Crockpot Honey Garlic Chicken (Printable View)
Slow-cooked chicken thighs glazed in a honey garlic sauce, finished with parsley and sesame for a cozy dinner.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Sauce
04 - 1/3 cup honey
05 - 1/3 cup low-sodium soy sauce
06 - 4 cloves garlic, minced
07 - 2 tablespoons ketchup
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Slurry (for thickening, optional)
11 - 2 teaspoons cornstarch
12 - 2 tablespoons cold water
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon sesame seeds
# Cooking Steps:
01 - Season the chicken thighs evenly with salt and pepper, then place them in a single layer at the bottom of the slow cooker.
02 - In a medium mixing bowl, whisk together the honey, soy sauce, minced garlic, ketchup, olive oil, dried thyme, and red pepper flakes until fully combined. Pour the sauce evenly over the seasoned chicken.
03 - Cover the slow cooker and cook on the low setting for 4 to 5 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
04 - If a thicker sauce is desired, whisk the cornstarch and cold water together to form a slurry. Carefully remove the chicken from the slow cooker, stir the slurry into the sauce, then cover and cook on high for 10 to 15 minutes until the sauce has thickened. Return the chicken to the slow cooker and coat evenly.
05 - Transfer the chicken to a serving platter, spoon the sauce over the top, and finish with a generous sprinkle of chopped fresh parsley and sesame seeds. Serve immediately over steamed rice with your favorite vegetables.
# Expert Tips:
01 -
- The sauce practically builds itself while you go about your day, and it tastes like you spent hours standing over a stove when you barely lifted a finger.
- Chicken thighs stay incredibly juicy in the slow cooker, so even if you forget about them for an extra hour, they forgive you completely.
02 -
- Do not skip the sear if you have time, browning the thighs for two minutes per side before slow cooking adds a layer of flavor that is impossible to fake later.
- If your sauce looks watery at the end, the cornstarch slurry will fix it, but make sure the liquid is actively bubbling when you stir it in or it will not thicken properly.
03 -
- Let the crockpot do its thing undisturbed, every time you lift the lid you add fifteen minutes to the cook time and let precious steam escape.
- Taste the sauce before serving and adjust with a squeeze of lime juice if it leans too sweet, that tiny hit of acidity pulls everything into perfect balance.