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Easy Honey Garlic Crockpot Chicken Thighs with Buttered Noodles

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Tender, fall-apart chicken thighs in a sticky-sweet honey garlic sauce, served over buttery egg noodles. This dump-and-go slow cooker recipe is perfect for busy weeknights and delivers incredible flavor with minimal effort.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (about 6–8 thighs)
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
  • 12 ounces wide egg noodles
  • 3 tablespoons unsalted butter
  • 1/4 cup reserved pasta water
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Sesame seeds (optional, for garnish)
  • Thinly sliced green onions (optional, for garnish)
  • Extra red pepper flakes (optional, for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels and place them in a single layer in the slow cooker.
  2. In a small bowl, whisk together honey, soy sauce, minced garlic, tomato paste, rice vinegar, sesame oil, and red pepper flakes. Pour the mixture evenly over the chicken.
  3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  4. About 30 minutes before serving, transfer the chicken to a cutting board, let rest for a couple of minutes, then shred with two forks. Return the shredded chicken to the slow cooker.
  5. In a small bowl, mix cornstarch and water until smooth. Pour the slurry into the slow cooker and stir gently. Turn the heat to HIGH (if not already) and cook uncovered for 15-20 minutes, until the sauce thickens into a glossy glaze. Stir once halfway through.
  6. While the sauce thickens, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Reserve 1/4 cup of pasta water before draining. Drain the noodles and return them to the pot.
  7. Add the butter and reserved pasta water to the hot noodles. Toss until the butter melts and coats every strand. Season with salt and pepper to taste.
  8. Spoon the buttered noodles onto plates or into bowls. Top generously with the honey garlic chicken and sauce. Garnish with fresh parsley, sesame seeds, and sliced green onions if using. Serve immediately.

Notes

For extra flavor, sear the chicken thighs in a skillet before adding to the slow cooker. Use low-sodium soy sauce and unsalted butter to control salt levels. The cornstarch slurry is essential for a thick, glossy sauce—add it only at the end. Leftover chicken can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. The noodles are best eaten within 2 days.

Nutrition

Keywords: honey garlic chicken, crockpot chicken, slow cooker chicken, chicken thighs, buttered noodles, easy weeknight dinner, comfort food

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