These slow cooker chicken thighs are coated in an easy honey garlic sauce, then cooked in a crock pot until tender. Serve your chicken thighs over steamed rice for a complete meal that the whole family will love!
When I know I’m going to have a really busy day, I put dinner in the slow cooker in the morning to make life a little easier. Some of our favorite crock pot recipes include BBQ ribs, sweet and sour meatballs and these Asian style chicken thighs.
The slow cooker is one of my favorite kitchen devices – it’s just so easy and convenient to have dinner waiting for you when you come home after a long day! These slow cooker chicken thighs are tender, juicy and coated in the most delicious sauce.
How do you make slow cooker chicken thighs?
First, cook your chicken thighs in a pan with oil until golden to unlock the flavor. Whip up some honey garlic sauce which features garlic, honey and soy sauce. Place the thighs in the slow cooker slathered in the honey garlic sauce. After a few hours, you’ll want to add a little cornstarch to thicken the sauce. Once the chicken is cooked, sprinkle sesame seeds on top and it is ready to serve.
Tips for slow cooker chicken thighs
- Instead of using boneless chicken thighs, you can use bone-in chicken thighs or boneless skinless chicken breasts. Feel free to use whichever cut of chicken you prefer or have available.
- I like to brown the chicken thighs before placing them in the slow cooker to bring out the flavor of the chicken and to give the meat some texture. If you don’t have time to brown the chicken, you can skip that step and simply place the raw thighs in the crock pot with the sauce.
- The honey garlic sauce can be made up to 3 days in advance.
- This chicken stays fresh in the fridge for up to 4 days. You can enjoy these thighs as leftovers and they are a great candidate for meal prep.
Slow cooker chicken thigh variations
This honey garlic sauce is one of my personal favorites and it garners me a lot of compliments. You can add some other flavors to this great sauce for a little variety.
- Honey Ginger: Use 2 teaspoons of fresh minced ginger instead of the garlic.
- Honey Lime: Add 1 tablespoon of lime juice to the sauce.
- Sweet and Spicy: Add sriracha to the sauce to taste.
- Orange Chicken: Add 2 tablespoons of orange juice and 1/2 teaspoon of orange zest to the sauce.
Can you put frozen chicken in a slow cooker?
I don’t recommend putting frozen chicken in a slow cooker. You should always thaw chicken before slow cooking it. Frozen chicken in the slow cooker can cause problems. The main problem is the risk of bacterial growth. Frozen chicken takes longer to heat up in a slow cooker than thawed chicken meaning the frozen chicken may allow bacteria to grow while it slowly heats. Another problem can occur with frozen chicken in a slow cooker if there is not enough liquid. The frozen chicken touching the cooker may get overcooked before the interior of the chicken has finished cooking because the frozen interior takes longer to cook. You will be safer and you may get better tasting food if you thaw your chicken before placing it in a slow cooker.
Can you overcook chicken in a slow cooker?
You can overcook chicken in a slow cooker. Overcooked chicken will be dry and may be tough. Take care to watch the time on your slow cooker chicken to make sure it stays tender and juicy. If you are worried about overcooking chicken, use a chicken thigh recipe (like this one) instead of a chicken breast recipe. The extra fat in chicken thighs helps protect them from drying out.
This slow cooker recipe uses one of my best sauces to make extraordinary chicken thighs. This sweet and tangy sauce over tender chicken dish will become one of your favorites.
More slow cooker recipes you’ll love
- Slow Cooker Chicken Drumsticks
- Slow Cooker Chili
- Sweet and Sour Meatballs (Slow Cooker)
- Slow Cooker Pork Tenderloin
- Ham and Bean Soup (Slow Cooker)
Slow Cooker Chicken Thighs
Ingredients
- 6 boneless skinless chicken thighs
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 teaspoons minced garlic
- 1/2 cup ketchup
- 1/3 cup low sodium soy sauce
- 1/4 cup honey
- 1 teaspoon toasted sesame oil
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds and chopped cilantro for garnish
- 2 tablespoons green onions sliced
Instructions
- Heat the oil in a pan over high heat. Season the chicken thighs generously with salt and pepper on both sides.
- Cook the chicken for 4-5 minutes on each side until deep golden brown.
- Add the chicken to the slow cooker.
- NOTE: you can skip the browning process if you prefer and simply season the thighs with salt and pepper then add them to the slow cooker.
- In a small bowl, whisk together the garlic, ketchup, soy sauce, honey and sesame oil. Pour the sauce over the chicken thighs.
- Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.
- In a small bowl, mix the cornstarch with 1/4 cup cold water. Add the cornstarch mixture to the slow cooker.
- Cook for 1 more hour or until sauce has just thickened. Sprinkle with sesame seeds and green onions, then serve.
Dilek says
I used frozen thighs and cooked 6 hours. It was delicious!
Michelle Ballard says
What can I substitute for the cornstarch because I forgot to grab some? Please help me
Sara says
There is not a great substitute. You can omit the corn starch, the sauce will just be thinner!
Brenda says
Another wonderful recipe! I love this!
Ainslie White says
I made this last night for dinner. It was sooooo good. Usually I wait until I make something a few times before I feel I should leave a review but this was amazing. I made exactly as written except I added a little fresh ginger I happened to have on hand. Oh, and I doubled the sauce and so glad I did! By the time I got my plate up there I may not have had any left. Lol
I highly recommend this for an easy/quick/yummy smelling house meal! This is one of many recipes I’ve adopted to my rotation/go tos from Dinner at the Zoo. Thanks so much!
Vicki says
Can I. Down the thighs a day ahead of putting them in slow cooker?
Sara says
Do you mean brown them?
Vicki says
Yes, can I brown the thighs a day ahead?
Paulina says
Can i use regular sesame oil? Or does it have to be the toasted oil? I already have some regular pure sesame oil
Sara says
That should be fine!
Jas Cortes says
When do i add the cornstarch & water? Right after i pour the sauce on the chicken or after it cooks 6hrs?
Sara says
After it cooks for 6 hours you add the cornstarch mixture and cook for one more hour.
M. Osorio says
I LOVE this recipe!! I’ve added a few tweaks (lime, a little ginger, and mixed pepper strips) and have made it part of the regular rotation! How would you suggest adjusting the recipe if using breasts so as to keep it from drying out? Would you cook it beforehand (I generally don’t when using thighs)? Add oil ? Thanks!
Carrie Meadows says
How much time would you recommend adding if I use bone in thighs?
Thank you
Sara says
Add one hour!
Kara says
The chicken came out so great! Tender and flavorful!
TNT says
If I doubled the sauce & added sliced bell pepper and onions. How long do you think they would need to cook?
Sara says
I’d add the vegetables during the last 2 hours!
Steph says
I followed your recipe exact. Do you know what goes good with this? Would this chicken go good on top of plain white rice?
Sara says
Yes rice is perfect!
Wmom23 says
Have you ever just cooked this in the oven? Seems like since it’s not a “set it and forget it” meal where you have the cornstarch step, that you could bake in the oven and be done in less than 1 hour.
Sara says
Yes you can bake it in the oven!
Beth says
Can i add coconut milk to the sauce?
Sara says
I think that would be fine!
Jude says
Absoluteall!!
Louise Gordon says
Would I have to cook this longer with frozen thighs?
Sara says
Yes you’d need to add another hour or two.
Renee says
One of my favorite crook pot recipes. I do add a breast in for my husband. So nice to come home to the house smelling good and the meal done.