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Slow Cooker Honey Garlic Chicken

This slow cooker honey garlic chicken is an effortless yet flavorful dish, making it perfect for busy weeknights and satisfying for the whole family.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs or breasts Thighs are juicier; breasts are leaner.
  • 1/4 teaspoon salt Adjust based on soy sauce saltiness.
  • 1/4 teaspoon black pepper For seasoning.
  • 1/3 cup honey Can swap with maple syrup or agave.
  • 1/3 cup soy sauce Low sodium preferred; tamari for gluten-free.
  • 1/4 cup ketchup Adds body and tang.
  • 3 cloves garlic, minced Can use garlic paste if short on time.
  • 1 teaspoon grated ginger Optional; can use ground ginger.
  • 1 tablespoon rice vinegar or apple cider vinegar For acidity to balance sweetness.
  • 1/4 teaspoon red pepper flakes Optional for spice.
For Thickening (Optional)
  • 1 tablespoon cornstarch For thickening the sauce.
  • 2 tablespoons water To make a slurry.
Garnish
  • Sesame seeds
  • Chopped green onions

Method
 

Preparation
  1. Pat the chicken dry with paper towels and season both sides lightly with salt and black pepper.
  2. In a small bowl, whisk together the honey, soy sauce, ketchup, minced garlic, grated ginger (if using), rice or apple cider vinegar, and red pepper flakes.
  3. Place the chicken in a single layer in the slow cooker. Pour the sauce over the chicken, turning pieces to coat well.
Cooking
  1. Cover and cook on low for 4–5 hours or on high for 2–3 hours until the chicken reaches 165°F (74°C) and is tender.
  2. Optional: To thicken the sauce, remove the chicken to a plate and pour the cooking liquid into a saucepan. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir the slurry into the sauce and simmer over medium heat for 2–3 minutes until glossy and thickened.
  3. Return the chicken to the slow cooker or pour the thickened sauce back over the chicken. Let it rest for a few minutes.
Serving
  1. Garnish with sesame seeds and chopped green onions. Serve hot.

Notes

Store leftovers in an airtight container. Refrigerate for 3–4 days or freeze for up to 3 months. Reheat gently to 165°F.