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- 4-6 chicken thighs (bone-in, skinless works best) - 1/2 cup honey - 1/4 cup soy sauce (or tamari for gluten-free) - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil The star of this dish is the chicken thighs. They become tender and juicy in the slow cooker. I prefer bone-in, skinless thighs for the best taste. Honey adds sweetness, while soy sauce gives it a savory kick. Garlic and ginger add depth, and sesame oil brings a lovely nutty flavor. - 1 teaspoon sriracha (optional for a kick) - 1 tablespoon cornstarch (for thickening) - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) You can spice things up with sriracha if you like heat. Cornstarch helps thicken the sauce, making it rich and glossy. Green onions and sesame seeds are perfect for garnish. They add color and crunch. - Salt and pepper - Suggested garnishes Don’t forget to season the chicken with salt and pepper. This simple step enhances the flavors. When serving, a sprinkle of green onions and sesame seeds makes the dish pop. Enjoy the beautiful presentation and delicious flavors! First, I season the chicken thighs. Sprinkle salt and pepper on both sides. This step adds flavor and enhances the dish. I use bone-in, skinless thighs for the best taste and texture. Next, I mix the honey garlic sauce. In a medium bowl, I whisk together: - 1/2 cup honey - 1/4 cup soy sauce (or tamari) - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil - 1 teaspoon sriracha (optional) This sauce is sweet, savory, and full of flavor. It coats the chicken and creates a delicious glaze as it cooks. Now, I layer the ingredients in the slow cooker. I place the seasoned chicken thighs in the pot. Then, I pour the honey garlic mixture over the chicken. It’s important to ensure each piece is well coated. For cooking time, I cover and set the slow cooker on low for 4-6 hours. If I'm in a hurry, I set it on high for 2-3 hours. The chicken will be tender and juicy when done. In the last 30 minutes, I make a cornstarch slurry to thicken the sauce. I mix 1 tablespoon of cornstarch with a little water. Once mixed, I stir this slurry into the slow cooker. This step helps the sauce become thick and rich. When the chicken is cooked, I carefully remove it from the slow cooker. I serve it on a plate, drizzling the honey garlic sauce over the top. To make it look nice, I garnish with sliced green onions and sesame seeds. These toppings add a pop of color and extra flavor. For a complete meal, I suggest serving the chicken on a bed of steamed rice or quinoa, with some veggies on the side. When choosing chicken thighs, I prefer bone-in, skinless pieces. Bone-in thighs add more flavor during cooking. Skinless thighs are easier to eat and soak up the sauce well. You can use boneless thighs too, but they may dry out faster. Always look for fresh, high-quality chicken for the best taste. To make this dish even better, consider adding spices. A pinch of black pepper or paprika adds warmth. Extra garlic gives a stronger taste if you love it. Fresh herbs like cilantro or parsley can brighten the dish. You might also try adding a splash of lime juice for a zesty kick. Experiment to find your favorite combination! Cooking time is key for tender chicken. I recommend cooking on low for 4-6 hours. If you're short on time, high for 2-3 hours works too. Always check that the chicken reaches an internal temperature of 165°F. If the sauce seems thin, use cornstarch to thicken it in the last 30 minutes. This makes the sauce rich and sticky, perfect for coating the chicken. {{image_2}} You can switch chicken thighs for pork or tofu. Pork works well with the sweet sauce. Choose pork chops or tenderloin for a tasty change. For a plant-based option, use firm tofu. Press the tofu to remove extra water. Then, cut it into cubes and marinate in the honey garlic sauce. Both alternatives offer unique flavors and textures. Adding citrus makes the sauce fresh and bright. Try lemon or orange juice for a zesty twist. This cuts through the sweetness and adds depth. You can also use different sweeteners. Maple syrup or agave nectar can replace honey. Each sweetener gives a new flavor and feel to the dish. You can use an Instant Pot for faster cooking. Set it to high pressure for 10 minutes. Release the steam carefully, then thicken the sauce as usual. For those who prefer oven-baking, preheat your oven to 375°F (190°C). Place the chicken in a baking dish, cover with sauce, and bake for 30-40 minutes. Both methods keep the chicken juicy and flavorful. To store leftovers, let the chicken cool down first. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to add some sauce to keep it moist. This keeps the chicken flavorful and juicy for later meals. For freezing, you can pack the chicken in a freezer-safe bag. Remove as much air as possible before sealing. It will stay fresh for about three months. To keep the best taste, try to freeze it without the sauce. You can add the sauce when you reheat it later. To reheat, use the slow cooker, microwave, or oven. If using the slow cooker, set it on low for about an hour. If using the microwave, heat it in short bursts, stirring in between. When using the oven, cover the chicken with foil to trap moisture. This helps keep the chicken from drying out, making it tasty again. Yes, you can use boneless chicken thighs. Boneless thighs cook faster. They also absorb the sauce well, giving great flavor. Bone-in thighs are juicier but take longer to cook. Both options work well, so pick what you prefer! You can store leftovers in the fridge for up to four days. Make sure to put the chicken in an airtight container. If you want to keep it longer, freeze it. Frozen chicken can last up to three months. Just thaw it in the fridge before reheating. Absolutely! You can mix the honey garlic sauce a day ahead. Just store it in the fridge in a sealed container. When you're ready to cook, pour it over the chicken. This saves time and lets the flavors blend more. I love serving this dish with steamed rice. The rice soaks up the tasty sauce. You can also serve it with quinoa for a healthy twist. Add some steamed broccoli or colorful bell peppers for a vibrant plate. These sides make a complete meal. Yes, it can! Use tamari instead of soy sauce. Tamari is a great gluten-free option. Be sure to check labels on other ingredients too. Most are gluten-free, but it's good to confirm. Enjoy your meal worry-free! This blog post covered everything you need to make honey garlic chicken thighs. We talked about key ingredients like chicken thighs, honey, and garlic. You learned how to prepare and cook it in a slow cooker. Plus, I shared tips to pick the best chicken and variations if you want to switch things up. Remember, making this dish is simple and rewarding. You can enjoy leftovers later, too. Try these tips and recipes, and enjoy your meal!

Slow Cooker Honey Garlic Chicken Thighs

Savor the deliciousness of Slow Cooker Honey Garlic Chicken Thighs! This easy recipe combines tender chicken with a sweet and savory honey garlic sauce that's perfect for any dinner. With just a few simple ingredients, you can achieve a flavorful meal with minimal effort. Click through to discover this mouthwatering recipe and impress your family with an incredible dish that’s sure to be a hit!
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Ingredients
  

4-6 chicken thighs (bone-in, skinless works best)

1/2 cup honey

1/4 cup soy sauce (or tamari for gluten-free)

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 teaspoon sriracha (optional for a kick)

1 tablespoon cornstarch (for thickening)

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Chicken: Season the chicken thighs with salt and pepper on both sides.

    Mix the Sauce: In a medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, sesame oil, and sriracha (if using).

      Layer in Slow Cooker: Place the seasoned chicken thighs in the slow cooker and pour the honey garlic mixture over them, making sure they are well coated.

        Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.

          Thicken the Sauce: In the last 30 minutes of cooking, mix the cornstarch with a little water to create a slurry. Stir this slurry into the slow cooker and mix gently. This will help thicken the sauce.

            Finish and Serve: Once cooked, remove the chicken from the slow cooker and serve it on a plate. Drizzle with the honey garlic sauce from the slow cooker.

              Garnish: Sprinkle sliced green onions and sesame seeds over the chicken for added flavor and presentation.

                Prep Time: 10 minutes | Total Time: 6 hours | Servings: 4-6

                  - Presentation Tips: Serve the chicken on a bed of steamed rice or quinoa to soak up the sauce. Add some steamed broccoli or colorful bell peppers on the side for a vibrant plate!