Description
This Crock Pot Honey Garlic Chicken recipe features tender, flavorful chicken thighs slow-cooked in a sweet and savory honey garlic sauce. Perfect for an easy weeknight dinner, the chicken is cooked to perfection in a crockpot and finished with a thickened glaze, garnished with sesame seeds and green onions for an irresistible finish.
Ingredients
Scale
Chicken
- 6 skinless, bone-in chicken thighs (or use boneless thighs or chicken breasts; adjust cooking time accordingly)
Sauce
- ½ cup low-sodium soy sauce (gluten-free if needed)
- ⅓ cup ketchup
- ⅓ cup honey
- 6 cloves garlic, minced
Thickener & Garnish
- 2 tbsp cornstarch
- 2 tbsp cold water
- ½ tbsp sesame seeds
- 1 green onion, sliced
Instructions
- Prepare Sauce: In a bowl, whisk together the soy sauce, ketchup, honey, and minced garlic until well combined, creating the flavorful honey garlic sauce.
- Prepare Crockpot: Spray the crockpot insert with nonstick spray to prevent sticking and facilitate easier cleanup.
- Arrange Chicken: Place the chicken thighs in an even layer at the bottom of the crockpot to ensure even cooking.
- Add Sauce: Pour the prepared honey garlic sauce over the chicken, then gently toss to coat all pieces evenly with the sauce.
- Cook Chicken: Cover and cook on high for 2-3 hours or on low for 4-5 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Remove Chicken: After cooking, carefully remove the chicken from the crockpot and set aside to keep warm.
- Thicken Sauce: In a small bowl, whisk the cornstarch with cold water until smooth. Stir this mixture into the sauce remaining in the crockpot.
- Cook Sauce: Cover and cook for another 15 minutes on high, allowing the sauce to thicken into a glossy glaze.
- Combine & Garnish: Return the chicken to the crockpot and toss gently to coat with the thickened sauce. Garnish with sesame seeds and sliced green onions before serving.
Notes
- Bone-in chicken thighs provide more flavor, but boneless thighs or breasts can be used; adjust cooking time accordingly.
- For gluten-free option, use gluten-free soy sauce.
- Do not use hot water for the cornstarch slurry to avoid clumping.
- Serve with steamed rice or vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
