Slow Cooker Honey Garlic Chicken Perfection
This Slow Cooker Honey Garlic Chicken is an easy and flavorful weeknight meal that's sure to become a family favorite. Boneless, skinless chicken thighs are slow-cooked in a sweet and savory honey garlic sauce until fall-off-the-bone tender, perfect for serving over rice, noodles, or in tacos.
Equipment
- Slow cooker
- Medium bowl
- Small bowl
- Whisk
- Measuring cups
- Measuring spoons
- Paper towels
- Two forks
- Serving spoon
Ingredients
- 2-2.5 pounds boneless, skinless chicken thighs
- ½ cup honey
- ½ cup low-sodium soy sauce
- 6 cloves garlic, minced
- ¼ cup ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Cooked rice, quinoa, or noodles for serving
Instructions
- Pat the chicken thighs dry with paper towels.
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, ketchup, rice vinegar, sesame oil, ginger, and red pepper flakes (if using).
- Place the chicken thighs in the slow cooker in a single layer.
- Pour the honey garlic sauce evenly over the chicken, making sure each piece is well coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is easily shredded with a fork.
- Remove the chicken from the slow cooker and shred it with two forks.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Pour the cornstarch mixture into the slow cooker with the remaining sauce.
- Turn the slow cooker to high and cook for another 10-15 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
- Return the shredded chicken to the slow cooker and toss to coat it evenly with the thickened sauce.
- Sprinkle with sesame seeds and chopped green onions.
- Serve hot over rice, quinoa, noodles, or your favorite side dish.
Notes
For best results, use chicken thighs as they stay juicier in the slow cooker. Adjust the sweetness and spice levels to your preference by adding more honey or red pepper flakes. Don't overcook the chicken, check for doneness after 6 hours on low or 3 hours on high. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage (up to 2-3 months). To reheat, microwave, skillet, or oven at 350°F (175°C) until warmed through. Add a splash of water or broth if the sauce has thickened too much. Serve with steamed rice and roasted broccoli for a complete meal.