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Honey Garlic Chicken

Tender shredded chicken in a glossy sweet-and-savory sauce, perfectly cooked in a crockpot for a hands-off weeknight meal.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 lbs boneless, skinless chicken thighs Preferred for tenderness; breasts can also be used.
Sauce
  • 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 For thickening the sauce.
  • 2 tablespoons cold water For the cornstarch slurry.

Method
 

Preparation
  1. In a medium bowl, combine soy sauce, honey, ketchup, minced garlic, grated ginger, and red pepper flakes. Whisk until smooth.
  2. Place the chicken thighs in the crockpot in a single layer.
  3. Pour the sauce evenly over the chicken, coating each piece.
Cooking
  1. Cover and cook on high for 3½ hours or on low for 6–7 hours, until the chicken is fork-tender.
  2. About 15 minutes before serving, remove the chicken to a large bowl.
  3. In a small bowl, whisk the cornstarch with cold water until smooth.
  4. Stir the slurry into the sauce in the crockpot. Cover and cook for an additional 15 minutes to thicken and gloss the sauce.
  5. While the sauce thickens, shred the chicken with an electric mixer or two forks until bite-sized.
  6. Add the shredded chicken back to the crockpot and cook for 5 more minutes to heat through and marry flavors.

Notes

Serve hot with rice, steamed vegetables, or in sandwiches. Store refrigerated for 3–4 days, or freeze for up to 3 months.