Slow Cooker Honey Garlic Chicken – Easy, Saucy, and Comforting

There’s something incredibly satisfying about a dinner that practically cooks itself and still tastes like you put real love into it. Slow Cooker Honey Garlic Chicken is that meal—sweet, savory, and melt-in-your-mouth tender. It’s the kind of dish that fills your kitchen with a warm, cozy aroma and pairs with just about anything.

Serve it over rice, mashed potatoes, or steamed veggies, and you’ve got a complete, stress-free dinner. Simple ingredients, minimal prep, big flavor—this one’s a keeper.

Slow Cooker Honey Garlic Chicken - Easy, Saucy, and Comforting

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
• Honey: 1/3 cup
• Soy sauce: 1/3 cup (use low-sodium if you prefer)
• Garlic: 5–6 cloves, minced
• Rice vinegar: 1–2 tablespoons (or apple cider vinegar)
• Ketchup or tomato paste: 2 tablespoons (ketchup adds sweetness; paste adds depth)
• Sesame oil: 1 teaspoon (optional but great for flavor)
• Fresh ginger: 1 teaspoon grated (optional)
• Crushed red pepper flakes: Pinch, for gentle heat (optional)
• Cornstarch: 1–2 tablespoons, for thickening
• Water: 2–3 tablespoons to mix with cornstarch
• Green onions: For garnish
• Sesame seeds: For garnish (optional)
• Cooked rice or mashed potatoes: For serving
• Salt and black pepper: To taste

Instructions

 

• Prep the chicken: Pat the chicken dry and season both sides lightly with salt and pepper. If using breasts, consider cutting them in half to ensure even cooking.
• Make the sauce: In a bowl, whisk together honey, soy sauce, minced garlic, vinegar, ketchup (or tomato paste), sesame oil, ginger, and red pepper flakes if using. Taste and adjust sweetness or saltiness as needed.
• Load the slow cooker: Place the chicken in the slow cooker in a single layer, if possible. Pour the sauce over the top, making sure every piece is coated.
• Cook low and slow: Cover and cook on Low for 3.5–5 hours or on High for 2–3 hours. Thighs are forgiving; breasts need closer monitoring to avoid drying out.
• Check doneness: The chicken should be tender and reach an internal temperature of 165°F (74°C). It should shred easily with two forks.
• Thicken the sauce: Transfer the sauce to a small saucepan or set the slow cooker to High. Whisk cornstarch with water to make a slurry and stir it into the sauce. Simmer 3–5 minutes until glossy and slightly thick.
• Shred or slice: Shred the chicken in the slow cooker and pour the thickened sauce back over it. Toss to coat every piece.
• Finish and serve: Taste and adjust seasoning. Spoon over rice or mashed potatoes. Garnish with sliced green onions and sesame seeds.

What Makes This Recipe So Good

• Set it and forget it: A few minutes of prep, then your slow cooker takes care of the rest.
• Balanced flavors: Honey, garlic, soy sauce, and a touch of tang make a sauce that’s sweet, savory, and slightly sticky.
• Versatile: Works with thighs or breasts, bone-in or boneless. Great with rice, noodles, or cauliflower rice.
• Kid-friendly: The sweet and garlicky sauce is mild and crowd-pleasing.
• Make-ahead friendly: The flavors deepen over time, and leftovers are excellent.

Shopping List

• Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
• Honey: 1/3 cup
• Soy sauce: 1/3 cup (use low-sodium if you prefer)
• Garlic: 5–6 cloves, minced
• Rice vinegar: 1–2 tablespoons (or apple cider vinegar)
• Ketchup or tomato paste: 2 tablespoons (ketchup adds sweetness; paste adds depth)
• Sesame oil: 1 teaspoon (optional but great for flavor)
• Fresh ginger: 1 teaspoon grated (optional)
• Crushed red pepper flakes: Pinch, for gentle heat (optional)
• Cornstarch: 1–2 tablespoons, for thickening
• Water: 2–3 tablespoons to mix with cornstarch
• Green onions: For garnish
• Sesame seeds: For garnish (optional)
• Cooked rice or mashed potatoes: For serving
• Salt and black pepper: To taste

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry and season both sides lightly with salt and pepper.

   If using breasts, consider cutting them in half to ensure even cooking.

2. Make the sauce: In a bowl, whisk together honey, soy sauce, minced garlic, vinegar, ketchup (or tomato paste), sesame oil, ginger, and red pepper flakes if using. Taste and adjust sweetness or saltiness as needed.
3. Load the slow cooker: Place the chicken in the slow cooker in a single layer, if possible. Pour the sauce over the top, making sure every piece is coated.
4. Cook low and slow: Cover and cook on Low for 3.5–5 hours or on High for 2–3 hours.

   Thighs are forgiving; breasts need closer monitoring to avoid drying out.

5. Check doneness: The chicken should be tender and reach an internal temperature of 165°F (74°C). It should shred easily with two forks.
6. Thicken the sauce: Transfer the sauce to a small saucepan or set the slow cooker to High. Whisk cornstarch with water to make a slurry and stir it into the sauce.

   Simmer 3–5 minutes until glossy and slightly thick.

7. Shred or slice: Shred the chicken in the slow cooker and pour the thickened sauce back over it. Toss to coat every piece.
8. Finish and serve: Taste and adjust seasoning. Spoon over rice or mashed potatoes.

   Garnish with sliced green onions and sesame seeds.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
• Reheating: Warm gently on the stovetop over low heat or in the microwave at 50–70% power, stirring occasionally. Add a splash of water if the sauce thickens too much.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
• Meal prep tip: Portion with rice and steamed veggies for ready-to-go lunches.

  The sauce keeps everything moist.

Benefits of This Recipe

• Budget-friendly: Uses pantry staples and modest cuts of chicken, especially thighs.
• Hands-off cooking: Ideal for busy days, weeknights, and meal prep.
• Flexible serving options: Works with grains, noodles, or lighter sides like roasted broccoli.
• Customizable: Easy to make gluten-free, low-sodium, or spicier, depending on your needs.
• Family-approved: Familiar flavors that appeal to kids and adults alike.

What Not to Do

• Don’t overcook chicken breasts: They dry out quickly. Check them on the early side.
• Don’t skip seasoning the chicken: A light sprinkle of salt and pepper helps the flavor shine.
• Don’t pour in too much liquid: The chicken releases juices as it cooks. Stick to the sauce amounts listed.
• Don’t add cornstarch directly to hot liquid: Always make a slurry to avoid lumps.
• Don’t forget to taste and adjust: A small splash of vinegar or soy at the end can balance the sweetness.

Alternatives

• Protein swaps: Use boneless pork chops or pork tenderloin for a similar vibe.

  Firm tofu or tempeh also works—press tofu first for best texture.

• Sugar alternatives: Replace honey with maple syrup or agave. For a lower-sugar option, use half honey and half unsweetened applesauce, then reduce the cornstarch slightly.
• Gluten-free: Use tamari or coconut aminos instead of regular soy sauce.
• Veggie boosts: Add sliced bell peppers, snap peas, or carrots in the last hour of cooking so they stay crisp-tender.
• Spicy version: Add sriracha or gochujang to the sauce, or increase the red pepper flakes.
• Crispy finish: After shredding, spread the chicken on a sheet pan, brush with sauce, and broil for 2–3 minutes for caramelized edges.

FAQ

Can I use frozen chicken?

Cooking frozen chicken in a slow cooker isn’t recommended for food safety, as it may sit too long at unsafe temperatures. Thaw chicken in the fridge overnight before cooking.

How do I prevent the sauce from getting too sweet?

Use low-sodium soy sauce and bump up the vinegar by 1 teaspoon.

You can also add a squeeze of lemon at the end for brightness.

Can I make this without cornstarch?

Yes. Simmer the sauce in a saucepan to reduce it naturally, or use arrowroot starch or tapioca starch as a substitute. Start with half the amount and adjust.

What cut of chicken works best?

Boneless, skinless thighs are the most forgiving and stay juicy.

Chicken breasts work too—just keep a close eye on the cook time to avoid drying.

How can I add more vegetables?

Stir in quick-cooking veggies like snap peas or bell peppers in the last 45–60 minutes. For heartier vegetables like carrots, add them at the start, cut into thin slices.

Is this good for meal prep?

Absolutely. It reheats well and keeps its flavor for days.

Pack with rice and a green vegetable for balanced, easy lunches.

Can I cook it on the stovetop or in the oven?

Yes. Simmer gently on the stovetop for 25–35 minutes, covered, until the chicken is tender, or bake covered at 350°F (175°C) for 30–40 minutes, then thicken the sauce.

What should I serve it with?

Steamed jasmine rice, brown rice, quinoa, mashed potatoes, or noodles all work. Add a simple side like roasted broccoli or a cucumber salad.

How do I scale the recipe?

You can double the ingredients as long as your slow cooker isn’t packed tight.

Keep the chicken mostly in one or two layers and extend the cook time slightly if needed.

Final Thoughts

Slow Cooker Honey Garlic Chicken is comfort food without the fuss. The sauce is glossy, flavorful, and perfect for spooning over your favorite base. It’s adaptable, reliable, and exactly the kind of recipe that makes life a little easier.

Keep the ingredients on hand, and you’ll always have a plan for a delicious, low-effort dinner.