These Slow Cooker Honey Garlic Chicken thighs are tender, juicy, and full of rich, savory flavor. Simmered in a sweet and garlicky sauce, they soak up every bit of seasoning. With just 10 minutes of prep, this easy recipe is perfect for busy weeknights. Just set it and forget it!
Chicken thighs are a dinnertime staple in my house because they’re more flavorful than chicken breasts. Unlike chicken breasts, which can be lean and prone to drying out, chicken thighs stay moist and tender throughout cooking.
My boys (husband and son) love the crispy skin of chicken thighs—especially when I make my Garlic Butter Baked Chicken Thighs. But this time, I wanted to change things around with a delicious honey garlic sauce made in the crock pot. Let me tell you, this slow cooker honey garlic chicken didn’t disappoint. My boys loved it too and even asked for seconds!
Serve this juicy chicken with delicious vegetables side dishes like air fryer green beans, broccoli, along with fluffy rice (or brown rice). Don’t forget to drizzle some of that tasty sauce over the rice for extra flavor!
Key Ingredients
Chicken Thighs – Bone-in, skin-on chicken thighs are the best choice for this recipe because they’re extra flavorful and stay juicy. But if you prefer, you can also use boneless skinless chicken breast or thighs.
Coconut Aminos – You can swap between coconut aminos and low-sodium soy sauce in this recipe. I chose coconut aminos to keep it gluten-free and you can also use tamari sauce, but if that’s not a concern for you, soy sauce works just as well.
Honey – Honey gives the sauce a perfect balance of sweetness, but you can substitute maple syrup if needed. After testing this recipe with both, I still think honey gives a richer, caramelized flavor. It really enhances the dish.
Ketchup – Ketchup adds a hint of tangy sweetness that complements the honey and garlic while also helping to thicken the sauce. It’s a simple ingredient that makes a big difference!
Instructions to Make this recipe:
Place the chicken thighs in a large bowl and season with salt and pepper. Then, heat olive oil in a cast iron skillet over medium-high heat.
Add the chicken thighs skin side down and sear for about 3 minutes per side or until the skin is nice and brown. Then, transfer the chicken thighs to your slow cooker.
In a medium bowl, whisk together all the liquid ingredients. Pour the sauce over the chicken and stir until it is well-coated.
Cover and cook on low for 4 hours or high for 2 hours, until the chicken reaches an internal temperature of 165°F. Use a meat thermometer to ensure it’s fully cooked.
tips to Make this Slow Cooker Honey Garlic Chicken
- To get a nice golden-brown sear, pat the chicken thighs dry with a paper towel before seasoning to remove any excess moisture.
- Feel free to customize the flavors in the sauce depending on your preference. Add-ins such as dried herbs, fresh ginger, sesame seeds, or red pepper flakes would all work great!
- If you are short on time, you can skip searing the chicken and toss everything into the slow cooker at once.
How To Store Leftovers
To Store: Allow the leftovers to cool and transfer the cooked chicken to an airtight container. Then, store them in the fridge for up to 3-4 days.
To Freeze: This is a great freezer-friendly recipe to have on hand for an easy weeknight dinner. Store these slow cooker honey garlic chicken thighs in a freezer-safe bag or container and freeze for up to 3 months.
To Reheat: You can easily reheat leftovers in the microwave.
Slow Cooker Honey Garlic Chicken
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 6 chicken thighs bone-in and skin-in
- kosher salt and black pepper
- 1/4 cup coconut aminos or low-sodium soy sauce
- 1/3 cup honey
- 1/3 cup ketchup
- 1 teaspoon rice vinegar
- 2 cloves garlic minced
- chopped green onions for topping
Instructions
- In a large bowl, arrange chicken thighs and season with salt and pepper.
- In a cast iron skillet over medium-high heat, add and heat olive oil. Add chicken in skillet, skin side down, and sear for 3 minutes per side or until browned. Transfer to slow cooker.
- In a small bowl, whisk together coconut aminos or soy sauce, honey, ketchup, vinegar and garlic. Pour sauce over chicken and toss until coated.
- Cover and cook on low for 5 to 6 hours, or on high for 2 to 3 hours, until the chicken reaches the internal temperature of 165F. Use a meat thermometer to check the internal temperature.
- Serve the chicken with rice, green beans and top with the sauce and chopped green onions.
Notes
- You can also shred the chicken thighs and use them in all kinds of tasty recipes like tacos, sandwiches, and rice bowls. If you do plan to shred the chicken, boneless skinless thighs are a little easier to work with.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I do not have access to a slowcooker. Is there a stove top or oven alternative?
Yes! You can make it on the stovetop by simmering the chicken over low heat in a covered pot for about 30-40 minutes, stirring occasionally until tender. 😊
This is on our dinner rotation! It is a simple, quick yet very flavorful chicken
dish that the whole family loves!
That makes me so happy to hear! I love that it’s a hit with your whole family. Thank you for making it part of your dinner rotation! 😊🍽️
Can I use chicken tenders for this recipe or would it be too dry? Thanks so much.
Linda
Hi Linda, thanks for your question! You can definitely use chicken tenders for this recipe, but since they’re much smaller and leaner than thighs, they’ll cook faster and can dry out if left too long. I recommend reducing the cooking time to about 2–3 hours on low instead of the full time for thighs. That way they’ll stay tender and juicy. 😊