Honey Garlic Slow Cooker (Printable Version)
Tender chicken thighs in a sticky-sweet garlic sauce that develops rich flavors while cooking hands-free in your slow cooker.
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken thighs or breasts
02 -
1/4 teaspoon salt
03 -
1/4 teaspoon black pepper
→ For the Sauce
04 -
1/3 cup honey
05 -
1/3 cup low-sodium soy sauce
06 -
1/4 cup ketchup
07 -
3 cloves garlic, minced
08 -
1 teaspoon grated ginger (optional)
09 -
1 tablespoon rice vinegar or apple cider vinegar
10 -
1/4 teaspoon red pepper flakes (optional)
→ For Thickening
11 -
1 tablespoon cornstarch
12 -
2 tablespoons water
→ For Garnish
13 -
Sesame seeds
14 -
Chopped green onions
# Steps:
01 -
Lightly season the chicken thighs or breasts with salt and black pepper on both sides.
02 -
In a small bowl, whisk together honey, soy sauce, ketchup, garlic, ginger, vinegar, and red pepper flakes until well combined.
03 -
Place the chicken in the slow cooker. Pour the sauce over the chicken, ensuring it's well coated on all sides.
04 -
Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and fully cooked through.
05 -
Remove the chicken from the slow cooker. Transfer the sauce to a saucepan. Mix cornstarch with water to create a slurry, then stir it into the sauce. Simmer over medium heat until it thickens, about 2-3 minutes.
06 -
Return the chicken to the slow cooker or pour the thickened sauce over the chicken. Garnish with sesame seeds and green onions before serving.
# Notes:
01 -
Boneless, skinless chicken thighs are ideal as they stay tender and juicy. Chicken breasts also work but may cook faster.
02 -
Taste the sauce before cooking and adjust the honey if you prefer a less sweet flavor.
03 -
Freshly minced garlic adds a richer flavor compared to pre-minced garlic from a jar.
04 -
Include carrots, broccoli, or snap peas in the slow cooker for a complete one-pot meal.
05 -
This dish pairs well with steamed jasmine rice or can be used as filling for wraps and sandwiches.
06 -
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.