Slow Cooker Honey Garlic Chicken

This slow cooker chicken uses 2 pounds of chicken thighs in a sauce of honey, soy sauce, garlic and ginger. The honey sweetens the sauce and the soy sauce keeps it savory. After the long cook, you shred the chicken, return it to the pot and thicken the sauce with a cornstarch slurry. It makes 4 servings.

Save this recipe for later:

Prep takes 15 minutes. The slow cooker handles the rest, so the dish suits a day when you want dinner waiting at the end of it.

The Sauce and the Chicken

Everything goes into the slow cooker with very little work. These are the ingredients that carry the dish.

• Chicken thighs (2 pounds): thighs have more fat than breasts, so they stay tender and juicy through a long cook.
• Honey (1/2 cup): the main sweetener. It caramelizes as it cooks and gives the sauce depth.
• Soy sauce (1/2 cup): brings salt and savory flavor to balance the honey.
• Garlic and ginger (1 tablespoon each, minced): they give the sauce its fragrance.
• Black pepper (1/4 teaspoon): a small amount of heat that does not cover the honey.
• Cornstarch (1 tablespoon) and water (2 tablespoons): mixed into a slurry to thicken the sauce at the end.
• Sesame seeds (1 tablespoon) and green onions (2, sliced): the topping.

Cooking It

Before you start, mince the garlic and ginger and measure out the honey and soy sauce. Having everything ready speeds up the cooking and keeps the kitchen organized. Then mix the honey, soy sauce, garlic, ginger and black pepper in a bowl. Put the chicken thighs in the slow cooker and pour the sauce over them.

Cook on low for 6 to 7 hours, or on high for 3 to 4 hours. Low gives chicken that falls apart easily, and high is the option when you are short on time. Either way, check that the chicken reaches an internal temperature of 165°F.

Once it is cooked, take the chicken out and shred it, then return it to the sauce. Stir the cornstarch and water together in a small bowl and add the slurry to the slow cooker. The sauce thickens into a glaze that clings to the chicken. Serve it topped with sesame seeds and green onions.

Marinating ahead

If you want more flavor, marinate the chicken in the sauce overnight before cooking. A quick 30-minute marinade also helps. If you mix the sauce ahead of time, the weeknight work gets shorter.

Changes Worth Making

• Vegetables: chopped bell peppers, carrots or snap peas go in during the last hour of cooking, and they add color and crunch.
• Other proteins: boneless skinless chicken breasts, pork tenderloin or tofu all work with the sauce. Adjust the cooking time, since each protein needs a different length to turn tender.
• Heat: red pepper flakes or sriracha in the sauce make it spicy. Five-spice powder or a dash of sesame oil pushes the Asian flavors further.
• Sides: quinoa gives a higher-protein plate, and a bed of greens makes it lighter.

For a version with crisp skin, try the crispy honey garlic chicken thighs seared in a skillet.

When you want an Italian-style option from the same slow cooker, make the tortellini and meatballs in vodka sauce .

When you want these flavors in about 35 minutes, the baked honey garlic sausages come together in one dish.

What to Serve With It

Steamed jasmine rice or white rice soaks up the sauce, and noodles do the same. A simple salad or sautéed vegetables, such as steamed broccoli, bell peppers or snap peas, add crunch next to the soft chicken. The sesame seeds and green onions on top add texture, so do not skip them.

Leftovers keep well for meal prep. Reheat them and serve on fresh greens or in a wrap for lunch the next day. The recipe can also be doubled for a week of meals.

Time and Nutrition

Prep time is 15 minutes, which covers measuring and mixing the sauce.

Cooking is 6 hours, for 6 hours 15 minutes in total. The cooking time is flexible, so you can plan around your day and choose between the low and high settings.

Each serving (1 plate) has about 350 calories, 10 grams of fat (2 grams saturated), 40 grams of carbohydrates, 1 gram of fiber, 30 grams of sugar, 25 grams of protein and 800 milligrams of sodium. Most of the sugar comes from the honey.

FAQ

Can chicken breasts replace the thighs?

Yes, but they cook faster and can dry out if overcooked. Adjust the time and aim for an internal temperature of 165°F.

How should leftovers be stored?

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until hot.

Can this dish be frozen?

Yes. Cool it completely, then move it to a freezer-safe container. It keeps for up to 3 months. Thaw it in the refrigerator and reheat it thoroughly.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us