I just made Simple Crockpot Meals 5 Ingredients-level honey garlic chicken that comes out insanely juicy and sticky-sweet, the kind of dinner your family will actually fight over.

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I’m obsessed with this Slow Cooker Honey Garlic Chicken Breast because it’s sticky, savory, and stupidly simple. I love how the 1/2 cup honey and 4 cloves garlic, minced actually taste like something you’d pay for at a restaurant, but cheaper.

It’s the kind of dinner I crave after a long day. Juicy Crockpot Chicken that flakes apart and still holds sauce.

I don’t mess with fancy sides. Just a big bowl, napkin nearby, utensil warfare.

Total weekday win. Seriously addictive.

I make it when I have zero patience, and my family fights over leftovers. No fancy tricks, just flavor.

Ingredients

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2 pounds boneless skinless chicken thighs: juicy protein, falls apart and soaks up sauce.
1 teaspoon kosher salt: brings out the chicken’s natural flavor, nothing fancy.
1/2 teaspoon black pepper: a little kick, keeps it from tasting flat.
4 cloves garlic, minced: fragrant and savory, it’s the sauce’s backbone.
1/2 cup honey: sweet glue for the sauce, sticky and comforting.
1/3 cup low sodium soy sauce: salty umami without turning the dish into a salt bomb.
1/4 cup ketchup: tomato tang and color, a little sweetness too.
2 tablespoons rice vinegar: brightens everything, cuts through the honey.
1/4 cup low sodium chicken broth or water: thins the sauce so it’s not gluey.
1 teaspoon sesame oil: nutty perfume, a tiny spoon goes a long way.
1/4 teaspoon red pepper flakes, optional: adds heat if you like a little bite.
2 tablespoons cornstarch: thickens the sauce so it clings to the chicken.
2 tablespoons cold water for slurry: quick mixer so the cornstarch doesn’t clump.
2 green onions, sliced, for garnish: fresh pop and a mild onion crunch.
1 tablespoon toasted sesame seeds, for garnish: tiny toasty bits, looks and tastes nice.

Ingredient Quantities

2 pounds boneless skinless chicken thighs (or breasts if you prefer)

1 teaspoon kosher salt

1/2 teaspoon black pepper

4 cloves garlic, minced

1/2 cup honey

1/3 cup low sodium soy sauce

1/4 cup ketchup

2 tablespoons rice vinegar

1/4 cup low sodium chicken broth or water

1 teaspoon sesame oil

1/4 teaspoon red pepper flakes, optional

2 tablespoons cornstarch

2 tablespoons cold water (for cornstarch slurry)

2 green onions, sliced, for garnish (optional)

1 tablespoon toasted sesame seeds, for garnish (optional)

How to Make this

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1. Pat the chicken thighs dry and season both sides with kosher salt and black pepper; place them in the bottom of the crockpot in a single layer if you can.

2. In a bowl whisk together minced garlic, honey, soy sauce, ketchup, rice vinegar, chicken broth (or water), sesame oil and red pepper flakes if you want a little heat.

3. Pour the sauce over the chicken, turning pieces once so they get coated; cover the crockpot.

4. Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is very tender and reaches 165°F internally.

5. When the chicken is done transfer the pieces to a plate and cover loosely with foil to keep warm; pour the liquid left in the crockpot into a saucepan or leave it in the crockpot insert if your model can be heated on the stove top.

6. Mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a smooth slurry with no lumps.

7. Bring the sauce to a simmer, then slowly whisk in the cornstarch slurry; simmer until the sauce thickens to a glossy glaze, about 2 to 4 minutes. If it gets too thick add a splash of water or broth.

8. Taste the glaze and adjust seasoning if needed, adding a pinch more salt, pepper or a little extra soy sauce or honey to balance sweet and salty.

9. Return the chicken to the pot and spoon the thickened sauce over each piece so they’re well coated; let sit for a minute so the flavors marry.

10. Serve over rice or noodles and sprinkle with sliced green onions and toasted sesame seeds for garnish.

Equipment Needed

1. Crockpot or slow cooker
2. Medium mixing bowl and a small bowl for the cornstarch slurry
3. Whisk (or fork will work in a pinch)
4. Measuring cups and spoons
5. Chef knife and cutting board
6. Tongs or a slotted spoon for lifting the chicken
7. Medium saucepan (to reduce the sauce)
8. Wooden spoon or heatproof spatula for stirring
9. Plate and aluminum foil to tent the cooked chicken

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can. Breasts will cook fine but they tend to dry out faster, so check them earlier and shred or slice as soon as they reach 165°F to keep them juicy.

Q: How long do I cook it on low vs high? A: Low for 4 to 5 hours, high for 2 to 3 hours. Times vary by crockpot and piece size, so use a meat thermometer or check that juices run clear.

Q: How do I get a thicker sauce? A: Make the cornstarch slurry with the 2 tbsp cold water and stir it into the sauce near the end, then cook 10 to 15 more minutes. For extra glossy sauce, remove chicken, thicken the sauce on high, then return chicken to coat.

Q: Can I freeze leftovers? A: Yes. Cool fully, put in an airtight container, and freeze up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or in microwave.

Q: Is there a substitute for soy sauce? A: You can use tamari for gluten free, or coconut aminos for lower sodium, but flavor will be a bit different. Taste and adjust honey or salt if needed.

Q: How can I make it less sweet or more spicy? A: To cut sweetness, add more chicken broth or a splash more rice vinegar, or reduce honey by a few tablespoons. To kick the heat up, add more red pepper flakes or a squirt of sriracha when you add the sauce.

Crockpot Honey Garlic Chicken Recipe Substitutions and Variations

Honey: use pure maple syrup or light agave nectar in a 1:1 swap. If you like it less sweet, cut back the amount by 1 to 2 tablespoons.
Soy sauce: substitute tamari or coconut aminos 1:1 for a gluten free option, or use regular soy but lower the salt elsewhere since it can be saltier.
Cornstarch: swap with arrowroot powder in a 1:1 ratio for a clearer, slightly glossier sauce, or use all purpose flour at 2 times the amount (so 4 tbsp flour) but cook the sauce a bit longer to remove raw taste.
Boneless skinless chicken thighs: you can use chicken breasts, same cook time in a crockpot works fine but shred a little earlier to avoid drying out, or use firm tofu for a vegetarian option, add it near the end so it keeps texture.

Pro Tips

1. Sear the chicken quick in a hot pan before it goes in the crockpot. It only takes 2 to 3 minutes a side and gives the meat more color and a bit of texture, otherwise it can look pale and mushy. You dont need to cook it through, just brown it.

2. Taste and tweak the sauce at the end, not the start. If its too sweet, add a splash more rice vinegar or a squeeze of lime to brighten it. If its too salty, stir in a little water or extra honey to mellow it out. Small adjustments make it way better than trying to get it perfect before cooking.

3. For the best texture, use thighs unless you really prefer breasts. Thighs stay juicy and dont dry out even with longer cook times. If you only have breasts, check them earlier and pull them when they just hit 165°F so they dont get tough.

4. Make the cornstarch slurry cold and add it slowly while the sauce is simmering. Whisk constantly so you dont get lumps. If the glaze gets too thick, add a tablespoon of water at a time until it looks glossy and coatable. You can also shred the chicken and toss it in the sauce so every bite is covered.

Crockpot Honey Garlic Chicken Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made Simple Crockpot Meals 5 Ingredients-level honey garlic chicken that comes out insanely juicy and sticky-sweet, the kind of dinner your family will actually fight over.

Servings

servings

Calories

439

kcal

Equipment: 1. Crockpot or slow cooker
2. Medium mixing bowl and a small bowl for the cornstarch slurry
3. Whisk (or fork will work in a pinch)
4. Measuring cups and spoons
5. Chef knife and cutting board
6. Tongs or a slotted spoon for lifting the chicken
7. Medium saucepan (to reduce the sauce)
8. Wooden spoon or heatproof spatula for stirring
9. Plate and aluminum foil to tent the cooked chicken

Ingredients

2 pounds boneless skinless chicken thighs (or breasts if you prefer)
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cloves garlic, minced
1/2 cup honey
1/3 cup low sodium soy sauce
1/4 cup ketchup
2 tablespoons rice vinegar
1/4 cup low sodium chicken broth or water
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes, optional
2 tablespoons cornstarch
2 tablespoons cold water (for cornstarch slurry)
2 green onions, sliced, for garnish (optional)
1 tablespoon toasted sesame seeds, for garnish (optional)

Directions

Pat the chicken thighs dry and season both sides with kosher salt and black pepper; place them in the bottom of the crockpot in a single layer if you can.
In a bowl whisk together minced garlic, honey, soy sauce, ketchup, rice vinegar, chicken broth (or water), sesame oil and red pepper flakes if you want a little heat.
Pour the sauce over the chicken, turning pieces once so they get coated; cover the crockpot.
Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is very tender and reaches 165°F internally.
When the chicken is done transfer the pieces to a plate and cover loosely with foil to keep warm; pour the liquid left in the crockpot into a saucepan or leave it in the crockpot insert if your model can be heated on the stove top.
Mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a smooth slurry with no lumps.
Bring the sauce to a simmer, then slowly whisk in the cornstarch slurry; simmer until the sauce thickens to a glossy glaze, about 2 to 4 minutes. If it gets too thick add a splash of water or broth.
Taste the glaze and adjust seasoning if needed, adding a pinch more salt, pepper or a little extra soy sauce or honey to balance sweet and salty.
Return the chicken to the pot and spoon the thickened sauce over each piece so they’re well coated; let sit for a minute so the flavors marry.
Serve over rice or noodles and sprinkle with sliced green onions and toasted sesame seeds for garnish.

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.