The pressure builds and you start counting down minutes until you eat. You spot the chicken thighs resting at the bottom of the pot, already soaking up some of that sweet and garlicky goodness.
It’s that kinda dinner you know is gonna come out tender with a deep broth depth that just makes your mouth water.
You feel excited as the pressure cooker starts its slow release and you recall last time how juicy the chicken got with this method.
In just a bit, you’ll get that tender pull when you shred or bite into the chicken. The aroma fills your kitchen, promising a meal worth waiting for.
You’re reminded that the quick release can sometimes leave the sauce a bit less thick, so you gotta be patient with the slow release here.
The countdown timer seems slower than usual but it’s okay 'cause you’re soon gonna taste that sweet honey and garlic mix that's just outta this world.
Counting down the minutes, you’re already planning how you wanna serve it.
Maybe fluffy rice or some steamed veggies on the side to catch all that sauce.
You remember there’s nothing like the comfort of a crockpot meal that just works every darn time and fills that hunger with love and warmth.
The Real Reasons You Will Love This Method
- You get chicken that’s melt-in-your-mouth tender from that consistent pressure build. Check out our perfect pressure cooking techniques for juicy results every time.
- The broth depth develops perfectly while the flavors mingle in one pot. Our top one pot meals share similar delicious layering tips.
- It’s so hands-off you can go do other stuff without stressing. Learn more from our easy hands-off recipes.
- Honey and garlic blend to create a rich sweet-savory sauce that’s wicked good.
- Using the slow release method helps the sauce thicken just right without turning dry.
The Complete Shopping Rundown
Alright, let’s get you ready for this recipe with ingredients you can find in most kitchens and stores.
First, grab 6 boneless skinless chicken thighs—they cook up juicy and soak the sauce real good.
You’ll need 4 cloves of fresh garlic, minced for that bold punch that's gotta be fresh.
Next up, scoop out about a third cup of honey to sweeten the mix without it being overpowering.
Half a cup of low sodium ketchup joins in for tang and texture.
Don’t forget the half cup of low sodium soy sauce, which gives you that deep umami flair to balance the honey.
Add half a teaspoon of dried oregano for a little herbal note.
Two tablespoons of fresh parsley are perfect for sprinkling right before serving to brighten everything up.
Finally, half a tablespoon of toasted sesame seeds adds a subtle crunch and nuttiness on top.
The Full Pressure Cooker Journey
Step one, drop your chicken thighs in the bottom of the crockpot. Make sure they’re spread out neat so they cook evenly. Consider our tips for even cooking to avoid underdone spots.
Step two, whisk together your minced garlic, honey, ketchup, soy sauce, and oregano in a small bowl.
Mix it all up till it’s smooth and smelling real nice.
Step three, pour that sauce right over the chicken, making sure every piece is coated well. Y’all want that flavor everywhere.
Step four, cover the crockpot and set it to cook low for about 6 to 7 hours—or go high if you’re in a hurry, say 3 to 4 hours.
Remember, the slow release at the end is best to keep the chicken juicy and sauce thick without drying out.
Step five, once it’s done, carefully remove the chicken and place it on your serving plate.
Then spoon lots of that rich sauce over it to catch all the flavor.
Step six, sprinkle fresh parsley and the toasted sesame seeds over the top just before serving for a finished look and extra yum.
Smart Shortcuts for Busy Days
- Use pre-minced garlic from a jar if you’re running low on time but toss in a bit more to keep flavor strong.
- Buy pre-cut chicken thighs to skip trimming and prepping.
- Whisk the sauce the night before and store it in the fridge to just pour over chicken next day.
- Freeze leftover sauce in ice trays so you can pop out portions for future meals.
- Use fresh parsley flakes from the dried aisle if fresh isn’t handy, sprinkle a bit extra.
That First Bite Moment
You pick up your fork and the chicken almost falls apart with the slightest tease. The tender pull is exactly what you hoped for.
Your tongue catches the sweet hit of honey first, warm and soothing with every bite.
Next, the robust garlic and soy sauce hang around, rich and tangy, balancing the sweetness.
You spot those sesame seeds adding tiny crunchy surprises in each mouthful, making it even better.
Parsley adds a fresh note that wakes up your taste buds just right.
As you savor the sauce with rice or veggies, it feels like a full hug for your belly.
No fuss, just great comfort in every delicious bite.
Keeping Leftovers Fresh and Ready
First, pack your leftover chicken in an airtight container so it stays moist and flavorful.
Stick it in the fridge and try to eat it within 3 days for the best taste.
If you wanna hold onto it longer, freezing is the move. Portion the leftovers in freezer-safe bags or containers.
When ready, thaw in the fridge overnight and reheat gently so you keep that tender pull.
For reheating, use the stovetop on low heat adding a splash of water or broth to revitalize the sauce or pop it in the microwave with a cover to keep moisture locked in.
This way, you’ve got tasty meals ready quick for days you don’t feel like cooking.
The FAQ Section You Actually Need
- Can I use chicken breasts instead of thighs? You sure can but chicken breasts might dry out quicker. Thighs stay juicier with this method.
- What happens if I use quick release? Quick release is faster but can make the sauce watery and the chicken a bit tougher. Slow release keeps everything tender.
- Can I double the recipe? Yes, just make sure your pot isn’t overloaded so pressure builds properly for even cooking.
- Is low sodium soy sauce important? It helps control saltiness and keeps the dish balanced but you can use regular if that’s what you got.
- How thick should the sauce be? It’s kinda like a glossy coating that clings on chicken and rice—if it’s too thin, cook uncovered a bit longer to thicken.
- Any tips for making it spicier? Toss in a pinch of crushed red pepper flakes or add sriracha to the sauce before cooking for a nice kick.
Crockpot Honey Garlic Chicken Recipe
Equipment
- 1 Slow cooker Crockpot
Ingredients
Main Ingredients
- 6 chicken thighs boneless, skinless
- 4 cloves garlic minced
- ⅓ cup honey
- ½ cup low sodium ketchup
- ½ cup low sodium soy sauce
- ½ teaspoon dried oregano
- 2 tablespoons fresh parsley chopped
- ½ tablespoon toasted sesame seeds
Instructions
Instructions
- Arrange chicken thighs on the bottom of your slow cooker; set aside.
- In a mixing bowl, whisk together garlic, honey, ketchup, soy sauce, and oregano until smooth and combined.
- Pour the sauce evenly over the chicken thighs in the slow cooker.
- Cover and cook on LOW for 5 hours or on HIGH for 3 to 4 hours.
- Transfer the cooked chicken to a serving plate and spoon sauce over the top.
- Sprinkle with fresh parsley and toasted sesame seeds before serving.
