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Easy Crockpot Honey Garlic Chicken Thighs (Best Recipe)

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This Easy Crockpot Honey Garlic Chicken Thighs recipe is that takeout memory, but better. The slow cooker does all the heavy lifting, turning simple chicken thighs into something that tastes like you spent hours fussing over the stove.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (about 6–8 thighs)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 6 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Prep the chicken (5 minutes). Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Set aside while you make the sauce.
  2. Mix the sauce (2 minutes). In a medium bowl or measuring cup, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes if using. Give it a taste—it should be sweet, savory, and a little tangy. Adjust the honey or soy sauce to your preference. Set aside.
  3. Sear the chicken (8-10 minutes). Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer. Do not overcrowd the pan—work in batches if needed. Cook for 3-4 minutes per side until golden brown. The chicken will not be cooked through, and that is okay.
  4. Transfer to crockpot (1 minute). Place the seared chicken thighs in the bottom of your slow cooker. Pour the honey garlic sauce over the top, making sure each piece gets some sauce love. Toss gently to coat.
  5. Cook low and slow (4 hours on low or 2.5 hours on high). Cover and cook on low for 4 hours or on high for 2.5 hours. The chicken is done when it is tender and easily shreds with a fork. Pro tip: Do not open the lid during cooking.
  6. Make the slurry (1 minute). About 15 minutes before serving, mix the cornstarch and cold water in a small bowl until smooth. No lumps allowed.
  7. Thicken the sauce (5 minutes). Remove the chicken from the crockpot with tongs and set aside on a plate. Whisk the cornstarch slurry into the sauce in the crockpot. Cover and cook on high for 5-10 minutes until the sauce thickens. You will see it go from watery to syrupy—that is the sweet spot. If it is not thick enough, mix another tablespoon of cornstarch with 2 tablespoons of water and add it in.
  8. Return the chicken (1 minute). Put the chicken back in the crockpot and toss to coat in the thickened sauce. Let it sit for 2-3 minutes so the sauce really sticks.
  9. Garnish and serve (2 minutes). Sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice or with your favorite veggies.

Notes

Do not skip the sear—it adds crucial flavor. Use a meat thermometer to ensure chicken reaches 165°F. Double the sauce if you want extra. Watch the salt if using regular soy sauce. For busy cooks, sear the chicken and mix the sauce the night before.

Nutrition

Keywords: crockpot honey garlic chicken, slow cooker chicken thighs, honey garlic chicken, easy chicken recipe, crockpot chicken

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