Slow Cooker Chicken Thighs
Slow Cooker Chicken Thighs are tender boneless skinless chicken thighs slow-cooked in a sweet and savory honey-soy glaze with garlic, ginger, and cracked black pepper. This easy crockpot dinner takes just 10 minutes of prep and is perfect for busy weeknights or meal prep.
Equipment
- 4-6 quart slow cooker
- Medium bowl
- Small bowl
- Whisk
- Instant-read thermometer
Ingredients
- 2 lbs boneless skinless chicken thighs trimmed of excess fat
- 1/2 cup honey
- 1/3 cup soy sauce
- 2 tbsp rice vinegar
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp cracked black pepper coarse grind
- 2 tbsp cornstarch for slurry
- 2 tbsp water for slurry
- 3 scallions thinly sliced green parts
- 1 tbsp toasted white sesame seeds
Instructions
- In a medium bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, and cracked black pepper until the honey dissolves.
- Place trimmed chicken thighs in a single layer in a 4-6 quart slow cooker. Pour the sauce over the chicken, turning to coat.
- Cover and cook on low for 3.5 to 4 hours, or on high for 2 to 2.5 hours, until chicken is tender and reaches 165°F (74°C).
- Remove chicken to a plate. In a small bowl, stir together cornstarch and cold water until smooth. Whisk slurry into the liquid in the slow cooker. Cover and cook on high for 10-15 minutes until sauce thickens.
- Return chicken to the thickened sauce, turn to coat, and let warm through for 5 minutes.
- Transfer chicken to a serving platter, spoon extra sauce over the top, and garnish with sliced scallions and toasted sesame seeds.
Notes
Storage: Store cooled chicken and sauce in an airtight container in the fridge for up to 4 days. The sauce may thicken more as it chills.
Reheating: Warm gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Microwave in 30-second bursts, stirring between, until hot.
Best Tips: Trim excess fat from thighs to prevent a greasy sauce. Use coarse black pepper for bursts of heat. Toast sesame seeds in a dry skillet for extra flavor.
Variations: Add sriracha for heat, swap chicken breasts (reduce cook time), or use coconut aminos for a soy-free version. Toss in broccoli during the last 30 minutes for a one-pot meal.