Crockpot Honey Garlic Chicken: A Sweet and Savory Delight
I remember the first time I made this honey garlic chicken in the crockpot — the house smelled like a Korean BBQ mash-up crossed with Sunday dinner. Tender shredded chicken in a glossy sweet-and-savory sauce is exactly the kind of recipe that makes weeknights feel thoughtful without a long list of steps. It’s forgiving, crowd-pleasing, and scales easily for meal prep or company.
Why you’ll love this dish
This crockpot honey garlic chicken hits a balance of sweet, salty, and umami with a little garlic heat. Use it when you want hands-off cooking, a budget-friendly protein, or an easy way to feed a family or pack lunches for the week. Thighs stay juicy during long, slow cooking, and shredding the meat lets the sauce coat every bite.
"Comfort food without the fuss — sticky, rich sauce and chicken that falls apart. My kids asked for seconds." — a quick review from a weeknight tester
Beyond flavor, the recipe is flexible: swap condiments, reduce heat for kids, or double the batch and freeze portions for easy dinners.
The cooking process explained
Before you open the slow cooker, know what happens: you whisk a simple sauce, nestle raw thighs in a single layer, pour the sauce, and let low, moist heat do its work. Near the end you thicken the cooking liquid with a cornstarch slurry, remove and shred the chicken, then return it to absorb the glossy sauce. Expect roughly 3½ hours on high or 6–7 hours on low.
What you’ll need
- 2 lbs boneless, skinless chicken thighs (preferred for tenderness; breasts can work—see FAQ)
- ½ cup soy sauce (use low-sodium if preferred)
- ⅓ cup honey (substitute maple syrup or agave for different notes)
- ¼ cup ketchup (or tomato sauce; ketchup adds sweetness and tang)
- 4 cloves garlic, minced (or 1½ tsp garlic powder in a pinch)
- 2 teaspoons fresh ginger, grated (or ½–1 tsp ground ginger)
- ¼ teaspoon crushed red pepper flakes (optional — adjust to taste)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Notes: For a gluten-free version, use tamari or a certified gluten-free soy sauce. If you want less sugar, reduce honey to 1/4 cup and taste before serving.
Step-by-step instructions
- Whisk the sauce: In a medium bowl combine soy sauce, honey, ketchup, minced garlic, grated ginger, and red pepper flakes. Whisk until smooth.
- Arrange the chicken: Place the thighs in the crockpot in a single layer.
- Add sauce: Pour the sauce evenly over the chicken, coating each piece.
- Slow-cook: Cover and cook on high for 3½ hours or on low for 6–7 hours, until the chicken is fork-tender.
- Prepare to thicken: About 15 minutes before serving, remove the chicken to a large bowl.
- Make the slurry: In a small bowl whisk the cornstarch with cold water until smooth.
- Thicken the sauce: Stir the slurry into the sauce in the crockpot. Cover and cook 15 minutes to thicken and gloss the sauce.
- Shred the chicken: While the sauce thickens, shred the thighs with an electric mixer or two forks until bite-sized.
- Finish: Add the shredded chicken back to the crockpot and cook 5 more minutes to heat through and marry flavors.
- Serve hot with rice, steamed vegetables, or pile into sandwiches.
Serving suggestions
- Over steamed jasmine or brown rice with a sprinkle of sliced scallions and sesame seeds.
- On a bed of quinoa or cauliflower rice for a lighter bowl; add roasted broccoli or snap peas.
- In slider buns or toasted rolls with pickled cucumbers for a sweet-savory sandwich.
- Toss into tacos or lettuce wraps with shredded cabbage, cilantro, and a squeeze of lime.
- As a meal prep protein: portion into containers with roasted vegetables and grains.
How to store & freeze
- Refrigerate: Cool within two hours, place in airtight containers, and refrigerate up to 3–4 days.
- Freeze: Portion into freezer-safe containers or bags and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently warm on the stovetop over low heat with a splash of water or broth, or microwave in short intervals, stirring to heat evenly.
- Safety tip: Chicken should reach 165°F (74°C) when reheated. When cooking in the crockpot, ensure the internal temp reaches at least 165°F before serving.
Pro chef tips
- Use thighs for best texture: they hold up to long cooking and stay moist when shredded.
- Don’t skip the slurry: cornstarch gives the sauce that restaurant-style cling and gloss.
- Single layer matters: arrange chicken without overlapping too much for even cooking.
- Taste and adjust: if the sauce seems too salty, add a tablespoon or two of honey or a splash of water to balance.
- Quick shred trick: use a stand mixer with the paddle attachment for fast, even shredding (5–10 seconds on low).
- For extra depth: sauté the garlic and ginger briefly before mixing with the other sauce ingredients — optional but flavorful.
Flavor swaps
- Spicy: Add 1–2 tablespoons Sriracha or a teaspoon of chili paste to the sauce.
- Tangier glaze: Replace ketchup with equal parts hoisin and a tablespoon of rice vinegar.
- Smoky: Stir in 1 teaspoon smoked paprika or use chipotle in adobo for a smokier profile.
- Vegetarian twist: Use firm tofu or tempeh, reduce cooking time, and gently simmer the sauce on the stovetop to thicken.
- Low-sugar: Swap half the honey for a sugar-free syrup or reduce honey and increase tomato sauce for body.
Your questions answered
Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts cook faster and can dry out if overcooked. Use the low setting for 5–6 hours or high for about 2½–3 hours, and check for doneness. Shred while still warm to retain moisture.
Q: How do I make this gluten-free?
A: Replace soy sauce with tamari or a certified gluten-free soy sauce. Check ketchup and other condiments for hidden gluten.
Q: Will the sauce thicken if I skip cornstarch?
A: It will reduce slightly but won’t be as glossy or cling well. For thickening alternatives, mix 1½ tablespoons arrowroot with cold water (use same method) or simmer the sauce uncovered on the stovetop to reduce.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and avoid overfilling — keep ingredients below the max fill line so everything cooks evenly.
Q: Is this safe to cook unattended in the crockpot?
A: Yes — slow cookers are designed for long, unattended cooking. Make sure the unit sits on a flat, heat-safe surface and follow manufacturer guidelines. Always verify chicken reaches 165°F before serving.
Conclusion
This honey garlic crockpot chicken is a reliable weeknight winner — low effort, big flavor, and easy to adapt. If you like the honey-garlic profile and want other ways to use it, try a seafood and veggie version like Honey Garlic Shrimp, Sausage, and Broccoli – I Am Homesteader, or compare tweaks in another simple recipe such as Quick and Easy Honey Garlic Chicken Recipe. Enjoy — and keep a jar of extra sauce nearby for drizzling.
Honey Garlic Chicken
Ingredients
Method
- In a medium bowl, combine soy sauce, honey, ketchup, minced garlic, grated ginger, and red pepper flakes. Whisk until smooth.
- Place the chicken thighs in the crockpot in a single layer.
- Pour the sauce evenly over the chicken, coating each piece.
- Cover and cook on high for 3½ hours or on low for 6–7 hours, until the chicken is fork-tender.
- About 15 minutes before serving, remove the chicken to a large bowl.
- In a small bowl, whisk the cornstarch with cold water until smooth.
- Stir the slurry into the sauce in the crockpot. Cover and cook for an additional 15 minutes to thicken and gloss the sauce.
- While the sauce thickens, shred the chicken with an electric mixer or two forks until bite-sized.
- Add the shredded chicken back to the crockpot and cook for 5 more minutes to heat through and marry flavors.
