How long do you cook chicken thighs in a slow cooker?

Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the internal temperature hits 165°F on an instant-read thermometer inserted into the thickest part.

Can you use frozen chicken in a crock pot?

No—it's not food-safe. Frozen chicken spends too long in the bacterial "danger zone" (40–140°F) while thawing in the slow cooker. Always start with fully thawed chicken.

How do I thicken slow cooker sauce without a slurry?

Switch to sauté mode (if your cooker has it) and simmer uncovered, or transfer sauce to a saucepan and reduce on the stovetop until it concentrates naturally.

What's the best thickener: cornstarch or arrowroot?

Arrowroot thickens at lower temps with a clear, refined finish. Cornstarch needs higher heat and creates an opaque, glossy sauce. Both work—choose based on your desired look.

Can I use chicken breasts instead of thighs?

Yes, but reduce cook time to 3–4 hours on LOW and check early. Breasts dry out faster than thighs due to lower fat content.

How do I adjust for a larger batch?

Double all ingredients except increase slurry slightly (1.5× ratio) to maintain proper viscosity. Cook time stays the same—slow cookers heat by temperature, not quantity.

Slow Cooker Honey Garlic Chicken: 7‑Steps, Foolproof Comfort

Description

Tender shredded chicken thighs cooked in a slow cooker and tossed in a thick, glossy honey‑garlic sauce, finished with green onions and sesame seeds for an easy, family‑friendly dinner.

Ingredients

Scale

1 1/2 pounds boneless, skinless chicken thighs

1/3 cup low‑sodium soy sauce

1/3 cup honey

2 tablespoons tomato paste

2 teaspoons chili paste (sambal oelek or similar)

4 cloves garlic, minced

1 tablespoon rice vinegar

2 tablespoons cornstarch

Sesame seeds and sliced green onions, for serving

Instructions

Place chicken thighs in the bottom of a 6‑quart slow cooker in a single layer.
In a bowl, whisk soy sauce, honey, tomato paste, chili paste, minced garlic, and rice vinegar until smooth; pour over the chicken.
Cover and cook on LOW 4–5 hours or HIGH 2–3 hours, until chicken reaches 165°F and is very tender.
Transfer chicken to a plate. Whisk cornstarch into the hot cooking liquid in the slow cooker; cook on HIGH, uncovered, stirring occasionally, until thick and glossy (about 10–20 minutes).
Shred chicken with two forks, return to the cooker, and toss to coat in the sauce.
Serve over rice; garnish with green onions and sesame seeds.

Notes

Gluten‑free: use tamari instead of soy sauce.

Paleo option: swap arrowroot for cornstarch and use coconut aminos.

To thicken faster, move the cooking liquid to a saucepan and simmer after whisking in cornstarch.

Bone‑in thighs: remove skin; cook on LOW 4–6 hours (check early).

Storage: refrigerate up to 4 days or freeze up to 3 months; reheat gently with a splash of broth.

Nutrition

Serving Size: 1 cup
Calories: 329
Sugar: 25 g
Sodium: 800 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 162 mg

Keywords: slow cooker honey garlic chicken, crockpot chicken thighs, honey garlic sauce, easy dinner, weeknight chicken