Looking for an easy, no-stress dinner that still feels special? This Sweet Garlic Chicken in the Crockpot is a weeknight dream. It’s packed with flavor, requires minimal prep, and fills your kitchen with an irresistible aroma as it slow-cooks to perfection. Juicy chicken thighs soak up a sweet, garlicky glaze with just a touch of heat, making every bite deeply satisfying. Whether you’re serving it over rice, noodles, or veggies, this dish is pure comfort made simple.
Ingredients
2 to 2.5 lbs boneless, skinless chicken thighs
5 garlic cloves, minced
1/3 cup brown sugar
1/2 cup soy sauce
2 tablespoons apple cider vinegar
1/2 teaspoon crushed red pepper flakes (adjust to taste)
1/4 teaspoon black pepper
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (for the cornstarch slurry)
Chopped parsley, for garnish
Instructions
Pat the chicken dry and season lightly with black pepper
In a small bowl, whisk together the garlic, brown sugar, soy sauce, apple cider vinegar, red pepper flakes, and black pepper
Place the chicken thighs in your Crockpot and pour the sauce evenly over the top
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked
(Optional) For a thicker sauce, remove the chicken and transfer the sauce to a saucepan. Whisk together the cornstarch and water, stir it into the sauce, and simmer for a few minutes until it thickens
Return the chicken to the sauce or pour the thickened glaze over the top when serving
Sprinkle with chopped parsley and serve hot with rice, steamed veggies, or mashed potatoes
Notes
Use chicken thighs for best flavor and tenderness, but chicken breasts will work too—just reduce the cook time slightly
Adjust the crushed red pepper flakes to your preferred spice level or leave them out entirely for a milder dish
If your Crockpot runs hot, check the chicken a bit earlier to prevent overcooking
Leftovers keep well in the fridge for up to 4 days and reheat beautifully
FAQs
Can I use frozen chicken thighs?
Yes, but it’s best to thaw them first for even cooking and food safety. If cooking from frozen, allow extra time and make sure the internal temperature reaches 165°F
Do I have to thicken the sauce?
Nope! The sauce is delicious as-is, but thickening it gives it more of a glaze-like texture that’s perfect for drizzling
Can I make this ahead of time?
Absolutely. Prep everything the night before and store it in the fridge. In the morning, just pop it into the Crockpot and hit start
What sides go best with this dish?
Steamed white or jasmine rice is a classic, but it also pairs wonderfully with stir-fried vegetables, mashed potatoes, or even over noodles
Can I make this in an Instant Pot instead?
Yes! Cook on high pressure for about 10–12 minutes, then do a quick release. You can use the sauté function afterward to thicken the sauce