Slow Cooker Honey Garlic Chicken – Easy, Tender, and Flavorful

This Slow Cooker Honey Garlic Chicken is the kind of dinner you’ll want on repeat. It’s sweet, savory, and comforting, with juicy chicken and a glossy sauce that tastes like it took all day—because it did, in the best way. You set it up in the morning, then come home to a meal that’s ready to serve.

It’s family-friendly, crowd-pleasing, and flexible enough to pair with rice, noodles, or veggies. If you love simple, reliable weeknight winners, this one’s a keeper.

Slow Cooker Honey Garlic Chicken - Easy, Tender, and Flavorful

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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). Thighs are juicier and more forgiving.
• Honey: 1/2 cup. Any mild honey works.
• Soy sauce: 1/3 cup low-sodium. Regular soy sauce can make it too salty.
• Garlic: 4–6 cloves, minced. Fresh is best for flavor.
• Rice vinegar: 1–2 tablespoons, to brighten the sauce. Apple cider vinegar also works.
• Ketchup or tomato paste: 2 tablespoons. Adds body and a subtle tang.
• Sesame oil: 1 teaspoon. Optional, for a toasty finish.
• Ground ginger: 1/2 teaspoon, or 1 teaspoon fresh grated.
• Crushed red pepper flakes: 1/4 teaspoon, optional for gentle heat.
• Cornstarch: 1.5 tablespoons, to thicken the sauce.
• Water: 2 tablespoons, for the cornstarch slurry.
• Green onions and sesame seeds: For garnish, optional but nice.
• Serving options: Steamed rice, cauliflower rice, noodles, or sautéed greens.

Instructions

 

• Prep the slow cooker: Lightly spray the insert or rub a bit of oil to prevent sticking.
• Make the sauce: In a bowl, whisk honey, soy sauce, garlic, rice vinegar, ketchup (or tomato paste), sesame oil, ginger, and red pepper flakes until smooth.
• Add the chicken: Place chicken in the slow cooker in a single layer if possible. Pour the sauce over the top, ensuring the chicken is coated.
• Set and cook: Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is tender and reaches 165°F.
• Shred or slice: Remove chicken to a cutting board. Shred with two forks or slice into chunks, then set aside.
• Thicken the sauce: Whisk cornstarch and water to make a slurry. Stir it into the cooking liquid in the slow cooker. Cover and cook on High for 10–15 minutes, or until the sauce thickens and turns glossy.
• Combine: Return the chicken to the slow cooker and toss in the sauce to coat evenly.
• Taste and adjust: Add a splash more vinegar if it’s too sweet, or a drizzle of honey if you want it sweeter. Season with a pinch of salt if needed.
• Serve: Spoon over rice or noodles. Garnish with sliced green onions and sesame seeds.

Why This Recipe Works

• Balanced flavors: Honey brings sweetness, garlic adds depth, and soy sauce provides umami. A splash of rice vinegar keeps it from tasting too sweet.
• Slow cooker magic: Low, gentle heat keeps the chicken tender and juicy.

  It also lets the sauce soak into every bite.

• Hands-off cooking: Minimal prep, no browning required, and just a quick sauce finish at the end.
• Great for meal prep: The sauce thickens beautifully and reheats well, so leftovers taste just as good.
• Flexible: Works with thighs or breasts, bone-in or boneless, and you can add veggies if you like.

What You’ll Need

• Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts). Thighs are juicier and more forgiving.
• Honey: 1/2 cup. Any mild honey works.
• Soy sauce: 1/3 cup low-sodium.

  Regular soy sauce can make it too salty.

• Garlic: 4–6 cloves, minced. Fresh is best for flavor.
• Rice vinegar: 1–2 tablespoons, to brighten the sauce. Apple cider vinegar also works.
• Ketchup or tomato paste: 2 tablespoons.

  Adds body and a subtle tang.

• Sesame oil: 1 teaspoon. Optional, for a toasty finish.
• Ground ginger: 1/2 teaspoon, or 1 teaspoon fresh grated.
• Crushed red pepper flakes: 1/4 teaspoon, optional for gentle heat.
• Cornstarch: 1.5 tablespoons, to thicken the sauce.
• Water: 2 tablespoons, for the cornstarch slurry.
• Green onions and sesame seeds: For garnish, optional but nice.
• Serving options: Steamed rice, cauliflower rice, noodles, or sautéed greens.

How to Make It

1. Prep the slow cooker: Lightly spray the insert or rub a bit of oil to prevent sticking.
2. Make the sauce: In a bowl, whisk honey, soy sauce, garlic, rice vinegar, ketchup (or tomato paste), sesame oil, ginger, and red pepper flakes until smooth.
3. Add the chicken: Place chicken in the slow cooker in a single layer if possible. Pour the sauce over the top, ensuring the chicken is coated.
4. Set and cook: Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is tender and reaches 165°F.
5. Shred or slice: Remove chicken to a cutting board.

   Shred with two forks or slice into chunks, then set aside.

6. Thicken the sauce: Whisk cornstarch and water to make a slurry. Stir it into the cooking liquid in the slow cooker. Cover and cook on High for 10–15 minutes, or until the sauce thickens and turns glossy.
7. Combine: Return the chicken to the slow cooker and toss in the sauce to coat evenly.
8. Taste and adjust: Add a splash more vinegar if it’s too sweet, or a drizzle of honey if you want it sweeter.

   Season with a pinch of salt if needed.

9. Serve: Spoon over rice or noodles. Garnish with sliced green onions and sesame seeds.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. Keep the chicken in its sauce to prevent drying out.
• Freezer: Freeze in portioned containers or freezer bags for up to 3 months.

  Press out extra air before sealing.

• Reheating: Warm gently on the stovetop over medium-low heat or in the microwave at 50–70% power, stirring occasionally. If the sauce thickens too much, loosen with a splash of water or chicken broth.
• Make-ahead: Mix the sauce and add it to a freezer bag with raw chicken. Freeze flat.

  Thaw in the fridge overnight, then cook as directed.

Benefits of This Recipe

• Low effort, high reward: Minimal prep gives you a dinner that tastes restaurant-worthy.
• Budget-friendly: Uses pantry staples and affordable chicken thighs.
• Kid-approved flavors: Sweet, savory, and not too spicy.
• Flexible serving ideas: Works with rice, quinoa, noodles, lettuce cups, or roasted veggies.
• Protein-rich: A satisfying meal that fills you up without a lot of fuss.

Pitfalls to Watch Out For

• Overcooking on High: Chicken breasts can dry out if cooked too long. If using breasts, lean toward Low for gentle cooking.
• Using regular soy sauce: It can make the dish too salty. Stick to low-sodium or dilute with a bit of water.
• Skipping the thickener: Without the cornstarch slurry, the sauce may be too thin.

  Don’t skip that quick step.

• Too sweet without acidity: If you leave out the vinegar, the flavor can feel flat. Keep that touch of tang.
• Overcrowding with veggies: Adding too many vegetables at the start can water down the sauce. If adding veggies, choose sturdy ones and don’t overdo it.

Variations You Can Try

• Sticky chili honey: Add 1–2 tablespoons gochujang or sriracha for a sweet heat.
• Orange twist: Stir in 1/2 cup orange juice and a little zest for a bright, citrusy version.
• Ginger-lime: Use fresh ginger and finish with lime juice and zest for extra zing.
• Veggie add-ins: Add sliced bell peppers, broccoli florets, or snap peas in the last 45–60 minutes so they stay crisp-tender.
• Crispy finish: After cooking, spread the sauced chicken on a sheet pan and broil for 2–3 minutes to caramelize the edges.
• Gluten-free: Use tamari or certified gluten-free soy sauce.
• Lower sugar: Reduce honey to 1/3 cup and add extra garlic and ginger to compensate.

FAQ

Can I use frozen chicken?

Yes, but for food safety and even cooking, it’s best to thaw chicken in the fridge first.

If you must cook from frozen, extend the cook time and ensure the internal temperature reaches 165°F. Flavor and texture are better with thawed chicken.

Do I need to sear the chicken first?

No. Searing adds a bit of flavor but isn’t necessary here.

The sauce and slow cooking create plenty of depth without the extra step.

Can I make this on the stove or in the oven?

For the stove, simmer the sauce and chicken in a covered pot over low heat for 25–35 minutes, stirring occasionally. For the oven, bake covered at 350°F for about 35–45 minutes, then thicken the sauce on the stovetop if needed.

What can I use instead of cornstarch?

Arrowroot powder works well. Use the same amount and mix with cold water before adding.

Avoid flour here; it can dull the sauce and make it cloudy.

Is this spicy?

Not as written. The red pepper flakes add a mild warmth. Add more flakes or a squirt of sriracha if you want heat.

Can I use bone-in thighs?

Absolutely.

Cook on Low for 5–6 hours or High for 3.5–4 hours, then remove the bones and skin before saucing and serving.

What should I serve with it?

Steamed jasmine rice is classic. It’s also great with brown rice, quinoa, rice noodles, or a mix of roasted broccoli and carrots.

How do I prevent the sauce from getting too salty?

Use low-sodium soy sauce, avoid added salt until the end, and balance with extra honey or vinegar if needed. A splash of water can also lighten it.

Can I double the recipe?

Yes, if your slow cooker is large enough.

Don’t fill past two-thirds full. You may need to add 30–45 minutes to the cook time.

How do I make it more savory and less sweet?

Reduce honey to 1/3 cup, add an extra tablespoon of soy sauce, and bump up the garlic and ginger. A teaspoon of fish sauce can also deepen the umami.

Wrapping Up

Slow Cooker Honey Garlic Chicken is simple, forgiving, and full of flavor.

It’s the kind of recipe that fits busy days but still feels like a treat at dinnertime. With a short ingredient list and a silky, spoon-coating sauce, it checks all the boxes. Make it once, tweak it to your taste, and keep it in your regular rotation.