Introduction

This Crockpot Garlic Honey Chicken Thighs recipe offers a flavorful, tender chicken dish that’s perfect for busy weeknights. Slow-cooked in a sweet and savory sauce, it’s easy to make and pairs wonderfully with white rice.

The image shows a close-up of a thick, rich stew with shredded pieces of brown meat and mushrooms in a dark glossy sauce. The stew is inside a black pot, and a white plastic spoon is lifting a chunky portion of the stew above the pot. The meat looks tender and stringy, mixed with thin strands and small mushroom pieces, all coated with the shiny, dark brown sauce that has a slightly oily texture. The background surface is not visible clearly but is replaced by a white marbled texture for the description. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-7 Chicken Thighs
¾ cup Soy Sauce
¾ cup Honey
4 Cloves Garlic, minced
1 tablespoon Sesame Oil
2 tablespoons Hoisin Sauce
1 tablespoon Dried Ginger
1 tablespoon Black Pepper
3 tablespoons Corn Starch
¼ cup Water

Instructions

Step 1: In a medium bowl, stir together the honey, soy sauce, hoisin sauce, garlic, sesame oil, ginger, and black pepper until well combined.
Step 2: Place the chicken thighs in the crockpot and pour the sauce evenly over them. Gently press the chicken into the sauce. Cover with the lid and cook on low for 6 hours.
Step 3: Carefully remove the chicken thighs and place them in a bowl. Shred the chicken using two forks.
Step 4: In a small bowl, mix the corn starch and water until fully dissolved. Stir this mixture into the crockpot to thicken the sauce.
Step 5: Return the shredded chicken back to the crockpot and keep it on warm for about 15 minutes, allowing the sauce to thicken.
Step 6: Serve the chicken over white rice and enjoy!

Tips & Variations

For extra flavor, add a handful of sliced green onions or toasted sesame seeds as a garnish just before serving.
Substitute chicken breasts if you prefer leaner meat, but reduce cooking time as needed.
If you like it spicy, add a teaspoon of red pepper flakes or sriracha to the sauce mixture.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove to avoid drying out the chicken. You can also freeze the cooked chicken and sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a white slotted spoon lifting a portion of shredded mushrooms cooked in a rich, dark brown sauce from a black pot filled with the same glossy, thick sauce and tender mushrooms. The mushrooms have a soft, fibrous texture, layered densely with the sauce coating every strand and piece, showing a mix of deep brown and reddish hues under the light. The pot's edge shows remnants of the sauce, emphasizing the warmth and moisture of the dish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs in this recipe?

Yes, you can use frozen chicken thighs, but increase the cooking time by about 1–2 hours on low to ensure they cook through fully.

How can I make the sauce thicker if it’s too runny?

Mix an additional teaspoon of corn starch with water and stir it into the crockpot. Let it cook on warm until the sauce has thickened to your liking.

Crockpot Garlic Honey Chicken Thighs Recipe

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★★★★★

4.7 from 121 reviews

This Crockpot Garlic Honey Chicken Thighs recipe delivers tender, flavorful chicken cooked low and slow in a blend of soy sauce, honey, garlic, and aromatic spices. Perfectly thickened with cornstarch, this sweet and savory dish is an easy crowd-pleaser served over white rice for a comforting, hassle-free meal.

Author: Maya
Prep Time: 10 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 25 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Chicken

6–7 Chicken Thighs

Sauce

¾ Cup Soy Sauce
¾ Cup Honey
4 Cloves Garlic, minced
1 Tablespoon Sesame Oil
2 Tablespoons Hoisin Sauce
1 Tablespoon Dried Ginger
1 Tablespoon Black Pepper

Thickening

3 Tablespoons Corn Starch
¼ Cup Water

Instructions

Prepare the Sauce: In a medium-sized bowl, thoroughly stir together the honey, soy sauce, hoisin sauce, minced garlic, sesame oil, dried ginger, and black pepper to combine all the flavors into a cohesive sauce.
Cook the Chicken: Place the chicken thighs into the crockpot. Pour the prepared sauce evenly over the chicken, using a spoon or spatula to wiggle the chicken down so it is well coated and submerged in the sauce. Cover with the crockpot lid and cook on low for 6 hours to allow the chicken to become tender and absorb the flavors.
Shred the Chicken: Carefully remove the chicken thighs from the crockpot and place them into a large bowl. Use two forks to shred the chicken into bite-sized pieces while warm.
Thicken the Sauce: In a small bowl, mix the cornstarch with water until fully dissolved to create a slurry. Stir this mixture into the crockpot with the remaining sauce. Return the shredded chicken to the crockpot, stirring to combine with the thickening sauce. Set the crockpot to warm and cook for an additional 15 minutes, allowing the sauce to thicken and cling to the chicken.
Serve: Spoon the saucy shredded chicken over cooked white rice and enjoy this delicious, comforting meal.

Notes

For extra flavor, marinate the chicken thighs in the sauce for an hour before cooking.
You can substitute chicken breasts if preferred, but cooking time may vary.
Serve with steamed vegetables or a side salad for a balanced meal.
Use gluten-free soy sauce to make this recipe gluten-free.
Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Keywords: crockpot garlic honey chicken thighs, slow cooker chicken thighs, honey garlic chicken crockpot, easy crockpot chicken recipe, shredded chicken thighs