Crockpot Honey Garlic Chicken Recipe

I’m sharing my Slow Cooker Honey Garlic Chicken Breast recipe that simplifies busy weeknights with minimal prep and only a handful of pantry staples.

I never thought a dump and forget dinner could taste this bold, but after one trial I was hooked. This crockpot honey garlic chicken hits sweet and savory notes, the garlic gives it a kick and the honey makes everything sticky and irresistible.

I almost called it my Slow Cooker Honey Garlic Chicken Breast moment because it came out so tender, and it’s basically a Simple Crockpot Meals 5 Ingredients lifesaver on the busiest nights. I wont pretend it looks fancy but everyone asks for seconds, and you might catch me making it twice in a week.

Ingredients

• Chicken: High in protein and iron, low carb, filling, a great base for the sauce
• Garlic: Adds sharp savory punch, tiny amounts of vitamins and antioxidants, helps flavor
• Honey: Pure sweetness, mostly carbs, gives glossy glaze and quick energy, not low calorie
• Soy sauce: Salty umami boost, brings sodium and depth, choose low sodium if your worried
• Vinegar: Brightens and balances sweet, adds tiny acids that cut richness and grease
• Brown sugar: Sweet molasses notes, adds depth and caramel flavor, increases carbs and calories
• Cornstarch: Thickens sauce without flavor, mostly carbs, use sparingly for glossy clingy coating
• Green onions: Fresh, low calorie, adds crunch and mild onion flavor with small vitamins

Ingredient Quantities

• 2 to 3 pounds boneless skinless chicken thighs or breasts (about 4 to 6 pieces)
• Salt and black pepper, to taste
• 4 garlic cloves, minced
• 1/2 cup honey
• 1/2 cup low sodium soy sauce
• 1/4 cup ketchup
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon sesame oil (optional)
• 2 tablespoons brown sugar
• 1/4 cup low sodium chicken broth or water
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 green onions, sliced
• 1 tablespoon sesame seeds

How to Make this

1. Pat chicken dry and season both sides with salt and black pepper. If you want extra flavor and nicer color, quickly sear the chicken 1 to 2 minutes per side in a hot skillet with a little oil, but you can skip this step if you’re short on time.

2. In a bowl whisk together minced garlic, honey, soy sauce, ketchup, rice or apple cider vinegar, sesame oil if using, brown sugar, and the 1/4 cup chicken broth or water until smooth. Taste it quick and adjust sweet or salty if needed.

3. Place the chicken pieces in the crockpot and pour the sauce over them, turning a couple pieces so everything’s coated.

4. Cook covered. For thighs cook on low 4 to 6 hours or high 2 to 3 hours. For breasts cook on low 3 to 4 hours or high
1.5 to
2.5 hours. Don’t overcook breasts or they’ll get dry.

5. When the chicken is done, remove the pieces to a plate and switch the crockpot to high. Skim any excess fat off the sauce with a spoon if you like.

6. Make a cornstarch slurry by mixing the 2 tablespoons cornstarch with the 2 tablespoons cold water until totally smooth.

7. Slowly whisk the slurry into the hot sauce in the crockpot, stirring as it thickens. Let it cook on high 8 to 15 minutes until glossy and slightly thickened. If it’s still too thin you can add another 1 teaspoon cornstarch mixed with cold water.

8. Return the chicken to the crockpot and spoon the thickened sauce over it to reheat for 3 to 5 minutes so the flavors meld and everything is hot.

9. Serve over rice or noodles, sprinkle with sliced green onions and the tablespoon of sesame seeds. Leftovers keep well in the fridge for 3 to 4 days and freeze fine too.

Equipment Needed

1. Crockpot or slow cooker, about 6 quart is easiest for 4 to 6 pieces of chicken
2. Large skillet for optional quick searing
3. Mixing bowl and whisk to blend the sauce
4. Measuring cups and measuring spoons for liquids and sugar
5. Tongs or a spatula to move and turn the chicken
6. Small bowl and a spoon to make the cornstarch slurry
7. Ladle or large spoon to stir and serve plus a slotted spoon to skim fat if needed
8. Cutting board, chef knife and a plate to rest the cooked chicken

FAQ

Crockpot Honey Garlic Chicken Recipe Substitutions and Variations

• Honey: try maple syrup, agave nectar, or if you’re out mix 3 tbsp brown sugar with 1 tbsp hot water to get the sweetness and texture.
• Low sodium soy sauce: swap for tamari (gluten free), coconut aminos for a soy free lower-sodium option, or regular soy sauce if you don’t mind more salt.
• Ketchup: use 2 tbsp tomato paste plus 1 tbsp honey and 1 tsp vinegar for similar tang, or BBQ sauce for a smokier sweeter twist.
• Cornstarch (thickener): replace with arrowroot powder or tapioca starch 1:1, or use 2 tbsp all purpose flour mixed with cold water and simmer a bit longer to cook out the raw taste.

Pro Tips

1) Sear the chicken quick for color and extra flavor — about 1 to 2 minutes per side. It wont cook through, it just gives that browned crust that makes the sauce taste better.

2) Taste and tweak the sauce before it goes in the crockpot. Brands of soy and honey vary a lot so if its too sweet add more vinegar, too salty add a little water or more honey. Dont be shy, the sauce mellows while it cooks so make it a touch brighter than you think.

3) Make the cornstarch slurry totally smooth with cold water, then whisk it in slowly while the sauce is hot to avoid lumps. If you do get lumps, scoop some sauce into a small bowl and whisk them out, or whisk the slurry again in a separate cup before adding. Let it cook uncovered on high until glossy, it can take a few minutes.

4) If youre using breasts cut the cook time and pull them as soon as theyre done, shred them and toss back in the sauce so they stay moist. Thighs tolerate low and slow better. Also toast the sesame seeds in a dry pan and add a tiny splash of sesame oil at the end for extra nuttiness.