Can a dish made with just a few pantry staples truly rival your favorite takeout? With this slow cooker honey garlic chicken, the answer is a delicious yes. This recipe blends the rich umami of soy sauce, the natural sweetness of honey, and the punchy warmth of garlic into a sticky, savory-sweet glaze that coats tender shredded chicken. It’s effortless, affordable, and better than takeout in both flavor and nutrition—all with minimal cleanup and max comfort.
Ingredients
- 2–3 lbs boneless, skinless chicken thighs (or breasts)
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce
- 1/4 cup ketchup
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (to mix with cornstarch)
- Optional toppings: sesame seeds, sliced green onions, chili flakes
Step-by-Step Instructions
Step 1: Mix the Sauce
- In a small bowl, whisk together honey, soy sauce, ketchup, vinegar, minced garlic, ground ginger, and black pepper.
Step 2: Add to Slow Cooker
- Place chicken thighs (or breasts) into the Crockpot in a single layer.
- Pour the sauce mixture evenly over the chicken.
- Cover and cook on low for 5–6 hours or high for 3–4 hours until the chicken is fork-tender.
Step 3: Shred and Thicken (Optional)
- Remove chicken, shred with two forks, and return it to the slow cooker.
- To thicken the sauce: whisk together cornstarch and water in a small bowl and stir into the sauce. Let it simmer on high for 15 minutes uncovered.
- Stir the shredded chicken back into the thickened glaze and keep warm until serving.
Variations
- Spicy Honey Garlic: Add 1–2 teaspoons of chili garlic sauce or sriracha to the sauce mixture.
- Ginger-Lime: Swap vinegar for fresh lime juice and add zest for a citrusy spin.
- Asian-Inspired: Stir in a dash of toasted sesame oil and top with chopped peanuts or cashews.
- Vegetable Boost: Add chopped bell peppers, snap peas, or broccoli during the last hour of cooking.
Cooking Note
- Chicken thighs yield juicier results and absorb the sauce more evenly.
- If using breasts, avoid overcooking—they dry out more easily than thighs.
- Don’t skip the vinegar—it balances the sweetness of the honey perfectly.
Serving Suggestions
Serve over a bed of fluffy white rice, jasmine rice, or cauliflower rice for a low-carb option. Pair with steamed or roasted veggies like broccoli, green beans, or bok choy. For a complete takeout-style experience, top with sesame seeds, fresh green onions, and a drizzle of sriracha or chili oil.
Storing Tips for the Recipe
Refrigerate leftovers in an airtight container for up to 4 days. This dish also freezes beautifully: portion into freezer bags, lay flat, and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop or microwave. For meal prep, store the shredded chicken separately from rice and toppings for best texture.
Timing
Prep Time: 10 minutes
Cooking Time: 5–6 hours on low / 3–4 hours on high
Total Time: 6 hours, 10 minutes
Yield: 6 servings
Nutritional Information (Per Serving)
Calories: 20
Protein: 28g
Sodium: 710mg
Healthier Alternatives for the Recipe
Use coconut aminos instead of soy sauce for a gluten-free, lower-sodium version. Reduce honey to 1/3 cup for a lighter glaze. Replace ketchup with tomato paste and a dash of maple syrup to skip refined sugar. Add more veggies for bulk and fiber without extra calories.
Common Mistakes to Avoid
- Too Salty: Always use low-sodium soy sauce to control salt levels.
- Watery Sauce: Use the cornstarch slurry to thicken if the sauce is too thin after cooking.
- Overcooking: Check for doneness at 4.5 hours on low for smaller portions.
- Uneven Flavor: Stir sauce ingredients thoroughly before pouring to ensure even seasoning.
Conclusion
This slow cooker honey garlic chicken delivers huge flavor with minimal effort. With its sticky, sweet, and savory glaze, tender meat, and endless serving options, it’s a go-to recipe your whole family will love. Perfect for meal prep, busy nights, or satisfying takeout cravings at home—this dish is a guaranteed winner. Give it a try and let us know your favorite twist!
Frequently Asked Questions (FAQs)
Q1: Can I use frozen chicken?
A: Yes, but cook for an additional hour and ensure internal temp reaches 165°F.
Q2: Can I double the sauce?
A: Absolutely—just double all sauce ingredients. It’s great for drizzling over rice or veggies.
Q3: What cut of chicken is best?
A: Chicken thighs are preferred for juiciness, but breasts work if you monitor cooking time.
Q4: Can I make it in an Instant Pot?
A: Yes! Cook on high pressure for 10 minutes and quick release. Shred and thicken as needed.
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Fat | 10g |
| Saturated Fat | 2g |
| Unsaturated Fat | 6g |
| Trans Fat | 0g |
| Cholesterol | 85mg |
| Carbohydrates | 22g |
| Fiber | 1g |
| Sugar | 18g |
| Sodium | 710mg |
slow cooker honey garlic chicken
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
Tender slow cooker honey garlic chicken simmered in a sweet, savory glaze with garlic, soy, and honey. Easy, sticky, and better than takeout!
Ingredients
2–3 lbs boneless, skinless chicken thighs (or breasts)
1/2 cup honey
1/2 cup low-sodium soy sauce
1/4 cup ketchup
2 tablespoons rice vinegar (or apple cider vinegar)
4 cloves garlic, minced
1 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon water (to mix with cornstarch)
Optional toppings: sesame seeds, sliced green onions, chili flakes
Instructions
1. Whisk together honey, soy sauce, ketchup, vinegar, garlic, ginger, and pepper.
2. Place chicken in Crockpot and pour sauce over top.
3. Cover and cook on low 5–6 hours or high 3–4 hours.
4. Shred chicken and return to pot.
5. (Optional) Mix cornstarch and water, stir in to thicken sauce.
6. Let cook uncovered for 15 minutes more.
7. Stir well and serve with toppings.
Notes
Use thighs for juicier results; breasts for leaner.
Add chili garlic sauce for a spicy variation.
Sauce thickens more as it cools.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 710mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg