This is a “dump and start” recipe with low effort and beginner skill level. The most work involves mincing garlic and whisking the sauce, while the slow cooker handles the rest. It is a foolproof recipe perfect for cooks of all skill levels.
Ingredients
- 1.5 kg (about 3.3 lbs) boneless, skinless chicken thighs (or bone-in, skin-on for extra flavor)
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce
- 1/4 cup ketchup
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
- 2 tablespoons cornstarch
- 2 tablespoons water
- For Serving (Optional): Cooked white or brown rice
- Sesame seeds
- Chopped fresh green onions (scallions)
Instructions
- Lightly grease the bottom of your slow cooker with non-stick cooking spray or a little bit of oil to prevent sticking. Place the chicken thighs in the bottom of the slow cooker in a single layer (it’s okay if they overlap slightly).
- In a medium-sized bowl, whisk together the honey, low-sodium soy sauce, ketchup, minced garlic, sesame oil, rice vinegar, onion powder, black pepper, and red pepper flakes (if using). Whisk until the honey and ketchup are fully incorporated into the sauce and it is smooth.
- Pour the honey glaze mixture evenly over the chicken thighs in the slow cooker, ensuring all pieces are coated. Use a spoon or spatula to flip the chicken pieces a few times to ensure they are all covered in the sauce.
- Place the lid on the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3.5-4 hours. The chicken is done when it is tender and reaches an internal temperature of 165°F (74°C). For the most tender results, cooking on LOW is recommended.
- In a small bowl, mix the cornstarch and the 2 tablespoons of water until it forms a smooth slurry. Carefully remove the chicken from the slow cooker and place it on a serving platter. Whisk the cornstarch slurry into the sauce left in the slow cooker. Turn the slow cooker to HIGH (if it wasn’t already) and place the lid back on for 15-20 minutes, or until the sauce has thickened significantly. Alternatively, you can pour the sauce into a small saucepan and simmer it on the stovetop over medium heat for 5-7 minutes until it thickens.
- Once the sauce is thick and glossy, pour it back over the chicken on the serving platter. Spoon some of the extra sauce over the top to ensure every piece is beautifully glazed.
- Serve the tender, sticky chicken thighs hot over a bed of steamed jasmine rice. For a fresh, colorful contrast, sprinkle with chopped green onions and sesame seeds. Pair it with a simple side of steamed broccoli, green beans, or a crisp Asian-style slaw to round out the meal.
Notes
Chicken Choices: Boneless, skinless thighs are the quickest and easiest option. If using bone-in, skin-on thighs, increase the cooking time by about 30-60 minutes on LOW. The skin will be soft; you can remove it before serving if you prefer. Flavor Boost: For a deeper, umami flavor, add a star anise or a piece of fresh ginger to the sauce while it cooks. Make it a Meal: The leftover sauce is fantastic as a dipping sauce or drizzled over roasted vegetables. Nutrition Information: This recipe yields 6 servings. Per serving: 420 kcal, 18 g Total Fat, 5 g Saturated Fat, 0 g Trans Fat, 215 mg Cholesterol, 950 mg Sodium, 25 g Total Carbohydrates, 0 g Dietary Fiber, 23 g Sugars, 38 g Protein.
