Slow Cooker Honey Garlic Chicken Recipe
Effortless Weeknight Dinner Chicken.
Tender, flavorful honey garlic chicken made effortlessly in your slow cooker. A perfect set-it-and-forget-it weeknight meal.
I remember the first time I made this. The kids had after-school activities, and I knew we wouldn't sit down for dinner until late. I just tossed everything into the Crockpot that morning, feeling a little bit like I was cheating. But when we all walked in the door, tired and hungry, the aroma just wrapped around us. We served it over simple steamed rice, and it was one of those quiet, perfect family meals. No fuss, just pure comfort.
Why This Recipe Feels Like Home
- •It’s a true 'set it and forget it' meal.
- •The slow cooker does all the work, which I just love.
- •That sticky, sweet, and savory sauce is completely irresistible.
- •The chicken comes out perfectly tender every single time.
- •It makes the whole house smell absolutely amazing.
- •Minimal prep for maximum flavor—a perfect tradeoff.
Wow, this recipe is a game-changer! My family devoured it, and my picky eater even asked for seconds. The chicken was fall-apart tender, and that sauce... I could drink it! So easy and so, so good. This is officially in our weekly rotation.
Essential Ingredient Guide
- Chicken Thighs: I really prefer thighs for this. They stay so juicy and tender in the slow cooker. Breasts work too, but you'll want to check them on the earlier side so they don't dry out.
- Honey: This is the heart of the sweetness. Any classic liquid honey you have on hand is perfect. It balances the salty soy sauce and creates that beautiful glaze.
- Low-Sodium Soy Sauce: This gives the dish its deep, savory flavor. I use low-sodium so I can control the saltiness better. You can always add a little more, but you can't take it away, right?
- Fresh Garlic: Please, if you can, use fresh garlic. The smell alone as you mince it is worth it. It adds a warmth and depth that the jarred kind just can't match.
Complete Cooking Process
- Find a medium-sized bowl. Something simple.
- Add the honey, soy sauce, ketchup, minced garlic, oregano, and pepper.
- Whisk it all together until it's smooth. That’s it. Your sauce is ready.
- Arrange your chicken pieces in the bottom of the slow cooker. No need to be too perfect about it.
- Pour that lovely sauce right over the top, making sure to coat everything.
- Put the lid on, set it to LOW, and walk away for 4 to 6 hours. Let it do its magic.
- Once the chicken is tender, gently lift it out and shred it with two forks. It should fall apart beautifully.
- Now, for the sauce. Mix the cornstarch and cold water in a little bowl to make a slurry.
- Stir the slurry into the sauce in the slow cooker, pop the lid back on, and turn it to HIGH for about 15 minutes to thicken.
- Finally, return the shredded chicken to that gorgeous, glossy sauce and give it a gentle stir. It’s ready to serve.
A Few Common Questions
→Can I use frozen chicken?
It's generally recommended to thaw chicken before slow cooking for food safety reasons. It also helps it cook more evenly. A quick thaw in the morning is your best bet.
→How do I make this gluten-free?
Oh, that's an easy one. Just swap the soy sauce for tamari or coconut aminos. Double-check that your ketchup is gluten-free, and you're all set.
→My sauce didn't thicken. What did I do wrong?
Nothing wrong! Sometimes it just needs a little more time. You can let it cook on high with the lid slightly ajar for another 15 minutes. That usually does the trick.
→What should I serve with this honey garlic chicken?
We almost always have it with steamed jasmine rice. It's perfect for soaking up all that extra sauce. A side of steamed broccoli or roasted green beans makes it a complete, lovely meal.
Slow Cooker Honey Garlic Chicken Recipe
Crockpot honey garlic chicken recipe is easy and so flavorful! The chicken is tender, and the ingredients and prep time are minimal.
Timing
Prep Time
10 minutes
Cook Time
4-6 hours
Total Time
4 hours 10 minutes
Recipe Details
Ingredients
For the Chicken and Sauce
- 012 lbs boneless, skinless chicken thighs (or breasts)
- 021/2 cup honey
- 031/2 cup low-sodium soy sauce
- 041/4 cup ketchup
- 054 cloves garlic, minced
- 061 teaspoon dried oregano
- 071/2 teaspoon black pepper
- 081/4 teaspoon red pepper flakes (optional)
For the Slurry & Garnish
- 012 tablespoons cornstarch
- 023 tablespoons cold water
- 03Toasted sesame seeds, for garnish
- 04Sliced green onions, for garnish
Instructions
Place the chicken thighs in the bottom of a 6-quart slow cooker.
In a medium bowl, whisk together the honey, soy sauce, ketchup, minced garlic, oregano, pepper, and red pepper flakes until smooth.
Pour the sauce mixture evenly over the chicken in the slow cooker.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
Carefully remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour this into the sauce remaining in the slow cooker and whisk to combine.
Cover the slow cooker and cook on HIGH for another 15-20 minutes, or until the sauce has thickened to a glaze.
Return the shredded chicken to the thickened sauce and stir gently to coat everything.
Serve warm over rice, garnished with toasted sesame seeds and sliced green onions.
Notes & Tips
- 1The sauce will look thin when the chicken is done cooking. Don't worry! The cornstarch slurry is what transforms it into a thick, glossy glaze.
- 2Feel free to double the recipe if you're cooking for a crowd; just make sure your slow cooker is large enough.
Tools You'll Need
- •Resist the urge to peek! Keeping the lid on the slow cooker traps the heat and moisture, which is key to tender chicken.
- •Always use cold water for your cornstarch slurry. Hot water will make it clumpy.
- •If using chicken breasts, check them at the 3-hour mark on low to prevent them from becoming dry.
- •The sauce tastes even better the next day, so don't be shy about making extra for leftovers.