Crockpot Honey Garlic Chicken (Printable)
Tender slow-cooked chicken thighs glazed in honey garlic, finished with parsley and sesame seeds.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
→ Sauce
04 - 1/3 cup honey
05 - 1/3 cup low-sodium soy sauce
06 - 4 cloves garlic, minced
07 - 2 tablespoons ketchup
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Slurry (for thickening, optional)
11 - 2 teaspoons cornstarch
12 - 2 tablespoons water
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon sesame seeds
# How to Prepare:
01 - Season chicken thighs evenly with salt and pepper. Arrange them in a single layer at the bottom of the slow cooker.
02 - In a medium mixing bowl, whisk together honey, soy sauce, minced garlic, ketchup, olive oil, dried thyme, and red pepper flakes until well combined. Pour the sauce evenly over the seasoned chicken.
03 - Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and cooked through to an internal temperature of 165°F.
04 - For a richer, thicker sauce, whisk cornstarch and water together to form a slurry. Transfer the chicken to a plate, stir the slurry into the cooking liquid, then set the slow cooker to high for 10 to 15 minutes until the sauce thickens. Return the chicken to the sauce and turn to coat.
05 - Transfer the chicken to a serving platter, spoon the sauce over the top, and finish with chopped fresh parsley and sesame seeds. Serve immediately over steamed rice alongside your favorite vegetables.
# Expert Advice:
01 -
- The honey garlic sauce tastes like something from a takeout box but you made it yourself with pantry staples.
- Chicken thighs stay juicy and tender even after hours in the slow cooker, making this almost impossible to mess up.
02 -
- Do not be tempted to cook this on high to save time because the chicken will dry out and the sauce can scorch on the edges.
- If you skip the slurry step the sauce will still taste wonderful but it will be thin, almost like a broth rather than a glaze.
03 -
- Pat the chicken thighs dry before seasoning so the salt and pepper actually stick rather than sliding off into the sauce.
- A quick broil for two minutes after cooking gives the chicken edges a caramelized finish that makes this taste oven made.