Slow Cooker Honey Garlic Chicken
This is the slow cooker dinner kids and adults agree on: tender chicken thighs in a sweet, garlicky glaze with a little ginger. Everything goes in raw, and a quick cornstarch slurry at the end thickens the sauce so it clings to every piece.
Updated
- Prep Time
- 10 mins
- Cook Time
- 4 hrs 30 mins
- Total Time
- 4 hrs 40 mins
- Servings
- 6 servings
Slow Cooker Honey Garlic Chicken at a glance
Place 1 kg boneless chicken thighs in a slow cooker and pour over a sauce of honey, soy sauce, ketchup, garlic, ginger and rice vinegar. Cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken reaches 74°C (165°F). Thicken the sauce with cornstarch on HIGH for 10 minutes and serve with rice and green onion.
- Total time
- 4 hrs 40 mins
- Calories
- 330 per serving
- Protein
- 31 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Equipment
Slow cooker (5-6 litre) · Small bowl · Whisk · Instant-read thermometer
Quick Directions
- 1
Mix the sauce
Whisk the honey, soy sauce, ketchup, rice vinegar, garlic, ginger and chili flakes in a bowl until the honey dissolves.
- 2
Load the slow cooker
Arrange the thawed chicken thighs in the slow cooker and pour the sauce over them, turning the pieces to coat.
- 3
Slow cook
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and reaches 74°C (165°F) in the thickest part.
- 4
Thicken the sauce
Lift the chicken onto a plate.
- 5
Serve
Return the chicken to the sauce, or cut it into pieces first, and toss to coat.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker honey garlic chicken.
- 1
Mix the sauce
Whisk the honey, soy sauce, ketchup, rice vinegar, garlic, ginger and chili flakes in a bowl until the honey dissolves.
- 2
Load the slow cooker
Arrange the thawed chicken thighs in the slow cooker and pour the sauce over them, turning the pieces to coat.
- 3
Slow cook
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and reaches 74°C (165°F) in the thickest part.
- 4
Thicken the sauce
Lift the chicken onto a plate. Stir the cornstarch and cold water together, whisk it into the sauce, then cover and cook on HIGH for 10-15 minutes until glossy and thickened.
- 5
Serve
Return the chicken to the sauce, or cut it into pieces first, and toss to coat. Serve over rice with broccoli, topped with green onion and sesame seeds.
Recipe Tips
- Chicken thighs stay juicy over long cooking; breasts can dry out, so cut the time to 2.5-3 hours on LOW if you use them.
- Use low-sodium soy sauce. Regular soy sauce makes the reduced sauce too salty.
- For a sticky, caramelized finish, broil the sauced chicken on a lined tray for 2-3 minutes, watching closely.
Variations
- Use tamari instead of soy sauce and check the ketchup label to make it gluten-free.
- Add 2 cups of broccoli florets for the last 30 minutes for a one-pot meal.
- Swap 2 tbsp of the honey for sriracha for honey sriracha chicken.
Nutrition (per serving)
| Calories | 330 |
|---|---|
| Protein | 31 g |
| Carbs | 28 g |
| Fat | 10 g |
| Saturated fat | 2.5 g |
| Fibre | 0.5 g |
| Sugar | 25 g |
| Sodium | 790 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze the chicken in its sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over medium-low heat or in the microwave until steaming hot, 74°C (165°F) in the centre.
Slow Cooker Honey Garlic Chicken FAQs
How long does honey garlic chicken take in the slow cooker?
Boneless chicken thighs take 4-5 hours on LOW or 2-3 hours on HIGH. They are done when the thickest piece reaches 74°C (165°F) and shreds easily.
Can I use chicken breasts instead of thighs?
Yes, but breasts are leaner and dry out with long cooking. Cook them on LOW for 2.5-3 hours and start checking the temperature early.
Why is my slow cooker sauce thin?
Chicken releases juices as it cooks, which thins the sauce. Whisk in a cornstarch slurry at the end and cook on HIGH for 10-15 minutes with the lid on until it thickens.
Can I put frozen chicken in the slow cooker?
No. Always thaw chicken in the fridge first. Frozen chicken can stay too long in the temperature danger zone while the slow cooker heats up.
