Can I use bone-in chicken thighs instead of boneless?

Absolutely! Bone-in thighs work wonderfully and often have even more flavor. Just add about 30 minutes to your cooking time, and you might want to remove the skin first to prevent excess fat in the sauce.

My sauce is too thin. What went wrong?

The most common reason is not allowing enough cooking time after adding the cornstarch slurry. Make sure your slow cooker is on high setting for that final 15 minutes. If it's still thin, you can add more cornstarch mixed with cold water, or transfer the sauce to a saucepan and reduce it on the stovetop.

Can I make this recipe with chicken breasts instead?

Yes, though chicken breasts tend to dry out more easily in the slow cooker. If using breasts, reduce the cooking time to 2-3 hours on high or 4-5 hours on low. Use a meat thermometer to ensure they reach 165°F without overcooking.

Is this recipe gluten-free?

Not as written, because of the soy sauce. However, you can easily make it gluten-free by substituting tamari or certified gluten-free soy sauce. Always check your ketchup ingredients as well, though most major brands are gluten-free.

Honey Garlic Slow Cooker Chicken Thighs Recipe

Description

Tender and juicy chicken thighs cooked in a flavorful honey garlic sauce in the slow cooker. Perfect for a hassle-free dinner that’s packed with deliciousness.

Ingredients

Units Scale

Main Ingredients:

- 2 pounds chicken thighs, boneless, skinless
- For serving: chopped scallions, sesame seeds, rice (optional), to taste

Sauce:

1/3 cup low-sodium soy sauce
1/3 cup honey
1/3 cup ketchup
6 cloves garlic, minced
1/2 teaspoon apple cider vinegar
1 teaspoon fresh ginger, grated
1 pinch crushed red pepper flakes (optional)
2 tablespoons cornstarch

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Instructions

Add the chicken: Add the chicken thighs to your Crockpot, ensuring that they are arranged in an even layer.
Prepare the sauce: In a medium bowl, combine the sauce ingredients, except for the cornstarch, and whisk until smooth and fully mixed.
Cook the chicken: Pour the prepared sauce over the chicken in the Crockpot. Cook on high for 3.5 hours or on low for 6-8 hours, depending on your schedule.
Thicken the sauce: Mix the cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry. Pour the slurry into the Crockpot, stir, and cook on high for an additional 15 minutes to thicken the sauce.
Finish and serve: You can either leave the chicken pieces whole or shred them using two forks directly in the slow cooker. Serve over rice and garnish with chopped scallions and sesame seeds, if desired.

Notes

This recipe serves 4-6 depending on portion size.
Cooking time may vary slightly based on your slow cooker model.
Optional additions like rice, sesame seeds, and scallions add extra flavor and texture to the dish.

Nutrition

Serving Size: 1/6 of recipe
Calories: 220
Sugar: 16g
Sodium: 400mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 19g
Cholesterol: 80mg