Crockpot Honey Chili Crisp Chicken Thighs Tips, FAQ & printable recipe

Tips for success

If you want a thicker glaze, you can remove the chicken once cooked and whisk a small amount of cornstarch slurry into the juices in the slow cooker, then set it to high for 10 minutes until thickened. Then, return the chicken to the pot to coat it in the reduced, glossy sauce.

Serve this dish over a bed of fluffy jasmine rice, which acts as the perfect canvas for the spicy-sweet sauce. You can also pair it with steamed bok choy or snap peas to add a crisp, fresh contrast to the tender, braised chicken, balancing the textures of the meal perfectly.

Variations

• Spicy Sesame Variation: Add a tablespoon of toasted sesame oil and a tablespoon of toasted sesame seeds during the final 30 minutes of cooking. This adds a nutty aroma and extra crunch that complements the chili crisp perfectly, enhancing the depth of the overall flavor profile.
• Citrus Ginger Variation: Incorporate a tablespoon of freshly grated ginger and a teaspoon of lime zest into the sauce before cooking. The bright, acidic notes of the citrus and the sharp heat of the ginger offer a refreshing twist, making the dish feel lighter and more vibrant.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat in a microwave-safe dish until steaming hot throughout, or in a pan over medium heat with a splash of water to loosen the glaze.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Ensure the chicken has cooled completely to room temperature before placing it in the fridge, but do not leave it out for longer than 2 hours to maintain food safety standards. Keep the sauce with the chicken to prevent it from drying out.

You can prepare the sauce and chop the green onions ahead of time, storing them in the refrigerator. However, it is best to assemble and cook the chicken fresh.

The flavors continue to meld if eaten the next day, making this an excellent candidate for meal prep if you prefer to reheat portions for lunch.

Serving ideas

Serve the chicken thighs hot, spooning extra sauce from the bottom of the slow cooker over each piece.

Garnish with a fresh sprinkle of sliced green onions for a bright pop of color and flavor that cuts through the richness of the honey-based glaze, enhancing the overall presentation of the dish.

Consider serving alongside a side of quick-pickled cucumbers or a simple slaw.

The acidity from the pickles provides a refreshing contrast to the sweet and spicy profile of the chicken, creating a more balanced and dynamic eating experience that makes the meal feel more complete and satisfying.

Frequently asked questions

Recipe card

Crockpot Honey Chili Crisp Chicken Thighs

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken thighs
• 1/4 cup sliced green onions
• 1 tsp garlic powder
• 1/2 cup honey chili crisp sauce

Instructions

1. Place the boneless skinless chicken thighs in an even layer at the bottom of the slow cooker insert. Ensure the chicken is distributed evenly to allow for uniform cooking throughout the process.
2. Scatter the sliced green onions over the chicken. Sprinkle the garlic powder evenly across the surface. Finally, spoon the honey chili crisp sauce over the chicken, ensuring each piece is well-coated with the glaze.
3. Cover and cook on low for 4 hours. Once finished, check that the chicken has reached an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before serving to ensure the juices redistribute properly through the meat.

Contains: sesame

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

18 g

Fat

14 g

Fiber

0.5 g

Sugar

15 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.