Crock Pot Sticky Chicken
Transform your weeknight dinners with this irresistibly flavorful Crock Pot Sticky Chicken recipe! Featuring tender, slow-cooked chicken thighs coated in a savory-sweet glaze made from soy sauce, honey, brown sugar, and aromatic garlic, this dish achieves the perfect balance of sticky and succulent. The thickened sauce, infused with hints of sesame oil and ground ginger, clings beautifully to each bite, while optional garnishes of sesame seeds and green onions add a burst of color and texture. With just 15 minutes of prep, the crock pot takes care of the rest, making this a stress-free way to serve up a restaurant-quality meal. Serve it over fluffy steamed rice or pair it with crisp vegetables for a crowd-pleasing dinner your family will love. Perfect for busy schedules, this easy slow-cooker chicken recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 pounds chicken thighs (bone-in, skin-on or boneless, as preferred)
- 4 cloves garlic cloves, minced
- 0.5 cup soy sauce
- 0.33 cup honey
- 0.25 cup ketchup
- 0.25 cup brown sugar (packed)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons cornstarch
- 2 teaspoons water (for cornstarch slurry)
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks green onions, sliced (optional, for garnish)
Instructions
Trim any excess fat from the chicken thighs and pat them dry with paper towels. Season the chicken lightly with salt and pepper on both sides.
In a medium-sized bowl, whisk together the minced garlic, soy sauce, honey, ketchup, brown sugar, rice vinegar, sesame oil, and ground ginger until well combined.
Add the chicken to the crock pot in a single layer. Pour the sauce mixture over the chicken, ensuring each piece is coated.
Cover the crock pot and cook on low for 4-5 hours, or until the chicken is tender and cooked through (internal temperature reaches 165°F/74°C).
Once the chicken is cooked, remove it from the crock pot and set it aside on a platter.
Transfer the sauce from the crock pot to a small saucepan over medium heat. In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the saucepan to thicken the sauce, cooking for 2-3 minutes until it becomes glossy and sticky.
Brush the thickened sauce over the chicken or pour it back over the chicken in the crock pot to coat it completely.
Sprinkle sesame seeds and sliced green onions on top as a garnish (optional). Serve hot over steamed rice or alongside your favorite vegetables.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 37.8 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 760 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
