Print

Best Easy Sticky Honey Garlic Crockpot Chicken Thighs

sticky honey garlic crockpot chicken thighs - featured image
Print Recipe

Fall-apart tender chicken thighs coated in a glossy, sweet-and-savory honey garlic sauce, made effortlessly in the crockpot. This easy recipe delivers takeout-level flavor with minimal effort, perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (about 6–8 thighs)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 4 cloves garlic, minced
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha or chili garlic sauce (optional)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions

  1. Season and sear the chicken (optional but worth it). Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken thighs in a single layer and sear for 3-4 minutes per side until golden brown. Transfer the seared thighs to the crockpot. Deglaze the pan with a splash of water or chicken broth and pour that liquid into the crockpot too.
  2. Make the sauce. In a small bowl, whisk together the honey, soy sauce, minced garlic, ketchup, rice vinegar, sriracha (if using), sesame oil, and ground ginger. Taste and adjust if needed. Pour the sauce over the chicken thighs in the crockpot, making sure each piece is coated.
  3. Cook low and slow. Cover the crockpot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. About 30 minutes before serving, use tongs to gently shred the chicken thighs into bite-sized pieces right in the pot. If they are still holding together, give them another 30 minutes.
  4. Thicken the sauce. In a small bowl, whisk together the cornstarch and cold water until smooth. Remove about 1/2 cup of the hot liquid from the crockpot and whisk it into the cornstarch mixture to temper it. Pour the tempered slurry back into the crockpot and stir gently. Turn the heat to HIGH, cover, and cook for 15-20 minutes until the sauce has thickened and turned glossy. If still thin, mix another tablespoon of cornstarch with 2 tablespoons of water and repeat.
  5. Finish and serve. Taste the sauce and adjust seasoning if needed. Sprinkle with sliced green onions and sesame seeds. Serve immediately over steamed rice, noodles, or with a side of roasted vegetables.

Notes

For best results, do not skip searing the chicken. Use chicken thighs instead of breasts for tenderness. Double the sauce if you like extra. The sauce thickens as it cools, so serve hot. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

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

Find it online: https://sofiaspice.com/best-easy-sticky-honey-garlic-crockpot-chicken-thighs/