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Season the chicken thighs with salt and black pepper.

In a medium bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, grated ginger, and red pepper flakes until well combined. This is your sticky honey garlic sauce.

Place the seasoned chicken thighs in the bottom of your crockpot. Pour the prepared sticky honey garlic sauce over the chicken, ensuring the chicken is well coated.

Cover the crockpot and cook on low for 3-4 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.

Once the chicken is cooked, carefully remove it from the crockpot and place it on a cutting board. Shred the chicken using two forks.

While the chicken is resting, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth.

Pour the cornstarch slurry into the sauce remaining in the crockpot. Stir well to combine. Cover and cook on high for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency.

Return the shredded chicken to the crockpot and toss with the thickened sticky honey garlic sauce until fully coated.

Serve the Crockpot Sticky Honey Garlic Chicken hot, garnished with sesame seeds and sliced green onions, if desired. It pairs wonderfully with rice and steamed vegetables.


Season the chicken thighs with salt and black pepper.

In a medium bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, grated ginger, and red pepper flakes until well combined. This is your sticky honey garlic sauce.

Place the seasoned chicken thighs in the bottom of your crockpot. Pour the prepared sticky honey garlic sauce over the chicken, ensuring the chicken is well coated.

Cover the crockpot and cook on low for 3-4 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.

Once the chicken is cooked, carefully remove it from the crockpot and place it on a cutting board. Shred the chicken using two forks.

While the chicken is resting, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth.

Pour the cornstarch slurry into the sauce remaining in the crockpot. Stir well to combine. Cover and cook on high for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency.

Return the shredded chicken to the crockpot and toss with the thickened sticky honey garlic sauce until fully coated.

Serve the Crockpot Sticky Honey Garlic Chicken hot, garnished with sesame seeds and sliced green onions, if desired. It pairs wonderfully with rice and steamed vegetables.
