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Easy Crockpot Honey Garlic Chicken Thighs: Best Dinner

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This Easy Crockpot Honey Garlic Chicken Thighs recipe is proof that you don’t need to spend hours in the kitchen to create a dinner that feels special. The sauce clings to the meat like it’s supposed to, the chicken stays tender without turning into mush, and the whole thing comes together with almost zero effort.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (about 8–10 thighs)
  • 1/3 cup honey (110 grams)
  • 1/3 cup low-sodium soy sauce (80 milliliters)
  • 4 cloves garlic, minced
  • 2 tablespoons ketchup (30 grams)
  • 1 tablespoon rice vinegar (15 milliliters)
  • 1 teaspoon sesame oil (5 milliliters, optional)
  • 2 tablespoons cornstarch (16 grams)
  • 2 tablespoons water (30 milliliters)
  • Sliced green onions, sesame seeds, and red pepper flakes for garnish (optional)

Instructions

  1. In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, ketchup, rice vinegar, and sesame oil (if using). Set aside.
  2. Place the chicken thighs in the bottom of your crockpot in a single layer. Pour the sauce evenly over the chicken, making sure each piece gets coated.
  3. Cover the crockpot and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
  4. About 15 minutes before serving, mix the cornstarch and water together in a small bowl until smooth. Remove the chicken from the crockpot with tongs and set aside. Pour the liquid from the crockpot into a small saucepan. Whisk in the cornstarch slurry and bring to a simmer over medium heat. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
  5. Return the chicken thighs to the crockpot and toss gently to coat. Let sit for 2 to 3 minutes.
  6. Sprinkle with sliced green onions, sesame seeds, and a pinch of red pepper flakes if desired. Serve immediately over steamed rice, quinoa, or alongside roasted vegetables.

Notes

Don’t skip the cornstarch slurry—it gives the sauce a sticky, restaurant-quality coating. Pat the chicken dry before adding to the crockpot to prevent excess liquid. Use a meat thermometer to ensure chicken reaches 165°F. For extra sauce, double the honey, soy sauce, and garlic, and double the cornstarch slurry.

Nutrition

Keywords: crockpot honey garlic chicken, slow cooker chicken thighs, easy chicken dinner, honey garlic chicken, crockpot chicken

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