Find Recipes By: Ingredients | Courses | Recipe Index
Find Recipes By: Ingredients | Courses | Recipe Index
0
Items : 0
Subtotal : $0.00
View CartCheck Out

Crock Pot Honey Garlic Chicken

Chicken RecipeOne Pot MealsSlow Cooker Meals

Crock Pot Honey Garlic Chicken – Easy crock pot recipe for chicken thighs cooked in an incredibly delicious honey garlic sauce.

Crock Pot Honey Garlic Chicken, slow cooker chicken

Crock Pot Honey Garlic Chicken is a simple chicken thighs recipes prepared with a sticky-sweet honey garlic sauce. Juicy and tender chicken that will have everyone fighting for the last piece!

The HONEY GARLIC CHICKEN dish otherwise known as, that one time, at that reallllyyy nice Asian restaurant when I picked up my plate and slurped up all the sauce. No shame.

Before I continue with that story, let me just wish you a very Happy Sunday!

Enjoy the sun and that grill all while you can because, guess what happens after this weekend? All the pumpkin-things will come out, your crafty neighbor’s door is about to get a brown/orange wreath, and you can’t wear white again until Memorial Day weekend. Which, by the way, I’m totally breaking that rule. White looks good on me, damn it!

chicken thighs, honey garlic sauce, Honey Garlic Chicken

HOW TO MAKE CROCK POT HONEY GARLIC CHICKEN

We’re only dealing with 5 ingredients here plus a seasoning or two. Super easy, I’m telling you.

  • In a bowl, combine all the sauce-ingredients.
  • Arrange chicken thighs inside the slow cooker and pour prepared sauce over chicken.
  • Cover and cook on HIGH for 3 to 3.5 hours, or on LOW for 4 to 5 hours.

COOK’S NOTES

  • Use enough chicken thighs (bone-in or boneless, skin-on or without) to cover the bottom of your slow cooker. You can also use chicken breasts.
  • All crock pots cook at different times and temperatures. Some readers suggest to only cook the chicken for 3 hours, while others said it took 4 hours in their crock pot.
  • More importantly, 165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken and dark meat.

honey garlic sauce, ketchup, soy sauce

About my story and this Honey Garlic Chicken.

This one time at dinner, I had a HOT date at one of Chicago’s best Asian restaurants, and because I knew the owner, I felt like, hey anything goes! The staff was super nice to me because I had that connection with their big boss, and I ended up taking advantage of it all. I was a hot shot, if you will, until I completely made a fool of myself because I could not stop slurping up the honey garlic sauce. I didn’t totally pick up the plate, just a little bit, but enough to slurp up everything that was left on that plate.

As a result, and after I had that come-to-Jesus meeting with honey garlic sauce, I developed this hangry hunger for Honey Garlic Chicken because it is freaking delicious!

Crock Pot, honey garlic chicken, chicken thighs

Take out the ketchup, soy sauce, honey, garlic, and chicken thighs – things are about to get amazing!

YOU MIGHT ALSO LIKE

  1. Crock Pot Orange Chicken
  2. Crock Pot Balsamic Chicken
  3. Easy Crock Pot Salsa Verde Chicken
  4. Crock Pot Honey Lemon Chicken

ENJOY!

P.S. If you make this Honey Garlic Chicken recipe, be sure to snap a photo, share it on your favorite social media channel, and hashtag it #diethood. I’d love to see it!!!

Share Post on Pinterest

CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.

TOOLS AND INGREDIENTS USED IN RECIPE:

WATCH HOW TO MAKE CROCK POT HONEY GARLIC CHICKEN

4.82 from 58 votes
Crock Pot Honey-Garlic Chicken | www.diethood.com | Easy crock pot recipe for chicken thighs cooked in an incredibly delicious honey-garlic sauce.
Crock Pot Honey Garlic Chicken
Prep Time
5 mins
Cook Time
5 hrs
Total Time
5 hrs 5 mins
 
Crock Pot Honey Garlic Chicken - Easy crock pot recipe for chicken thighs cooked in an incredibly delicious honey-garlic sauce.
Course: Dinner
Cuisine: Asian
Servings: 6 Serves 4 to 6
Calories: 227 kcal
Author: Katerina | Diethood
Ingredients
  • 6 boneless , skinless chicken thighs*
  • 4 garlic cloves , minced
  • 1/3 cup honey
  • 1/2 cup low sodium ketchup
  • 1/2 cup low sodium soy sauce
  • 1/2 teaspoon dried oregano
  • 2 tablespoons fresh parsley
  • 1/2 tablespoon toasted sesame seeds
Instructions
  1. Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section)
  2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
  3. Pour the sauce over the chicken thighs.
  4. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section)
  5. Remove lid and transfer chicken to a serving plate.
  6. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
  7. Serve.
Recipe Notes

*Use enough chicken thighs (bone-in or boneless, skin-on or without) to cover the bottom of your slow cooker. You can also use chicken breasts.
**All crock pots cook at different times and temperatures. Some readers suggest to only cook the chicken for 3 hours, while others said it took 4 hours in their crock pot. More importantly, 165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken and dark meat.

WW Smart Points: 7

Nutrition Facts
Crock Pot Honey Garlic Chicken
Amount Per Serving
Calories 227 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 72mg 24%
Sodium 1022mg 43%
Potassium 544mg 16%
Total Carbohydrates 23g 8%
Sugars 20g
Protein 25g 50%
Vitamin A 5%
Vitamin C 5.5%
Calcium 2.7%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

SUBSCRIBE TO GET FREE UPDATES & A FREE ECOOKBOOK!

GET AN EMAIL WHEN THERE'S A NEW RECIPE
Diethood eBook
369 Responses
  1. Nicole

    I’ve done this recipe 3 times so far. The first time it came out amazing, but these last 2 times not so great. I was wondering if there might be a reason as to why the sauce is super watery (should I have got skinless, less soy sauce, etc…)? I recall using bone-in thighs with skin but can’t figure out what to do.

  2. Jenny

    Very tasty recipe that will be added to our regular rotation. Followed the recipe exactly, using six boneless, skinless thighs and it was done in 2.5 hours in my crockpot on low (My crockpot tends to cook meals a lot faster than most recipes state). Served over rice with steamed broccoli. Next time I’ll add some freshly grated ginger. Thank you for a quick, yummy recipe!

    1. Janine

      Sounds great. If don’t have oregano or parsley in and want to make this tonight. Is it still a great sauce without those?

      1. Josie

        I made this dish today and I didn’t have oregano however I did have marjoram which I used and my dish came out delicious! It took 3 hours for my boneless, skinless chicken breast (4 breast) to cook. I made with rice and broccoli. I was magically delicious ????!!

      2. Karen

        If you have some Italian Seasoning just use that. Otherwise, I would make it without the Oregano. It doesn’t call for that much of it. I’m a pretty good good and that’s just my opinion.

    2. Matthew

      I have found that when I put in Pineapple tidbits and juice it adds so much more flavour and a little bit of needed acidity- plus you get some yummy pineapple with the chicken and rice !! YUMMY!!

    3. Zoe

      Jenny, ginger sounds like a great idea! How much would you suggest?
      Also, do you think the recipe would still turn out ok if doubled and the chicken was layered?

  3. carol sicard

    i just put it in the crock pot on high for 4 hours ,had no sesame seeds so i used a little sesame oil,cannot wait !! i’ ll let you know how it came out,hubby can be a weeeee bit picky,ha-ha. thank you..

    1. John Gladding

      Did you use low sodium ingredients? I don’t wanna go buy ketchup and soy with low sodium when I already have the regular ones.

  4. Emily

    I made this for dinner tonight. Really flavorful and delicious. Took about 4 hours to cook in a smaller crockpot (one of those with only one setting). I didn’t have enough honey, only about 3/4 of a 1/2 cup, so filled in the remainder with maple syrup. Used fresh oregano and parsley from my garden. My husband loved it and he’s a picky eater. Thanks so much!

  5. Ashley

    I made this for my husband and two year old and we all LOVED it! We didn’t use the sesame seeds, but it was still good just the same. Thank you for a wonderful recipe — we’re adding it into our regular rotation for sure!

    1. Marcella I had to google it . 4 garlic cloves minced , 1/2 cup honey, 1/2 cup low sodium ketchup, 1/2 cup low sodium soy sauce, 1/2 tsp. Dried oregano, 2tbsp. Fresh parsley, and some sesame seeds . Combine the ingredients and pour over boneless thighs .

  6. Melanie

    Made this today for lunch, 1/2’d the recipe because it is only me, but didn’t have enough time for the crockpot, so cooked it in the over at 350 for 1 hours. Thickened the sauce with water and cornstarch, toasted some sesame seed, cut up some scallions and devoured it! Really good. Thank you for the recipe.

  7. Chelsea

    There are no words to describe how delicious this chicken is. This was my FIRST ever crock pot recipe and wow am I glad it was. Followed the recipe exactly and enjoyed this meal for four days. Everyone who tried it loved it. Thanks 🙂 will definitely be making it again.

  8. Sarah F

    Hi! I tried to read through the comments but didn’t see an answer… Can you do this with legs? I have ten. I was going to take the skin off. Still 5 hours you think? Thanks so much!

    1. Hi!
      First, I would advise not to crowd the slow cooker because most slow cookers work best when they are about 2/3 full. And, as long as that’s the case, you shouldn’t need to adjust the cooking time. Hope that helps. 🙂

      1. Daniel Letts

        HI, I came across this searching for something for dinner. My question is can I cook it on low for 8 hours in the crock pot?

  9. Ali

    If I wanted to brown the chicken, first, in a skillet, would that cause it to dry out? I usually do that with beef, but have never made chicken in the slow cooker before. Thank you!

    1. Ali

      I don’t know how my comment looks to everyone else, but on my screen the letters are overlapping…I wanted to know if it would cause it to dry out? Usually I brown beef before putting in slow cooker, but have never made chicken in the slow cooker before. Thanks, again.

      1. Hi!
        I am not seeing the overlapping letters, but I’m definitely going to look into it. Thank you!
        You can definitely brown the chicken beforehand – you don’t have to – but if that’s how you like it, I wouldn’t worry about dry chicken. If you go through the comments, you will find a bunch of readers that browned the chicken and ended up with delicious results. 🙂

        1. Kaitlyn V

          The overlapping letters are happening when people use special characters such as question marks, commas, exclamation points etc. And I’m assuming you aren’t seeing it because you are using a desktop not a mobile device. Not a huge deal but if you’re concerned I’d contact your web developer to troubleshoot the issue ????.

          Delicious recipe! Love it!

  10. Andrea

    Just made this for dinner tonight. Sauce is good but VERY thin – think soy sauce consistency. While I love chicken thighs, I simply haven’t the patience to trim them, so I used 3 extremely large breasts. 4 hours on high was *way* too long – chicken came out dry, but the flavor was great. Dousing it in the sauce after serving helped a lot. Served it with green beans and white rice. I will make again, but maybe with cutlets instead of breasts, and maybe I can find a way to thicken the sauce a bit.

    1. Kim

      I use arrowroot. It comes out more like a glaze than a cloudy sauce. Unfortunately, I use “about that much.” maybe a couple of tablespoons to a bit of water. then mix in. It thickens up pretty quickly.

      I buy boneless skinless chicken thighs from box store. no cleaning!

    2. Deadrea

      You can easily thicken the sauce with an easy slurry.

      1 Tbsp water + 2 Tsp corn starch. In a small cup add the corn starch to cool water and mix with a fork until smooth. Add the slurry to the sauce during the last hour and the sauce will thicken right up.

  11. Margaret

    I made this using chicken breasts, left out the oregano and added some chili pepper. I cooked it in the oven at 350 for 55 min. My family loved it!

  12. Alyssa

    Amazing. Used Chicken Thighs w. Skin and Bone. Cooked on low for 5 hours, and added carrots at 4 hours. Left out Parsley and Seeds because I didn’t have any. Really good.

  13. Ian barry

    I would like to cook this at night, whilst asleep. Can it be cooked on a lower heat for 8hrs instead or will it dry out and not be as flavourfull?

      1. Julie

        You should NEVER put frozen meat in the crockpot or slow cooker. There is not enough heat to kill bacteria. Especially chicken.

  14. Lisa Jurek

    Just made this for the first time today and followed the recipe exactly…the chicken was fall-apart tender and the sauce was very tasty, but came out a bit watery. I think next time I will leave the lid off for the last hour to help it to thicken up a bit. Otherwise, it’s a keeper!

      1. Cat

        I did it in the instant pot on low setting on slowcook for 5 hours. Then pulled the chicken out and thickened the sauce with some flour. I also used sesame oil instead of seeds. Came out wonderful!

  15. Jeni Overbey

    We substituted basil for oregano (I had fresh basil, no fresh oregano). Sooooo yummy and so easy! I double the recipe so we can have leftovers.

    1. sharon

      I made this in a sealed, enameled iron pot in my oven at a low temp, and it was very good (don’t have a crock pot just now). I have since made it with breast, and also delicious. Boneless breast takes less time than thighs. Haven’t yet made it with bone-in breast. Very good recipe. Thank you!

  16. Tesy Clark

    Realli gd base recipe that leaves room to tweak to ur craving!! Being huge foodies my husband and I are very excited to taste this…already in the Crock-Pot and lookin n smellin delish….my tweak on this wonderful recipe is this….1/2 c ketchup…1/2 c red Thai curry sauce ( was out of fresh ginger and this had it in it as well as coconut milk and red chili )…1/4 c fish sauce..1/4 c soy sauce…1/2 c soylaki sauce…1/4 c honey…3 lrg cloves of garlic,minced…a pinch of chyenne pepper…omitted the other due to personal preference…stuffed 8 bone in theighs in the pot..drenched in sauce and away we are going…*note* soylaki and red Thai curry sauce is from Trader Joe’s…good stuff!! Thank you so much for this awesome Asian inspired dish and look forward to trying out the many tasty looking recipes on this sweet site!! Happy cooking to all 🙂

      1. Alyssa

        Lol you’re my hero. “This recipe is so good! Except I changed everything but the your of meat you used.” Its my biggest pet peeve ou’d recipe reviewers.

        I intentionally make recipes exactly as is the first time so I can find out what I might need to change for the next time around.

    1. C

      Don’t comment if you’re not going to review the recipe as is. Start your own blog with your own recipes if this is what you plan to do on other peoples blogs. It’s ridiculous.

    2. Loren

      Well, I thought your comment was helpful Tesy Clark. She/he did state this recipe makes a really good “base” and then went on to share her own tweaks on it. Not sure why people are being so rude about it! PS – I have made this recipe as-is and it’s great. Now I’ll try a few of Tesy’s suggestions because – why not?!

    3. HAROLD

      SO YOU GAVE YOUR RECIPE 5 STARS, HOW INTERESTING. THE OBJECT OF A REVIEW IS TO REVIEW THE POSTED RECIPE, NOT A NEW ONE CREATED BY YOU.

    4. Ryan

      “I made this last night but I removed the honey, oregano, soy, and garlic and added the following: 3 crushed up shells from blue crabs, 6 oz. carrot tops, 1 cup lake water, 3 corn cobs (corn removed), 14 oz Kippered Snacks, 1/2 head of kale, substituted chicken with potted meat, and one box of corn muffin mix…. It was excellent! Next time I will cook it in the sun for 4 days though so it dries out a little more. The added crunch of the crock pot was delicious! plus I don’t even have dishes to wash.

      Oh Pshaw, how depressing.

      1. Samantha

        I rarely thaw my chicken breasts before cooking in crockpot. 8 believe by using frozen it keeps the chicken really moist. I am making this tonight for dinner super excited to try it and am pairing it with homemade fried jasmine rice. Hubby kiddo and I like a thicker sauce so I think from reading comments I will add a tbs of cornstarch with some water to the sauce just to thicken it. Will update with taste review after its made.

  17. Elisa

    I just put this in the crockpot and the tasted the sauce before pouring over the chicken. So good!! Can’t wait for dinner!

    I held back a Tbsp of the sauce and convined w 6 tsp oil, 3 tsp rice vinegar, 1/2 tsp ginger, and 1/2 Chinese Mustard for a salad dressing. Plans are to serve this over zucchini noodles!

    As you can probably tell, I watch my carbs and I need to limit them much further (as a rule, though splurging occasionally is ok) than this sauce does. I have a few ideas for low carb sweetening and using pure tomato products, but was wondering if you or any commenters could share ideas and experiences of using lower carb products for the sauce so this would work better for my body’s soecific needs?

    1. Kara

      I don’t have any ideas, but I am making this for the first time tonight and would love to find a lower carb alternative that is still tasty!

    1. Carol Ann

      Thanks for the clarification: Thanks for the clarification of three hours on LOW setting. The original directions are a bit vague. How was the sauce at the end? Was it soupy or thick? We are making this literally right now and can’t wait to try it.

    1. Sara

      Would you be able to tell me if i can cook this in the oven and the length of time?.and if there any difference in prep?
      Thank you

      1. Hi! You can make it in the oven at 400F, covered with foil, for about 50 minutes, or until the chicken thighs are cooked through. You don’t have to change anything, or add more to it. A reader made this in a dutch oven at 400F for 2 hours, and she said it was amazing. I hope that helps! 🙂

  18. Barbara

    Had this delisious meal for dinner it was amazing. Had white rice with it. Absolutely delicious. Thank you for sharing

  19. LL

    Can’t go wrong with this recipe!! Texted it to my 11-year-old to toss into the crockpot from the warmness of my bubble bath. =P When I got out, I saw she had put raw chicken in with frozen. Oh well! Went with it, cooked it longer of course and it came out SO delicious! Just so good. It never even dried out upon reheating for leftovers. I think she did say she used a little less honey but we don’t like too sweet anyways. Thank YOU!

  20. Tony Williams

    OMG I cooked this today and the taste was indescribably amazing! I have a lot of other ideas to do with this but it is already amazing by itself. Thank you soooooooo much for sharing the recipe.

  21. James

    Great recipe! I’m making this the second time tonight. Cooking it longer at low this time to see if it enhances it at all. Really versatile, too! I add more garlic, minced onion, done cayenne pepper, ginger, and a small amount of garam masala. One of my favorites now!

    1. Alli

      So I did it the same way as James, except that I added sriracha instead of Cayenne. It was SO good! Thanks for posting!

  22. looks beautiful, have been cooking a version of this with chicken thighs and am looking for new tweaks to it and found this recipe. love the slow cooker it will be that much more tender, etc, great idea!

  23. Dawn

    I made this this evening. I have to say it’s one of the nicest meals I’ve cooked in a while. Hard to find healthy meals that taste a little naughty! I used chicken legs, skinned, but left the bones in as I could put be bothered trying to debone the whole leg! I added some Chinese 5 spice just for some extra flavour and it was lovely. The sauce is watery but that suited me as I drizzled it over some stir fried veg and egg fried rice. Will defo make again.

    1. Danica

      I just did this recipe for the first time and I did it in my Dutch oven for 2 hours and was super tender and so delicious! I had the oven at 400°

  24. Larry

    Hi am thinking of making this tonight and for my dinners out at work next week because I am away from home and need to bring dinners with me. can I triple up the recipie with all ingredients?

    1. Hi Larry! I have doubled the recipe and it turned out just as good, but I’m not sure if adding 12+ pieces of chicken at once is best only because all I’ve ever read about slow cookers is to not pile up meat or poultry. You can most definitely give it a go, but I’m not 100% how it will turn out only because I haven’t tried it with tripling the ingredients. Doubling, yes, but nothing more than that. I hope this answer helps, somewhat. 🙂 Have a great weekend!

  25. mccandlessquilts

    Hi,
    Made the chicken yesterday, followed the recipe verbatim, but it needs something else. I have been working at mastering Asian cuisine for over 30 years, stir frying 2-3 times a week. My family found this OK, rather bland in flavor. I know it was not the parsley or oregano as they came out of my garden and were dehydrated in the fall, much fresher than what is available at grocery stores. I also used locally sourced honey, not a blended or specific pollination honey, like orange, which could alter the resulting flavor. The only thing I did that could be interpreted as my own touch, but would not change the flavor was I toasted white and black sesame seeds and used the mix.
    I presume that the result would have been distinctly Asian, but it lacked “Asian” overall taste and flavor. I would suggest that perhaps additional garlic for that amount of chicken. I would also suggest perhaps adding grated ginger and/or Chinese five spice powder, together or alone would add to the flavor layers making the dish more interesting.

    1. jaejaes

      I agree. Ginger I think is definitely what it needs. I thought this was good but was wondering if the Oregano and parsley were the right mix with this.

    2. gustywind

      You might try adding a touch of Sriracha. But then that might just me my take on it, since I love Sriracha on almost everything, lol.

  26. Lisa

    I’m frustrated by most of the over cooked comments. Some are saying the chicken is too dry or starting to burn at the 5hr mark on high. PLEASE READ THE DIRECTIONS: 4-5 hrs on LOW, that’s LOW, 3-4 hrs on HIGH.
    Also, as far as adding frozen chicken. One of the ingenious things about a slow cooker is it’s friendly to frozen (not a 3-5lb roast mind you). Bone in skin on chicken, pork beef. Especially if cooking around 4hrs.

    1. Hi Lisa!! You’re only seeing a quarter of those comments… 😀 You should see my email inbox! And my FB Page! lool! BUT I know people just skim through the recipe card and don’t see the little notes I’ve left all over the place. And thank you so much for chiming in!! I need some troops to help me out. hahaha Have a wonderful day ahead!

      1. Jeremy Hudgens

        I made this dish for my family last night and served it over rice noodles. It was absolutely delicious. The only changes I made were doubling the sauce ingredients (because I didn’t want the noodles lacking sauce) and I cooked it in a large skillet due to a lack of time. Thank you so much for sharing the recipe.

        And so many feel entitled to be a critic when online. It’s amazing how many complain about everything…

  27. Mindy

    Can I use raw honey instead? I only have raw honey, and I want to make it today. Is there anything I should do differently if I use raw honey? Will it change the taste?

    1. dindalungy

      Mindy (Feb 17 2017 question. Not Katerina here, but I’m replying anyway.
      Honey is honey so it’s not going to affect how the recipe proceeds.
      All honey affects taste since all honey differs in taste from one produced in another setting. Our Almond, Apricot and Cherry orchards make for a decidedly different taste than what we get in supermarket. Just jump in and try it.

  28. Sarah

    I’ve got this in the crock pot right now, can’t wait to try! If I were to want to add broccoli to it… at what point should I put the broccoli in the crockpot? Thanks in advance

  29. Brittany

    Thank you so much for this recipe! My husband and I have recently gotten into meal prepping and this is our favorite dish to make! So delicious and EASY! We are going to try the Orange Chicken tonight!

    1. Echo

      I was curious about this as well. Is there a way to get the sodium lower? It seems really high, and am concerned with high blood pressure my roommate and boyfriend have

    1. Angie

      I’m doing this with pork chops tonight and was curious if anyone else did. Thanks for sharing that it was awesome!

      Thanks for the inspiration Katerina.

      My brother no longer calls me the take out order foodie lol!!!!

  30. Lisa

    I want to make a this recipe by cutting up four big chicken breasts into bite size pieces. How long would I cook it for? Everyone says it cools fast. Also does it make a lot of sauce? Can I double it or would it be too much. And I wanted to add frozen broccoli to make it a stir fry would you suggest putting in the broccoli the last hour! Please help me with these questions I want to make it tonight for dinner. And great job adding the WW points. Im on the program and it helps!

    1. Hi Lisa!! You can do this with chicken breasts, definitely, just as long as you have enough chicken to cover the bottom of the crock pot insert. I add the broccoli at the beginning just to avoid having to come back to the pot :-D, but adding them the last hour is good, too. If you find it too saucy (I love sauce and would never think that, but also understand people’s different tastes) you can scoop out 2 tablespoons of the sauce and whisk it together with 2 tablespoons corn starch; whisk until smooth and then add it to the crock pot to continue cooking for at least 20 more minutes. I hope this helps.

      1. Buzz

        Has anyone tried this with molasses instead of honey? Would that make the sauce richer? Would it alter the taste too much (bitter perhaps)?

  31. Mez

    I just made this for my family. It’s a little bit sweeter than our English palates are used to but then we all ate it up, and my kids are usually suspicious of new dishes especially new dishes that have a brown sauce involved! It probably is a bit high in sugar and salt for every day but it’s great to have another meal for those days when you’ve got next to no time to prep and you’re out until tea time. So we’ll be having it again, definitely!

  32. Andrea Harris

    Fantastic! Yummy! Flavorful!
    I cheated and used my electric pressure cooker (poultry setting for 15min). I doubled the chicken and the sauce and in about 45 minutes I had a very tasty dinner on the table (served chicken over white rice).
    Thanks so much for the recipe!!

    1. Hi! I’ve never used frozen chicken in the crock pot, but I know many people that do with much success. However, since I have not tested this recipe with frozen chicken, I can’t say that it will work 100%.

        1. Hi! You can make it in the oven. Prepare it as the recipe states, but place it all in a baking dish, and cover. According to my crock pot manual, 1 hour at 350 degrees Fahrenheit in the oven is equal to around 6 to 8 hours on low or 3 to 4 hours on high in a slow cooker. I hope that helps. Have a great day!

      1. Sabrina

        I just made with frozen chicken legs and cooked on high for 2 1/2 hrs. Then low for 1 1/2 hrs. Thickened the sauce in small pot on stove with a little bit of corn starch and added it back into Crock-Pot with chicken legs and cooked on low for another 45 minutes. Perfect! Served with white rice and steamed broccoli. Family loved it! Didn’t have dried oregano so I used the fresh Italian parsley and fresh green onions. Great!

  33. Donna

    I tried this last night for the first time and it was delicious! I didn’t have any sesame seeds so I added a little sesame oil to the fresh garlic as I chopped it in my mini chopper and all of the flavors together were just amazing, everyone loved it! I made with rice, and pan fried fresh green beans on the side. Will definitely make again. Thank You!!

  34. Hi Katerina,
    Just saw your recipe and I can’t wait to try it! But I’m wondering, can you also make this in the oven? I have too many people to cook for so the crock pot wouldn’t be large enough. Thank you!

  35. kim

    Hi, I just made this recipe using boneless skinless chicken thighs..I was surprised that it was done in 2.5 hours on high. (almost over done) I then read many of the comments from people who said it failed, burned and was dry. Mine didn’t take very long to cook at all. Your pictures show BONE IN SKIN ON chicken thighs, but your recipe states boneless skinless chicken thighs. They will cook much faster and be dryer than bone in skin on. I think your directions need to be corrected.

    1. Hi Kim! All crock pots cook at different temps and times. I have consulted with the people at Crock Pot about this and that’s pretty much the answer that they gave me.
      Also, the picture of the raw chicken was taken prior to me de-boning and removing the skin. But you can definitely use bone-in and skin-on chicken thighs, as well as chicken breasts. As long as there’s enough meat to cover the bottom of the slow cooker, this recipe works very well. To add, there’s hundreds of comments on this recipe with 99% of them giving a positive review – everyone has different tastes, and obviously some didn’t like the chicken, but I just can’t make everyone happy. I WISH I could!!

      1. Carmella Stanizzi

        Hi, how would you cook this if you didn’t have a slow cooker? Can this go in the oven or be cooked on top of the stove.. it sounds so good.

      2. Very well said!!! I loved the one lady who hates meat cooked in a crock pot, my question was, why are you looking up crock pot recipes then?!?

        I made this yesterday, because I knew I would be out most of the day, I added an extra bottle of teriyaki sauce to add extra liquid and not deviate the flavor too much. I cooked it on low for 6 hours, (boneless and skinless chicken breast) shredded it at hour 6 and thickened the sauce added the chicken back in and put on warm for an hour. To let the shredded chicken absorb the liquid. Then I sautéed onions and green peppers (two of each) with salt and pepper and mixed in before serving. It was amazing and I am very grateful for the recipe.

        Thank you!!!

    2. Janice

      I have found that a lot of crockpots do cook at different rates. I feel I’m lucky enough to have a really old crock pot,maybe 25 years plus and I can tell you now it’s the best and I have tried a few modern ones,
      After having mine for about for about 20 year crockpots began being manufactured to cook at higher temperatures. My son was disappointed when he brought his slow cooker as he felt it cooked so fast,he particularly thought it a problem with chicken ,he ending up buying an old one on eBay, followed by 2 more for friends.
      Not sure what brought about the change in temperatures may be EU regulations but a slow cook should not be bubbling away after a couple of hours,otherwise it’s not slow.

      1. JeffE

        Would there be a way to slow a new one down? Place something in between the heating element and the ceramic pot to cut the heat slightly?
        Obviously has to be something that won’t burn.
        I just got Crockpot last year and was surprised that the “low”‘setting wasn’t as slow as I imagined it should be.

        1. Judy Dooley

          I’ve seen recipes that say to ball up aluminum foil (using several balls) and place them in the bottom of the crock and then place the meat on top of the balls. I am assuming you might need to increase the amount of liquid you’re using as this could place the meat above the called for amounts of liquid in the original recipe.

    1. I think it would be awesome!!! Rub the meat with salt and pepper so it falls apart easier, I’m toning to have to try Thisbe variation!!! Great idea

  36. Janet Hoffart

    3 out 4 people loved this! I doubled this recipe and had tons of sauce. Next time I would add veggies to have a complete crockpot meal!

  37. Noel

    So delicious! Made this in my Instant Pot on “poultry” and the only thing wrong was I needed to double the meat. Will do that the next time! This will be a permanent menu item since it was so easy and good.

  38. Debbie

    Tried this recipe tonight. It was awesome! It was easy with ingredient usually found in the typical kitchen. I used skinless boneless thighs from Costco (I keep a dozen 1pound packages in my freezer, they thaw quickly). And I served it with coconut jasmine rice, which absorbed the yummy sauce so well! Knowing that I wanted sauce for the rice, I increased the recipe to 1 and a half. The sauce is a bit thin, which was fine for a rice dish, just add a bit of cornstarch to thicken. Overall, this was a great recipe and it only took 3 hours on low in my crockpot.
    Does anyone know if it freezes well? Either as a “dump in” crockpot recipe, or after it is cooked? I have a kid in college and I often send food up to her that is easy to prepare. She would love this dish!

  39. Tasha

    I made this tonight for dinner and MAN… it’s delicious!!! This recipe is definitely a keeper, and one I will absolutely be making again and again!! I am serving with brown rice and steamed veggies. Can’t wait till dinner time when the whole family can try it, I know they will all love it!

  40. Marci

    Amazing recipe!! All I did was Google “easy crock pot recipes using chicken thighs” and this came up! Definitely a HIT in my household. And I too slurped the sauce off my plate!! Definitely a keeper!! My boyfriend already asked when will I be making this again!

    1. peter

      For me the recipe was too much soy sauce any idea how to cut back on that taste I know we have to cut back on the sauce but what do you replace it with

  41. Jennifer K

    Made tonight. Cooked on low to make sure it didn’t burn. The sauce was absolutely delicious however it came out runny for me as well. Will definitely add cornstarch to thicken it up next time. This recipe is a keeper though!

  42. Chris smith

    I’m not much of a cook so I’ll ask before it try anything. Lol. Ok 1. I don’t like ketchup or any high fructose syurpy things is their any other substitute for it? 2. I’ll be using 4 boneless, fatless, skinless chicken thigh cutlets. Is their a time difference in the crockpot from using my kind of chicken? Thanks for answering.

    1. Hi Chris! I have never tried this without ketchup, and I’m sure the flavor will be different, but you could use something like tomato paste – it’s certainly not as sweet as ketchup. In as far as the cooking time, boneless will cook faster – probably around 3 to 3.5 hours on the LOW setting. I hope this helps!

      1. Shelly Barnes

        Ours is coming in the crock pot right now! Smells so good, can’t wait to try it! We’re using organic ketchup made from agave. No sugar or corn syrup added. 🙂 Hope that helps too!

    2. Charlene

      I used crushed tomatoes instead of the ketchup but an even better substitute would probably be tomato paste thinned out by a tablespoon or two of water. I personally buy organic meat and notice that it cooks faster. If you’re setting your crockpot to high I would check it at 3 hours and for the low setting check at 5 1/2.

    3. I too hate anything with vinegar in it, so I always substitute tomato paste with a little apple juice to thin it out to the right consistency to sub for the ketchup in any recipe. (Apple juice also works to tenderize the meat in much the same way vinegar works.) It apple juice thins sauces out too much for you simply use unsweetened applesauce instead. This sub also works well for pulled pork BBQ or sloppy joes, etc…

  43. Sonja

    Can you do more than 4 thighs at a time? How many can you do at a time? Would I just double or triple the recipe if I used more chicken?

    1. Sonja

      I made this today and OMG YUMMMMMMM!!!! It is so good!! I absolutely love it and will definitely be making it again.
      PS- yes I did lick the sauce off the plate ????????

  44. Pam N.

    This was a tad sweet for my family’s tastes but otherwise, was a VERY good recipe. I used boneless, skinless thighs and on my slow cooker’s “Low” setting, the thighs were done in around 2.5 hours. Thank you for posting a great recipe to throw into my rotation!

    (Side Note: Since recently trying so many of my pinned Pinterest slow cooker recipes , I have become very aware that different slow cookers’ temps vary greatly. Therefore, I now practice great caution in paying attention to the different meats and poultry, making certain not to overcook them and dry them out.)

  45. nicole

    I used skin on, non boneless thighs and it works great! This is my second time making it and we love it! Thank you!

    1. Nicole

      Hi there! I found the skin on/bone in thighs on sale this weekend for a party and wanted to use them for this recipe. Did you up the cooking time, due to the bone in?? (I was going to make approx 20 of them)

  46. Andrea

    Yes, I didn’t work for me either. I was wondering if I should have put some water, it was so dark and the taste to soya sauce was really intense. My son calle at work thinking that I have left it on your mistake and that it had burned. Also the chicken was quite dry. ????

  47. Emily Lambert

    Is the chicken supposed to be frozen or can it be thawed before putting in the crock pot? Is 6 hours too long for thawed chicked?

    1. Hi Emily!! No, the chicken doesn’t have to be frozen. Some commenters have said that they made it with frozen chicken and it worked out, but no, you can go ahead and thaw it first. 6 hours is too long if it’s on HIGH – I would start checking at around the 4 hour mark.

  48. Jane

    Thanks for posting this one! I made this a few days ago and loved how it was was so easy! It turned out well overall. Only issues I encountered were that it wasn’t as sweet as I expected it to taste and 5 hours on high was definitely too long. I noticed the chicken start to burn at 4 hours, so I stopped the cooking at that point. And next time, I’m going to try switching the honey and ketchup measurements to get the sweetness I wanted.

  49. Lauren

    Wow! This dish was amazing and a huge hit for dinner I prepared for guests. I served it with white rice and broccoli. Even my daughter who never finishes her food scarfed it down, that’s when I knew I did a good job. The sauce came out perfectly, chicken so juicy and tender, probably going to make it again for this week (since my guests ate all of it) lol.

    1. Hi Brian! If it’s toward the end of cooking, then it shouldn’t be a big deal, but it is possible that the crock pot cooks hot. That’s how my last unit was and I would end up burning almost everything that I put in there.

  50. Gregory

    Did exactly this recipe for 8 hours on low in a Crock Pot brand digital cooker. I came home 7 hours later to a boiling crock pot with four perfect lumps of coal.

    It burned the bejesus out of my chicken, boiled the sauce.

    I can’t be the only one.

    1. Hi Gregory! I am so sorry it didn’t turn out for you! 🙁 I looked through the comments to see if someone else had the same issue, but didn’t find anything. Did you use chicken thighs?
      Just a thought, but my old crock pot would run way too hot even when on “low”, and burn things all the time. No matter what, though, I really am sorry that happened. Have a great day ahead!

      1. Susan

        Your recipe calls for 6 to 7 hours not 8. That could be the problem. My crockpot also cooks hotter so I check before earliest time

        1. Susan

          I put this all together just now and put it in the crock and put in the frige so all I have to do tomorrow is put it in the base and turn it on. I’ll let you know how it turns out. Smells good already!

    2. IFortuna

      I think it makes a difference if using skin on and bone in. Skin on will produce more juices for the chicken to cook in. I would still not make a dish like this unattended. Perhaps this should be a weekend dish for those with a more heat producing pot. Or. add some water if leaving for a long time. Just a thought. : )

  51. sam

    Can you do this but use frozen chicken? I work an 8 hour shift so I want to cook it on low and would assume if I used frozen chicken thighs it would take longer to cook and would be just ready by the time I got home. Anyone done this with frozen chicken yet?

    1. keri

      I wouid be wary of using frozen meats in the crock pot as I feel like as they thawed it might make the sauce more watery and throw off flavors? I could be completely wrong, but I’ve never tried a frozen meat because I have that fear.

    2. I haven’t done this specific recipe YET (I just got the ingredients 🙂 but I’ve done other recipes with blocks of (3) frozen boneless skinless chicken breast. After 8 hours, it was cooked enough to shred.
      So excited to try this one!

    3. Mez

      If you use frozen meat in a slow cooker you increase the time it spends at a mid-range temperature. It spends longer at the temperature bacteria reproduce quickest. You might not get food poisoning every time but you are massively increasing the risk, especially with Chicken and the risk of salmonella. This applies even if you cook it thoroughly because not entry last bacteria are killed, even when cooked right through.

  52. Lucy

    Can I put skinless boneless chicken breasts and drumsticks or thighs in the crockpot together to make this dish? How would I adjust the cooking time?

      1. Lianna

        Hi!
        I cook frozen chicken in the crock pot every time cook chicken. (Specifically chicken)
        Always turns out great! And it does add to the cooking time.
        For boneless meat I cook on low for 4 – 5 hours.
        For bone in meat I cook on low for minimum 5 hours.
        Making this recipe now! So excited. Thanks!

  53. Michael

    Would you say it’s possible to cook more than 4 at a time? I think I have 7-8 that I want to use for meals during the week. Would that just require a little longer cooking or would you say do them in batches?

    1. Hi Michael!! I think up to 6 is a good number, but anything more than that might get a bit crowded. You want them all in just one layer, slightly overlapping so to make room for the rest of the chicken. I hope that helps!

    2. Mez

      It depends on the size of your slow cooker. I have a big one (it claims to do 20 servings but not for my friends and family!) and just made enough to serve 8 because that was how much Chicken I could put in one layer in the bottom.

  54. Tracy

    hi I think I bought chicken thighs with the bone in is that going to be ok? I just put it all in the crock pot on my lunch break and hoping it will be ready when I get home at 5pm

      1. Tracy

        ok I have it on low and not planning to actually eat till 7:30/8 so I think I should be good by then. thank you so much I am super excited to be cooking this.

  55. Renee Mendoza

    Shut up with your bad self! WHERE HAS THIS RECIPE BEEN ALL MY LIFE?? It was the best crock pot chicken… EVER. Thank you for another great recipe for our rotation!

  56. Taylor

    Made this for my family tonight (with no backstory) and my husband slurped the rest of the sauce off his plate!! Then told me we should make it a soup! This was great, thank you!

  57. Deidre

    How long did u cook the breast in the slow cooker? Was it boneless, skinless? And did you sear it first before putting it in the slow cooker?

  58. Kelsey

    Sorry for the silly question but I have not used my crock pot before! Is it okay to put raw chicken in your crockpot and cook it? My dad loved to tell me its not the correct way with raw chicken haha. Thank you

    1. Hi! I haven’t made it with that many thighs at once, so I’m not 100%, but I would add a bit more of everything, obviously, but not sure if I would double it. Maybe add a 1/4 cup more of every ingredient. I hope that helps.

  59. Jess

    I made this today. It smelled delicious throughout the house while cooking on high for 4 hours.
    I made rice and fried a chopped up onion in butter, to serve with it. To be honest, it’s only meh. I probably won’t do this again. This is the second recipe that I’ve made with chicken thighs, and I have to say, that I’m not a fan of them. The sauce is runny (I followed the recipe to the T) and doesn’t really taste that sweet.
    Bummer.

      1. Jess

        I have to say that it was way better the next day! And my husband liked it very much, so I’ll leave it in my yummlyies for dinner crock pot options 🙂

    1. Anne

      My experience was the same. Followed to a T , so much as using the same honey ,soy sauce, and organic ketchup as in the picture. Exactly 6 hours later. 4 lumps of coal and a bitter runny sauce. I was so looking forward to something different. My crockpot works ok with other recipes

  60. Jen

    I just made this recipe and it is so yummy! I popped it in the crockpot on high at 11:30 AM and I just checked it at 1:45 PM and it is done! So I would advise to anybody making this on a high to keep a close eye on it the first time. I know my crockpot tends to run a bit hot, and so anytime I have meat that isnt on a bone that’s a little more of a thin cut, I keep a close watch. So I would say for a crockpot like mine obviously two hours on high or 4-4 1/2 hours or so on low, I smelled that the sugars were starting to head toward burning so I pulled it and it’s perfect! So for anyone who had that issue of strong flavored sauce maybe that’s what happened? Anyway thank you so much for the recipe it’s gonna make a delish dinner tonight!

  61. Very well done! I was in a rush to make something for my girlfriend and daughter… came across your article and decided to stick with it. The chicken was just right, meat fell right off… sauce was good… not to strong even though I used the regular soy sauce. They both loved it and so did I… Thank you for taking the time to post this up.

    Do you have anything else that is as simple and Delicious? I want to be that man that god create… I need to feed my family!! please help…

    Aloha

  62. Lisa

    Hi, this looks so amazing. I was wondering what type of honey you used liquid or the creamed? If liquid do you think the creamed would work or be to thick? I’m also curious of the name of the soy sauce you used? Thank you so much for sharing this can’t wait to try it out.

    1. HI! I did use liquid honey, and since I haven’t used the creamed honey in this, I am not 100% sure as to how it would work. I’m sorry. :-/
      The Soy Sauce I use is by Fusia, and it’s a Reduced Sodium Soy Sauce. It’s very good!

  63. Mary Ann S.

    We are having a bad winter storm today in Upstate New York so snow day for me! Yay! I just put this recipe together and the sauce already…YUM!! Since I didn’t have honey or sesame seeds and I can’t get to the store, I am using agave nectar and sesame oil in the sauce. Will be putting it over jasmine rice. My hubby will be so happy when he gets home from work after plowing snow all day!

    1. Hi Amanda! I have never made this with chicken wings, but I don’t see anything that would need to be altered. I would just make sure that the sauce to wings ratio is on point – maybe use at least 1.5 pounds of wings. Then, just follow the recipe as is and enjoy. 😀

  64. Michael Lee

    I made this yesterday, and it was just ok. If I did it again, I wouldn’t cook it as long as suggested. Tested temperature about 3-1/2 hours in while cooking on high, and it was overdone. Sauce is great over rice.

  65. Roberts

    Regarding the soy comments; if you’re using regular or even “strong” dark soy, just use 1/8 cup with the above recipe and it works lovely. Many thanks! Jon in London.

  66. Stephen Mauldin

    I can’t believe how well this recipe turned out. The sauce is phenomenal and slurp worthy. I made 8 thighs and doubled the recipe and it turned out perfect. I made angel hair pasta as a side and drizzed the sauce over the pasta as I plated it.

    Thank you for sharing this recipe????????????

  67. Rochelle

    I’m so hoping this turns out well! Right now it smells wonderful but the sauce is super pale and very very runny. Crossing my fingers!

    1. Rochelle

      Unfortunately, despite following the recipe and instructions exactly mine came out very differently. My sauce is red and has a very distinct ketchup flavor. Next time I think I need to use no more than a 1/4 cup of ketchup. Not a 1/2 cup. The sauce has thickened but needs to be tweeked for sure. Not what I was hoping for unfortunately. So bummed!

  68. I made this with chunks of pork rather than chicken. I imagine the higher fat content is what made the sauce very thin and watered down near the end of cooking (after five hours on low). So I just transferred the whole thing to my cast iron Dutch oven and let it simmer on low heat on the stovetop for about a half hour to reduce the sauce to syrupy yumminess. The pork was perfectly infused with all the flavour and fell apart with a fork. Like another commenter, I found the sauce a bit sweet for my taste and will reduce the honey the next time I make this as well as add a little heat. But that’s just personal preference and I think most people will find the flavour of this sauce perfect.

    One note the recipe needs is to use Chinese, not Japanese, soy sauce. I knew this but some people might not be aware there’s a difference. The Chinese stuff is much thicker and has a more robust flavour.

      1. You’re welcome! I used to make something very similar to this with tofu, but using only brown sugar and soy sauce, no ketchup, so I learned the hard way to go with the Chinese kind!

        I don’t think you can crockpot tofu that long, but tofu soaked in your sauce and then cooked on the stovetop would be amazing.

        The ketchup was necessary, to my surprise. It really added a depth of flavour I wasn’t expecting.

        1. Rochelle

          I live in an area where only Japanese soy sauce is available so I found I had to add a bit more honey and soy sauce to get rid of the ketchup-y taste which was over-powering.

  69. sara

    Hi this looks amazing. thanks for this. I have a rice cooker which i always use to cook chicken curries and do you know if this is possible in rice cooker ? how long should i keep it there ?

  70. Sarah

    This baby is going in the monthly rotation! I made it last week and followed the recipe verbatim and it was quite delicious! Made it again tonight but with a slight tweak, the original is a bit sweet for my tastes (though I must reiterate, still very tasty!) so tonight I cut honey down to a scant 1/4 cup, cut the ketchup down to 1/3 cup and added about 3-4 TBSP of House of Tsang’s Hot Chili Sesame Oil and hatchimami, it was just yumtastic!! Great Recipe!!

  71. Jayme

    I’m making this tonight with boneless skinless chicken breast — it already smells amazing! But I was wondering instead of removing the chicken & spooning the sauce over it can I shred it while leaving it in the sauce?

  72. Fflyr

    Just made this and loved it! I added 6 cloves, we like garlic and I baked it in the oven at 400 for an hour, should have done 45 minutes. My husband wants me to try this on ribs next, and he doesn’t eat anything, so good!

  73. Vanessa Hernandez

    I work all day long and sometimes coming home at 7 pm and starting dinner is just too exhausting to think about. I was able to come home during my lunch break and start this crock pot meal. It was super easy and maybe took me 15 minutes to prep, and by the time I got home that night it was finished cooking. It smelled and looked so good and tasted even better! I did however add a 1/2 cup of dry red wine to it so it would have more juice.

    The flavor is fantastic and was almost as easy as getting fast food, but what’s better is I get to have the leftovers! This recipe is a definite winner!

  74. Diane Haman

    I made this and my husband agrees it was horrible! I did double the recipe, 8 thighes instead of 4 and doubled the sauce. I didn’t have low sodium soy sauce so I used regular soy sauce. All we could taste was salt! I thought it might have a bit of a sweet flavor but no we couldn’t even taste the garlic. Not being a fan of soy sauce maybe the low sodium would have made a difference but I’m not willing to try again so I will never know.
    My daughter just added siraucha sauce to her plate and mixed it up and loves it!!! Go figure.

    1. T

      The recipe clearly states to use low sodium soy sauce, meaning it will be less salty. You shouldn’t use a high salt product and then complain a recipe is too salty. Rude and unnecessary.

    2. Sue

      If you don’t like soy sauce, why would you make this in the beginning? It is in crockpot now, and I can’t wait to taste it. And yes I used regular soy sauce!

  75. Christina

    Hi! This looks so good, however I am not able to have soy sauce, is there a substitute I could use? I want to slurp this sauce too! ????.

      1. Steven

        Liquid Aminos are a good substitute for soy sauce, it is gluten free, however it still has soy. Coconut aminos does not. You can get them at most grocery stores. I haven’t tried this yet but will this weekend. I have been reading the comments and tweaks.I find the directions quite clear and fail to understand negative comments by those who do not follow directions. And if the sauce is a bit watery, add a roux or corn starch to thicken.

    1. Ilana

      If it is because of a gluten intolerance, you can use low sodium tamari. They sell it at most grocery stores in the Asisan foods section.

      1. sharon

        \I also can not have gluten. They now sell gluten free soya sauce. I cook with it and no one can tell the difference. Hope this helps : )

    1. Hi Sally! I usually reheat chicken in the oven at about 350F for 12 to 15 minutes. I place the chicken in a pan with enough liquid to cover the bottom of the pan. Cover it with foil and reheat until heated through. I hope that helps. Enjoy! 🙂

    2. Christine

      We reheated by microwaving one thigh for 2 minutes on 70% – I know, seems like a long time. Our son did this randomly and it turned out perfectly.

  76. Hannah

    Hi! I’m wanting to make this tonight but my chicken is frozen. Any ideas on how much longer I need to have it in the crockpot?
    Thanks!

    1. Hi Hannah! I have never tried making it with frozen chicken so I’m not sure. Sorry 🙁 Do you have time to thaw it out a bit? Maybe in the microwave? I’m only worried about all the extra water that will end up in the sauce.

    2. Vanessa Hernandez

      I made this from frozen bone in chicken thighs and all I did was cook it on high for 5 hours and low for 2 hours. The meat was falling off the bone perfect!

  77. Kaylateran

    What could I use as replacement for ketchup? My husband and I are not fans so we don’t have it on hand. Would a tomato paste work?

  78. Ny-Kaira Gray

    I’m really interested in recreating this recipe! Quick question: since I absolutely despise honey, would aguave be a nice alternative? And if not, how palpable is the honey flavor? Thanks in advance!

    1. Hi!! You don’t like honey?!? WHAT?! 😉 Just kidding! hehe
      You can most definitely use agave nectar, but the honey flavor isn’t all that strong… it’s there, but it doesn’t dominate. I hope that helps! Let me know if you try it. Have a great week ahead!

  79. Shawna

    In process of making this with abort and hour and half left. The sauce it really thin. Also, did you put yours into the oven afterwards? Your chicken is brown and looks roasted on the top?

    1. Hi Shawna! The sauce will thicken as it stands. I did not put the chicken in the oven, but the brown color that you see is a result of the sauce – I spooned some sauce over the chicken, sprinkled it with some sesame seeds and that was all. If you have a minute, please let me know how this turned out for you. Have a great weekend ahead!

      1. rb

        The recipe calls for skinless thighs, yet the photo in the prep section of the recipe shows thighs with the skin on. I would think skinless would be better.

    1. Dominic

      I added carrots and broccoli. They turned black because of the sauce but they seem to have fared well in there. I’m sure potatoes would also be fine. Next time I think I might steam the veggies separately and then add them in at the end so they don’t absorb too much of the sauce and over power it.

  80. Kay

    I’m making this right now. 1 1/2 more hours and it’ll be done. I didn’t have soy sauce, so I used mandarine sauce.. I can’t wait to try it.

  81. Katheryn

    So delicious and easy to make! I usually double the sauce because our thighs are much smaller than yours, and I usually make about 8. Yours looks so browned though- mine don’t come out like that- they mostly just fall apart. I remove all of the skin but leave in the bones, and they’re still yummy though!

    1. Alicia

      I’ve tried this with pork shoulder. I cut the shoulder into 2 inch cubes and browned all sides in a pan first. I used a 4 lb pork shoulder. When browning, the pieces need to be spaced out from each other. It took about 3 batches to get it all browned..

    1. Hi Jae! I’m sorry that happened :(. But here’s how you can thicken it:
      Use 1 tablespoon cornstarch mixed with 1 tablespoon cold water; mix until smooth. Stir the cornstarch mixture into the liquid that you want thickened and cook and stir over medium heat until the sauce is thickened and bubbly. I hope this helps. Let me know!

    1. Hi Melanie! I honestly can’t say for sure because I haven’t made it with maple syrup. I’m thinking it should be fine, it will work, but there will be a difference in taste. I hope that helps and let me know how it goes. Have a great day!!

  82. Perfect! I’ll be making this for dinner tonight with some chicken breasts because holy cow this looks amazing and I’m probably not going to want to do any *active* cooking later. 😉 If I pull it all together pretty, I’ll be sure to hashtag it on Instagram! Thank you so much for this recipe!

  83. Pat Lauffer

    I made these today. Best chicken from my slow cooker ever! I didn’t have any sesame seeds so I used flaxseed and added some toasted sesame oil. I cooked with the bone and skin for 7 hrs. The sauce is amazing on brown rice and greenbeans. Just make it, you’ll be sooooo happy!

  84. Sharon Melville

    Are you sure the sodium is 1496mg per serving? It seems high to me when you are using low sodium soy sauce. You could also use the no sodium ketchup available now

  85. Wow, the honey chicken looks delicious, but the sodium and cholesterol levels seem rather high for me. I am gonna pass on it, but it looks so damn good! Thanks for sharing

    1. Hi Renee!! Yes! I wish someone had handed me a spoon, and back then I thought it would be rude to ask for one… so I slurped it up! I know that in Japan slurping soup is a sign of approval and appreciation of the cooking, but I am not sure if they feel the same about slurping honey garlic sauce. haha 😀

  86. Elizabeth

    This Crock Pot Honey Garlic Chicken looks and sounds delicious! Just wondering if you used bone-in skin-on Thighs? It looks like it, from the pictures. Looking forward to fixing it…thanks for the recipe 🙂

Leave a Reply

MORE RECIPES:

Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

Facebook Twitter Pinterest Instagram Google
Best Chicken Recipes
Best Beef Recipes

Amazon Affiliate Program

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Pin1M
Share68K
Tweet50
+1256
1M Shares