Crockpot Honey Garlic Chicken Thighs

This Crockpot Honey Garlic Chicken Thighs features juicy thighs in a sweet and savory sauce. Perfect for a healthy dinner, it’s a simple recipe that blends rich, aromatic flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This dish is a flavorful, effortless dinner option that transforms juicy chicken thighs in a sweet and savory sauce into a delightful treat, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with protein and taste. Versatile—serve with rice or veggies—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Season Thighs Evenly: Ensures consistent flavor and texture.
• Use Fresh Garlic: Adds better aroma and depth.
• Cook on Low: Keeps chicken tender and juicy.
• Check Doneness: Thighs should be fork-tender.
• Avoid Overfilling: Leaves room for sauce to meld.
• Serve Warm: Maximizes the sweet-savory appeal.
• Thicken if Desired: Add cornstarch slurry if too thin.
• Rest Before Serving: Allows flavors to settle.
• Adjust Sweetness: Taste and tweak honey to preference.
• Use Liner: Eases cleanup.

Yield: 6 servings

Crockpot Honey Garlic Chicken Thighs

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Crockpot honey garlic chicken thighs, healthy dinner treat.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ¼ cup low-sodium soy sauce
• ⅓ cup honey
• ½ tsp salt
• 1 tbsp apple cider vinegar
• 1 tbsp cornstarch
• 1 tbsp olive oil
• 1 tbsp sesame seeds
• 2 lbs boneless skinless chicken thighs
• 2 tbsp ketchup
• 5 cloves garlic, minced

Instructions

1. Prepare Thighs: Rinse and pat dry chicken thighs.
2. Coat Chicken: In a bowl, toss chicken with cornstarch until evenly coated.
3. Layer in Crockpot: Place coated chicken thighs in the crockpot.
4. Add Aromatics: Sprinkle minced garlic over the chicken.
5. Mix Sauce: In a small bowl, whisk honey, soy sauce, ketchup, apple cider vinegar, olive oil, and salt; pour over the chicken.
6. Set Crockpot: Cover and cook on low for 4-6 hours or high for 2-3 hours.
7. Check Doneness: Ensure thighs are tender and sauce has thickened.
8. Mix Well: Stir to coat chicken evenly with the sauce.
9. Prepare Garnish: Toast sesame seeds in a dry skillet for 1-2 minutes until golden.
10. Serve and Enjoy: Let rest for 10 minutes, then garnish with sesame seeds and serve warm, savoring this sweet-savory delight!

Notes

• Season thighs evenly for texture; use fresh garlic for aroma.
• Cook on low for juiciness; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 353Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 184mgSodium 897mgCarbohydrates 20gFiber 0gSugar 17gProtein 38g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Thighs (2 lbs): Boneless, skinless, for protein.
• Honey (⅓ cup): For natural sweetness.
• Soy Sauce (¼ cup): Low-sodium, for umami.
• Garlic (5 cloves): Minced, for depth.
• Ketchup (2 tbsp): For tanginess.
• Apple Cider Vinegar (1 tbsp): For balance.
• Olive Oil (1 tbsp): For cooking.
• Cornstarch (1 tbsp): For thickening.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Sesame Seeds (1 tbsp): For garnish.

Variations and Substitutions

• Chicken Swap: Use chicken drumsticks or tofu.
• Honey Swap: Use maple syrup or omit.
• Soy Swap: Use tamari or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Ketchup Swap: Use tomato paste or omit.
• Vinegar Swap: Use rice vinegar or omit.
• Oil Swap: Use sesame oil or omit.
• Cornstarch Swap: Use arrowroot or omit.
• Salt Swap: Use sea salt or omit.
• Garnish Swap: Use green onions or omit sesame seeds.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of water.

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