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Slow Cooker Honey Garlic Chicken recipe with tender chicken coated in sweet garlic sauce

Honey Garlic Chicken

A quick and easy slow cooker recipe for tender honey garlic chicken with a sweet, glossy sauce that requires minimal hands-on time.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken thighs or breasts Thighs stay moister
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Sauce ingredients
  • 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 of 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
Thickening ingredients
  • 1 tablespoon cornstarch (optional) For thickening
  • 2 tablespoons water To make the cornstarch slurry
Garnish
  • Sesame seeds For garnish
  • Chopped green onions For garnish

Method
 

Preparation
  1. Lightly season the chicken on both sides with salt and pepper.
  2. In a small bowl, whisk honey, soy sauce, ketchup, minced garlic, grated ginger (if using), vinegar, and red pepper flakes until smooth.
  3. 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.
Cooking
  1. 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.
  2. 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.
  3. 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.

Notes

Serve over steamed white or brown rice, or with cooked noodles and snap peas for a quick stir-fry finish. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.