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.
And if you are craving sweet heat, next time try my honey chipotle chicken crispers.
Let's Talk Crockpot Chicken Thighs 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 for honey garlic chicken thighs in the Crockpot 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.
Timing Crockpot Chicken Thighs Right
Bone-In Chicken Thighs
Bone-in thighs are forgiving, but you can still mess them up. Cooking on low for 5 to 6 hours, or high for 2 to 3, gets you tender chicken.
I flip my slow cooker to keep warm once they hit 165 °F on an instant read thermometer. Dark meat holds moisture, so thighs can sit a little past that and stay juicy. There's a limit before the meat starts falling of the bone and eventually turning stringy.
Boneless Chicken Thighs
Boneless thighs cook faster, so start checking about an hour early. If you are halving the recipe, I recommend checking at about 4 hours to see where you are at and adjusting accordingly.
Want Crispy Skin? Hit It With the Broiler
There is no way to get crispy chicken skin with a slow cooker. Searing the thighs first builds flavor. Sadly, a few hours in a moist, covered pot softens the skin right back up. That's just how it goes.
If crispy skin matters to you, it is an easy fix. Just before serving arrange the chicken thighs on a foil lined baking sheet. Broil for 2-3 minutes, keeping a close eye on them so they don't bun.
Slow Cooker Chicken Thighs (Honey Garlic Crock Pot Recipe)
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.
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.