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Crockpot honey garlic chicken thighs coated in a glossy sauce, sprinkled with sesame seeds and green onions.

Crockpot Honey Garlic Chicken Thighs

Sticky, sweet, and savory, these Crockpot Honey Garlic Chicken Thighs are the ultimate dump-and-go dinner. Made with pantry staples and slow-cooked to perfection, this family favorite is tender, flavorful, and perfect with rice or veggies.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Course: Main Course
Cuisine: Asian
Servings: 6
Author: Shilpa

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.

Nutrition

Calories: 375kcal | Carbohydrates: 32g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1038mg | Potassium: 394mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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