Honey Garlic Slow Cooker Chicken – Easy, Flavorful, and Family-Friendly
If you want a weeknight dinner that basically cooks itself, Honey Garlic Slow Cooker Chicken is a solid go-to. It’s sweet, savory, and garlicky with just the right sticky glaze to spoon over rice or veggies. The slow cooker does the heavy lifting, so you get juicy, tender chicken without fuss.
This recipe is simple enough for busy nights but tasty enough to make again and again. It’s the kind of dish that makes your kitchen smell amazing and has everyone asking for seconds.
Honey Garlic Slow Cooker Chicken - Easy, Flavorful, and Family-Friendly
Ingredients
- 2 to 2.5 pounds boneless, skinless chicken thighs (or chicken breasts; thighs stay juicier)
- 1/2 cup honey
- 1/3 cup low-sodium soy sauce
- 1/4 cup chicken broth (or water)
- 4 cloves garlic, minced (or 1 tablespoon garlic paste)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil (optional but flavorful)
- 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
- 1/4 teaspoon red pepper flakes (optional, for mild heat)
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for slurry)
- Sesame seeds and sliced green onions (for garnish)
- Cooked rice or steamed vegetables (for serving)
Instructions
- Make the sauce: In a bowl, whisk together honey, soy sauce, chicken broth, minced garlic, rice vinegar, sesame oil, ginger, and red pepper flakes.
- Prep the chicken: Trim excess fat and pat the chicken dry. This helps the sauce cling better and keeps the texture clean.
- Layer in the slow cooker: Place the chicken in a single layer in the slow cooker. Pour the sauce over the top, making sure all pieces are coated.
- Cook low and slow: 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.
- Thicken the sauce: Remove the chicken to a plate. Whisk cornstarch with cold water to make a slurry. Stir it into the hot cooking liquid, cover, and cook on High for 10–15 minutes until glossy and slightly thickened.
- Finish and serve: Return the chicken to the slow cooker, toss gently in the sauce, and let it sit for 5 minutes. Garnish with sesame seeds and green onions.
- Plate it up: Spoon over rice, noodles, or steamed broccoli for a complete meal.
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Get Your Program TodayWhy This Recipe Works
- Balanced flavors: Honey brings sweetness, soy sauce adds savory depth, garlic gives punch, and a splash of vinegar keeps it from being too sweet.
- Hands-off cooking: The slow cooker turns chicken tender and juicy while you handle everything else on your to-do list.
- Versatile: Works with thighs or breasts, and pairs well with rice, noodles, or steamed veggies.
- Make-ahead friendly: The sauce holds up well, and leftovers taste even better the next day.
- Family-approved: The flavors are bold but not spicy, so it’s friendly for most palates.
What You’ll Need
- 2 to 2.5 pounds boneless, skinless chicken thighs (or chicken breasts; thighs stay juicier)
- 1/2 cup honey
- 1/3 cup low-sodium soy sauce
- 1/4 cup chicken broth (or water)
- 4 cloves garlic, minced (or 1 tablespoon garlic paste)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil (optional but flavorful)
- 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
- 1/4 teaspoon red pepper flakes (optional, for mild heat)
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for slurry)
- Sesame seeds and sliced green onions (for garnish)
- Cooked rice or steamed vegetables (for serving)
Step-by-Step Instructions
- Make the sauce: In a bowl, whisk together honey, soy sauce, chicken broth, minced garlic, rice vinegar, sesame oil, ginger, and red pepper flakes.
- Prep the chicken: Trim excess fat and pat the chicken dry. This helps the sauce cling better and keeps the texture clean.
- Layer in the slow cooker: Place the chicken in a single layer in the slow cooker.
Pour the sauce over the top, making sure all pieces are coated.
- Cook low and slow: 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.
- Thicken the sauce: Remove the chicken to a plate. Whisk cornstarch with cold water to make a slurry. Stir it into the hot cooking liquid, cover, and cook on High for 10–15 minutes until glossy and slightly thickened.
- Finish and serve: Return the chicken to the slow cooker, toss gently in the sauce, and let it sit for 5 minutes.
Garnish with sesame seeds and green onions.
- Plate it up: Spoon over rice, noodles, or steamed broccoli for a complete meal.
How to Store
- Refrigerate: Store in an airtight container with sauce for up to 4 days.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove over low heat, adding a splash of water if the sauce thickens too much.
Benefits of This Recipe
- Time-saving: Minimal prep and the slow cooker takes it from there.
- Budget-friendly: Uses simple pantry ingredients and affordable cuts like chicken thighs.
- Kid-friendly flavors: Sweet and savory without being spicy.
- Flexible: Easy to scale up for meal prep or gatherings.
- Better than takeout: Big flavor with clean, straightforward ingredients.
Common Mistakes to Avoid
- Overcooking chicken breasts: Breasts dry out quickly. If using them, check for doneness at the early end of the time range.
- Skipping the cornstarch slurry: The sauce won’t thicken on its own.
Stir in the slurry for that glossy, clingy finish.
- Using regular soy sauce without adjusting: Regular soy can make the dish too salty. Choose low-sodium, or reduce the quantity slightly.
- Piling in too many extras: Too many add-ins can water down the sauce. Keep veggies on the side or add sturdy ones (like carrots) in moderation.
- Cooking on High the whole time with thin cuts: High heat can toughen thin chicken pieces.
Low is safer for tenderness.
Alternatives
- Protein swaps: Try boneless pork chops, turkey cutlets, or tofu (press tofu first and cook less time).
- Sauce twists: Swap honey for maple syrup, or add a tablespoon of hoisin for extra depth.
- Citrus lift: Add the zest of one orange or a squeeze of lemon at the end for brightness.
- Vegetable add-ins: Add thick-cut carrots or snap peas in the last hour so they stay crisp-tender.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce and confirm your broth is gluten-free.
FAQ
Can I use frozen chicken?
Yes, but for food safety and even cooking, it’s best to thaw chicken first. If you must cook from frozen, extend the cook time and ensure the internal temperature reaches 165°F. The sauce may thin out a bit, so you may need extra cornstarch slurry.
How do I keep the sauce from getting too sweet?
Use a little less honey and add an extra teaspoon of vinegar or a squeeze of lemon at the end.
Low-sodium soy sauce also helps balance sweetness.
Can I make this on the stovetop?
Yes. Simmer the sauce ingredients in a skillet, add the chicken, cover, and cook over medium-low until done. Remove chicken, thicken the sauce with the slurry, then return the chicken to coat.
What’s the best cut of chicken for this recipe?
Boneless, skinless thighs are the most forgiving and stay juicy.
Chicken breasts work too; just monitor the time closely to avoid drying out.
How can I add heat without overpowering the dish?
Use a pinch of red pepper flakes or a drizzle of chili oil when serving. You’ll get warmth without changing the core flavor.
What should I serve with it?
Steamed jasmine rice, brown rice, or rice noodles are great. Add roasted broccoli, snow peas, or a simple cucumber salad for freshness.
Can I prepare this ahead?
Absolutely.
Mix the sauce and marinate the chicken in the fridge for up to 12 hours, or combine everything in the slow cooker insert and refrigerate overnight. Set it to cook the next day.
Wrapping Up
Honey Garlic Slow Cooker Chicken checks all the boxes: easy, reliable, and full of flavor. With a few pantry staples and minimal effort, you get a glossy, savory-sweet dish that feels comforting and satisfying.
Make it once for an easy dinner, then keep it in your regular rotation for those busy nights when you still want something good. It’s a weeknight win that tastes like you put in way more work than you did.
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