There’s nothing like walking into your kitchen and being welcomed by the savory aroma of chicken thighs slow-cooking in a sweet and tangy garlic soy honey glaze. With less than 10 minutes of prep, this Slow Cooker Chicken Thighs recipe makes dinnertime effortless. The result? Tender chicken bursting with bold, comforting flavor. When you’re craving something easy and satisfying, this crockpot favorite delivers every time.
I love feeding my family delicious meals without spending all afternoon in the kitchen. Slow cooker recipes are always a winner at my house.
This dish is all about tender chicken thighs in the crockpot, cooked in an aromatic blend of honey, soy sauce, and garlic. It's an effortless meal that delivers succulent meat and a sauce so good you'll want to drizzle it over everything!
Serve this recipe with Skillet Potatoes, Balsamic Green Beans, Broccoli Apple Salad, or Bacon Ranch Pasta Salad.
Making Honey Garlic Chicken Thighs in Your Slow Cooker - What You'll Need
Let's Talk Ingredients
I use bone-in chicken thighs for this recipe—they stay juicy and flavorful in the slow cooker. Boneless thighs or breasts work too; just shorten the cook time or expect a more shredded texture.
I’ve tested it with both honey and maple syrup—either one gives the sauce a great balance of sweet and savory.
Soy sauce adds depth. I often use tamari when I want it gluten-free.
Whole grain mustard adds texture, but Dijon gives a smoother finish.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Using a Cornstarch Slurry to Make a Sauce
You'll want to use 1 tablespoon of cornstarch for every cup of liquid you're trying to thicken.
In a separate bowl or cup, combine the cornstarch with an equal amount of cold water. So if you've used 1 tablespoon of cornstarch, you'll also use 1 tablespoon of cold water.
Stir the mixture together until it forms a smooth paste. This is your "slurry."
Slowly pour the slurry into your simmering sauce while continuously stirring.
Continue to cook and stir until the gravy has thickened to your liking. This usually takes around 5 minutes on high.
Tips & Tricks
- Don't overcook: Although it's tempting to leave this recipe for honey garlic chicken thighs cooking all day, overcooking can lead to dry, stringy meat.
- Know your slow cooker: In my experience, slow cookers vary quite a bit - some run hot and fast, while others cook more gently. I have found that my Crockpot cooks a bit faster than my Ninja PossibleCooker.
- Add veggies: Try adding carrots, potatoes, or bell peppers for a complete meal in one pot.
- Rest before serving: Let the chicken rest for a few minutes after cooking to allow the juices to redistribute. This will make your chicken even more tender and juicy.
Honey Garlic Slow Cooker Chicken Thighs
Equipment
Ingredients
- 2 pounds bone in chicken thighs
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup butter divided
- 1 tablespoon avocado oil
- ¼ cup honey
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons whole grain mustard
- 1 teaspoon minced garlic
Instructions
- Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat 1 tablespoon of butter and the avocado oil in a large skillet over medium-high heat.
- Add the chicken thighs, skin side down, and cook for 5 minutes, or until golden brown.
- Transfer to the slow cooker, skin side up.
- In a small bowl, whisk together the honey, soy sauce, broth, mustard, and garlic.
- Pour over the chicken. Dice the remaining butter and sprinkle on top.
- Cover and cook on low for 5 to 6 hours or high for 3 hours. Use an instant-read thermometer to ensure the chicken is 165° F before serving.
Notes
Storage
Store leftover honey garlic chicken thighs from the crock pot in a sealed container in the refrigerator for up to 3 days. Reheating To reheat, place in a skillet over medium heat and cook until warmed through. Or microwave 1-2 minutes or until heated through. Freezing After you slow cook honey garlic chicken thighs, let them cool completely before transferring to an airtight container or freezer bag. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and heat in a 375°F (190°C) oven for 10-15 minutes. You can also reheat in the microwave or air fryer.Nutrition
More Slow Cooker Recipes to Try
- Next up, our Slow Cooker Sloppy Joes are a nostalgic favorite with a twist, delivering hearty flavors that'll take you back to your childhood.
- Get ready to fall in love with our Crockpot Baked Ziti - it's a comforting classic made even easier with the slow cooker.
- If you're a fan of pizza and pasta, you're in for a treat with our Crockpot Pizza Casserole - it's the best of both worlds!
- Finally, don't miss out on our Crockpot Ranch Chicken. It's tender, flavorful, and pairs perfectly with just about any side dish. So simple, yet so satisfying!
- Crockpot BBQ Chicken is an easy to make family favorite.
- For an easy appetizer, so miss my Slow Cooker Buffalo Chicken Sliders.
Amber says
Soooo delicious, easy instructions. I'm saving this one!
Wendy Polisi says
I am so glad you enjoyed it!
Richard Barrieau says
I haven't tried it yet but I will if I can somehow copy it to my phone thank you
Wendy Polisi says
You can click the print recipe button at the top and then you'll have an ad-free version to screenshot.
Kathryn says
Would I could this the same amount of time for 1 lb of chicken? I’m thinking of cutting the recipe in half.
Wendy Polisi says
I would reduce the cooking time on low for about an hour, or high for 30 minutes. Make sure you use an instant-read thermometer to ensure the chicken is cooked all the way through.