Slow Cooker Honey-Garlic Chicken Thighs


  • 6 frozen skinless, boneless chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/3 cup honey
  • 3 tsp. garlic, minced
  • 1 tsp. dried basil
  • 1 tbsp. cornstarch
  • Rice, for serving

Lay chicken thighs into the bottom of a 4-quart slow cooker.

Whisk soy sauce, ketchup, honey, garlic and basil together in a bowl; pour over the chicken.

Cook on HIGH for 3.5 hours.

After 3.5 hours, shred chicken. 

Remove 1/4 cup of sauce from the crockpot and place in a bowl. Whisk the cornstarch into the sauce in the bowl until combined. Add cornstarch mixture back into the crockpot and stir to combine. Continue cooking for 20 minutes.

Serve over rice.

by The Savvy Kitchen