Honey-Garlic Slow-cooker Chicken
This amazing, restaurant-quality Honey-Garlic Slow-cooker Chicken recipe is made with just a few simple, low-cost ingredients. After just 10 minutes of prep, it all goes in the slow-cooker to “set and forget”. After a few hours, you are left with the most satisfying family meal that is great for leftovers and also freezer-friendly.
Original recipe
- Total
- 6 hr 10 min
- Serves
- 4
- Sourced
- 11 Aug 2026
- Items
- 13
13
Things to buy
Cooking for
Adding it again later updates the quantities instead of doubling up.
Cooking for
Ingredients
What you need
Names and measures for Australia
- 800 gboneless skinless chicken thighsskinless chicken thighs
- 19 gcornflour2 tbsp = 40 ml = 19.2 g (read as AU: 1 tablespoon = 20 ml)
- 30 gspring onions2 spring onion = 30 g (typical size here)
- 12 gsesame seeds1 tbsp = 20 ml = 12 g (read as AU: 1 tablespoon = 20 ml)
- 80 mltamari
- 115 grunny honey
- 40 mlketchup2 tbsp = 40 ml (read as AU: 1 tablespoon = 20 ml)
- 40 grice wine vinegar2 tbsp = 40 ml = 40 g (read as AU: 1 tablespoon = 20 ml)
- 20 mlfreshly grated garlic1 tbsp = 20 ml (read as AU: 1 tablespoon = 20 ml)
- 20 mlfreshly grated ginger1 tbsp = 20 ml (read as AU: 1 tablespoon = 20 ml)
- 18 gsesame oil1 tbsp = 20 ml = 18.4 g (read as AU: 1 tablespoon = 20 ml)
- —Steamed jasmine rice
- —Steamed greens
Recipe by Nicole, Simple Home Edit. Method rewritten for this cookbook — read the original on Simple Home Edit.
This recipe's shopping list
Scaled for 4 serves
Other
Method
How it goes together
- 01
Step 1
Prep the chicken – Add the chicken thighs to a slow-cooker. (See note 1 if you'd like to cook this in a pressure cooker.)
Thighs sitting in a single layer cook evenly and stay submerged in the sauce, so no piece dries out at the edges.
- 02
Step 2
Add the sauce – Combine the sauce ingredients in a bowl, then pour the sauce over the chicken.
Mixing honey, tamari, vinegar and aromatics before they go in means the honey dissolves evenly instead of sinking and scorching against the base of the pot.
- 03
Step 3
Cook – Cook on high for 3–4 hours or on low for 6 hours.
Long, gentle moist heat breaks down the connective tissue in thigh meat, which is what makes it shreddable rather than rubbery. The chicken also releases juices that thin and season the sauce.
- 04
Step 4
Thicken the sauce – Add the cornflour and water mixture to the sauce for the last 30 minutes of cooking time, basting the chicken with the sauce.
The cornflour slurry turns the thin, watery cooking liquid into a sauce that clings to the chicken and the rice. It needs the full 30 minutes of heat to cook out the raw starch taste and reach full thickening power.
- 05
Step 5
Serve – Sprinkle the chicken with the spring onion and sesame seeds and serve with steamed jasmine rice and steamed greens.
Raw spring onion and sesame seeds go on at the very end so the fresh bite and nutty crunch cut through a sweet, salty sauce.
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