Slow Cooker Ginger Scallion Honey Soy Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the best flavor, use fresh ginger and scallions — dried or powdered versions won't give the same bright, aromatic quality.

Cut the ginger into thin matchsticks so it softens and melds into the sauce, and cut the scallions into chunky pieces so they don't disintegrate. If you like a bit of heat, add a pinch of red pepper flakes with the sauce.

To get a thicker, more caramelized glaze, you can transfer the chicken to a baking sheet and broil it for 2-3 minutes after slow cooking. This will caramelize the sugars on the surface.

Alternatively, remove the chicken and simmer the sauce on the stovetop until it reduces to your desired consistency. This extra step takes just a few minutes but makes a big difference.

Variations

• Spicy Honey Sriracha: Add 1-2 tablespoons of sriracha to the sauce for a spicy kick. The heat balances the sweetness of the honey and adds a nice depth.
• Garlic Ginger Chicken: Add 4 minced garlic cloves with the ginger. The garlic will mellow during cooking and infuse the sauce with savory notes.
• Orange Honey Soy: Replace the water with fresh orange juice and add the zest of one orange. This brightens the dish and adds a citrusy aroma.
• Sesame Ginger: Stir in 1 tablespoon of toasted sesame oil and 1 teaspoon of sesame seeds at the end. This adds a nutty flavor and a nice texture.

Storage and make-ahead

Fridge

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezer

Freeze cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or chicken broth if the sauce is too thick.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently in a saucepan or microwave, adding a splash of water if needed to loosen it. The flavors will continue to meld, making leftovers even more delicious.

This recipe can be prepared ahead of time. Assemble all the ingredients in the slow cooker insert and store it in the refrigerator overnight.

In the morning, place the insert in the slow cooker and cook as directed. You can also cook the chicken fully, then refrigerate and reheat gently before serving.

Serving ideas

Serve the chicken over steamed jasmine or basmati rice to soak up the sticky sauce. A side of steamed broccoli or bok choy adds color and freshness. For a complete meal, add a simple cucumber salad with rice vinegar. The dish is also delicious with noodles or crusty bread to mop up the sauce.

Garnish with extra sliced scallions and a sprinkle of sesame seeds for a restaurant-style presentation. The chicken is rich and savory-sweet, so balance it with something light and acidic.

A squeeze of lime juice over the top just before serving brightens the flavors. This dish is satisfying on its own or as part of a larger spread.

Frequently asked questions

Recipe card

Slow Cooker Ginger Scallion Honey Soy Chicken Thighs

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 6 boneless skinless chicken thighs
• 2 tbsp fresh ginger, julienned
• 4 scallions, cut into 2-inch pieces
• 1/3 cup honey
• 1/4 cup soy sauce

Instructions

1. Place the chicken thighs in the bottom of the slow cooker in a single layer. Scatter the julienned ginger and scallion pieces over the chicken.
2. In a small bowl, whisk together the honey and soy sauce until combined. Pour the mixture evenly over the chicken and aromatics.
3. Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
4. After 4 hours, check the internal temperature of the thickest part of a chicken thigh with an instant-read thermometer. It should read 165°F (74°C).
5. Turn off the slow cooker. Remove the chicken to a plate and let it rest for 5 minutes. If the sauce is thin, simmer it in a small saucepan over medium heat for 5-10 minutes until thickened.
6. Spoon steamed rice onto plates, top with the chicken, and drizzle with the thickened sauce. Garnish with extra sliced scallions if desired.

Contains: gluten, soy

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

35 g

Fat

15 g

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