Name: Slow Cooker Honey Garlic Chicken
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Cuisine: Asian-Inspired
Ingredients: 2.5 pounds bone-in, skin-on chicken thighs; ½ cup pure honey; ⅓ cup low-sodium soy sauce; 5 garlic cloves, minced; 1 teaspoon fresh grated ginger (or ½ teaspoon ground); ¼ cup low-sodium chicken broth; 1 tablespoon rice vinegar; 1 teaspoon sesame oil (optional); Pinch of red pepper flakes (optional); 3 green onions, chopped (for garnish)

Slow Cooker Honey Garlic Chicken in the Crockpot features juicy chicken thighs glazed with a sweet, sticky honey-garlic sauce. Slow-cooked with soy sauce and ginger, this dish delivers tender, flavorful bites—perfect for a comforting meal that fills your home with warm, savory-sweet aromas.

Recipe Tips and Tricks

Thigh Choice: Use bone-in thighs for extra juiciness—skin-on adds flavor; remove skin for less fat.
Sauce Thickening: Simmer sauce with the lid off for the last 30 minutes—or use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water)—to make it sticky.

Garlic Prep: Mince garlic fresh—releases more flavor; sauté briefly for a milder taste if preferred.
Honey Balance: Taste the sauce before cooking—adjust honey or soy sauce for your sweet-salty preference.
Serving Tip: Shred chicken or serve whole—shredded soaks up more sauce; pair with rice or veggies.

Why You’ll Love This Recipe

You’re going to absolutely adore this Slow Cooker Honey Garlic Chicken Crockpot Recipe—it’s a sweet-and-savory delight that’ll make your taste buds dance and your dinner routine a breeze! Imagine walking into your home after a long day to the irresistible aroma of tender chicken thighs simmering in a sticky, golden sauce made with honey, garlic, and a splash of soy sauce, all mingling together with a hint of ginger for that perfect balance of flavors. You’ll love how this recipe takes simple ingredients and transforms them into a comforting masterpiece with the slow cooker—no fuss, no mess, just pure deliciousness waiting for you. It’s perfect for those busy weeknights when you want a flavorful meal without the effort, or a cozy weekend dinner when you’re craving something warm and satisfying to share with loved ones.

The chicken comes out so juicy it practically falls off the bone, the sauce clings to every bite with its sweet, garlicky goodness, and the whole thing feels like a restaurant-quality dish you whipped up at home. Serve it over fluffy rice, alongside steamed veggies, or even shredded in a wrap, and watch everyone dig in with glee. The crockpot makes it so easy, letting the flavors meld into something so rich and tasty you’ll be amazed it took so little work. This isn’t just a meal—it’s a honey-garlic chicken dream that’ll have you savoring every sticky, delicious bite and planning the next time you can make it again!

Yield: Serves 6

Slow Cooker Honey Garlic Chicken

Tender chicken thighs in a sticky honey-garlic sauce, slow-cooked.

Prep Time 10 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 15 minutes

Ingredients

2.5 pounds bone-in, skin-on chicken thighs
½ cup pure honey
⅓ cup low-sodium soy sauce

5 garlic cloves, minced
1 teaspoon fresh grated ginger (or ½ teaspoon ground)
¼ cup low-sodium chicken broth

1 tablespoon rice vinegar
1 teaspoon sesame oil (optional)
Pinch of red pepper flakes (optional)

3 green onions, chopped (for garnish)

Instructions

Hey there, let’s get this Slow Cooker Honey Garlic Chicken Crockpot Recipe going—it’s going to be a sweet, savory treat! First, grab your slow cooker and lay those chicken thighs in the bottom—bone-in and skin-on keep them extra juicy, but you can peel the skin off if you’re watching fat. Arrange them in a single layer so they cook evenly.
Now, let’s whip up that amazing sauce! In a bowl, whisk together the honey, soy sauce, minced garlic (fresh is best—smell that aroma!), grated ginger, chicken broth, rice vinegar, and sesame oil if you’re using it. Want a little kick? Toss in a pinch of red pepper flakes. Give it a quick taste—too sweet? Add a splash more soy sauce. Too salty? A bit more honey. Pour this golden goodness all over the chicken, letting it seep into every nook and cranny. Pop the lid on your crockpot, set it to low for 6-8 hours (or high for 3-4 if you’re in a hurry), and let it work its slow-cooker magic. Your kitchen’s going to fill with the most mouthwatering honey-garlic scent—pure bliss!

When the time’s up, lift the lid—the chicken should be tender and practically falling off the bone. If you want that sauce nice and sticky, transfer it to a small saucepan and simmer on the stove for 5-10 minutes until it thickens—or stir in a cornstarch slurry right in the crockpot and cook on high for 15 more minutes. You can serve the thighs whole or shred them with two forks—shredded soaks up even more of that delicious sauce!
Serve it up hot—spoon that sticky chicken over fluffy rice, alongside steamed broccoli, or in a wrap if you’re feeling creative. Sprinkle those chopped green onions on top for a fresh, pretty finish, and dig in! You’ve just made a Honey Garlic Chicken that’s tender, flavorful, and oh-so-delicious—enjoy every sweet, garlicky bite!

Notes

Thicken the sauce at the end—makes it clingy and irresistible!

Fresh garlic and ginger elevate the flavor—don’t skimp if you’ve got them.
Leftovers taste amazing—perfect for meal prep or next-day wraps!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 271Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 97mgSodium 642mgCarbohydrates 26gFiber 0gSugar 23gProtein 20g

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: Bone-in, skin-on thighs (2-2.5 pounds)—juicy and flavorful; boneless works for easier shredding.
Honey: Pure honey (½ cup)—sweetens naturally; raw honey adds a floral note.

Soy Sauce: Low-sodium soy sauce (⅓ cup)—salty depth; regular works but adjust saltiness.
Garlic: Fresh minced garlic (4-5 cloves)—bold and aromatic; key to the sauce’s punch.
Ginger: Fresh grated ginger (1 teaspoon)—warm, zesty kick; ground ginger (½ teaspoon) substitutes.

Chicken Broth: Low-sodium broth (¼ cup)—keeps it moist; water works in a pinch.
Rice Vinegar: Adds tangy brightness (1 tablespoon)—apple cider vinegar substitutes well.
Sesame Oil: A splash (1 teaspoon)—nutty richness; optional but enhances flavor.

Red Pepper Flakes: A pinch—subtle heat; optional for a mild kick.
Green Onions: Chopped for garnish—fresh, mild crunch; optional but pretty.

Variations and Substitutions

Protein Swap: Use chicken breasts or drumsticks—breasts leaner, drumsticks juicier; adjust cooking time slightly.

Sweetener Options: Swap honey for maple syrup or brown sugar—maple adds a fall twist, sugar a deeper caramel note.
Soy Alternatives: Use tamari or coconut aminos—tamari for gluten-free, aminos for a milder taste.
Spice Variations: Add sriracha or cayenne—sriracha for bold heat, cayenne for a subtle kick.

Veggie Additions: Toss in bell peppers or broccoli—add in the last hour for color and texture.
Citrus Twist: Use orange juice instead of vinegar—adds a sweet-tangy layer.
Low-Sodium Option: Cut soy sauce in half, use more broth—keeps it lighter on salt.

Gluten-Free: Use tamari or gluten-free soy sauce—ensure broth is gluten-free too.
Spicy Boost: Double red pepper flakes or add fresh chili—tailor the heat to your liking.
Herb Touch: Stir in fresh cilantro or parsley at the end—brightens the dish.

Storage Options

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days—reheat with a splash of broth.
Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge before reheating.
Make-Ahead: Prep sauce and chicken the night before—store in the fridge and assemble in the crockpot in the morning.