Slow Cooker Sticky Honey Chicken
I first made this slow cooker sticky honey chicken on a hectic weeknight and kept coming back to the bowl for more — it’s sweet, deeply savory, and forgiving. Bite-sized chicken browned in butter, a simple honey-soy sauce, and the hands-off slow cooker make a cozy, sticky entree that works for busy families, meal prep, or anyone who likes a saucy rice bowl.
Why you’ll love this dish
This recipe hits the sweet spot between comfort food and convenience. It’s quick to prep (15–20 minutes), uses pantry staples, and the slow cooker does the heavy lifting so you can get on with your day. The light soy and brown sugar give depth while honey adds glossy sweetness that clings to each bite.
“A perfect weeknight winner — sticky, balanced, and so easy to throw together. My kids asked for seconds.” — a regular kitchen test
Reasons to make it:
- Weeknight-friendly: prep ahead and cook while you work or run errands.
- Budget-smart: uses inexpensive chicken breast and common seasonings.
- Kid-approved: sweet, mild, and saucy — great over rice.
- Versatile: doubles as meal-prep for lunches or an easy dinner for guests.
The cooking process explained
Quick overview so you know what to expect:
- Lightly coat diced chicken in flour and brown briefly in butter for flavor and texture.
- Whisk a simple sauce of honey, light soy, brown sugar, and garlic.
- Combine browned chicken and onions in the slow cooker, pour the sauce over, stir to coat.
- Slow-cook on high 2–3 hours until chicken is tender and cooked through. Finish by thickening the sauce if desired.
This is a straightforward stovetop-to-slow-cooker method: a little searing up front locks in flavor, the slow cooker makes the chicken tender and melds the sauce.
Key ingredients
- 500 g chicken breast, diced (cut into even 2–3 cm pieces for even cooking)
- 3 tbsp honey (use good-quality honey for flavor)
- 1/4 cup light soy sauce (use low-sodium if preferred)
- 1 tbsp brown sugar (adds deeper sweetness)
- 2 tsp minced garlic (or 1 large clove, finely chopped)
- 1/2 small onion, thinly sliced
- Flour for coating (plain/all-purpose)
- Butter for browning (or oil for a lighter option)
Substitutions and notes:
- For gluten-free: use a gluten-free flour blend for coating and tamari in place of soy sauce.
- Prefer darker soy flavor: use regular soy but reduce additional salt.
- Chicken thighs: boneless, skinless thighs can be used and stay juicier; reduce cooking time slightly if pieces are large.
Step-by-step instructions
- Prep the chicken: Pat the diced chicken dry with paper towels. Toss with enough flour to coat lightly; shake off excess.
- Brown the chicken: Heat a pan over medium and melt 1–2 tbsp butter. Add the floured chicken in a single layer. Brown on all sides for 3–4 minutes — do not cook through.
- Add the onion: Add the thinly sliced onion to the pan toward the end of browning. Cook until the onion just softens, about 1–2 minutes. Remove from heat.
- Make the sauce: In a bowl, whisk together 3 tbsp honey, 1/4 cup light soy sauce, 1 tbsp brown sugar, and 2 tsp minced garlic until smooth.
- Combine in the slow cooker: Transfer the browned chicken and softened onion to the slow cooker. Pour the sauce over the top and stir to coat the pieces evenly.
- Slow-cook: Cover and cook on high for 2–3 hours, or until chicken reaches an internal temperature of 165°F (74°C) and is tender. Low setting will take 4–5 hours.
- Finish and thicken (optional): If the sauce is too thin, remove 1 cup of liquid and simmer it on the stovetop to reduce, or stir a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the cooker and cook uncovered for 10–15 minutes to thicken. Taste and adjust seasoning.
- Serve: Spoon over steamed rice and add vegetables on the side for a complete meal.
Best ways to enjoy it
- Serve over steamed jasmine or basmati rice to soak up the sauce.
- Turn it into a bowl: rice, sticky honey chicken, steamed broccoli or bok choy, and a sprinkle of sesame seeds and sliced spring onion.
- For a lighter meal, serve over a big green salad or with cauliflower rice.
- Add crunch with roasted peanuts or toasted sesame seeds and a squeeze of lime for brightness.
How to store & freeze
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Place cooled portions in freezer-safe containers or bags for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat until hot, or microwave in short bursts stirring between intervals. Add a splash of water or broth if sauce has thickened too much.
- Food safety: Always reheat to 165°F (74°C) and never leave cooked chicken at room temperature for more than two hours.
Pro chef tips
- Don’t skip browning: the quick sear adds caramelized flavor and improves texture.
- Even pieces: cut chicken into similar-sized cubes for uniform cooking.
- Sauce balance: adjust honey/brown sugar if you prefer less sweet; add 1 tsp rice vinegar or a squeeze of lemon to brighten it up.
- Thickening: if you prefer a very glossy, clingy sauce, reduce on the stove or use a cornstarch slurry sparingly.
- Avoid overcooking: chicken breast can dry if left too long; check at the 2-hour mark if your slow cooker runs hot.
Flavor swaps
- Sesame honey chicken: finish with 1 tsp toasted sesame oil and a sprinkle of sesame seeds.
- Spicy kick: add 1/2–1 tsp chili flakes or a dash of sriracha to the sauce.
- Citrus-honey: add 1 tsp orange or lime zest for a brighter flavor.
- Paleo/Whole30 style: swap honey for a compliant liquid sweetener and use coconut aminos instead of soy sauce.
- Thicker glaze version: use chicken thighs and reduce the sauce on the stovetop for a restaurant-style sticky coat.
Your questions answered
Q: Can I use chicken thighs instead of breast?
A: Yes. Boneless, skinless thighs are juicier and more forgiving. Reduce cooking slightly if pieces are large; check for 165°F (74°C) internal temp.
Q: How do I thicken the sauce without cornstarch?
A: Remove some sauce and simmer it on the stove to reduce and concentrate it. Alternatively, cook uncovered on high for the last 20–30 minutes to evaporate excess liquid.
Q: Can I cook this on low instead of high?
A: Yes. Low will take about 4–5 hours. Cooking on low is gentler and can produce slightly more tender results, but monitor so the chicken doesn’t overcook.
Q: Is this gluten-free?
A: Use tamari or a gluten-free soy sauce and a gluten-free flour for coating. That will make the dish gluten-free while keeping texture.
Q: Can I meal-prep this for lunches?
A: Absolutely. Portion into microwave-safe containers with rice and steamed veg. Keeps well for 3–4 days in the fridge.
Conclusion
If you like this slow cooker approach and want other variations on honey-garlic chicken, check out this Crockpot Honey Garlic Chicken Recipe | Diethood for a similar hands-off method. For another sticky-sauce version with helpful finishing tips, see Slow Cooker Honey Garlic Chicken {with Sticky Sauce}.
Sticky Honey Chicken
Ingredients
Method
- Pat the diced chicken dry with paper towels. Toss with enough flour to coat lightly; shake off excess.
- Heat a pan over medium and melt 1–2 tbsp butter. Add the floured chicken in a single layer. Brown on all sides for 3–4 minutes; do not cook through.
- Add the thinly sliced onion to the pan toward the end of browning. Cook until the onion just softens, about 1–2 minutes. Remove from heat.
- In a bowl, whisk together 3 tbsp honey, 1/4 cup light soy sauce, 1 tbsp brown sugar, and 2 tsp minced garlic until smooth.
- Transfer the browned chicken and softened onion to the slow cooker. Pour the sauce over the top and stir to coat the pieces evenly.
- Cover and cook on high for 2–3 hours, or until chicken reaches an internal temperature of 165°F (74°C) and is tender. Low setting will take 4–5 hours.
- If the sauce is too thin, remove 1 cup of liquid and simmer it on the stovetop to reduce, or stir a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the cooker and cook uncovered for 10–15 minutes to thicken. Taste and adjust seasoning.
- Spoon over steamed rice and add vegetables on the side for a complete meal.
