Slow Cooker Honey Ginger Chicken Thighs

These honey ginger chicken thighs are juicy, sticky, and absolutely delicious when cooked low and slow. Serve them over fluffy rice, mashed potatoes and top with green onions and sesame seeds. It's better than takeout and the perfect meal for a cozy night.

Slow Cooker is something that I like to use quite often, from my Barley Soup, Beef Stew, to irresistible Spaghetti Sauce. And this honey-glazed chicken is sure loved in our family.

🛒Ingredients

• Chicken - you'll need medium-sized thighs with skin and bone in. Opt for bone-in chicken pieces like chicken thighs or drumsticks for more flavorful and tender results. Boneless chicken breasts can also be used, but they tend to be leaner and may become dry if overcooked. Also, for the best results, don’t use chicken straight from the fridge and allow it to come to room temperature.
• Fresh Ginger - freshly grated ginger adds a warm and slightly spicy kick to the sauce. So don't skip it! It perfectly complements the other flavors in the dish.
• Soy Sauce - adds a savory umami flavor to the dish. You can use regular soy sauce or low-sodium soy sauce depending on your preference.
• Red Pepper Flakes (optional) - Red pepper flakes add a touch of heat and spiciness to the dish. If you prefer a milder version, you can omit them or adjust the amount according to your taste.
• Garlic - use fresh minced, grated, or pressed garlic instead of garlic powder. Trust me, it makes a huge difference!
• Cornstarch - to thicken up the sauce, we use a simple cornstarch slurry by mixing 3 tablespoons of cornstarch with 2 tablespoons of water. It gives the sauce that perfect sticky consistency we all love in take-out dinners.
• Garnish - sesame seeds and spring onions/scallions on top. Don't skip these either, as they add a pop of color and freshness to the dish.
• Note on the Marinade and sticky sauce - the thing with take-out dinners is that they are full of sodium. Making your own homemade version allows you to take control of ingredients and salt content. I recommend using low-sodium soy sauce if you want to cut back on sodium.

Chicken Breasts VS Thighs

For this recipe, I prefer using thighs rather than chicken breast, but you can use both here. Here is what you can expect from both options:

• Chicken thighs - These cuts are known for their juiciness and tenderness, thanks to their higher fat content. They handle longer cooking times without drying out, making them ideal for stews and slow cooker recipes. You can expect flavorful and succulent results when using chicken thighs.
• Chicken breasts - On the other hand, chicken breasts are leaner and have a milder flavor. While they can still be used in this honey garlic chicken recipe, they require careful attention to prevent overcooking and dryness. Keep an eye on the cooking time as chicken breasts tend to cook faster than thighs.

Note: Both options can deliver delicious and tender results, but it's important to adjust the cooking time accordingly.

What Can You Do With Leftover Chicken Thighs

• Just like with my Pulled Beef, you can shred the chicken thighs and use them in sandwiches, wraps, and tacos.
• Make a shredded chicken salad with lots of lettuce or cabbage, vegetables, and light dressing.
• Use the leftovers in stir-fries, and pasta, and serve with the same style of sauce.
• Make a simple vegetable soup or stew and add the chicken.

👪Serving Suggestions

• Steamed rice - for a classical take-out recipe serve chicken on a bed of steamed white or brown rice.
• Rice noodles or egg noodles.
• Quinoa - for a lighter side dish.
• Mashed potatoes - my comfort food dinner winner!
• Oven roasted or steamed vegetables - we like to use our favorite vegetables for most of our Asian fusion dishes: zucchini, green beans, snap peas, carrots, cauliflower, asparagus, or broccoli.
• In a salad - shred the chicken and top your favorite lettuce or cabbage salad.

Variations

• Add more fresh herbs for an extra burst of flavor and aroma - cilantro, parsley, scallions or even basil will add a satisfying aroma.
• You can incorporate more Asian flavors by switching up the soy sauce with teriyaki or using it as a replacement for part of the soy sauce. You can also omit the ketchup in this case and use less honey to bring out more savory flavors.
• Sticky Glaze - For a sticky and caramelized texture, you can brush the chicken with additional honey or maple syrup during the last hour of cooking. This will create a glossy glaze on the chicken as it cooks.
• Citrus notes - drizzle the sticky chicken thighs with lemon, lime, or orange juice or zest. It will help to balance off the sweetness in this recipe.