I swapped one pantry staple in my Slow Cooker Honey Garlic Chicken Breast and the surprising result is why I now reach for this on hectic weeknights.

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Ingredients

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Chicken thighs: rich in protein and iron, juicy and forgiving in slow cooking.
Honey: adds sweetness, simple carbs that caramelize, not a health food but tasty.
Soy sauce: provides umami and salt, brings savory depth and brown color.
Garlic: little punch of allicin, adds aroma and mild health perks, don’t overcook.
Vinegar: gives bright acidity to balance honey’s sweetness, helps tenderize meat.
Cornstarch: thickens sauce into glossy coating, mostly carbs, no real nutrients.
Sesame oil: tiny bit adds toasty aroma, strong so use sparingly, flavorful finish.
Green onions: fresh bite, little fiber and vitamin K, nice bright garnish.

Ingredient Quantities

2 pounds boneless skinless chicken thighs (about 6 to 8 thighs)

1/2 cup honey

1/3 cup low sodium soy sauce

1/4 cup ketchup

4 cloves garlic, minced

2 tablespoons rice vinegar or apple cider vinegar

1 tablespoon brown sugar (optional, for a deeper caramel flavor)

1 tablespoon cornstarch

2 tablespoons cold water (for mixing with the cornstarch)

1 teaspoon toasted sesame oil

1/4 teaspoon black pepper

1/2 teaspoon kosher salt, or to taste

2 green onions, sliced for garnish

1 teaspoon toasted sesame seeds, for garnish

How to Make this

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1. Pat the chicken thighs dry with paper towels, season both sides with the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then lay them in an even layer in the crockpot.

2. In a medium bowl whisk together 1/2 cup honey, 1/3 cup low sodium soy sauce, 1/4 cup ketchup, 4 cloves minced garlic, 2 tablespoons rice or apple cider vinegar, 1 tablespoon brown sugar (optional), and 1 teaspoon toasted sesame oil until smooth.

3. Pour the sauce over the chicken, spooning some of it over the top so every piece gets coated, then cover and set the crockpot to low for 3 to 4 hours or high for 1 1/2 to 2 1/2 hours.

4. Check the chicken for doneness — it should register 165°F in the thickest part or juices should run clear. Don’t overcook or it will get dry.

5. Remove the chicken to a plate or cutting board. If you want shredded chicken, use two forks to pull it apart; if you prefer whole pieces just leave them.

6. Make the cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water until no lumps remain, then stir the slurry into the crockpot sauce.

7. Turn the crockpot to high and cook the sauce another 10 to 15 minutes, stirring occasionally, until it thickens and becomes glossy. If you’re in a hurry transfer the sauce to a small saucepan and simmer on the stove until thick.

8. Return the shredded or whole chicken to the thickened sauce and toss gently so each piece is well coated, let it sit a couple minutes to absorb flavor.

9. Serve over rice or noodles, sprinkle with the sliced 2 green onions and 1 teaspoon toasted sesame seeds for garnish, taste and adjust salt if needed.

Equipment Needed

1. Crockpot or slow cooker (4 to 6 qt)
2. Cutting board
3. Chef’s knife
4. Paper towels
5. Measuring cups and spoons
6. Medium mixing bowl and whisk
7. Wooden spoon or silicone spatula
8. Instant read thermometer
9. Two forks for shredding and a small saucepan for thickening

FAQ

Q: Can I use boneless skinless chicken breasts instead of thighs?
A: Yes, but breasts cook faster and can dry out. Cook on low 3 to 4 hours or on high 2 to 3 hours and check the internal temp is 165 F. If you do use breasts, consider reducing time or switching to cut into large chunks so they stay juicy.

Q: Do I need to brown the chicken before putting it in the crockpot?
A: No, you don't have to. But searing thighs 2 to 3 minutes per side in a hot skillet adds extra caramelized flavor. It's optional, not required.

Q: How do I get a thicker, glossy sauce?
A: Make the cornstarch slurry listed in the ingredients (1 tablespoon cornstarch mixed with 2 tablespoons cold water) near the end of cooking. Remove lid, stir in the slurry, switch to high and cook 15 to 30 minutes until thickened. Or lift the chicken out and simmer the sauce on the stove to reduce.

Q: Can I make the sauce less sweet or more savory?
A: Totally. Cut the honey a bit and add more soy sauce or vinegar to taste. A splash more rice vinegar or a pinch of salt will brighten it. For heat add red pepper flakes or a little Sriracha.

Q: Is this recipe gluten free and how should I store leftovers?
A: Use a gluten free tamari or GF soy sauce to make it gluten free. Leftovers keep 3 to 4 days in the fridge in an airtight container. You can freeze up to 2 to 3 months, thaw overnight in the fridge and reheat to 165 F before eating.

Q: What should I serve it with and any garnish tips?
A: Serve over steamed rice, fried rice, or noodles with steamed broccoli or snap peas. Garnish with the sliced green onions and toasted sesame seeds from the ingredient list. A squeeze of lime brightens it up too.

Crockpot Honey Garlic Chicken Recipe Substitutions and Variations

Honey: swap with real maple syrup or agave nectar, 1:1, they give the same sweetness but a slightly different flavor. Out of liquid sweetener? dissolve 3/4 cup brown sugar in 3/4 cup warm water for each 1 cup honey.
Low sodium soy sauce: use tamari for gluten free, or coconut aminos for a milder, slightly sweeter note, same amount, just taste and add a pinch of salt if it seems weak.
Cornstarch: arrowroot works great 1:1 and gives a glossy finish; if you only have all purpose flour, use about double the cornstarch amount and whisk into a little cold water before adding.
Rice vinegar or apple cider vinegar: swap with lemon juice or white wine vinegar 1:1, both add the bright acid the sauce needs, but lemon gives a fresher citrusy lift.

Pro Tips

1) Sear the thighs quick in a hot skillet before they go in the crockpot. Dont skip it — you get way more flavor and the meat holds together better, plus it helps reduce that “stewed” texture.

2) Taste and tweak the sauce early on. Honey and soy can vary a lot, so if it seems too sweet add a splash more vinegar or a squeeze of lime, too salty add a little water or extra honey. When you make the cornstarch slurry whisk it with a bit of the hot sauce first so it mixes smooth, then pour it back in.

3) Watch the temp not just the clock. Aim for 165°F in the thickest part, then let it rest a few minutes. If youre shredding, pull it while still warm so it comes apart cleanly; if you want a sticky glaze, toss the chicken in the reduced sauce and broil 1 to 3 minutes to caramelize.

4) Finish smart and store right. Add the sesame oil and green onions at the end for fresh flavor, not during the long cook. Save extra sauce separately for reheating so leftovers dont dry out, and freeze portions in airtight containers for easy meal prep later.

Crockpot Honey Garlic Chicken Recipe

Recipe by James Level

0.0 from 0 votes

I swapped one pantry staple in my Slow Cooker Honey Garlic Chicken Breast and the surprising result is why I now reach for this on hectic weeknights.

Servings

servings

Calories

441

kcal

Equipment: 1. Crockpot or slow cooker (4 to 6 qt)
2. Cutting board
3. Chef’s knife
4. Paper towels
5. Measuring cups and spoons
6. Medium mixing bowl and whisk
7. Wooden spoon or silicone spatula
8. Instant read thermometer
9. Two forks for shredding and a small saucepan for thickening

Ingredients

2 pounds boneless skinless chicken thighs (about 6 to 8 thighs)
1/2 cup honey
1/3 cup low sodium soy sauce
1/4 cup ketchup
4 cloves garlic, minced
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon brown sugar (optional, for a deeper caramel flavor)
1 tablespoon cornstarch
2 tablespoons cold water (for mixing with the cornstarch)
1 teaspoon toasted sesame oil
1/4 teaspoon black pepper
1/2 teaspoon kosher salt, or to taste
2 green onions, sliced for garnish
1 teaspoon toasted sesame seeds, for garnish

Directions

Pat the chicken thighs dry with paper towels, season both sides with the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then lay them in an even layer in the crockpot.
In a medium bowl whisk together 1/2 cup honey, 1/3 cup low sodium soy sauce, 1/4 cup ketchup, 4 cloves minced garlic, 2 tablespoons rice or apple cider vinegar, 1 tablespoon brown sugar (optional), and 1 teaspoon toasted sesame oil until smooth.
Pour the sauce over the chicken, spooning some of it over the top so every piece gets coated, then cover and set the crockpot to low for 3 to 4 hours or high for 1 1/2 to 2 1/2 hours.
Check the chicken for doneness — it should register 165°F in the thickest part or juices should run clear. Don’t overcook or it will get dry.
Remove the chicken to a plate or cutting board. If you want shredded chicken, use two forks to pull it apart; if you prefer whole pieces just leave them.
Make the cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water until no lumps remain, then stir the slurry into the crockpot sauce.
Turn the crockpot to high and cook the sauce another 10 to 15 minutes, stirring occasionally, until it thickens and becomes glossy. If you’re in a hurry transfer the sauce to a small saucepan and simmer on the stove until thick.
Return the shredded or whole chicken to the thickened sauce and toss gently so each piece is well coated, let it sit a couple minutes to absorb flavor.
Serve over rice or noodles, sprinkle with the sliced 2 green onions and 1 teaspoon toasted sesame seeds for garnish, taste and adjust salt if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 183g
Total number of serves: 6
Calories: 441kcal
Fat: 17.3g
Saturated Fat: 4.7g
Trans Fat: 0.1g
Polyunsaturated: 3.5g
Monounsaturated: 7.8g
Cholesterol: 140mg
Sodium: 467mg
Potassium: 360mg
Carbohydrates: 34.8g
Fiber: 0.5g
Sugar: 32g
Protein: 25g
Vitamin A: 200IU
Vitamin C: 1mg
Calcium: 40mg
Iron: 1.5mg

Crockpot Honey Garlic Chicken Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crockpot Honey Garlic Chicken Recipe Substitutions and Variations

Pro Tips