🍗 Slow Cooker Honey Garlic Balsamic Glazed Chicken Thighs

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INGREDIENTS:

  • 6 bone-in chicken thighs
  • 2 medium onions, sliced
  • 8–10 whole garlic cloves, peeled
  • 1/3 cup honey
  • 1/4 cup balsamic vinegar
  • 1/4 cup low-sodium soy sauce
  • 1/3 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp cornstarch + 2 tbsp cold water, for thickening

HOW TO MAKE:

  1. Place the sliced onions and whole peeled garlic cloves in the bottom of the slow cooker.
  2. Arrange the chicken thighs over the onions, keeping them in a single layer whenever possible.
  3. Sprinkle the chicken with garlic powder, smoked paprika, dried thyme, and black pepper.
  4. In a bowl, whisk together the honey, balsamic vinegar, soy sauce, chicken broth, Worcestershire sauce, and olive oil.
  5. Pour the honey garlic balsamic mixture evenly over the chicken thighs.
  6. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the chicken is fully cooked and tender.
  7. Check that the thickest part of the chicken reaches at least 165°F (74°C). For softer, fall-off-the-bone texture, continue cooking until the meat pulls away from the bone easily.
  8. Carefully remove the chicken thighs and keep them warm.
  9. Mix the cornstarch with cold water until smooth. Stir the mixture into the hot cooking juices.
  10. Cover and cook on HIGH for another 15–20 minutes, until the sauce becomes thick and glossy.
  11. Return the chicken thighs to the slow cooker and spoon the sticky honey balsamic glaze generously over each piece.
  12. Let the chicken rest in the warm sauce for a few minutes before serving.
  13. Serve hot with the sweet, softened onions and whole garlic cloves spooned over the top.

COOKING TIPS:

  • Bone-in chicken thighs provide rich flavor and stay juicy during slow cooking.
  • Use low-sodium soy sauce to keep the glaze balanced.
  • For a thicker, stickier glaze, transfer the cooking liquid to a saucepan and simmer until reduced.
  • If you prefer deeper browning, briefly broil the cooked chicken before coating it with the finished glaze.
  • Serve with mashed potatoes, white rice, or roasted vegetables.

NUTRITIONAL INFORMATION:

Servings: 6

Approximate per serving:

  • Calories: 400 kcal
  • Protein: 30 g
  • Carbohydrates: 23 g
  • Total Fat: 21 g
  • Saturated Fat: 6 g
  • Fiber: 1 g
  • Sodium: 750 mg

Nutrition values are estimates and may vary depending on chicken thigh size, skin, sauce quantity, and ingredient brands.

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