Cozy Crockpot Honey Garlic Chicken Thighs Recipe Easy Dinner Idea Over Jasmine Rice
Tender bone-in, skin-on chicken thighs slow-cooked in a sweet and savory honey garlic sauce, served over fragrant jasmine rice for a cozy, fuss-free dinner.
- Prep Time: 10 minutes
- Cook Time: 5 to 6 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Total Time: 5 hours 10 minutes to 6 hours 10 minutes (slow cooker low) or 3 hours 10 minutes to 4 hours 10 minutes (slow cooker high)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
- ¼ cup (85 grams) honey
- 4 cloves garlic, minced
- ⅓ cup (80 ml) low-sodium soy sauce
- 2 tablespoons (30 ml) rice vinegar
- ½ cup (120 ml) water or chicken broth
- 1 teaspoon ground ginger (optional)
- ¼ teaspoon red pepper flakes (optional)
- 2 cups (370 grams) uncooked jasmine rice
- 2 green onions, thinly sliced for garnish
Instructions
- In a mixing bowl, whisk together ¼ cup honey, ⅓ cup soy sauce, 2 tablespoons rice vinegar, ½ cup chicken broth (or water), minced garlic, 1 teaspoon ground ginger, and ¼ teaspoon red pepper flakes. This should take about 5 minutes.
- Pat the 6 bone-in, skin-on chicken thighs dry with paper towels. Place them skin-side down in the crockpot.
- Carefully pour the honey garlic sauce evenly over the chicken thighs, making sure they’re mostly submerged but skin remains somewhat exposed.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until chicken is fork-tender and sauce thickened. If sauce is too thin, remove chicken and simmer sauce on high uncovered for 15-20 minutes to thicken.
- About 20 minutes before chicken finishes, rinse 2 cups jasmine rice under cold water until water runs clear. Cook rice in a rice cooker or on stovetop with 2 ½ cups water (or broth) until fluffy and fragrant.
- Serve jasmine rice on plates, top with chicken thighs, drizzle with extra sauce, and garnish with sliced green onions.
- Optional: For crispier skin, transfer cooked thighs to a hot skillet skin-side down for 2-3 minutes after slow cooking.
Notes
Pat chicken dry before cooking to help skin texture. Use bone-in, skin-on thighs for juiciness. For thicker sauce, simmer uncovered after cooking. Cook jasmine rice fresh while chicken finishes. Optional crispier skin by searing after slow cooking. Swap soy sauce for tamari for gluten-free. Add sriracha for spice. Can use Instant Pot slow cooker function or pressure cook for 12 minutes with quick release.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 480
- Sugar: 15
- Sodium: 600
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 1
- Protein: 35
Keywords: honey garlic chicken, crockpot chicken thighs, slow cooker dinner, easy chicken recipe, jasmine rice, comfort food, cozy dinner