Tender slow cooker honey garlic chicken simmered in a sweet, savory glaze with garlic, soy, and honey. Easy, sticky, and better than takeout!

Scale

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

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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.

Use thighs for juicier results; breasts for leaner.

Add chili garlic sauce for a spicy variation.

Sauce thickens more as it cools.