Healthy Slow Cooker Honey Garlic Chicken Thighs

If you ask me, slow cooker meals are a dinner lifesaver.

This honey garlic chicken dish combines sweet and savory flavors in a way that makes everyone at the table happy. Tender chicken thighs cook low and slow in a sauce that’s the perfect mix of honey, garlic, and soy sauce.

The slow cooker does all the work, turning the chicken into fall-apart goodness while creating a rich sauce that’s just right for spooning over rice. A splash of apple cider vinegar adds a subtle tang that balances out the sweetness.

It’s the kind of no-fuss meal that feels cozy and satisfying, perfect for busy weeknights when you want something homemade without the hassle.

What Kind of Chicken Thighs Should I Use?

This recipe calls for bone-in, skinless chicken thighs, which are a great choice for slow cooking. While you could use boneless thighs, cooking with the bone in adds more flavor and helps keep the meat moist during the long cooking process. If you can only find skin-on thighs, it’s easy to remove the skin yourself – just grab it at one end and pull it off, or ask your butcher to do it for you. When shopping, look for thighs that are similar in size so they cook evenly, and check that they’re pink in color without any gray spots. Fresh is best, but if you’re using frozen thighs, make sure they’re completely thawed before starting the recipe.

Options for Substitutions

This recipe is pretty flexible and you can make several easy swaps if needed:

• Chicken thighs: While chicken thighs give the best flavor and stay super juicy, you can use chicken breasts if you prefer. Just check them about 30 minutes earlier as they cook faster and can dry out more easily.
• Honey: You can swap honey with maple syrup or agave nectar in equal amounts. Brown sugar mixed with a bit of water works too, but start with 1/3 cup as it’s sweeter than honey.
• Rice wine vinegar: Apple cider vinegar works perfectly fine as mentioned, or you can use white wine vinegar. Each option will give a slightly different but still tasty tang.
• Butter: For a dairy-free version, try coconut oil or a good quality margarine. The sauce might be a bit less rich, but it’ll still be good.
• Soy sauce: Feel free to use tamari for a gluten-free option, or coconut aminos if you’re avoiding soy. Just note that coconut aminos are sweeter, so you might want to reduce the honey a bit.
• Cornstarch: Arrowroot powder or potato starch work great as thickeners too – use the same amount as cornstarch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker honey garlic chicken is skipping the initial searing step – taking just 5 minutes to brown the chicken thighs creates a deeper flavor and better texture in the final dish. Another common error is lifting the slow cooker lid too frequently during cooking, which releases heat and can add up to 30 minutes to your cooking time. The sauce might end up too thin if you don’t create a cornstarch slurry properly – always mix the cornstarch with cold water first, never add it directly to the hot liquid, and stir it in during the last 30 minutes of cooking. For the best flavor development, avoid using pre-minced garlic from a jar; fresh garlic cloves will give you a more robust taste and won’t become bitter during the long cooking process.

What to Serve With Honey Garlic Chicken?

This sweet and savory chicken dish pairs perfectly with fluffy white rice or brown rice, which helps soak up all that delicious honey garlic sauce. For some green on your plate, try steamed broccoli or green beans – they taste amazing when you drizzle some of the extra sauce over them. If you’re in the mood for something different, this chicken also goes really well with simple lo mein noodles or quinoa. A side of roasted carrots or sweet potatoes would complement the honey flavors in the dish nicely too.

Storage Instructions

Keep Fresh: Pop your leftover honey garlic chicken thighs in an airtight container along with the sauce and keep them in the fridge for up to 4 days. The flavors actually get even better as they sit together, making this perfect for meal prep!

Freeze: This dish is great for freezing! Place the chicken and sauce in a freezer-safe container or zip-top bag and it’ll stay good for up to 3 months. Just remember to label it with the date so you know when you made it.

Reheat: To warm up your chicken, place it in a covered dish with the sauce and heat in the microwave until hot throughout, or warm it gently in a pan on the stove. If the sauce seems a bit thick after storing, just add a splash of water or chicken stock while reheating to thin it out.

Preparation Time	15-20 minutes
Cooking Time	120-360 minutes
Total Time	135-380 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 130-140 g
• Fat: 220-230 g
• Carbohydrates: 150-160 g

Ingredients

• 6 large skinless bone-in chicken thighs
• 1 tablespoon olive oil, separated
• 1 teaspoon paprika (smoked or mild)
• 1/2 teaspoon brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• A dash of cayenne pepper (optional)
• 1 teaspoon coarse salt
• 1/4 teaspoon black pepper, cracked
• 1/2 cup honey
• 1/2 cup unsalted butter
• 6 cloves garlic, minced or finely chopped
• 2 tablespoons soy sauce, low sodium
• 2 tablespoons rice wine vinegar (or apple cider vinegar)
• A dash of salt
• 1/2 teaspoon cracked black pepper
• 1/4 cup water (or chicken stock)
• 2 teaspoons cornstarch

Step 1: Prepare and Season the Chicken

Start by patting dry the boneless, skinless chicken thighs using a paper towel.

In a small bowl, combine 1/2 tablespoon of oil with your desired rub ingredients.

Gently rub this mixture into the chicken thighs, ensuring they’re well coated with the seasoning.

Step 2: (Optional) Sear the Chicken

This step is optional but adds extra flavor.

Heat the remaining 1/2 tablespoon of oil in a large pan or skillet over medium heat.

Sear the chicken thighs for 2 minutes on each side to achieve a nice sear, but do not cook them all the way through.

This step is purely for flavor.

Once seared, transfer the chicken thighs to a 6-quart slow cooker bowl.

Step 3: Prepare the Sauce

In the same pan used for searing the chicken, melt butter and scrape up any browned bits leftover in the pan.

Add garlic and sauté for about 1 minute until it becomes fragrant.

Stir in the remaining sauce ingredients and bring the mixture to a rapid simmer for 1 minute, then remove from heat.

Step 4: Cook the Chicken in the Slow Cooker

Pour the prepared sauce over the chicken in the slow cooker, flipping the thighs in the sauce to ensure they’re evenly coated.

Cover with the lid and cook on the HIGH heat setting for 2-3 hours, or on the LOW heat setting for 5-6 hours.

Halfway through cooking, baste the chicken with the sauce.

Step 5: Rest and Thicken the Sauce

Transfer the cooked chicken thighs onto a serving dish and tent them loosely with foil.

Let them rest for about 5 minutes.

While the chicken is resting, pour the juices from the slow cooker into a pot.

Bring to a simmer over medium-high heat.

Whisk together 1/4 cup of water (or broth) with 2 teaspoons of cornstarch until smooth, and whisk this slurry into the sauce.

Let it simmer for 2-3 minutes until it reaches a syrup-like consistency.

For a thicker sauce, mix 1 teaspoon extra cornstarch with 2 teaspoons water and add to the sauce, cooking until it reaches your desired thickness.

Step 6: Finish and Serve

Place the slow-cooked chicken thighs on a lined baking sheet.

Baste each thigh with about 2 tablespoons of the thickened sauce.

Broil the chicken briefly for 1-2 minutes on each side to char the edges.

Slice the chicken and serve it drizzled with the Honey Garlic Butter Sauce for a delicious finish.