Slow Cooker Honey Garlic Chicken: An Easy Set-and-Forget Dinner Step-by-step instructions

Before you start

Before you start, make sure the chicken thighs are thawed if they were frozen. Pat them dry with paper towels to help the sauce adhere better. Measure out all the sauce ingredients and have them ready. Mince the garlic and set it aside.

If you plan to serve the chicken with rice or noodles, start those before the chicken finishes cooking so everything is ready at the same time. Also, have the cornstarch and water ready for the slurry, as it's added at the very end.

Instructions

Prep and Assemble

1. 1Prepare the Chicken and Sauce
   Place the chicken thighs in the slow cooker insert in a single layer. In a mixing bowl, combine the honey, soy sauce, ketchup, apple cider vinegar, and minced garlic. Stir with a wooden spoon until the sauce is a uniform dark reddish-brown color.
   Look for The sauce should be smooth and evenly colored, with no streaks of honey or soy sauce.
   Tip If the honey is very thick, warm it slightly in the microwave for 10-15 seconds to make it easier to stir.
2. 2Pour Sauce Over Chicken
   Pour the prepared sauce over the chicken thighs in the slow cooker, making sure each piece is coated. Use a spoon to lift and turn the chicken if needed to distribute the sauce evenly.
   Look for The chicken should be well coated with the sauce, which will pool around the pieces.
   Tip No need to stir after this point; the slow cooker will do the work.

At this point, the chicken thighs are placed in the slow cooker and the sauce is mixed and poured over them. The sauce should be a uniform reddish-brown color, and the chicken should be well coated. The slow cooker is ready to be turned on. You should see the sauce pooling around the chicken, and the garlic should be evenly distributed. Everything looks tidy and ready to cook.

Slow Cook

3. 3Cook the Chicken
   Cover the slow cooker with the glass lid and cook on low for 4 hours, or until the chicken is tender and cooked through. The sauce will be bubbling and the chicken will be golden.
   Look for The chicken should be fork-tender and the sauce should be bubbling around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; each peek adds 15-20 minutes to the cooking time.
4. 4Check the Chicken Temperature
   Insert an instant-read thermometer into the thickest part of a chicken thigh. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
   Look for The thermometer should read 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken hasn't reached temperature, continue cooking for another 30 minutes and check again.

After 4 hours on low, the chicken should be tender and cooked through. The sauce will be bubbling gently, and the aroma of honey and garlic will fill the kitchen. The chicken will have a golden-brown color from the sauce, and the meat should easily shred with a fork.

The internal temperature should read 165°F (74°C) to ensure it's safe to eat. The sauce will still be thin at this stage, which is expected before the slurry is added.

Glaze and Serve

5. 5Thicken the Sauce
   In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Pour the slurry into the hot sauce in the slow cooker, stirring gently with a wooden spoon as the sauce thickens into a glossy glaze.
   Look for The sauce should thicken within 2-3 minutes, becoming shiny and coating the back of a spoon.
   Tip If the sauce isn't thick enough, mix another teaspoon of cornstarch with a teaspoon of water and stir in.
6. 6Finish and Serve
   Spoon the thickened glaze over the chicken thighs, then transfer them to a serving plate. Spoon additional sauce over the top and serve hot.
   Look for The chicken should be glistening with a thick, amber sauce that clings to the meat.
   Tip For a neat presentation, use tongs to transfer the chicken, then spoon the sauce over.

After adding the cornstarch slurry and stirring, the sauce should thicken into a glossy glaze that coats the chicken. The chicken should look shiny and appetizing, with the glaze clinging to each piece. The sauce should be thick enough to coat the back of a spoon. When you lift a piece of chicken, the glaze should slowly drip off. The dish is ready to be served, with the extra sauce spooned over the top.

Common mistakes

One common mistake is lifting the lid to peek at the chicken. This lets heat escape and extends the cooking time. Trust the slow cooker and keep the lid on until the end. Another mistake is adding the cornstarch slurry too early; it should only be added once the chicken is fully cooked and tender.

Also, be careful not to over-stir after adding the slurry, as this can break up the chicken. Finally, don't skip the slurry—without it, the sauce will be thin and watery.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. The meat should be fork-tender and easily pull apart. The sauce should be bubbling and have thickened to a glossy glaze after the slurry is added.

If the sauce seems too thin, let it cook for a few more minutes after adding the slurry. The glaze should coat the back of a spoon and cling to the chicken when lifted.

• Poultry: 165°F (74°C) in the thickest part