This Crockpot Honey Garlic Chicken is a true weeknight hero—tender, juicy chicken thighs slow-cooked in a sweet, savory, and garlicky glaze. It’s an effortless, hands-off meal that fills your home with incredible aroma. Let your slow cooker do all the work for this comforting, family-friendly dish.
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Why You’ll Love This Crockpot Honey Garlic Chicken
- Hands-off cooking: Quick prep, then your slow cooker does the rest.
- Perfectly balanced flavor: Sweet honey, savory soy, and fragrant garlic.
- Unbelievably tender chicken: Thighs stay juicy and shred effortlessly.
- Versatile serving options: Great over rice, in tacos, sandwiches, and more.
Ingredients & Tools
- 1.5 kg boneless, skinless chicken thighs
- 1/2 cup honey
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup ketchup
- 2 tbsp rice vinegar
- 8-10 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 2 tbsp cornstarch
- 3 tbsp cold water
- 1 tbsp sesame seeds
- 2 spring onions, thinly sliced
Tools: A 4-6 quart slow cooker (crockpot), a small whisk, and a small bowl for the slurry.
Notes: Don’t swap thighs for breasts—thighs stay succulent. Fresh ginger and sesame oil add aromatic complexity.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 38 g |
| Fat: | 12 g |
| Carbs: | 38 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 4-6 hours | Total Time: 4 hours 10 minutes – 6 hours 10 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs are non-negotiable. I know breast is popular, but for slow cooking, thighs are king. They have more connective tissue and fat, which means they stay incredibly moist and tender over the long haul, whereas breasts can easily become dry and tough.
- Is low-sodium soy sauce okay? Absolutely! If you’re watching your salt intake, feel free to use a low-sodium soy sauce. The flavor profile will still be fantastic, and you can always adjust the seasoning at the end.
- Fresh garlic and ginger make a difference. While the powdered versions are convenient, the vibrant, pungent kick you get from fresh garlic and ginger is irreplaceable in this recipe. It’s worth the extra minute of peeling and grating, I promise.
- Don’t skip the cornstarch slurry. This is our magic trick for transforming the thin, watery cooking liquid into a luxurious, glossy sauce that clings perfectly to every piece of chicken. It’s the final step that brings the whole dish together.
How to Make Crockpot Honey Garlic Chicken
Step 1: First, let’s get our chicken ready. Place your boneless, skinless chicken thighs in the bottom of your slow cooker insert. You can arrange them in a single layer, but it’s okay if they overlap a little—they’ll shrink and settle as they cook. There’s no need to season them with extra salt at this stage, as the soy sauce will provide plenty of savory flavor.
Step 2: Now, it’s time for the sauce—the heart and soul of this dish. In a medium-sized bowl, whisk together the honey, soy sauce, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. Whisk it until it’s completely smooth and well-combined. You’ll notice the color is a deep, rich amber. Go on, have a little taste—it’s a powerful punch of flavor that’s going to mellow and sweeten beautifully as it cooks.
Step 3: Pour the sauce evenly over the chicken thighs in the slow cooker. Use a pair of tongs to gently lift and turn the chicken, ensuring every piece is nicely coated in that glorious honey-garlic mixture. This little extra effort guarantees maximum flavor in every single bite.
Step 4: Secure the lid on your slow cooker. Now, you have a choice. For a more shreddable texture, cook on LOW for 5-6 hours. If you’re a bit pressed for time, you can cook on HIGH for 3-4 hours. The chicken is done when it’s tender enough to be easily shredded with two forks. You’ll know it’s ready when it practically falls apart at the touch.
Step 5: Once the chicken is cooked, carefully remove the thighs from the slow cooker and place them on a cutting board or plate. They’ll be very tender, so handle them gently. Use two forks to shred all the chicken into bite-sized pieces.
Step 6: Here’s the key to a perfect, restaurant-style sauce. In a small bowl, make a slurry by whisking the cornstarch with the cold water until it’s completely smooth with no lumps. Pour this slurry into the liquid remaining in the slow cooker and whisk it in thoroughly.
Step 7: Return the shredded chicken to the slow cooker, stirring it into the now-thickening sauce. Replace the lid and let it cook for another 20-30 minutes on the HIGH setting. This gives the sauce time to thicken into a beautiful, glossy glaze that will coat the chicken perfectly.
Step 8: Finally, give everything one last good stir. Serve your Crockpot Honey Garlic Chicken hot, garnished generously with a sprinkle of sesame seeds and those fresh, green slices of spring onion. The garnish adds a lovely pop of color and a final fresh crunch that contrasts beautifully with the rich, tender chicken.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months in a freezer-safe container.
- Reviving: Reheat gently in microwave or saucepan; stir to recombine sauce.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that incredible honey garlic sauce.
- Quick-pickled cucumber salad — The sharp, acidic crunch of pickled cucumbers provides a bright and refreshing contrast that cuts through the richness of the chicken beautifully.
- Simple steamed broccoli — An easy, healthy side that pairs wonderfully. The green florets look gorgeous on the plate and their mild flavor doesn’t compete with the main event.
Drinks
- A crisp lager or pilsner — The clean, effervescent quality of a light beer helps to cleanse the palate between bites of the savory-sweet chicken.
- Iced green tea with lemon — Its subtle bitterness and citrus notes offer a wonderfully refreshing and non-alcoholic pairing that complements the Asian-inspired flavors.
Something Sweet
- Mango sorbet — The tropical, fruity sweetness of mango is a fantastic way to end the meal, feeling light and refreshing after the hearty chicken.
- Fortune cookies — A fun, thematic finish that adds a little bit of whimsy and a sweet, crunchy texture to your dinner table.
Top Mistakes to Avoid
- Mistake: Using chicken breasts instead of thighs. I’ve tried it, and I can tell you it’s a gamble that rarely pays off. Chicken breasts lack the necessary fat content and can very easily become dry and stringy during the long cooking process, while thighs stay supremely juicy.
- Mistake: Adding the cornstarch directly to the hot liquid. This will instantly create lumps that are nearly impossible to get rid of. Always mix your cornstarch with a cold liquid first to create a smooth slurry before introducing it to the heat.
- Mistake: Lifting the lid to peek during cooking. I know it’s tempting, but every time you lift that lid, you let out a significant amount of heat and steam, which can add 15-20 minutes to your cooking time. Trust the process!
- Mistake: Skipping the fresh aromatics. The jarred, pre-minced garlic and ginger just don’t pack the same potent, vibrant flavor punch. Using fresh is a small step that makes a massive difference in the final taste of your dish.
Expert Tips
- Tip: For a deeper flavor, sear the chicken first. If you have an extra five minutes, quickly sear the chicken thighs in a hot skillet before adding them to the slow cooker. This creates a beautiful brown crust via the Maillard reaction, adding a whole new layer of complex, savory flavor to the final dish.
- Tip: Brighten it up with a squeeze of lime. Just before serving, squeeze the juice of half a lime over the finished chicken. The hit of bright acidity will lift all the other flavors and make the sauce taste even more vibrant and balanced.
- Tip: Make it a freezer meal. This is a fantastic recipe for prepping ahead. Combine all the sauce ingredients and the raw chicken in a freezer bag. Freeze it flat. When you’re ready, thaw it overnight in the fridge and then dump the whole thing into your slow cooker in the morning for the easiest dinner ever.
- Tip: Control the sweetness. If you prefer a less sweet dish, you can reduce the honey by a tablespoon or two. Conversely, if you have a serious sweet tooth, a little extra drizzle of honey at the end won’t hurt a thing!
FAQs
Can I make this in an Instant Pot instead?
Absolutely! You can achieve similar results much faster. Use the sauté function to sear the chicken if you like, then add all sauce ingredients (except the cornstarch slurry). Cook on high pressure for 10 minutes, followed by a quick release. Remove the chicken, shred it, then use the sauté function again to simmer the sauce while you whisk in the cornstarch slurry to thicken it before adding the chicken back in.
How long do the leftovers last?
Stored in an airtight container in the refrigerator, your leftover honey garlic chicken will stay delicious for 3-4 days. The flavors actually meld and deepen overnight, making the leftovers something to look forward to! Just reheat gently in the microwave or in a saucepan over low heat.
Can I freeze the cooked chicken?
You sure can! This dish freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container or bag. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating. You may notice a little separation in the sauce, but a good stir will bring it right back together.
What can I use instead of ketchup?
If you’re out of ketchup, you can substitute it with an equal amount of tomato paste thinned with a tablespoon of water and a teaspoon of vinegar. Alternatively, a bit of hoisin sauce would also work wonderfully and add a slightly different, but equally delicious, flavor dimension.
My sauce is too thin, even after the slurry. What can I do?
Don’t worry, this happens sometimes! The easiest fix is to make another half-batch of the cornstarch slurry (1 tbsp cornstarch + 1.5 tbsp cold water) and whisk it into the simmering liquid in the slow cooker. Let it cook for another 10-15 minutes with the lid off to help it reduce and thicken up further.
Crockpot Honey Garlic Chicken
Make tender Crockpot Honey Garlic Chicken with minimal effort! This sweet & savory slow cooker recipe is perfect for busy nights. Get the easy recipe here!
Ingredients
For the Ingredients
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1.5 kg boneless, skinless chicken thighs
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1/2 cup honey
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1/2 cup soy sauce (or tamari for gluten-free)
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1/4 cup ketchup
-
2 tbsp rice vinegar
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8-10 garlic cloves (minced)
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1 tbsp fresh ginger (grated)
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1 tsp sesame oil
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1/2 tsp black pepper
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2 tbsp cornstarch
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3 tbsp cold water
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1 tbsp sesame seeds
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2 spring onions (thinly sliced)
Instructions
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Place your boneless, skinless chicken thighs in the bottom of your slow cooker insert.01
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In a medium-sized bowl, whisk together the honey, soy sauce, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper.02
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Pour the sauce evenly over the chicken thighs in the slow cooker.03
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Secure the lid on your slow cooker. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours.04
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Carefully remove the thighs from the slow cooker and use two forks to shred all the chicken into bite-sized pieces.05
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In a small bowl, make a slurry by whisking the cornstarch with the cold water until it’s completely smooth with no lumps. Pour this slurry into the liquid remaining in the slow cooker and whisk it in thoroughly.06
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Return the shredded chicken to the slow cooker, stirring it into the now-thickening sauce. Replace the lid and let it cook for another 20-30 minutes on the HIGH setting.07
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Serve your Crockpot Honey Garlic Chicken hot, garnished generously with a sprinkle of sesame seeds and those fresh, green slices of spring onion.08
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