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Slow Cooker Honey-Garlic Chicken Thighs

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Slow cook thawed chicken thighs in a savory-sweet garlic sauce and verify 165 degrees before serving.

Prep: 15 minutesCook: 4-5 hours lowTotal: About 5 hoursServes: 6
Slow Cooker Honey-Garlic Chicken Thighs served and ready to eat

What you need

  • 2 pounds thawed boneless skinless chicken thighs
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup water
  • 4 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • Sliced scallions and sesame seeds for serving

Method

  1. Arrange the thawed chicken in the crock without compacting it.
  2. Whisk the soy sauce, honey, water, garlic, vinegar, and ginger; pour over the chicken.
  3. Cover and cook on low for 4 to 5 hours until the thickest pieces reach 165 degrees Fahrenheit.
  4. Remove the chicken. Stir in the slurry, cover on high for 10 to 15 minutes until thickened, then return the chicken to coat.

Use the thermometer

Dark meat can look cooked before every piece reaches a safe temperature. Check the thickest portions without touching the crock.

Begin checking near the early end of the range to avoid dry meat.

Sauce safely

Do not taste the cooking liquid before the chicken is fully cooked. Thicken it only after the safe-temperature check.

Serve immediately or hold hot according to the appliance and USDA guidance.

Products that fit this slow cook

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Safety note: Use thawed chicken, prevent raw juices from contacting garnishes, and cook poultry to 165 degrees Fahrenheit.

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