Slow Cooker Honey Chicken Thighs

Total Time: 6-8 hours
Servings: 6-8

4-6 Boneless Thighs

  • 5 cloves of garlic, finely minced
  • ¼ c Honey
  • ½ c Ketchup
  • ½ Soy Sauce
  • ½ T Oregano
  • 2 T Fresh Parsley


  1. Arrange Chicken Thighs at bottom of slow cooker
  2. In a small bowl, whisk all the sauce ingredients until well combined
  3. Pour sauce over the chicken thighs and close up slow cooker
  4. Cooking instructions; High: 4-6 hours or Low 6-8 hours


Chef Jocelyn Notes

Your first instinct will be to pair this with rice, and you wouldn’t be wrong – but this also pairs really well with stir-fried vegetables and noodles, to keep the Asian flare, but it also pairs well with mashed potatoes, giving it more of a comfort food flare. Once the thighs are cooked, you can shred them or cube them to make them easier for little people to eat – and it makes a 2 am sandwich that much easier (assuming you have any leftover!) 

Sauce Thickening

This is entirely optional. The sauce is great straight out of the slow-cooker, but if you want to thicken it up to make a more traditional Asian-style brown sauce, here’s how you do it: 

You will need 2T cornstarch and 2T water, large saucepan, and remaining liquids from the slow cooker.  In large saucepan add remaining liquid from slow cooker. In a small bowl, mix the cornstarch and water until comes together  and add to saucepan. Set the heat to medium-high andstir constantly until it comes to a boil then reduce to medium-low heat. Keep stirring and keep an eye on it, you don’t want it to stick or burn.  Be patient in this process it will likely take 20-25 minutes or this to come together, you’ll know it’s done when the sauce coats the back of a spoon.