Crockpot Chicken Thighs (Boneless) in Honey Garlic Sauce
Crockpot chicken thighs are the easiest chicken dinner there is. Boneless, skinless thighs go into the slow cooker with a sticky honey garlic sauce and come out tender and juicy.
They cook for about 4 hours on low, the sauce clings to every piece, and it all goes over rice. Prep takes about 10 minutes, and there is nothing to brown first. The sauce is pantry staples: honey, soy sauce, garlic, a little ketchup and a splash of vinegar.
Why boneless chicken thighs work so well in the crockpot
Thighs have more fat than chicken breasts, so they stay moist through a slow cook instead of drying out. Boneless, skinless thighs also cook evenly, soak up the sauce on every side and are easy to serve. They are done in 4 to 5 hours on low, which makes them a good choice for an afternoon start.
How to get a thick, sticky sauce
A slow cooker traps moisture, so the chicken gives up juices and the sauce comes out thin. The fix takes 5 minutes at the end. Take the chicken out, pour the sauce into a saucepan, stir in a little cornstarch and let it bubble for a minute or two until it turns glossy and thick. Pour it back over the chicken and it clings the way it should.
If you want the edges a little caramelized, lay the sauced thighs on a foil-lined sheet pan and broil them for 3 to 4 minutes. Watch them closely. Honey burns fast.
A few things that make it better
- Don’t overcook boneless thighs. Past about 6 hours on low they start to turn stringy. Start checking at 4 hours.
- Use low-sodium soy sauce. The sauce reduces at the end, and regular soy sauce can make it too salty.
- Use fresh garlic. Six cloves sounds like a lot, but the long cook mellows it.
- Thicken on the stove, not in the slow cooker. It works in the crockpot on high, but it takes 20 minutes or more. A saucepan does it in 2.
What to serve with honey garlic chicken thighs
White or brown rice is the classic, and it soaks up the extra sauce. Steamed broccoli or green beans round it out. For a full takeout-style night, serve it with our Easy Homemade Chicken Fried Rice.
Questions people ask
Can I use bone-in chicken thighs?
Yes. Bone-in thighs take longer: about 6 to 7 hours on low or 3 to 4 hours on high, until they reach 165F. Take the skin off first, because skin does not crisp in a slow cooker and the sauce turns greasy.
Can I make crockpot chicken thighs and potatoes?
Yes. Put 1 and 1/2 pounds of halved baby potatoes in the bottom of the slow cooker, lay the chicken on top and pour the sauce over everything. Cook on low for 5 to 6 hours, until the potatoes are tender.
Can I use chicken breasts instead?
Yes, but they are leaner and dry out more easily. Cook them on low for 2 and 1/2 to 3 and 1/2 hours, until they reach 165F.
Is this a healthy recipe?
Most of the fat on a chicken thigh is in the skin, so skinless thighs are a fairly light choice. For a lighter version still, cut the honey to 1/3 cup and serve it over brown rice or cauliflower rice with plenty of vegetables.
Can I put the chicken in frozen?
No. Thaw it in the fridge first. The USDA advises against slow cooking frozen meat, because it spends too long in the unsafe temperature range.
How long do leftovers keep?
Store the chicken in its sauce in a covered container in the fridge for 3 to 4 days. It also freezes well for up to 3 months. Thaw it overnight in the fridge and reheat it gently.
More recipes you’ll love: Crockpot Chicken Pot Pie, Crockpot Pulled Pork, Crockpot Beef Tips, and our full Easy Crockpot Dinner Recipes roundup.
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Crockpot Chicken Thighs (Boneless) in Honey Garlic Sauce
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
Description
Boneless, skinless chicken thighs slow cooked in a sticky honey garlic sauce until tender and juicy. Ten minutes of prep, then serve over rice.
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 8)
- 1/2 teaspoon black pepper
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce
- 1/4 cup ketchup
- 6 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 green onions, thinly sliced, to serve
- 1 teaspoon toasted sesame seeds, to serve
- Cooked rice, to serve
Instructions
- Season the chicken thighs with the pepper and lay them in the slow cooker in a single layer if you can.
- Whisk together the honey, soy sauce, ketchup, garlic, rice vinegar, ginger and red pepper flakes. Pour the sauce over the chicken.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165F and is tender.
- Move the chicken to a plate and cover it loosely with foil.
- Pour the sauce from the slow cooker into a small saucepan and bring it to a simmer over medium heat. Stir the cornstarch into the cold water until smooth, then whisk it into the sauce. Simmer for 1 to 2 minutes, stirring, until thick and glossy.
- Pour the sauce back over the chicken, or return everything to the slow cooker and toss to coat.
- Optional: for caramelized edges, lay the sauced thighs on a foil-lined sheet pan and broil for 3 to 4 minutes, watching closely so the honey does not burn.
- Serve over rice, topped with the green onions and sesame seeds.
Notes
- Bone-in thighs: remove the skin and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, to 165F.
- Chicken breasts: cook on LOW for 2 and 1/2 to 3 and 1/2 hours, to 165F.
- With potatoes: put 1 and 1/2 pounds of halved baby potatoes under the chicken and cook on LOW for 5 to 6 hours.
- Leftovers keep 3 to 4 days in the fridge or up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 4 hours 10 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
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