1. Can I use boneless chicken thighs or chicken breasts instead of bone-in thighs?

Yes, boneless chicken thighs or breasts can be used in place of bone-in thighs. Keep in mind that boneless cuts may cook a bit faster and tend to be slightly less juicy, so monitor the cooking time closely and aim for an internal temperature of 165°F (75°C).

2. Do I need to sear the chicken before putting it in the slow cooker?

Searing is optional but recommended. It adds a deeper flavor and helps lock in moisture. If you're short on time or want to skip a step, the dish will still turn out delicious without searing.

3. How can I thicken the sauce if it’s too runny after slow cooking?

Transfer the cooking liquid to a saucepan and bring it to a simmer. Stir in a cornstarch slurry (cornstarch mixed with water) and let it simmer until it reaches a syrupy consistency. Repeat with more slurry if needed.

Slow Cooker Honey Garlic Chicken

Description

Slow cooker honey garlic chicken is a beginner-friendly, sweet and savory dish made with tender chicken thighs and a flavorful, sticky sauce.

Ingredients

Scale

6 large chicken thighs, skinless and bone-in
1 tablespoon olive oil, divided
1 teaspoon paprika (mild or smoked)
1/2 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pinch cayenne pepper (optional)
1 teaspoon coarse salt
1/4 teaspoon cracked black pepper
1/2 cup honey
1/2 cup unsalted butter
6 cloves garlic, finely chopped or minced
2 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar or apple cider vinegar
1/4 cup water or chicken broth
2 teaspoons cornstarch

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Instructions

Pat dry chicken thighs with paper towels and rub with a mixture of olive oil and the spice blend (paprika, garlic powder, onion powder, brown sugar, salt, pepper, and cayenne if using).
Optional: Sear the thighs in a hot skillet with olive oil for 2 minutes per side to develop flavor.
Transfer chicken to the slow cooker.
In the same skillet, melt butter and sauté garlic until fragrant. Stir in honey, soy sauce, and vinegar. Simmer briefly, then pour over chicken in the slow cooker.
Cover and cook on LOW for 5–6 hours or on HIGH for 2–3 hours, flipping chicken once halfway through and basting with sauce.
Remove chicken and tent with foil. Transfer sauce to a pot, bring to a simmer, and whisk in a slurry of cornstarch and water. Simmer until thickened.
Optional: Broil chicken for 1–2 minutes per side after basting with thickened sauce to develop charred edges.
Slice and serve chicken drizzled with sauce.

Notes

Searing the chicken adds flavor but can be skipped to save time.
Use a cornstarch slurry to thicken the sauce to your preferred consistency.
Leftovers taste better the next day and can be refrigerated for up to 3 days or frozen for up to 3 months.
Boneless chicken thighs or breasts can be used, but may cook faster and be less juicy.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 568 kcal
Sugar: 35 g
Sodium: 1023 mg
Fat: 33 g
Saturated Fat: 17 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 39 g
Fiber: 1 g
Protein: 31 g
Cholesterol: 206 mg