I’m obsessed with this Slow Cooker Honey Garlic Chicken Breast because it turns hectic weeknights into the kind of dinner everyone actually texts you about.
I’m obsessed with this Slow Cooker Honey Garlic Chicken Breast because it tastes like a wild sweet-and-salty punch after a long day. I love that the sauce sings of 1/2 cup honey and big garlic flavor from 4 to 6 garlic cloves, minced, without pretending to be fancy.
Juicy Crockpot Chicken that actually stays tender, falls-apart chicken that’s worth smearing on rice or bread. And it makes the whole house smell ridiculous in the best way.
Not cute, just bluntly delicious. I’d eat this for lunch, dinner, whenever.
Zero fuss, maximum sticky, sticky goodness and more, please, every single time.
Ingredients
- Chicken thighs or breasts: hearty protein, stays juicy and soaks up sauce.
- Honey: sweet glue that makes everything sticky and totally craveable.
- Soy sauce: salty umami backbone, keeps it from tasting one-note.
- Ketchup: tangy tomato pop that rounds out the sweetness.
- Brown sugar: deeper caramel notes, makes the glaze richer.
- Rice vinegar: bright bite, cuts through the sweetness a bit.
- Toasted sesame oil: nutty finish, a little goes a long way.
- Garlic: sharp, aromatic punch that wakes up the whole dish.
- Chicken broth or water: thins the sauce so it simmers nicely.
- Cornstarch: thickens the sauce so it clings to the meat.
- Cold water for slurry: helps the cornstarch mix smoothly.
- Red pepper flakes: optional heat, adds a sneaky kick.
- Salt and black pepper: basic seasoning, don’t skip it.
- Green onions: fresh, crunchy finish and color boost.
- Sesame seeds: tiny toasty bites and a cute garnish.
Ingredient Quantities
- 2 pounds boneless skinless chicken thighs (or breasts)
- 1/2 cup honey
- 1/3 cup low sodium soy sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 4 to 6 garlic cloves, minced
- 1/4 cup chicken broth or water
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for cornstarch slurry)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 green onions, thinly sliced (for garnish, optional)
- 1 tablespoon sesame seeds (for garnish, optional)
How to Make this
1. Pat the chicken thighs dry and season both sides with a little salt and black pepper, then place them in the bottom of the crockpot.
2. In a medium bowl whisk together honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, chicken broth (or water) and red pepper flakes if you like heat.
3. Pour the sauce over the chicken, turning the pieces so they get coated, and tuck the lid on.
4. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender and reaches 165°F.
5. When the chicken is done transfer the pieces to a plate and cover to keep warm. Skim any excess fat from the sauce in the crockpot if needed.
6. In a small bowl mix the cornstarch with 2 tablespoons cold water to make a smooth slurry, no lumps.
7. Pour the slurry into the crockpot sauce, stir well, then turn the crockpot to HIGH and cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens to a glossy glaze.
8. Return the chicken to the crockpot and spoon the thickened sauce over it so every piece is glazed, or slice the chicken and toss it in the sauce.
9. Taste and adjust salt or pepper if needed, then serve over rice or noodles. Sprinkle with sliced green onions and sesame seeds for garnish.
10. Leftovers keep well in the fridge for 3 to 4 days, and it reheats great in a skillet or microwave, just add a splash of water if the sauce gets too thick.
Equipment Needed
1. Crockpot or slow cooker
2. Medium mixing bowl
3. Small bowl (for cornstarch slurry)
4. Whisk or fork (to mix sauce and slurry)
5. Measuring cups and spoons
6. Tongs or large spoon (to turn and move chicken)
7. Chef’s knife and cutting board (for garlic and green onions)
8. Slotted spoon or spatula (to transfer chicken and skim fat)
9. Rice cooker or pot for serving rice/noodles
FAQ
Crockpot Honey Garlic Chicken Recipe Substitutions and Variations
- Low sodium soy sauce: Use tamari for gluten free, or coconut aminos if you want a milder, slightly sweeter flavor. If using coconut aminos, add a pinch more salt cause it’s less salty.
- Honey: Swap with maple syrup or agave nectar in equal amounts. If you use maple, the sauce will taste a bit earthier, but still great; reduce any extra sweetness with a splash more rice vinegar if needed.
- Cornstarch: Use arrowroot powder in a 1:1 swap for the same glossy thickness; tapioca starch works too but use a little less, about 3/4 the amount. Mix any of these with cold water first so you don’t get lumps.
- Boneless skinless chicken thighs: Use breasts if you prefer leaner meat, but cook a bit less time to avoid drying; bone-in thighs add more flavor, increase cook time by about 30 minutes if using cold from fridge.
Pro Tips
1) Sear the chicken first if you can. A quick 2 minute sear per side in a hot pan gives way more flavor than just tossing raw thighs in the crockpot. It takes a little extra time up front but the caramelized bits make the sauce taste deeper. Don’t overcrowd the pan though or you’ll steam instead of brown.
2) Taste and tweak the sauce mid-cook. Honey + ketchup + soy can lean very sweet or a bit flat depending on the brand you use. If it’s too sweet, add a teaspoon or two of rice vinegar or a splash more soy. If it’s too salty, a little extra honey or a splash of water evens it out. Always adjust before you thicken.
3) Make the cornstarch slurry perfectly smooth and add it slow. Mix the cornstarch with cold water until no lumps remain, then stir it into the sauce off heat if possible. Run the crockpot on high uncovered and give it time to bubble and glossy up. If it doesnt thicken, add another tiny bit of slurry, not a lot at once, or it will get gluey.
4) Keep texture in mind: thighs stay juicier than breasts, and shredding the cooked chicken lets the sauce cling better. If you prefer slices, let the chicken rest a few minutes before cutting so it holds together. And when reheating leftovers, add a splash of water or broth so the sauce loosens back up and doesn’t dry out.
Crockpot Honey Garlic Chicken Recipe
I’m obsessed with this Slow Cooker Honey Garlic Chicken Breast because it turns hectic weeknights into the kind of dinner everyone actually texts you about.
6
servings
456
kcal
Equipment: 1. Crockpot or slow cooker
2. Medium mixing bowl
3. Small bowl (for cornstarch slurry)
4. Whisk or fork (to mix sauce and slurry)
5. Measuring cups and spoons
6. Tongs or large spoon (to turn and move chicken)
7. Chef’s knife and cutting board (for garlic and green onions)
8. Slotted spoon or spatula (to transfer chicken and skim fat)
9. Rice cooker or pot for serving rice/noodles
Ingredients
2 pounds boneless skinless chicken thighs (or breasts)
1/2 cup honey
1/3 cup low sodium soy sauce
1/4 cup ketchup
2 tablespoons brown sugar
3 tablespoons rice vinegar
1 teaspoon toasted sesame oil
4 to 6 garlic cloves, minced
1/4 cup chicken broth or water
2 tablespoons cornstarch
2 tablespoons cold water (for cornstarch slurry)
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 green onions, thinly sliced (for garnish, optional)
1 tablespoon sesame seeds (for garnish, optional)
Directions
- Pat the chicken thighs dry and season both sides with a little salt and black pepper, then place them in the bottom of the crockpot.
- In a medium bowl whisk together honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, chicken broth (or water) and red pepper flakes if you like heat.
- Pour the sauce over the chicken, turning the pieces so they get coated, and tuck the lid on.
- Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender and reaches 165°F.
- When the chicken is done transfer the pieces to a plate and cover to keep warm. Skim any excess fat from the sauce in the crockpot if needed.
- In a small bowl mix the cornstarch with 2 tablespoons cold water to make a smooth slurry, no lumps.
- Pour the slurry into the crockpot sauce, stir well, then turn the crockpot to HIGH and cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens to a glossy glaze.
- Return the chicken to the crockpot and spoon the thickened sauce over it so every piece is glazed, or slice the chicken and toss it in the sauce.
- Taste and adjust salt or pepper if needed, then serve over rice or noodles. Sprinkle with sliced green onions and sesame seeds for garnish.
- Leftovers keep well in the fridge for 3 to 4 days, and it reheats great in a skillet or microwave, just add a splash of water if the sauce gets too thick.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 217g
- Total number of serves: 6
- Calories: 456kcal
- Fat: 23.5g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 13.5g
- Cholesterol: 128mg
- Sodium: 770mg
- Potassium: 400mg
- Carbohydrates: 31g
- Fiber: 0.5g
- Sugar: 26g
- Protein: 28g
- Vitamin A: 200IU
- Vitamin C: 1mg
- Calcium: 40mg
- Iron: 2.2mg
