Crockpot Honey Garlic Chicken Recipe
Sep 06, 2015, Updated Aug 31, 2022
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Crockpot Honey Garlic Chicken is an easy slow cooker dinner, featuring a sticky-sweet sauce and juicy, perfectly cooked chicken thighs. Everyone will be fighting for the last piece!
Want more chicken thigh recipes? Try this easy air fryer chicken thighs recipe!
So Good You Might Just Lick Your Plate (I Did!)
Crockpot honey garlic chicken always makes me think of this one time, at a reallllyyy nice restaurant, when I picked up my plate and slurped up all the sauce. No shame.
It just so happened that 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! I felt like 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 completely pick up the plate – just kind of tilted it a little bit – enough to get every last drop of that sauce! This experience was akin to the first time I tasted bourbon chicken, with its equally irresistible sauce that leaves you wanting more.
As a result, I developed this recurring hangry hunger for honey garlic chicken because it is simply that good. Tender, moist, chicken thighs, coated in the most glorious homemade honey garlic sauce, and in my version, it all comes together in the slow cooker. This recipe will change your life!
What You’ll Need
We’re only dealing with 5 ingredients here plus a seasoning or two. Super easy, I’m telling you. Here’s what you will need to make the perfect crockpot honey garlic chicken:
- Chicken Thighs: Since this recipe is for the slow cooker, I recommend using boneless, skinless thighs. Skin-on chicken would not get crispy.
- Garlic: Mince up some fresh garlic for a pop of savory flavor.
- Honey: For sweetness and stickiness! Pure maple syrup makes a good substitute if needed.
- Ketchup: Low-sodium is my preference, but you can use any ketchup you like.
- Soy Sauce: Again, I like low-sodium soy sauce. However, you can use regular soy sauce, or substitute tamari or coconut aminos.
- Dried Herbs/Seasonings: Dried oregano, fresh parsley, and toasted sesame seeds… yum!
How to Make Crockpot Honey Garlic Chicken
Take out the ketchup, soy sauce, honey, garlic, and chicken thighs – things are about to get amazing!
- Mix the Sauce Ingredients. In a bowl, combine all the sauce ingredients: honey, ketchup, garlic, soy sauce, and dried herbs.
- Place the Sauce and Chicken in the Slow Cooker. Arrange the boneless, skinless chicken thighs inside the slow cooker, and pour the sauce over them.
- Cook. Cover the Crockpot and cook on HIGH for about three hours, or on LOW for 4 to 5 hours.
- Optional: Thicken the Sauce. If you would like to thicken the sauce, you can whisk a cornstarch slurry into the sauce about thirty minutes before the end of the cooking time.
How to Make a Cornstarch Slurry
To make the slurry for thickening, mix a tablespoon of cornstarch mixed with a tablespoon of cold water, to form a paste. Whisk this into your sauce inside the slow cooker, cover and continue to cook. The sauce will thicken up beautifully!
Helpful Tips
This easy recipe is perfect for any dinner, with its ultra-simple ingredients and scrumptious taste. Plus, these tips make it even easier to whip up!
- How Much Chicken Should I Use? Use enough chicken thighs to cover the bottom of your slow cooker. You can also use chicken breasts, or substitute bone-in, skin-on chicken, if you prefer. Keep in mind that different kinds of concern require different cooking times!
- How Long Should I Cook This? All crock pots cook at different times and temperatures. Some readers suggest to cook the chicken for only 3 hours, while others said it took 4 hours in their crock pot. You can use a meat thermometer to make sure your chicken is done.
- Checking for Doneness. Most importantly, 165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken, and the dark meat. Always cook to this temperature for food safety!
Great Side Dish Ideas
To serve this chicken, I like to make jasmine rice or another white rice. Of course, you could also make salad, or serve some simple veggies cooked with salt and maybe a little butter. Still looking for inspiration? Well, some other good side dishes could include…
- Broccoli: Fresh, green, Garlicky Steamed Broccoli is a great contrast for sticky chicken. It adds nutrition, too, of course! I love the fragrant garlic flavor in this recipe.
- Noodles: Instead of rice, add even more yumminess to your meal with a serving of noodles.
- Snap Peas: Crispy, crunchy, and sweet, these Sesame Snap Peas are always a huge hit and a breeze to make. Sesame goes perfectly with the sweetness of the honey garlic chicken.
Storing and Reheating the Leftovers
- To store, place the chicken and sauce in airtight containers or bags, and refrigerate for up to four days.
- Reheat on the stove over medium heat until heated through.
Can I Freeze Crockpot Honey Garlic Chicken?
Yes, you can! Just place the cooked, cooled chicken and sauce in a freezer bag or container, leaving as little air inside as possible. Mark with the date, freeze, and use within 3 months for best results.
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Crockpot Honey Garlic Chicken
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
- Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section)
- In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
- Pour the sauce over the chicken thighs. 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)
- Remove lid and transfer chicken to a serving plate.
- Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve.
Video
Notes
- Use 1 tablespoon cornstarch mixed with 1 tablespoon cold water; mix it together until mixture forms a paste.
- 30 minutes before the chicken is done cooking, whisk the cornstarch slurry into the sauce inside the slow cooker; cover and continue to cook for 30 minutes.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I love how easy and organized your recipes are! I also like how you have the nutrition facts listed. Can’t wait to try these!
This looks delicious and same time practical for cooking. What is the size of the pot you used?
Thanks.
Hi! My slow cooker is a 7-quart, and this recipe works for a 6-quart or larger.
Well, I just realized that I left out the ketchup. I’m sure it will be good without but I really wanted to try it your way. I’ll let you know how it turns out.
I had a few chicken thighs in my freezer and I was wondering what to do with them and I stumbled across this recipe last night.
So when the chicken thighs were defrosted this morning I set about preparing this recipe to enjoy later.
I did tweak the recipe a little and I added 1/2 a teaspoon of Chinese 5 spice and a dash of sherry … oh my goodness, it smells divine!
I am definitely looking forward to dinner tonight! 🙂
Can I use cilantro instead of Parsle?
Why are you rating this 3 stars when you didn’t have an important part of this recipe. Unless you make it as suggested, you really shouldn’t be rating this at all. Make the recipe, everything included, and then make your rating. Do you have any idea that each ingredient is as important as the other. If you decide to make it with what you have on hand, is not a true review.
I made this today & it came out delicious. I didn’t have rice so I used noodles. I made six thighs and it took 4 hrs in my crock pot with enough for leftovers. I used the cornstarch to make it a gravy consistency. I will add this to my fav recipes, and next time with white rice. Thank you. I will try some of your other recipes as it was very easy to make!
I am very glad you enjoyed it! Thank YOU! 🙂
I HATE when that happens! Lol. Was it good?
I have just tried with rice and its amazing. thank you for the recipe. Next time I will cook a bit longer for better tests.
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!
I have just tried this recipe and kicked it up a notch since some of the comments said it didnt have any taste. We will see how it comes out. If it’s good I will comment later w the add ins
I added fresh ginger to it as well! Family favorite!
Have made this several times for my picky kids and they love it! I use regular ketchup as that’s usually what I have on hand and it’s perfect.
I’ve made this recipe a few times and we all love it!! I’m handing out the recipe left and right. We’ve also tweaked it a little when we don’t have the right herbs. Either way, it’s a great recipe!! Thank you!!
I am very happy you enjoyed it! Thank YOU! 🙂
It looks & smells great. I tried a piece & it tastes great too but I think I did something wrong because my sauce is way too watery even after adding the cornstarch slurry. It’s like a broth & lighter in color than pictured.
I started with frozen bone-in skin on thighs. Cooked on high for one hour, uncovered, separated thighs, stirred and covered on high for 1/2 hour. Cooked on low for six hours. As already commented, I think the sauce might have been watered down since the chicken had no flavor, so to speak. A big disappointment as I was looking forward to dinner with an Asian flair! I did serve white rice and used to sauce as a gravy, which was tasty.
How do you break down the calories? Is it per thigh? Thank you.
Delicious recipe! I cooked it on high for 3.5 hours and added smoked paprika, ginger, onion powder, and mixed Italian herbs. I used chicken thighs that had the bones on and served it with brown rice. Thank you for the recipe.
It looks yummy!
will definitely try.
Thanks for sharing