I grew up with a jar of honey and a freezer full of chicken thighs — this Crockpot Honey Garlic Chicken is my go-to when I want something irresistible with almost no fuss. Sweet, savory, and sticky in the best way, it’s the kind of slow-cooker recipe that turns pantry staples into a dinner the whole family asks for again. It’s perfect for busy weeknights, meal prep, or when you want comfort food without babysitting the stove.

Why you’ll love this dish

This recipe hits comfort-food gold: tender, fall-apart chicken thighs bathed in a glossy honey-garlic sauce that’s both sweet and umami-rich. It’s budget-friendly (thighs are cheaper than breasts), hands-off (set it and forget it), and kid-approved. Make it for a hectic weeknight, a potluck, or when you want something cozy after a long day.

“Five minutes to prep, four hours later the house smelled amazing — the chicken was juicy and the sauce was perfect.” — a regular at my dinner table

If you want a slightly different cooking method, check out this air-fryer honey-butter garlic chicken to compare textures and timing.

Step-by-step overview

Before you dive into the ingredients, here’s the quick process so you know what to expect:

Whisk a simple sauce of honey, garlic, soy sauce, and chicken broth.
Nestle chicken thighs in the Crockpot and pour the sauce over them.
Cook low and slow until the meat is tender.
Remove chicken, thicken the sauce with a cornstarch slurry, then return or pour over the chicken to serve.
This makes cleanup easy and lets you multitask while dinner cooks.

What you’ll need

6–8 bone-in or boneless chicken thighs (bone-in gives more flavor; boneless shortens cook time slightly)
1/2 cup honey
3–4 cloves garlic, minced (or 1–2 tsp jarred minced garlic in a pinch)
1/4 cup soy sauce (use low-sodium if you want less salt)
1/2 cup chicken broth (or use water plus a splash of extra soy for depth)
1–2 tbsp cornstarch (for thickening)
1 tbsp water (to make the slurry)
2–3 green onions, chopped for garnish
Salt and black pepper, to taste

Substitution notes: Swap honey for maple syrup for a different sweet note. If you need it gluten-free, use tamari instead of soy sauce. For a richer sauce, add a tablespoon of butter at the end.

Also see this similar slow-cooker variation for creamy garlic flavor: Crockpot Creamy Garlic Parmesan Chicken.

Directions to follow

In a medium bowl, whisk together the honey, minced garlic, soy sauce, chicken broth, a pinch of salt, and a few grinds of black pepper.
Place the chicken thighs in the bottom of the crockpot in a single layer if possible.
Pour the honey-garlic mixture evenly over the chicken.
Cover and cook on LOW for 4–6 hours, or on HIGH for 2–3 hours, until the chicken is cooked through and very tender.
When the chicken is done, carefully remove the thighs and set them on a plate. Turn the crockpot to HIGH.
Whisk the cornstarch with 1 tablespoon of water until smooth. Stir the slurry into the crockpot sauce.
Let the sauce cook for about 10 minutes, stirring once or twice, until it thickens to a glossy glaze.
Return the chicken to the crockpot or pour the sauce over the plated chicken. Garnish with chopped green onions and serve.

Best ways to enjoy it

Serve this chicken over steamed white or brown rice to soak up the sauce. Quinoa makes a slightly nuttier, higher-protein base. For a cozier plate, try mashed potatoes — the sticky sauce is brilliant with creamy mash. Add a simple side of roasted broccoli, steamed green beans, or a crisp cucumber salad to cut the sweetness.

Plating idea: slice a thigh and fan it over a scoop of rice. Drizzle extra sauce and finish with lots of green onions and a sprinkle of sesame seeds for texture.

How to store & freeze

Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days. Keep sauce and chicken together so the meat stays moist.
Reheat: Warm gently in a skillet over medium-low heat with a splash of water or broth, or microwave in 30-second bursts until heated through. Reheating slowly avoids drying out the thighs.
Freeze: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating. For freezer meal prep, freeze the sauce and raw thighs separately and cook from thawed or defrosted state for best texture.

Food safety note: Always ensure the chicken reaches an internal temperature of 165°F (74°C) when reheating or initially cooking.

Helpful cooking tips

Use bone-in thighs for the juiciest results; they take a bit longer but offer better flavor and texture.
Don’t over-salt at the start — soy sauce brings significant salt. Taste the sauce after cooking and adjust if necessary.
If you like a thicker, stickier glaze, brown the thighs briefly in a hot skillet after cooking to caramelize the sauce edges.
To deepen flavor, sauté the minced garlic in a teaspoon of oil for 30 seconds before adding to the honey mixture.
If you’re short on time, cut boneless thighs into large pieces and cook on HIGH for 2–3 hours.

Try this alternate slow-cooker thigh technique for different seasonings: Crockpot Garlic Parmesan Chicken Thighs.

Creative twists

Spicy honey garlic: Add 1 tsp sriracha or red pepper flakes to the sauce for heat.
Citrus boost: Add 1 tablespoon rice vinegar and a squeeze of lime for brightness.
Asian-inspired: Stir in 1 tsp sesame oil and finish with sesame seeds and cilantro.
Low-sugar: Use a sugar substitute (like allulose) or reduce honey and add a splash of balsamic for balance.
Make it sheet-pan: After slow-cooking the chicken, finish under a hot broiler for 3–4 minutes to crisp the edges.

Your questions answered

Q: Can I use chicken breasts instead of thighs?
A: Yes — breasts will cook faster and can dry out if overcooked. Cook on LOW for about 3–4 hours or on HIGH for 1.5–2 hours, and check internal temperature to avoid overcooking.

Q: How do I make the sauce less sweet?
A: Reduce the honey by about a third and add a tablespoon of rice vinegar or a squeeze of lemon. A splash more soy sauce also balances the sweetness.

Q: Can I double the recipe?
A: Yes. Use a larger crockpot if doubling. Cooking time stays similar, but ensure pieces aren’t stacked too tightly so heat circulates.

Q: Is this recipe gluten-free?
A: Use tamari or a certified gluten-free soy sauce to make it gluten-free.

Q: What if my sauce doesn’t thicken?
A: Make sure your cornstarch slurry is fully mixed before adding. If it’s still thin after 10 minutes, add another small slurry (1 tsp cornstarch + 1 tsp water) and cook a few more minutes.

Conclusion

If you want more slow-cooker inspiration or slightly different takes on honey-garlic chicken, check this tested Crockpot Honey Garlic Chicken Recipe | Diethood for another approach, and compare it with this lighter, health-focused version at Slow Cooker Honey Garlic Chicken | Easy, Healthy Crockpot Recipe. Both are great references if you want to tweak cook times, seasoning, or serving suggestions.

Crockpot Honey Garlic Chicken

An irresistible slow-cooked dish featuring tender chicken thighs bathed in a sweet and savory honey-garlic sauce, perfect for busy weeknights or meal prep.

Prep Time 5

Cook Time 4

Total Time 4 5

Serving Size servings

Ingredients

Chicken

6-8 pieces bone-in or boneless chicken thighs Bone-in gives more flavor; boneless shortens cook time slightly.

Sauce

1/2 cup honey
3-4 cloves garlic, minced Or 1-2 tsp jarred minced garlic in a pinch.
1/4 cup soy sauce Use low-sodium if you want less salt.
1/2 cup chicken broth Or use water plus a splash of extra soy for depth.
1-2 tbsp cornstarch For thickening.
1 tbsp water To make the slurry.

Garnish

2-3 pieces green onions, chopped For garnish.
Salt and black pepper, to taste

Instructions

Preparation

In a medium bowl, whisk together the honey, minced garlic, soy sauce, chicken broth, a pinch of salt, and a few grinds of black pepper.
Place the chicken thighs in the bottom of the crockpot in a single layer if possible.
Pour the honey-garlic mixture evenly over the chicken.

Cooking

Cover and cook on LOW for 4–6 hours, or on HIGH for 2–3 hours, until the chicken is cooked through and very tender.
When the chicken is done, carefully remove the thighs and set them on a plate. Turn the crockpot to HIGH.
Whisk the cornstarch with 1 tablespoon of water until smooth. Stir the slurry into the crockpot sauce.
Let the sauce cook for about 10 minutes, stirring once or twice, until it thickens to a glossy glaze.
Return the chicken to the crockpot or pour the sauce over the plated chicken. Garnish with chopped green onions and serve.

Notes

Best served over steamed white or brown rice, quinoa, or mashed potatoes. Can refrigerate for up to 3–4 days. Freeze for up to 3 months. Ensure chicken reaches an internal temperature of 165°F (74°C) when reheating or cooking.