakes until fully combined.
- Cook the Chicken: Pour the prepared sauce evenly over the chicken thighs. Cover and cook on high for 3.5 hours or on low for 6 to 8 hours until the chicken is tender and cooked through.
- Thicken the Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Add this mixture to the slow cooker, stir well to combine, and continue cooking on high for an additional 15 minutes to thicken the sauce.
- Shred and Serve: Using two forks, shred the chicken directly in the slow cooker, mixing it into the thickened sauce. Serve hot over cooked rice and garnish with chopped scallions and sesame seeds as desired.
Notes
- For extra spice, increase crushed red pepper flakes according to taste.
- You can use chicken breasts instead, but thighs stay more tender and juicy.
- Serve with steamed vegetables or a side salad for a fuller meal.
- Leftovers keep well in the refrigerator for up to 3 days.
- To make it gluten-free, substitute soy sauce with tamari or coconut aminos.
