Slow Cooker Sticky Honey Garlic Chicken Thighs
Prep Time: 15 minutes
Cook Time: 4–5 hours on LOW or 2½–3 hours on HIGH
Servings: 6
Ingredients
- 6–8 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- ¼ cup brown sugar
- 3 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 whole star anise, optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Pat the chicken thighs dry. Season both sides with salt, black pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Place the thighs skin-side down and sear for 3–4 minutes until deeply golden. Flip and cook for another 1–2 minutes.
- Whisk together soy sauce, honey, brown sugar, ketchup, rice vinegar, hoisin sauce, grated ginger, sesame oil, and minced garlic.
- Arrange the chicken thighs in the slow cooker. Add the star anise, if using, and pour the honey-garlic sauce evenly over the chicken.
- Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until tender and the chicken reaches at least 165°F (74°C) internally.
- Carefully transfer the cooked chicken to a plate. Pour the cooking sauce into a saucepan.
- Mix the cornstarch and cold water until smooth. Whisk it into the sauce and simmer for 3–5 minutes, until thick, glossy, and sticky.
- Brush the thickened honey-garlic glaze generously over the chicken. For extra caramelization, broil the glazed thighs for 2–4 minutes, watching carefully to prevent burning.
- Spoon over additional sauce and finish with sliced green onions and sesame seeds.
Tips
Bone-in chicken thighs stay especially juicy during slow cooking. Searing them first gives the skin better color and adds deeper flavor. For a sweeter glaze, add an extra tablespoon of honey. For a thicker, stickier finish, simmer the sauce for an additional minute or two after adding the cornstarch.
Storage
Store leftover chicken and sauce together in an airtight container in the refrigerator for 3–4 days. Reheat thoroughly to 165°F (74°C). You can also freeze the cooked chicken with its sauce for up to 2–3 months.
Serving Ideas
Serve the sticky chicken over steamed white rice, jasmine rice, or brown rice. It also pairs well with roasted broccoli, green beans, stir-fried vegetables, cucumber salad, or mashed potatoes. Spoon extra honey-garlic sauce over the rice for more flavor.
Nutrition Benefits
Chicken thighs provide a good amount of protein, along with iron, zinc, selenium, and B vitamins. Garlic and ginger add flavor without requiring additional fat. Using low-sodium soy sauce can help reduce the overall sodium level.
Approximate nutrition per serving: 430–500 calories, 30–35 g protein, 20–25 g fat, and 30–38 g carbohydrates.
Q&A
1.Can I use boneless chicken thighs?
Yes. Boneless thighs work well, but they may cook faster, so begin checking them earlier.
2.Can I use chicken breasts?
Yes, although chicken breasts are leaner and can dry out more easily during prolonged slow cooking.
3.Do I have to sear the chicken first?
No, but searing improves both the color and flavor.
4.How can I make the sauce less sweet?
Reduce the brown sugar to 2 tablespoons and slightly reduce the honey.
5.Can I make it spicy?
Yes. Add red pepper flakes, chili garlic sauce, or a little sriracha to the sauce.
6.Why is my sauce too thin?
Slow cookers trap moisture, so the cooking liquid naturally stays fairly thin. Thickening it afterward with the cornstarch slurry creates the glossy, sticky glaze.
