Slow-cooker chicken thighs with honey garlic sauce are the perfect solution for a simple and delicious dinner. Prep the ingredients, set your slow cooker, and let it work its magic. Serve with fluffy rice and your favourite green veggies.
You'll also love my stick chicken, Chinese lemon chicken, honey garlic pork belly, and crispy chilli chicken.
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⭐️ Why this recipe works
- Flavorful Sauce: The combination of honey, soy sauce, and Sriracha creates a perfect balance of sweet, salty, and spicy flavors.
- Tender Chicken: Slow cooking ensures the chicken thighs are tender, juicy, and infused with the rich flavors of the sauce.
- Easy Preparation: Minimal hands-on time with simple steps makes this recipe perfect for busy weeknights.
- Versatile Serving Options: Pairs well with various sides like rice and green vegetables, making it adaptable to different preferences.
- Healthy Ingredients: Uses fresh garlic, ginger, and coriander, providing health benefits and enhancing the overall taste.
🧾 Ingredients overview
- Vegetable Oil: Used for sautéing the garlic and ginger, and for searing the chicken thighs to give them a crispy skin.
- Garlic: Adds a robust and aromatic flavor to the sauce.
- Fresh Ginger: Provides a warm, spicy undertone and complements the garlic.
- Dark Brown Sugar: Adds sweetness and depth to the sauce.
- Honey: Enhances the sweetness and creates a sticky texture for the sauce.
- Dark Soy Sauce: Adds a rich, umami flavor and deep color to the sauce.
- Cider Vinegar: Provides acidity to balance the sweetness of the honey.
- Sriracha: Adds a mild heat and enhances the overall flavor profile.
- Vegetable Stock: Forms the base of the sauce, adding moisture and depth.
- Chicken Thighs: The main protein, tender and flavorful, especially when cooked with the bone-in and skin-on.
- Fresh Coriander: Used as a garnish to add a fresh, herbal note.
- Pak Choi/Steamed Broccoli: Recommended side for a balanced meal.
- Cooked Basmati or Long-Grain White Rice: Complements the dish and absorbs the flavorful sauce.
- Chopped Coriander: Additional garnish for a burst of fresh flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Slow Cooker Chicken Thighs recipe step-by-step
- Prepare the Sauce: Heat the vegetable oil in a medium saucepan over medium heat until shimmering. Add the minced garlic and ginger, frying gently for 3-5 minutes until golden and fragrant.
- Stir: in the dark brown sugar, honey, dark soy sauce, cider vinegar, vegetable stock, and Sriracha. Bring the sauce to a boil, then reduce the heat and simmer for about 10 minutes until thickened enough to coat the back of a spoon.
- Prepare the Chicken: Heat the vegetable oil in a nonstick or cast-iron skillet over medium heat until shimmering. Place the chicken thighs skin-side down in the skillet, searing until the skin is golden and crispy. Remove the chicken from the skillet and place in the slow cooker bowl. Pour the prepared honey garlic sauce over the chicken thighs.
- Cook: Cover and cook on low heat for 6 hours or on high heat for 4 hours until the chicken is tender and fully cooked.
- Serve: Serve the chicken thighs with cooked basmati or long-grain white rice and green vegetables like pak choi or steamed broccoli. Garnish with chopped coriander.
📖 Variations
- Chicken Thighs: Use boneless, skinless chicken thighs or chicken breasts if preferred.
- Vegetable Stock: Substitute with chicken stock for a richer flavor.
- Soy Sauce: Use light soy sauce or tamari for a gluten-free option.
- Vegetables: Add or substitute with other vegetables like bell peppers, courgette (zucchini), or snap peas.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Flavor Layering: Add a small piece of dried kelp (kombu) to the slow cooker for an umami boost. Remove it before serving.
- Blooming Spices: Toast any dry spices like paprika or cumin in a dry pan before adding to the sauce to enhance their flavor.
- Finishing with Citrus: A squeeze of fresh lemon or lime juice just before serving brightens the overall flavor of the dish.
- Using Whole Garlic Cloves: For a milder garlic flavor, use whole peeled garlic cloves in the sauce instead of minced garlic. They will soften and sweeten as they cook.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled chicken thighs and sauce in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the chicken thighs and sauce in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, thaw the chicken in the fridge overnight if frozen. Warm in a saucepan over medium heat until heated through, or microwave in a microwave-safe dish.
❓Recipe FAQ's
How can I make the sauce thicker?
If the sauce is too thin, mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir this into the sauce and cook on high for an additional 15-20 minutes until thickened.
Can I prepare this recipe in advance?
Yes, you can prepare the sauce and sear the chicken the night before. Store them separately in the fridge and combine them in the slow cooker the next day.
Can I add fresh vegetables at the end?
Yes, you can add quick-cooking vegetables like spinach, peas, or bell peppers during the last 30 minutes of cooking to retain their color and texture.
Looking for other chicken recipes like this? Try these:
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Easy Slow Cooker Chicken Thighs in Honey Garlic Sauce
This recipe for slow cooker chicken thighs features a rich and savory sauce, perfect for a comforting meal. Serve with fluffy basmati or long-grain rice and your favorite green veggies for a complete dinner.
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Servings: 4 servings
Ingredients
For the sauce:
- 1 teaspoon vegetable oil
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 25 g (2 tablespoon) dark brown sugar
- 150 g (⅓ cups) honey, see notes
- 2 tablespoons dark soy sauce, see notes
- 2 tablespoons cider vinegar
- 1 teaspoon Sriracha
- 600 ml (2 ¼ cups) vegetable stock
For the chicken:
- 1 tablespoon vegetable oil
- 6-8 chicken thighs, bone-in, skin-on
- ½ bunch fresh coriander
For serving:
- Pak choi or steamed broccoli
- Cooked basmati or long-grain white rice
- Chopped coriander
Instructions
Prepare the Sauce:
- Heat 5 ml of vegetable oil in a medium saucepan over medium heat until shimmering.
- Add minced garlic and ginger, frying gently for 3-5 minutes until golden and fragrant.
- Stir in dark brown sugar, honey, dark soy sauce, cider vinegar, vegetable stock, and Sriracha.
- Bring the sauce to a boil, then reduce the heat and simmer for about 10 minutes until thickened enough to coat the back of a spoon.
Prepare the Chicken:
- Heat 15 ml of vegetable oil in a nonstick or cast-iron skillet over medium heat until shimmering.
- Place the chicken thighs skin-side down in the skillet, searing until the skin is golden and crispy.
- Remove the chicken from the skillet and place in the slow cooker bowl.
- Pour the prepared honey garlic sauce over the chicken thighs.
Cook:
- Cover and cook on low heat for 6 hours or on high heat for 4 hours.
Serve:
- Serve the chicken thighs with cooked basmati or long-grain white rice and green vegetables like pak choi or steamed broccoli.
- Garnish with chopped coriander.
Notes
- Crispy Skin: To achieve crispy skin, line a baking tray with foil, place the chicken thighs skin side up, and broil for about 5 minutes until the skin is crispy. Watch closely, as the skin can brown quickly due to the honey and brown sugar.
- Honey: Use the cheapest honey available, as the sauce's bold flavors don't require high-quality honey.
- Soy Sauce: Dark soy sauce gives the sauce a robust flavor. For a milder taste, substitute light soy sauce.
Nutrition
Calories: 677kcal | Carbohydrates: 42g | Protein: 37g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 1309mg | Potassium: 531mg | Fiber: 1g | Sugar: 38g | Vitamin A: 491IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Tera Cox
Any tips for how to get the sauce to glaze after slow cooked like in your photos? Mine is broth consistency due to being so hot.
Deborah Rainford
You can remove mix 1 teaspoon of cornstarch (corn flour) with about 1.5 tablespoons of cold water and add it to the slow cooker during the last 30 minutes of cooking and that will thicken your sauce nicely. Let me know how it goes. 🙂
George D Greggs
Can this be made with boneless thighs
Deborah Rainford
Absolutely! No other adjustments will be necessary. 🙂
Meme
Just made this dish and my husband said it was absolutely delicious! However, I couldn’t get the sauce to thicken enough? Any suggestions?
Deborah Rainford
HI Meme. To thicken the sauce up, you can dilute 1 teaspoon of cornstarch into 2 teaspoons of water and add it to the sauce. That will thicken it, or simmer it for a little while longer. They will both work.
David Moore
Seems to me the ingredient listed are not enough to cook in a slow cooker. It can’t be simmered with such a small amount of vinegar and chicken stock. You failed to list the amount of liquid to be used in the recipe. I want to make this recipe but it’s definitely incomplete
Deborah Rainford
Hi David. I'm not sure where I failed to list the amount of liquid for the recipe. It's clearly stated in the recipe card at the bottom of the page. Seems to me you may have submitted your comment before you read the whole page. Not to worry, I can fill you in. The sauce, when made correctly, works out to about 800ml, which is absolutely enough to make this recipe in a 1.5-1.8l slow cooker. And please don't simmer the sauce in your slow cooker (or anywhere else, for that matter). The chicken gets slow-cooked (no simmering) to ensure that the sauce doesn't evaporate or thicken too much due to overcooking the honey. Try reading the recipe card. You'll find all the measurements, step-by-step instructions and recipe notes there. 🙂
Pamela Byington
Need recipe without grams please,instead need measurements we use United States.
Deborah Rainford
Hi Pamela. Just converted it. Normally it converts automatically. Sorry, I missed this one. In the recipe card, there is a tab for US measurements. Thanks so much! 🙂