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Honey Garlic Slow Cooker Chicken Thighs

Honey garlic slow cooker chicken thighs with a glossy, thick glaze and tender, bone-in results. Skin-side up cooking keeps the thighs flavorful while the sauce becomes sticky and syrupy at the end.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken thighs
Honey garlic soy glaze
  • 0.3333333333 cup honey
  • 0.25 cup soy sauce
  • 4 garlic minced
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 0.5 tsp ground ginger
  • 0.25 tsp red pepper flakes
  • 0.25 tsp black pepper
Cornstarch slurry for thickening
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Garnish
  • 0.5 tbsp sesame seeds for garnish
  • 2 tbsp green onions sliced, for garnish

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken thighs skin-side up in the slow cooker.
  2. Whisk honey, soy sauce, garlic, ketchup, apple cider vinegar, ground ginger, red pepper flakes, and black pepper until smooth.
  3. Pour the honey garlic sauce over the chicken thighs so the tops are coated.
Slow cook until tender
  1. Cook on low for 5–6 hours (or high for 2.5–3 hours) until chicken is cooked through and tender, with a bubbling sauce around the edges.
  2. Remove chicken and set aside, keeping it warm so the glaze can cling later.
Thicken the sauce
  1. Whisk cornstarch and cold water together, then stir into the sauce in the slow cooker until fully combined.
  2. Cook on high for 15 minutes until thickened, stirring once so the sauce turns glossy and coats a spoon.
Finish and serve
  1. Optional: broil chicken for 3–4 minutes to caramelize the skin, until the surface looks darker and slightly blistered.
  2. Spoon the thick honey garlic sauce over the chicken and garnish with sesame seeds and green onions.

Notes

For best cling, broil only right before serving—caramelized skin holds the glaze better. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently in a skillet or in the microwave until hot. Freeze cooked chicken and sauce for up to 3 months. For a lighter option, use low-sodium soy sauce to reduce overall sodium without changing the thick honey garlic glaze texture.