Slow Cooker Sticky Garlic Chicken

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Fall-off-the-bone goodness right in your slow cooker.

“Incredibly good, fall-off-the-bone chicken.” That’s our favorite compliment of every rave review we received when we recently served this delectable chicken dish. In fact, since the chicken becomes so tender during the cooking process, it needs to be transferred to each plate with extra care. The secret behind our tender, melt-in-your-mouth chicken is our trusty, reliable slow cooker. Heating the chicken for four hours brings a remarkable texture to the meat in this slow cooker chicken recipe.

Of course, slow cooker meals are notorious for their ease of preparation, and this one is no exception. This sticky garlic chicken recipe does require one simple step before starting up the slow cooker, and another step afterward. Simply brown the chicken in a saucepan before placing it in the slow cooker, and after it is finished cooking, thicken the sauce for another five minutes in a saucepan. These two steps make an incredible difference in the taste of the finished dish, making the chicken and the sauce more flavorful.

Adults and kids alike go crazy for this garlic chicken, so you can count on it as a winner at your family’s kitchen table. Serve it with whole grain rice for a complete meal that pleases every time.

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Slow Cooker Sticky Garlic Chicken

Go crazy over this amazing chicken that's slow-cooked to perfection.
Yield 4 people
Serving Size 1 chicken thigh with sauce
Course Dinner
Cuisine Universal


  • 4 boneless and skinless chicken thighs skin removed if purchased with skin on, bone-in is fine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper divided
  • 2 tablespoons olive oil
  • 2 tablespoons toasted sesame seeds divided
  • 1/2 cup light soy sauce low-sodium, optional tamari
  • 1/4 cup honey raw
  • 1 tablespoon lemon juice
  • 2 garlic cloves finely chopped
  • 1 teaspoon cornstarch


  • Rub the chicken with the salt and half of the pepper. Over medium to high heat in a skillet with olive oil, brown both sides of the chicken. Transfer the chicken to the slow cooker then sprinkle with1 tablespoon of sesame seeds.
  • In a small bowl, whisk the soy sauce, honey, lemon juice, garlic, and the remaining pepper.
  • Pour the soy sauce mixture over chicken. Cook on low 6 hours or high for 4 hours. Chicken is done when it reaches an internal temperature of 165 degrees.
  • Separate the chicken from the liquid then pour the liquid in a small saucepan. Over low heat, cook the liquid with the cornstarch until it thickens. Pour the sauce on the chicken before serving then sprinkle the remaining sesame seeds.
  • This chicken dish goes perfectly over a bed of steamed brown rice or quinoa.

Nutrition Information

Serving: 1chicken thigh with sauce | Calories: 255kcal | Carbohydrates: 22g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 2151mg | Fiber: 1g | Sugar: 18g |
SmartPoints (Freestyle): 9
Keywords Kid-Friendly, Slow Cooker

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Here are more amazing slow cooker chicken recipes to check out:

Slow Cooker Thai Chicken Noodle Soup

Slow Cooker Chicken, Potatoes and Mushrooms

Slow Cooker Chicken and Bean Stew

Slow Cooker Adobo Chicken and Rice

Slow Cooker Spinach Artichoke Chicken

Slow Cooker Sesame Chicken

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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  1. This recipe looks really yummy, but the points values seem way off. 12 points for a piece of chicken? The sauce ingredients don't seem to substantiate that. Are you sure?

    1. Thanks for the heads-up, Amy. There was an error with our nutritional data. It has been updated now. This recipe only has 7 points.

  2. How can I cut down on the sodium? That is way to high for me and my HBP. But needing more slow cooker meals as school begins for me in the fall. Thanks!

    1. Marina, Eliminate the 1/2 teaspoon salt. Be sure to look for a low-sodium soy sauce or Tamari. You can also decrease the soy sauce to 1/3 cup. Be sure to eat just one serving.
      This should cut the sodium by about half. ๐Ÿ™‚

  3. I don’t know what I did wrong but the chicken burned in my crockpot. I set it to high for four hours as suggested. It still tastes fantastic.

    1. Without being there, it’s hard to say why it burned. The good news is that is still tasted great! ๐Ÿ™‚

  4. Had this tonight. I doubled the sauce mixture as I was using a full medium sized chicken. Followed all the steps, cooked the chicken on high for around 5 hours and it came out beautifully, served with Jasmine rice. Thanks for a fantastic recipe which I’ll definitely be cooking again.

  5. Made this and it was absolutely delicious! The sauce seemed like it was missing something so I added ginger and a bit of red pepper–perfect! I also didn’t have sesame seeds, so I chopped and toasted pine nuts and it worked like a charm. The chicken did cook way sooner than listed here, though– for me it was done after 2.5 hours on low (I suppose everyone’s crock pot is different!). Delicious!!

  6. I doubled the sauce recipe because I used 9 skinless boneless thighs. I definitely should not have doubled the soy sauce; even using low sodium soy sauce it was way too salty. The chicken was nice and tender and wasn’t too bad by itself but adding the additional sauce was too much. It was edible but if I ever make it again I would substitute half of the soy sauce with chick broth.

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