Slow Cooker Honey Garlic Chicken Thighs with Brown Sugar
Tender bone-in chicken thighs slow-cooked in a sweet and savory honey garlic sauce made with butter, brown sugar, and soy sauce. The meat falls off the bone after hours of gentle cooking, while cornstarch creates a glossy, thickened sauce perfect for drizzling over rice. Optional broiling at the end crisps the skin for added texture. This comforting dish works beautifully for busy weeknight dinners or casual entertaining when you want maximum flavor with minimal hands-on time.
Ingredients
- 8 medium chicken thighs, bone in with skin
- ½ cup butter, melted
- ½ cup honey
- ⅓ cup dark brown sugar, packed
- 2 tablespoons soy sauce
- 1 ½ tablespoons garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- 1
Place chicken thighs skin side up in crock pot
- 2
Mix melted butter, honey, brown sugar, soy sauce, garlic and lemon juice until combined
- 3
Pour honey garlic sauce over chicken thighs
- 4
Cover and cook for 4 hours on high or 6 hours on low until internal temperature reaches 165°F
- 5
Mix cornstarch with cool water thirty minutes before cooking ends
- 6
Lift lid and pour cornstarch slurry into juices, mixing well
- 7
Recover and cook until chicken is cooked through and juices have thickened
- 8
Optional: place ceramic insert under broiler for few minutes to brown skin
- 9
Serve over cooked white rice and drizzle with thickened juices
Tips
Cook chicken to 185°F internal temperature for even more tender results that fall off the bone
Use a 6-7 quart slow cooker to ensure chicken thighs fit in single layer for even cooking
Broil the finished dish for 2-3 minutes to crisp up the skin before serving
Good to Know
Refrigerate cooked chicken in sauce up to 3 days in airtight container
Assemble sauce and pour over raw chicken up to 24 hours before cooking
Best served immediately over rice while sauce is warm and glossy
Common Mistakes
Don't lift lid frequently during cooking to avoid heat loss and longer cooking times
Don't skip cornstarch slurry or sauce will be too thin
Don't overcook if using chicken breasts as they dry out faster than thighs
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use boneless chicken thighs instead?
Yes, boneless thighs work well but reduce cooking time to 3 hours on high or 4-5 hours on low since they cook faster without bones.
What if my sauce is too thin after adding cornstarch?
Cook uncovered for 15-20 minutes on high to reduce liquid, or mix another tablespoon cornstarch with water and stir in.
How long will leftovers keep in the refrigerator?
Store covered in refrigerator up to 3 days. Reheat gently in microwave or on stovetop, adding splash of water if sauce thickens too much.