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Slow Cooker Chicken Thighs with Honey Garlic Glaze

Fall-off-the-bone slow cooker chicken thighs in sticky honey garlic glaze, broiler-finished for crispy skin — 10 minutes prep, set-and-forget.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2½ lbs chicken thighs bone-in skin-on
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil
For the Honey Garlic Glaze
  • ½ cup honey
  • ⅓ cup low-sodium soy sauce
  • 6 cloves garlic minced
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • ½ tsp red pepper flakes optional
For Thickening & Garnish
  • 2 tbsp cornstarch + 2 tbsp cold water slurry
  • 2 green onions thinly sliced
  • 1 tsp sesame seeds
  • Juice of ½ lemon

Equipment

  • Slow cooker

Method
 

  1. Step 1: Season the Chicken — Pat the chicken thighs dry with paper towels — this helps the skin crisp later. Rub them all over with salt, black pepper, Italian seasoning, and the olive oil.
  2. Step 2: Whisk the Honey Garlic Sauce — In a small bowl, whisk together the honey, soy sauce, minced garlic, brown sugar, apple cider vinegar, sesame oil, and red pepper flakes if using.
  3. Step 3: Load the Slow Cooker — Arrange the thighs in a single layer in the slow cooker, skin-side up. Pour the honey garlic sauce evenly over them. Add halved baby potatoes and thick-cut carrots around the chicken now if you want a full one-pot meal.
  4. Step 4: Cook Low and Slow — Cover and cook on LOW for 5–6 hours (or HIGH for 3–3½ hours). The thighs are done when the meat pulls easily from the bone and a thermometer reads 165°F (74°C). Resist lifting the lid.
  5. Step 5: Thicken the Glaze — Transfer the thighs to a foil-lined baking sheet. Pour the cooking liquid into a small saucepan, whisk in the cornstarch slurry, and simmer 2–3 minutes until glossy. Squeeze in the lemon juice.
  6. Step 6: Crisp the Skin Under the Broiler — Brush the thighs generously with the thickened glaze and slide under a hot broiler for 5–10 minutes, until golden and caramelized. Watch closely — honey burns fast.
  7. Step 7: Serve — Pile onto a platter, spoon over remaining glaze, shower with green onions and sesame seeds. Serve hot over rice or mashed potatoes.

Notes

Bone-in, skin-on chicken thighs give the juiciest results. Boneless skinless thighs also work — cook 4–5 hours on LOW and skip the broiler step.
The thighs are done when the meat pulls easily from the bone and a thermometer reads 165°F (74°C).
Whisk the cornstarch slurry into the cooking liquid and simmer 2–3 minutes for a glossy glaze.
Broil 5–10 minutes for crispy, caramelized skin — watch closely, as honey burns fast.
Refrigerate leftovers up to 4 days, or freeze up to 3 months.