Sticky Slow Cooker Honey Garlic Chicken Thighs
Sticky slow cooker honey garlic chicken thighs are simple to throw together and have a deliciously sticky sweet and savory sauce that is perfect for spooning over rice and vegetables. Great as a weeknight dinner or meal prep recipe.
- 2 lbs boneless skinless chicken thighs roughly 10
- ⅓ cup honey
- ⅓ cup soy sauce reduced sodium
- 6 cloves garlic minced
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons worcestershire sauce
- 2 teaspoons sesame oil
- 2 tablespoons cornstarch
- 3-4 tablespoons water
- green onion to garnish
Place all ingredients not marked 'after cooking' into the base of a slow cooker.
Cook on low for 3-4 hours
Mix together the water & cornstarch, then stir into the slow cooker. Turn the heat to high and cook for 30-60 more minutes, or until thickened. see note 1
Serve over rice, spooning the sauce over everything. Garnish with green onions.
To assemble ahead and freeze:
Place all ingredients not marked 'after cooking' into a gallon sized freezer bag.
Squeeze out as much air as possible, and freeze flat for up to 3 months.
To cook, thaw completely before cooking according to directions above.
1- when adding the cornstarch, place the lid back onto the slow cooker as soon as possible and don't leave it off for extended amounts of time.
2- you may half this recipe, but must use a small 2.5 quart slow cooker to cook it
3- if you'd like to add vegetables to the slow cooker, add them when you add the cornstarch slurry. Broccoli, cauliflower and green beans work great. Frozen vegetables may affect the time it takes for your sauce to thicken.
After cooking, you may store the chicken in an air tight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
Serving: 1/6 of batch | Calories: 201kcal | Carbohydrates: 14g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 657mg | Potassium: 329mg | Sugar: 11g | Vitamin A: 25IU | Vitamin C: 1.2mg | Calcium: 18mg | Iron: 1.3mg