Ingredients
2 lbs boneless skinless chicken thighs
1/2 cup raw honey
1/2 cup low-sodium soy sauce
1/4 cup ketchup
1/3 cup brown sugar
6 cloves garlic, minced
1 tablespoon fresh grated ginger
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon black pepper
2 tablespoons cornstarch
3 tablespoons cold water
Optional Garnish:
Sesame seeds
Sliced green onions
Instructions
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In a mixing bowl, whisk together honey, soy sauce, ketchup, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, and black pepper until fully combined.
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Place chicken thighs in a single layer inside the crockpot.
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Pour the honey garlic sauce evenly over the chicken, making sure all pieces are coated.
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Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
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Carefully remove the chicken from the crockpot and set aside.
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In a small bowl, mix cornstarch with cold water to create a smooth slurry.
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Stir the slurry into the sauce inside the crockpot.
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Cook on HIGH for 20–30 minutes until the sauce thickens into a sticky, glossy honey garlic glaze.
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Return the chicken to the crockpot and coat thoroughly in the thickened sauce.
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Garnish with sesame seeds and sliced green onions before serving.
Notes
For extra caramelization, place cooked chicken on a baking sheet and broil for 2–3 minutes before returning to the sauce.
Chicken breasts can be used, but reduce cooking time to prevent drying.
Do not add extra water — the chicken releases natural juices during cooking.
For a spicy version, add 1–2 teaspoons chili garlic sauce or red pepper flakes.
This Crockpot Honey Garlic Chicken (Sticky Asian-Style) thickens more as it cools.
- Prep Time: 10 minutes
- Cook Time: 4 hours (LOW) or 2–3 hours (HIGH)
- Category: Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: Asian-Inspired