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Sticky Honey Chicken

A sweet and savory slow cooker chicken dish, perfectly suited for busy weeknights, made with honey, soy sauce, and garlic that clings to tender chicken pieces.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 415
Ingredients Method Notes

Ingredients
  

Main 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
  • 1–2 tbsp butter For browning (or oil for a lighter option).

Method
 

Preparation and Browning
  1. Pat the diced chicken dry with paper towels. Toss with enough flour to coat lightly; shake off excess.
  2. 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.
  3. 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.
Sauce and Slow Cooking
  1. 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.
  2. Transfer the browned chicken and softened onion to the slow cooker. Pour the sauce over the top and stir to coat the pieces evenly.
  3. 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.
  4. 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.
Serving
  1. Spoon over steamed rice and add vegetables on the side for a complete meal.

Notes

Cool to room temperature and store in an airtight container for up to 3–4 days. For freezing, place cooled portions in freezer-safe containers for up to 2–3 months.