Slow Cooker Honey-Garlic Chicken Thighs Recipe2021-01-14
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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This information is per serving.
Saturated Fat9.3 g
Trans Fat1 g
Unsaturated Fat5.3 g
Slow cooker honey-garlic chicken thighs recipe. Bone-in and skin-on chicken thighs with fresh vegetables and honey-garlic sauce cooked in a slow cooker. You may also like Slow Cooker Honey-Garlic Chicken Breasts
More slow cooker recipes
You can bake honey-garlic chicken thighs in an oven:
Oven-Baked Honey-Garlic Chicken Thighs Recipe
Very easy and delicious chicken recipe baked in an oven and served with sticky sauce.
Makes 6 servings
Ingredients: 2 pounds (960 g) boneless and skinless chicken thighs (you can also use bone-in and skin-on thighs), 1 tablespoon (15 ml) cornstarch, 2 tablespoons (30 ml) water For Honey-Garlic Sauce: 1/4 cup (60 ml) clear honey, 1/4 cup (60 ml) low-sodium soy sauce, 6 cloves garlic, peeled and minced, 2 tablespoons (30 ml) apple cider vinegar, 2 teaspoons (10 ml) Worcestershire sauce, 1 teaspoon (5 ml) sesame oil, chopped green onions for garnish
Instructions: Preheat the oven to 400º F (200º C). Place chicken thighs in a deep 9 x 9-inch (22.5 x 22.5 cm) baking pan. In a medium mixing bowl, combine all sauce ingredients. Mix well and pour honey-garlic mixture over the chicken. Bake in the preheated oven for 30 minutes.
In a small mixing bowl, combine cornstarch and water. Stir until cornstarch dissolves completely, then pour cornstarch mixture over baked honey-garlic chicken thighs. Using tongs, flip the chicken around to distribute the cornstarch evenly in the sauce.
Return the baking pan to the oven and bake for a further 15 minutes or until the sauce is thick and bubbly and chicken thighs are cooked through.
Turn off the oven and remove baked honey-garlic chicken thighs. Transfer to serving plates. Pour the sauce over. Serve over the cooked rice and vegetables.
Slow Cooker Honey-Garlic Chicken Thighs Recipe
- 8 bone-in and skin-on chicken thighs
- 1 pound (480 g) baby carrots
- 2 tablespoons chopped fresh parsley
- For the Sauce:
- 1/2 cup (125 ml) low-sodium soy sauce
- 1/2 cup (125ml) honey
- 1/4 cup (60 ml) ketchup
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- cooked rice
In a large mixing bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes, and pepper. Mix well.
Place chicken thighs, and carrots into the slow cooker. Pour the soy sauce mixture over and stir.
Cover the pot and cook in a low-heat setting for 7-8 hours, basting with sauce every hour. Open the lid and add green beans during the last 30 minutes of cooking time.
Turn off the slow cooker and open the lid. Using tongs, transfer baked chicken thighs and carrots onto the baking pan. Preheat the oven broiler to 400 F (200 C). Broil, skin-side up, until crisp, for about 3-4 minutes.
Remove baked chicken from the broiler and transfer to serving plates. Serve chicken and carrots immediately with cooked rice, garnished with fresh chopped parsley.