Glazed Chicken Thighs Slow Cooker Recipe | Day 3
This Crockpot Honey Soy Glazed Chicken Thighs recipe delivers restaurant-quality results with minimal hands-on time. Bone-in chicken thighs are seasoned with Montreal seasoning, onion and garlic powder, then cooked in a fragrant glaze of soy sauce, hoisin, honey, and brown sugar until tender and caramelised. The slow cooker method keeps the meat juicy whilst the glaze reduces to coat each piece beautifully. Finished with toasted sesame seeds and fresh scallions, this dish is perfect for busy weeknights when you want something flavourful and satisfying without spending hours in the kitchen
Watch: Glazed Chicken Thighs Slow Cooker Recipe | Day 3
Original recipe video — click to play
Original method: 3 hours on High in slow cooker
Ingredients
Chicken & Seasoning
- 1 ⅜ kg bone-in chicken thighs
Pat dry before cooking for better browning
- 8 ml Montreal chicken seasoning
- 8 ml onion powder
- 8 ml garlic powder
- 5 ml cracked black pepper
Glaze
- 120 ml low sodium chicken broth
- 45 ml hoisin sauce
- 23 ml dark soy sauce
- 15 ml light soy sauce
- 30 ml honey
- 30 ml brown sugar
- 45 ml cornstarch, mixed with 2 Tbsp cold water to form slurry
Add in final 15 minutes of cooking to thicken glaze
This ratio is quite high; start with 2 Tbsp and add more if needed
Garnish
- 30 ml toasted sesame seeds
Sprinkle just before serving
- 30 ml fresh scallions, sliced
Sprinkle just before serving
Method
- 1
Pat the chicken thighs dry with kitchen paper and season generously with Montreal chicken seasoning, onion powder, garlic powder, and cracked black pepper.
~5 minsTip: Drying the chicken helps it brown better if you choose to sear first
- 2
In a small bowl, whisk together the chicken broth, hoisin sauce, dark soy sauce, light soy sauce, honey, and brown sugar until well combined.
~5 mins - 3
Arrange the seasoned chicken thighs in the bottom of a 6-quart slow cooker.
~5 minsTip: Skin-side up if possible for better presentation
- 4
Pour the glaze mixture over the chicken, ensuring each piece is well coated.
~3 mins - 5
Cover and cook on High for 3 hours, or until the chicken is tender and cooked through (internal temperature of 74°C / 165°F).
~3 hrsTip: Do not lift the lid unnecessarily as this extends cooking time
- 6
In the final 15 minutes of cooking, mix the cornstarch with 30 ml (2 Tbsp) of cold water to form a smooth slurry.
~5 minsTip: Start with 2 Tbsp cornstarch if you prefer a thinner glaze
- 7
Stir the cornstarch slurry into the slow cooker, stirring gently to distribute evenly. Cover and cook for the remaining time until the sauce thickens.
~15 mins - 8
Garnish with toasted sesame seeds and sliced fresh scallions just before serving.
~2 minsTip: For extra flavour, toast the sesame seeds in a dry pan for 1–2 minutes before sprinkling
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, boneless, skinless thighs will work, though bone-in thighs are more flavourful. Reduce the cooking time to 2–2.5 hours on High, as they cook faster without the bone. Check internal temperature reaches 74°C (165°F)
Comments
No comments yet — be the first to share your experience!