Crockpot Honey Garlic Chicken Thighs

Steam curls up from the valve and your stomach starts talking back. You notice that sweet smell of honey and garlic mixing in your kitchen. It kinda sneaks up on you, that scent that tells you dinner's gonna be something special.

You remember how chicken thighs can get so tender that they just pull apart with your fork. And this dish is exactly that, soaked in a deep broth of flavors that stick to your bones in the best way. You sense the slow release of all that sauciness melding perfectly in the pot.

As your slow cooker hums softly, you realize this recipe isn’t just easy, but comforting. That natural release time lets the chicken soak up all the garlicky sweetness without rushing anything. You just gotta get ready to enjoy the best part—the first bite.

What Makes Pressure Cooking Win Every Round

• You save loads of time compared to traditional slow cooking.
• The chicken gets that tender pull with less fuss.
• Broth depth builds fast and rich with every minute under pressure.
• Natural release helps keep meat moist and juicy.
• Quick release lets you jump right into dinner when you’re hungry.
• One pot cleanup means less mess to deal with later.

The Complete Shopping Rundown

• 6 boneless skinless chicken thighs (dark meat works best for moisture)
• 4 cloves garlic, minced (or pre-minced if you’re in a rush)
• ½ cup honey (for that sticky sweet touch)
• ½ cup ketchup (any brand does the trick)
• ½ cup soy sauce (low sodium if you like it lighter)
• 2 tablespoons sliced green onions (plus extra for garnish)
• Nonstick cooking spray (to keep it from sticking)
• Optional 1 tablespoon toasted sesame seeds (for crunch and nutty flavor)
• Cornstarch (for thickening sauce if you want it saucier)

You gonna wanna grab all these things before you start, so nothing slows down your cooking flow. The garlic is what gives it that mellow sweet smell after it's cooked down. Honey and soy sauce bring that perfect balance between sweet and salty. Green onions add a fresh touch at the finish, but feel free to skip if you ain’t a fan.

The Full Pressure Cooker Journey

1. Spray your pressure cooker’s bottom with nonstick spray. You want that tender pull without sticking bits.
2. Put the boneless chicken thighs in a single even layer, try not to stack them too much.
3. In a bowl, whisk garlic, honey, ketchup, soy sauce and green onions together until well mixed. Pour this over the chicken thighs, coating every piece.
4. Seal your pressure cooker and set it to cook on high for about 10 minutes. You’re gonna love how fast the broth depth builds.
5. Let the natural release happen for 10 minutes after cooking, then quick release any leftover pressure before opening. This keeps your chicken juicy and flavorful.
6. If you want thicker sauce, remove chicken and stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoon water). Heat on sauté or slow release mode until sauce thickens up, then pour back over chicken before serving.

Time Savers That Actually Work

• Use pre-minced garlic from the jar. It might not be as fresh but it saves you peeling and chopping.
• Steam-in-bag jasmine rice goes perfect with this dish and takes barely 10 minutes in the microwave.
• Do a quick spray of the slow cooker pot with nonstick spray before adding chicken so clean up is way easier.

These shortcuts keep dinner fast without skimping on flavor. You wanna eat good but sometimes life calls for a few cheats and that’s totally okay!

That First Bite Moment

You dig in and the chicken is so tender it kinda melts in your mouth. The sweet honey glaze sticks with garlic notes that linger behind. It’s like a little party for your taste buds.

The broth depth is just perfect, enough to coat your rice and give you a saucy bite every time. You notice the green onion crunch cutting through the richness with just the right freshness.

That tender pull from the pressure cooking leaves the meat juicy and soaked in flavor. It’s comforting, like a warm hug from a bowl.

You’ll wanna savor every bite cause it’s that kinda dinner that feels like a little celebration at home.

Your Leftover Strategy Guide

• Store leftovers in an airtight container in the fridge for up to 3 days to keep that tender pull.
• Reheat gently in the microwave or on the stove with a splash of water to loosen the sauce.
• Freeze cooked chicken and sauce separately or together in a freezer-safe container for up to 3 months.
• Thaw frozen leftovers overnight in the fridge for best texture and flavor before reheating.

Keeping leftovers ready to go means you got an easy meal waiting. Just remember to avoid overcooking when reheating to keep that juicy goodness intact.

Your Most Asked Questions Answered

• Can I use chicken breasts instead? Sure thing! Though thighs stay juicier with that tender pull in pressure cooking, breasts will work but might dry out quicker.
• Do I have to use slow release or can I quick release? Natural release is perfect for this recipe cause it keeps juices in. Quick release after 10 mins natural release is great too.
• Can I double the recipe? You can but make sure your pressure cooker isn’t more than ⅔ full to cook evenly.
• What sides go best? White rice, steamed veggies, or noodles all make perfect partners to soak up that sauce.
• Can I add spice? Totally! A spoonful of sriracha or chili paste mixed in with your sauce brings up the heat nicely.
• How do I thicken the sauce? Mix cornstarch with water and stir it into the sauce after cooking, then simmer till it’s silky and thick.

For similar recipes that bring easy slow cooking comfort, try our Classic Crockpot Pierogi Casserole with Kielbasa for a hearty meal, or snack on our Easy Marinated Cheese Appetizer with Salami & Green Olives to complement your dinners. Also, check out Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a perfect cheesy snack accompaniment.

Slow Cooker Honey Garlic Chicken Thighs Pressure Cooker Recipe

Tender, fall-apart chicken thighs coated in a sweet and sticky honey garlic sauce, cooked in a pressure cooker for peak flavor and comfort in less time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Soup

Cuisine Mexican

Servings 4 servings

Calories 395 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main ingredients

• 6 boneless skinless chicken thighs dark meat works best for moisture
• 4 cloves garlic minced
• ½ cup honey
• ½ cup ketchup
• ½ cup soy sauce low sodium if preferred
• 2 tablespoons green onion sliced, plus extra for garnish
• 1 tablespoon toasted sesame seeds optional
• nonstick cooking spray
• cornstarch for thickening sauce if desired

Instructions

 

Instructions

• Spray your pressure cooker’s bottom with nonstick spray.
• Place boneless chicken thighs in a single even layer, avoiding stacking.
• In a bowl, whisk garlic, honey, ketchup, soy sauce and green onions. Pour over chicken thighs.
• Seal pressure cooker and cook on high pressure for 10 minutes.
• Let natural release occur for 10 minutes, then quick release remaining pressure.
• For thicker sauce: remove chicken, stir in a cornstarch slurry and heat until thickened. Return sauce over chicken to serve.

Notes

Serve over white rice and garnish with extra green onions or sesame seeds. Store leftovers in airtight container up to 3 days or freeze up to 3 months.