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Close-up of golden brown slow cooker chicken thighs garnished with parsley, served with white rice and a rich sauce.
Daniel

Honey Garlic Slow Cooker Chicken Thighs

Tender, juicy chicken thighs simmered in a rich, savory-sweet honey garlic sauce, perfect for an effortless weeknight dinner. This slow cooker recipe delivers maximum flavor with minimal effort, making it a family favorite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American Comfort
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2.5 lbs Boneless, Skinless Chicken Thighs Trimmed of excess fat
For the Sauce
  • 1/2 cup Low Sodium Chicken Broth
  • 1/4 cup Honey or maple syrup
  • 1/4 cup Soy Sauce low sodium recommended, or tamari for gluten-free
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 4 cloves Garlic minced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Black Pepper freshly ground
For Seasoning Chicken (Optional)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For Thickening (Optional)
  • 2 tbsp Cornstarch mixed with 2 tbsp cold water
For Garnish (Optional)
  • 2 tbsp Fresh Parsley or Cilantro chopped

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Mixing Bowl
  • Whisk
  • Tongs (optional, for serving)

Method
 

Prepare Chicken
  1. Pat the chicken thighs dry with paper towels. If desired, season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
Make the Sauce
  1. In a large mixing bowl, whisk together the chicken broth, honey, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, smoked paprika, and dried thyme until well combined.
Combine in Slow Cooker
  1. Place the seasoned chicken thighs in the bottom of your 6-quart (or larger) slow cooker. Pour the prepared sauce evenly over the chicken.
Cook
  1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is very tender and easily shreds with a fork, reaching an internal temperature of 170°F (77°C).
Thicken Sauce (Optional)
  1. If you prefer a thicker sauce, remove the chicken from the slow cooker and set aside. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the sauce in the slow cooker. Turn the slow cooker to HIGH (or use the "sauté" function if available) and cook, stirring occasionally, for 15-20 minutes, or until the sauce has thickened to your desired consistency.
Serve
  1. Return the chicken to the slow cooker (or shred it and mix it into the thickened sauce). Serve hot over rice, mashed potatoes, or with steamed vegetables. Garnish with fresh chopped parsley or cilantro, if desired.

Notes

For best flavor, do not overcook the chicken; check for tenderness and internal temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The chicken can also be shredded and used in sandwiches or wraps. This recipe also works well with boneless, skinless chicken breasts, but cooking time may be slightly shorter on high (around 2.5-3.5 hours) to prevent drying out. Adjust sweetness or tanginess of the sauce to your preference. Add more honey for sweeter, or a splash more apple cider vinegar for tangier.