Description
Looking for easy and quick dinner ideas for busy weeknights? This Crockpot Honey Garlic Chicken is the best simple recipe when you want a healthy meal with minimal effort. The secret is letting the chicken slow cook in a rich honey, soy, and garlic mixture until tender, then thickening the sauce into a glossy glaze right before serving. It smells incredible as it cooks and feeds the whole family with zero stress.
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1/2 cup clover honey
- 1/2 cup low-sodium soy sauce
- 1/4 cup ketchup
- 4 cloves garlic cloves
- 2 tablespoons cornstarch
- 2 stalks green onions
- 1 teaspoon sesame seeds
Instructions
- Arrange 1.5 pounds of boneless skinless chicken thighs in a single layer at the bottom of a 6-quart oval slow cooker. Make sure the chicken pieces sit flat so they cook evenly. (I tried using chicken breast the first time, it dried out completely after four hours. Thighs stay super juicy.) Arranging the meat in one layer ensures heat distributes evenly during the slow cooking phase.
- In a 2-cup glass measuring cup, whisk together 1/2 cup clover honey, 1/2 cup low-sodium soy sauce, 1/4 cup ketchup, and 4 cloves of minced garlic. Pour the mixture evenly over the chicken thighs in the crockpot. Make sure every piece of chicken gets fully coated with the dark amber sauce before closing the lid. Whisking thoroughly before pouring guarantees the honey blends smoothly without sinking to the bottom.
- Cover with the glass lid and cook on LOW heat setting for 4 to 5 hours (or HIGH heat setting for 2 to 3 hours). The liquid will bubble gently and turn into a rich, aromatic broth. You’ll smell sweet garlic and soy sauce filling your kitchen around the 2-hour mark. Cooking slow on LOW heat keeps the chicken muscle fibers tender and prevents tough meat.
- Whisk 2 tablespoons cornstarch with 2 tablespoons cold water in a small ramekin until smooth. Remove chicken from the crockpot, stir slurry into the hot juices, cover, and cook on HIGH for 15 minutes until sauce thickens to a glossy glaze. (My first batch was too watery because I skipped this step. The cornstarch slurry is mandatory for a thick coating.) High heat activates the cornstarch starch granules so they absorb liquid and thicken properly.
- Return the chicken thighs to the thickened glaze and coat thoroughly. Spoon over warm jasmine rice, then top with 2 tablespoons thinly sliced green onions and 1 teaspoon toasted white sesame seeds. The glossy brown sauce shines under the light with pops of green and white garnish on top. Serving immediately keeps the green onions crisp and contrasts nicely against the warm, sticky sauce.
Notes
Pro Tips:
- Trim excess fat from chicken thighs before cooking to prevent greasy oil pools on top of your sauce.
- Use cold water when whisking cornstarch slurry so it dissolves completely without clumping in hot sauce.
- Set slow cooker to LOW for 4 hours instead of HIGH to ensure meat stays tender and juicy.
- Simmer the thickened sauce uncovered on HIGH for 15 minutes to build a rich mahogany shine.
- Toast white sesame seeds in a dry skillet over medium heat for 2 minutes until light golden brown.
- Double the sauce ingredients if you like serving extra glaze over steamed rice or side vegetables.
Storage: Store leftover Crockpot Honey Garlic Chicken in a sealed airtight container in the refrigerator for up to 4 days. You can also freeze cooked chicken and sauce in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently in a saucepan over medium-low heat for 5 to 7 minutes, stirring occasionally. Add 1 to 2 tablespoons of water or chicken broth if sauce seems too thick after chilling.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dinner
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 292g
- Calories: 322
- Sugar: 30g
- Sodium: 2137mg
- Fat: 14g
- Carbohydrates: 48g
- Fiber: 1g
- Cholesterol: 205mg