Slow Cooker Honey Ginger Chicken Thighs

    4 hours 20 mins

    Chicken thighs cooked in the slow cooker with a sweet honey, ginger, soya and pineapple sauce creates an easy meal idea.

    429 people made this

    Serves: 10 

    • 15ml (1 tablespoon) vegetable oil
    • 10 boneless, skinless chicken thighs
    • 185g (½ cup) honey
    • 190ml (¾ cup) light soy sauce
    • 3 tablespoons tomato sauce
    • 2 cloves garlic, crushed
    • 1 tablespoon grated fresh root ginger
    • 1 tin (440g) pineapple pieces, drained with juice reserved
    • 2 tablespoons cornflour
    • 60ml (4 tablespoons) water

    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. Heat oil in a frying pan over medium heat, and brown chicken thighs on all sides.
    2. Pour honey, soya sauce, tomato sauce or ketchup, garlic, ginger and reserved pineapple juice into a slow cooker and mix well.
    3. Place thighs in the slow cooker and turn to coat with mixture.
    4. Cover and cook for 4 hours on High. Stir in pineapple during the final 20 minutes of cooking.
    5. Mix the cornflour and water together in a small bowl. Remove thighs from slow cooker. Stir the cornflour mixture into remaining sauce in the slow cooker until it thickens. Serve sauce over the chicken.

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    Reviews in English (364)


    Using the suggestions of some of the other reviewers, I didn't bother to brown the chicken first. [I'm of the same mindset, I want to have a one-pot meal and not bother dirtying other pots/pans] I put a cup of uncooked rice in the bottom of the crockpot first. I used scant powdered ginger instead of fresh, about 6 lightly smashed big cloves of garlic, and a couple of shots of teriyaki marinade & a splash or 2 of dry sherry. I skipped the last thickening step with cornstarch; my "secret" to thickening many slow cooked soups and sauces is to add some instant mashed potatoes. It came out great, the mashed potato wasn't noticable at all. Everyone Loved It!  -  03 Jun 2008  (Review from Allrecipes US | Canada)


    Easy recipe to make. I agree with most of the reviewers. I substituted four skinless, boneless chicken breasts for the recipe, and did not brown. Just put all of the marinade right into the crock pot, mixed it (careful of splashing), added the breasts, and cooked on high for 2 hours. THen lowered it to "low" for one hour, added the pineapple, 15 minutes, and done. Added cornstarch - thickened right up. Don't be deceived - the recipe smells WAY too "ginger-y" but does not taste that way. IF I was going to go strictly on scent, I would have said "this is going to be disgusting." When I tasted it, though, I was reminded that ginger is WAY more aromatic than it is gustatory, so it tastes very balanced. Thanks!  -  19 Dec 2007  (Review from Allrecipes US | Canada)


    Wow, this dish is fabulous. It reminds me of terriaki chicken but with a heavier garlic taste to it. I made it with just 3 chicken breasts, because we didn't need any more than that. I made the full amount of sauce. I did brown my chicken in a frying pan sprayed with pam, however I believe that next time I will skip this part as it seems unnecessary. The chicken turns a nice brown color from the sauce so it seems odd to try to brown it first as well. I also did not have fresh ginger so I substituted 1 tsp of ground ginger. I also did not have a can of pineapple tidbits. So I just put in one small can of pineapple juice, I think it was about 6 oz. I also scooped out the little pieces of garlic before I put in my cornstarch mixture. I think that next time I will leave the garlic whole and that will make it easier to take out later. Of course this is just a personal preference not to have chunks of garlic in my sauce. That is all that I changed and it turned out great! I served it with white rice and put some of the sauce on the rice. My kids did not want to eat it at first, but after they tasted it they said it was good. Thank you!!!  -  14 Oct 2005  (Review from Allrecipes US | Canada)