Slow Cooker Honey Garlic Chicken
I grew up on a weekday rotation of quick, saucy chicken dinners, and this slow cooker honey garlic chicken is the one that always gets the double-helpings. It’s sweet, garlicky, and forgiving — the kind of recipe you toss on in the morning and come home to a dinner that tastes like you fussed over it all evening. If you want a one-pot meal that’s family-friendly and low-effort, try the honey garlic chicken and veggies version for an all-in-one dinner.
Why you’ll love this dish
This recipe hits the trifecta: minimal hands-on time, big flavor, and predictable results. Using a slow cooker turns cheap, boneless chicken into tender, fork-ready meat while the honey-soy-ketchup sauce gives a glossy, slightly sticky glaze that’s kid-approved. It’s great for weeknights, potlucks, or meal-prep nights when you want something that stretches across rice, noodles, or greens.
“Comfort food that looks like you worked on it — sweet, garlicky, and impossible to mess up.” — a dinner-night favorite
If you like the idea but want vegetables cooked alongside the chicken, check this alternative slow cooker version that adds carrots and potatoes for an easy one-pot dinner: this honey garlic chicken and veggies recipe.
Step-by-step overview
- Season the chicken, whisk together the sauce, and place chicken in the slow cooker.
- Pour the sauce over chicken and cook low and slow until it reaches 165°F and is tender.
- Optionally thicken the sauce on the stovetop with a cornstarch slurry, then toss the chicken back in for an extra-glossy finish.
This preview helps you know the hands-on time (about 10–15 minutes) and the cook-time window (2–5 hours depending on heat setting and cut).
What you’ll need
- 4 boneless, skinless chicken thighs or breasts (thighs stay moister)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup honey
- 1/3 cup soy sauce (low sodium preferred) — use tamari to make it gluten-free
- 1/4 cup ketchup (can swap for tomato paste + a teaspoon sugar for less tang)
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional, brightens the sauce)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (to make the cornstarch slurry)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
For more background on a classic crockpot version, you can read the straightforward recipe here: classic slow cooker honey garlic chicken.
Directions to follow
- Lightly season the chicken on both sides with salt and pepper.
- In a small bowl, whisk honey, soy sauce, ketchup, minced garlic, grated ginger (if using), vinegar, and red pepper flakes until smooth.
- Lay the chicken in the slow cooker in a single layer. Pour the sauce over the chicken and turn pieces once so they’re coated.
- Cover and cook: LOW 4–5 hours or HIGH 2–3 hours, until the internal temperature reaches 165°F and the meat is tender. Use an instant-read thermometer to check the thickest part of each piece.
- Optional thickening: Transfer the sauce to a saucepan. Mix cornstarch with cold water to make a slurry and whisk into the simmering sauce. Cook until the sauce thickens and becomes glossy.
- Return the chicken to the slow cooker or pour the thickened sauce over the chicken and toss to coat. Garnish with sesame seeds and chopped green onions before serving.
If you prefer a stickier, more caramelized finish, sear the cooked chicken briefly in a hot skillet with a spoonful of sauce after thickening — it deepens color and texture. For another texture-forward idea, see this sticky honey chicken variation: sticky honey chicken variation.
Best ways to enjoy it
- Serve over steamed white or brown rice to soak up the sauce.
- Toss shredded chicken with cooked noodles and a handful of sliced snap peas for a quick stir-fry finish.
- Build bowls with rice, steamed broccoli, and a drizzle of extra sauce.
- For low-carb, serve over cauliflower rice or on top of a crisp salad of mixed greens and sliced cucumbers.
Garnishes like toasted sesame seeds, sliced green onion, and a squeeze of lime add brightness and texture at the last minute.
Keeping leftovers fresh
- Refrigerate: Cool within 2 hours and store in an airtight container for 3–4 days.
- Reheat: Warm gently on the stove or microwave until the internal temperature reaches 165°F. If the sauce is too thick after refrigeration, add a splash of water and stir while reheating.
- Freeze: Place cooled chicken and sauce in a freezer-safe container or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Always label containers with date and reheat thoroughly for safety.
Pro chef tips
- Choose thighs for the slow cooker when you want moist, forgiving meat; breasts can dry if overcooked.
- Low and slow produces the most tender result — aim for the lower end of time ranges and check temperature rather than relying on the clock.
- If you plan to thicken the sauce, remove the chicken first. Thickening in the slow cooker can make the sauce gluey against the cooker sides.
- Taste and adjust: if the sauce is too salty, add a touch more honey; if too sweet, brighten with a splash more vinegar.
- Mince garlic and grate fresh ginger for the best aromatic results — jarred substitutes work in a pinch but lose brightness.
Creative twists
- Pineapple honey garlic: Add 1/2 cup canned pineapple chunks and a splash of juice for tropical sweetness.
- Spicy-sesame: Increase red pepper flakes and finish with a teaspoon of toasted sesame oil.
- Maple version: Swap honey for pure maple syrup for a deeper, slightly less floral sweetness.
- Vegetarian swap: Use firm tofu, sear first, then finish in the slow cooker on low for 1–2 hours; thicken sauce as directed.
These swaps let you tailor the recipe to seasonality, dietary needs, or flavor cravings.
Common questions
Q: Can I use frozen chicken?
A: It’s safer to cook thawed chicken in a slow cooker. Frozen chicken can keep the cooker in a “danger zone” (40–140°F) too long. Thaw overnight in the fridge before starting.
Q: How long will leftovers keep in the fridge?
A: Stored in an airtight container, leftovers last 3–4 days. Always reheat to 165°F before eating.
Q: Can I make this gluten-free?
A: Yes — use tamari or a certified gluten-free soy sauce and check your ketchup label.
Q: Do I need to brown the chicken first?
A: No, browning is optional. It adds color and depth but the slow cooker builds flavor on its own.
Q: How can I make the sauce thicker without cornstarch?
A: Simmer it down on the stovetop to reduce volume and concentrate it, or use arrowroot in place of cornstarch (same slurry method).
Conclusion
This slow cooker honey garlic chicken is a reliable, weeknight-friendly recipe that rewards a little planning with a lot of flavor. For a similar recipe that focuses on straightforward, healthy swaps and clear step-by-step photos, check the detailed guide at Slow Cooker Honey Garlic Chicken | Easy, Healthy Crockpot Recipe. If you want another home-cook-friendly take with slightly different seasonings and tips, see this approachable version at Slow Cooker Honey Garlic Chicken – Family Food on the Table.
Honey Garlic Chicken
Ingredients
Method
- Lightly season the chicken on both sides with salt and pepper.
- In a small bowl, whisk honey, soy sauce, ketchup, minced garlic, grated ginger (if using), vinegar, and red pepper flakes until smooth.
- Lay the chicken in the slow cooker in a single layer. Pour the sauce over the chicken and turn pieces once so they’re coated.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the internal temperature reaches 165°F and the meat is tender. Use an instant-read thermometer to check the thickest part of each piece.
- Optional thickening: Transfer the sauce to a saucepan. Mix cornstarch with cold water to make a slurry and whisk into the simmering sauce. Cook until the sauce thickens and becomes glossy.
- Return the chicken to the slow cooker or pour the thickened sauce over the chicken and toss to coat. Garnish with sesame seeds and chopped green onions before serving.
