Crockpot honey garlic chicken thighs are a dump and go dinner of boneless thighs cooked in a sauce of honey, soy sauce, minced garlic, lime juice, and chili flakes, thickened with a little cornstarch at the end. They take five minutes to prepare, cook for four hours, and serve six.
The honey and soy sauce turn into a sticky glaze, the lime adds a bright edge that cuts the sweetness, and the chili flakes give a gentle heat. Thighs stay tender in the slow heat, and the sauce is thick enough to spoon over rice, so the dish needs almost no attention once it is in the pot.
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Why This Crockpot Honey Garlic Chicken Thighs Dish Works
Five minutes of prep and no browning make it ideal for busy days.
Honey and soy sauce make a glossy glaze that coats the chicken.
The sauce thickens with one spoonful of cornstarch and cold water.
Ingredients for Crockpot Honey Garlic Chicken Thighs
- The chicken is two pounds of boneless thighs, and the sauce is half a cup of honey, a quarter cup of soy sauce, four minced garlic cloves, and two tablespoons of lime juice.
- The finish is two tablespoons of cornstarch, one teaspoon of chili flakes, and a quarter cup of chopped cilantro or parsley.
Honey. It sweetens and gives a sticky glaze.
Soy sauce. It adds salt and savory depth.
Garlic. It adds a bold aroma.
Lime juice. It brightens the sauce.
Cornstarch. It thickens the sauce at the end.
Making Crockpot Honey Garlic Chicken Thighs Step by Step
1. Mix. Whisk the honey, soy sauce, garlic, and lime juice in a bowl.
2. Add the chicken. Place the thighs in the crockpot and pour the sauce over them.
3. Cook. Cover and cook on low for four to six hours, or on high for two to four hours, until the chicken reaches 165 F.
4. Thicken. Stir the cornstarch with two tablespoons of cold water and stir it into the juices, then cook on high for ten minutes.
5. Finish. Shred or slice the chicken, sprinkle with chili flakes and herbs, and serve.
Make the cornstarch slurry with cold water, never hot. Cornstarch stirred straight into hot liquid clumps into small lumps that do not dissolve. Whisk it smooth first, pour it in slowly, and stir until the sauce turns glossy and coats the back of a spoon, which takes about ten minutes on high.
Use boneless thighs of similar size so they finish together. If some are large, cut them in half. Thighs have more fat than breasts, so they tolerate the long cook, but check the thickest piece with a thermometer near the end. The chicken should reach 165 F and shred with a fork.
Making Crockpot Honey Garlic Chicken Thighs Ahead and Storing
Store leftovers in an airtight container with the sauce in the refrigerator for four to five days. Freeze cooked chicken for up to three months and thaw overnight. Reheat in a skillet or the microwave until the chicken reaches 165 F, adding a splash of water if the sauce has thickened. You can mix the sauce a day ahead.
Pro Tips for Crockpot Honey Garlic Chicken Thighs
Flag the allergens. This dish contains soy and wheat in the soy sauce, so check every label, or use tamari for a gluten free version.
Do not taste raw sauce. Do not taste sauce that touched raw chicken, and wash your hands, board, and tools after handling it.
Check the temperature. Chicken is safe at 165 F, so use a thermometer in the thickest piece.
Use fresh lime. It tastes brighter than bottled juice.
Skip the chili. Leave it out for a milder dish.
Do not lift the lid. It lengthens the cook.
Add ginger. A spoonful lifts the sauce.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and holding poultry safely.
For a tangier glaze, add a splash of rice vinegar, and for a smoother heat, swap the chili flakes for a spoonful of sriracha. Honey is not safe for children under one year, so keep that in mind if there are infants at the table. Both sauces keep the same cook time.
You can cook this on high for a shorter time, but low heat gives more tender chicken. If your slow cooker runs hot, check the chicken at the three hour mark. Leftover chicken is good in rice bowls, wraps, and salads, where the sticky sauce works as a dressing.
What to Serve with Crockpot Honey Garlic Chicken Thighs
Serve the chicken over rice or noodles with steamed broccoli, and spoon extra sauce on top. For more honey garlic chicken, try slow cooker brown sugar garlic chicken, honey garlic chicken bites, baked honey garlic chicken, or crockpot chicken wild rice soup.
Common Questions About Crockpot Honey Garlic Chicken Thighs
How long do crockpot honey garlic chicken thighs take?
Four to six hours on low or two to four hours on high.
Can you make crockpot honey garlic chicken thighs ahead of time?
Yes. It reheats well from the refrigerator.
Can you freeze crockpot honey garlic chicken thighs?
Yes, for up to three months.
Can I use chicken breasts?
Yes, but cook them for a shorter time.
Why is my sauce thin?
Add the cornstarch slurry and cook on high.
Crockpot Honey Garlic Chicken Thighs
Equipment
- Crockpot
- Mixing bowl
- Meat thermometer
Ingredients
Main Ingredients
- 2 lb boneless chicken thighs
- ½ cup honey
- ¼ cup soy sauce
- 4 cloves garlic minced
- 2 tbsp lime juice
- 2 tbsp cornstarch
- 1 tsp chili flakes
- ¼ cup cilantro or parsley chopped
Instructions
Cooking
- Mix. Whisk the honey, soy sauce, garlic, and lime juice.
- Add. Put the chicken in the crockpot and pour the sauce over it.
- Cook. Cook on low 4 to 6 hours to 165 F.
- Thicken. Stir in the cornstarch slurry and cook 10 minutes on high.
- Finish. Shred the chicken and top with chili flakes and herbs.
