Family-Favorite Crockpot Honey Garlic Chicken Thighs (Just Dump and Go!)
These Crockpot Honey Garlic Chicken Thighs check every box: easy prep, flavor-packed, and that glossy, sticky honey garlic sauce everyone loves. It’s a true dump-and-go meal that transforms a handful of pantry staples into a savory-sweet main dish perfect for busy weeknights.
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The sauce is garlicky, slightly tangy, and just thick enough to cling to every bite, making this a standout among good chicken meals and a top pick for supper ideas that work any night of the week. Served over rice or tucked into meal prep containers, it’s one of those chicken thighs dinner recipes you’ll make on repeat.
Why You’ll Love This
- Dump-and-go simplicity: no browning, no sautéing, just layer and cook.
- Sweet, savory, and sticky: classic honey garlic chicken flavor.
- Great for easy homemade Chinese food lovers.
- Works for both picky eaters and spice fans.
- Pairs well with rice, noodles, or steamed vegetables.
- Perfect for Asian inspired chicken recipes and anyone craving good chicken meals.
- Ideal for batch cooking and meal prep with chicken thighs.
Serving Ideas
Serve these sticky honey garlic chicken thighs over steamed white rice or jasmine rice for the classic combo. You can also pair them with:
- Stir-fried or steamed vegetables like broccoli, bok choy, or snow peas
- Rice noodles or lo mein
- Shredded into lettuce wraps or bao buns
- With a side of sesame cucumber salad or pickled carrots
It’s a flexible base for good chicken meals, whether you’re keeping it casual or prepping a full meal prep with chicken thighs situation.
💡 Pro Tip: Want to level up the flavor and add a little heat? Swap out the regular honey for my Hot Honey. It gives the sauce that spicy-sweet edge and turns this into a spicy honey chicken you’ll want to make again and again.
Tried these Crockpot Honey Garlic Chicken Thighs? Let me know how you served them: over rice, noodles, or something totally unexpected. And if you love easy, family-friendly chicken thigh recipes, this one deserves a spot on your list.
Equipment
Ingredients
- 6 chicken thighs bone-in, skinless (use boneless if you prefer)
- ½ cup honey
- ½ cup low-sodium soy sauce
- ½ cup ketchup
- 1 tablespoon apple cider vinegar
- 4 cloves garlic minced
- 1 teaspoon ginger grated
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes or less to taste
- 1 tablespoon cornstarch optional, for thickening
- Sesame seeds and chopped green onions for garnish
Instructions
- Add chicken thighs to the Crockpot in a single layer if possible.
- In a small bowl, whisk together the honey, soy sauce, ketchup, apple cider vinegar, garlic, ginger, black pepper, and red pepper flakes. Pour the sauce over the chicken.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender.
- (Optional) For a thicker sauce, ladle out about ½ cup of the cooking liquid. Whisk it with the cornstarch and 1-2 tablespoons of water until smooth, then stir it back into the Crockpot. Cover and cook on high for an additional 10–15 minutes.
- Garnish with sesame seeds and green onions. Serve hot with rice or steamed vegetables.
Notes
- Serving Size: This recipe makes 6 servings, based on one bone-in chicken thigh per person. If your chicken thighs are very large or you’re serving kids, you may get more portions.
- Boneless Option: You can substitute with boneless, skinless chicken thighs. Reduce the cook time slightly: about 5–6 hours on low or 2½–3½ hours on high.
- Want It Spicy? Add up to 1 teaspoon of red pepper flakes or a squirt of sriracha for extra heat.
- Sauce Thickness: The sauce will be thin right after cooking. Use the optional cornstarch slurry to thicken it to a sticky, glaze-like finish.
- Salt Note: This recipe uses low-sodium soy sauce, which still adds plenty of flavor. Combined with ketchup and the natural seasoning from the garlic and ginger, it’s usually salty enough. Taste after cooking and add a pinch of salt only if needed.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezer Tip: You can freeze the uncooked chicken and sauce together in a freezer bag, just thaw overnight and dump it straight into the Crockpot.
