Crockpot Honey Garlic Chicken
This Crockpot Honey Garlic Chicken features tender slow-cooked chicken thighs coated in a sticky honey, soy, garlic, and ginger glaze. Finished with sesame seeds and scallions, it is an easy family-friendly dinner that pairs perfectly with rice.
Equipment
- 6-quart slow cooker
- measuring jug
- whisk
- plate for holding the cooked chicken
- aluminum foil for tenting the chicken
- measuring cups and spoons
- saucepan optional for quickly thickening the glaze
Ingredients
- 2 1/2 lb boneless skinless chicken thighs
- 1/2 cup honey
- 1/3 cup low-sodium soy sauce
- 3 tbsp ketchup
- 8 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, grated
- 1/2 tsp red pepper flakes
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 tbsp sesame seeds
- 3 scallions, sliced
Instructions
- In a measuring jug, whisk together the honey, low-sodium soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, and red pepper flakes.
- Arrange the chicken thighs in a single layer in a 6-quart slow cooker. Pour the sauce over the chicken and turn each piece once to coat.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a plate and loosely cover it with foil, leaving all of the cooking liquid in the slow cooker.
- Whisk the cornstarch and cold water together until completely smooth.
- Set the slow cooker to HIGH and whisk the cornstarch slurry into the cooking liquid. Leave the lid off and cook for 20–30 minutes, stirring twice, until the glaze coats the back of a spoon. Alternatively, transfer the liquid to a saucepan and simmer for about 5 minutes.
- Return the chicken to the slow cooker and turn each piece through the thickened glaze until evenly coated.
- Sprinkle with the sesame seeds and sliced scallions. Serve over rice with extra honey garlic glaze spooned over the top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days with the glaze spooned over the chicken to keep it moist. Reheat gently in the microwave. For a freezer meal, combine the raw chicken and sauce in a freezer-safe zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before transferring everything to the slow cooker.