Honey Garlic Slow Cooker Chicken Thighs

Square overhead photo of crockpot chicken thighs in a slow cooker.

Honey Garlic Slow Cooker Chicken Thighs

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? Fall-off-the-bone tender chicken bursting with bold, comforting flavor. When you’re craving something easy and satisfying, this crockpot favorite delivers every time.

Course Main

Cuisine American

Keyword crockpot, slow cooker

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 318kcal

Author Wendy Polisi

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

US Customary - Metric

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