Slow Cooker Honey Garlic Glazed Chicken Thighs

Here’s a sticky, savoury-sweet Slow Cooker Honey Garlic Glazed Chicken Thighs recipe that delivers incredibly tender chicken in a glossy, caramelised sauce. It’s one of the most popular slow cooker recipes for good reason.

Overview

• Prep time: 15 minutes

• Cook time: 4-5 hours on LOW (or 2-3 hours on HIGH)

• Serves: 4-6

Ingredients

For the Chicken

• Chicken thighs: 8 bone-in, skin-on thighs (about 1.2 kg / 2.5 lbs) — skin-on is essential for texture; see tips for boneless

• Salt and black pepper: to season

• Olive oil: 1 tbsp, for searing

• Garlic cloves: 6-8 whole, peeled and lightly smashed (for the pot)

• Spring onions: sliced, and sesame seeds, for garnish

For the Honey Garlic Glaze

• Honey: 100g (⅓ cup)

• Soy sauce: 80ml (⅓ cup), low sodium recommended

• Garlic: 6 cloves, minced

• Tomato ketchup: 2 tbsp — adds body and tang

• Rice vinegar or apple cider vinegar: 1½ tbsp

• Sriracha or chilli flakes: 1 tsp (optional, for heat)

• Ginger: 1 tsp, freshly grated

• Cornflour: 1 tbsp, mixed with 2 tbsp cold water (for thickening later)

Method

1. Season and Sear the Chicken

Pat the chicken thighs dry and season generously with salt and pepper on both sides. Heat the olive oil in a large frying pan over medium-high heat. Place the thighs skin-side down and sear for 4-5 minutes until the skin is deep golden and crisp. Flip and sear for 2 minutes on the other side. Do this in batches if needed. Transfer to the slow cooker, skin-side up.

2. Make the Glaze

In a bowl, whisk together the honey, soy sauce, minced garlic, ketchup, rice vinegar, sriracha (if using), and grated ginger until smooth.

3. Add to Slow Cooker

Scatter the smashed whole garlic cloves around the chicken. Pour the glaze over the thighs, trying not to drench the crispy skin — pour it mainly around them to keep the skin from going soggy. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is very tender and the internal temperature reaches 75°C (165°F).

4. Thicken the Glaze

Remove the chicken to a foil-lined baking tray. Switch the slow cooker to HIGH. Stir the cornflour slurry into the sauce remaining in the pot. Cover and let it bubble and thicken for 10-15 minutes, or pour the liquid into a saucepan and simmer rapidly until glossy and thick enough to coat the back of a spoon.

5. Optional: Crisp the Skin Under the Grill

For irresistibly crisp skin, place the chicken under a hot grill (broiler) for 3-4 minutes, watching carefully. This step transforms the texture.

6. Glaze and Serve

Spoon the thickened, sticky sauce generously over the chicken thighs. Scatter with sesame seeds and sliced spring onions. Serve immediately.

Serving Ideas

• Steamed jasmine rice or garlic fried rice

• Stir-fried greens with sesame oil (pak choi, broccoli, or green beans)

• Simple cucumber salad (thinly sliced cucumber with rice vinegar, sugar, and a pinch of chilli)

• Roasted sweet potato wedges

Tips & Variations

• Boneless skinless thighs? Reduce cooking time to 3-4 hours on LOW. Skip the searing step and broil briefly after for some colour.

• Too salty? Use low-sodium soy sauce and unsalted butter if adding richness. A squeeze of fresh lime at the end balances the sweetness beautifully.

• Sauce too thin? Be patient when reducing — it will thicken as it cools slightly. The cornflour step is also your friend.

• Add butter: For an even richer finish, whisk a tablespoon of cold butter into the sauce at the very end for a silky, restaurant-style glaze.

• Make it a full meal: Add chunks of carrot and bell pepper to the slow cooker for the last hour.

Would you like a spicier version, or one made with a different cut like chicken breasts or drumsticks?