Crockpot Honey Garlic Chicken (Printable View)
Honey-garlic chicken thighs slow-cooked and glazed, finished with parsley and sesame; great with steamed rice.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
→ Sauce
04 - 1/3 cup honey
05 - 1/3 cup low-sodium soy sauce
06 - 4 cloves garlic, minced
07 - 2 tablespoons ketchup
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Slurry (for thickening, optional)
11 - 2 teaspoons cornstarch
12 - 2 tablespoons water
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon sesame seeds
# How-To Steps:
01 - Season the chicken thighs evenly with salt and pepper, then arrange them in a single layer at the bottom of the slow cooker.
02 - In a medium mixing bowl, whisk together the honey, soy sauce, minced garlic, ketchup, olive oil, dried thyme, and crushed red pepper flakes until well combined. Pour the sauce evenly over the seasoned chicken.
03 - Cover the slow cooker and cook on the low setting for 4 to 5 hours, or until the chicken is fork-tender and cooked through to an internal temperature of 165°F.
04 - For a richer, thicker sauce, whisk the cornstarch and water together to form a smooth slurry. Carefully remove the chicken from the slow cooker, stir the slurry into the cooking liquid, then set the slow cooker to high and cook for 10 to 15 minutes until the sauce has thickened. Return the chicken to the sauce and coat evenly.
05 - Transfer the chicken to a serving platter, spoon the sauce over the top, and finish with a generous sprinkle of chopped fresh parsley and sesame seeds. Serve immediately alongside steamed rice and your choice of vegetables.
# Expert Advice:
01 -
- The sauce practically makes itself while you are off doing literally anything else for four hours.
- Chicken thighs stay impossibly juicy even if you forget about them a little too long.
02 -
- Do not skip the single layer when placing chicken in the crockpot because stacking leads to uneven cooking.
- Adding the slurry directly without dissolving the cornstarch in water first will leave you with lumpy sauce.
03 -
- Set your crockpot to low and resist the urge to lift the lid because every peek adds about fifteen minutes to the cook time.
- Toasting the sesame seeds in a dry pan for thirty seconds before sprinkling them on top doubles their flavor.