I keep this crockpot honey garlic chicken on repeat because it turns out sticky, savory, and just sweet enough every time. One bite and it feels like a weeknight dinner win with almost no effort.

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I’m obsessed with this crockpot honey garlic chicken because it hits that sweet, salty, sticky thing I crave after a long day, without tasting like a sad shortcut dinner. The honey gives the sauce that glossy sweetness, and the garlic keeps it bold enough that I keep sneaking bites before it ever hits my plate.

And yes, I absolutely pile it over rice so every drop gets claimed. But honestly, I’d eat it straight from the container the next day.

Saucy, tender, addictive. This is the kind of dinner I love having in my back pocket when life gets loud.

Ingredients

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Chicken breasts or thighs keep it hearty, tender, and weeknight-dinner friendly.
Honey brings that sticky sweetness everyone secretly wants more of.
Low sodium soy sauce adds salty depth without making it taste like a salt lick.
Ketchup sounds basic, but it gives the sauce tang and body.
Brown sugar makes the sauce richer, darker, and a little cozy.
Garlic is the loud friend here, and honestly, it’s needed.
Vinegar cuts the sweetness so the sauce doesn’t get too heavy.
Toasted sesame oil adds a nutty flavor that feels takeout-inspired.
Broth or water helps everything stay saucy, not gloopy.
Cornstarch thickens things up so it clings to every bite.
Plus, green onions and sesame seeds make it look way less lazy.
Basically, salt and pepper keep the chicken from tasting flat.

Ingredient Quantities

2 to 3 pounds boneless skinless chicken breasts or thighs

1/2 cup honey

1/3 cup low sodium soy sauce

1/4 cup ketchup

2 tablespoons brown sugar

4 to 5 garlic cloves, minced

1 tablespoon rice vinegar or apple cider vinegar

1 teaspoon toasted sesame oil

1/4 cup water or low sodium chicken broth

2 tablespoons cornstarch

2 tablespoons cold water for cornstarch slurry

Salt and black pepper to taste

Sliced green onions and sesame seeds for garnish, optional

How to Make this

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1. Place 2 to 3 pounds boneless skinless chicken breasts or thighs in the bottom of a 4 to 6 quart crockpot in a single layer if possible.

2. In a bowl combine 1/2 cup honey, 1/3 cup low sodium soy sauce, 1/4 cup ketchup, 2 tablespoons brown sugar, 4 to 5 minced garlic cloves, 1 tablespoon rice vinegar or apple cider vinegar, and 1 teaspoon toasted sesame oil; whisk until smooth.

3. Pour 1/4 cup water or low sodium chicken broth into the sauce and stir to loosen any remaining ingredients, then pour the entire sauce evenly over the chicken.

4. Season the chicken lightly with salt and black pepper to taste, remembering soy sauce adds saltiness.

5. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until the chicken reaches an internal temperature of 165 F and is tender.

6. Remove the cooked chicken to a plate and set aside; if you prefer shredded chicken, shred with two forks now.

7. Whisk together 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, then stir the slurry into the sauce remaining in the crockpot.

8. Turn the crockpot to high and cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens to a glossy glaze.

9. Return the whole or shredded chicken to the crockpot and stir to coat with the thickened sauce; heat for 2 to 3 minutes to meld flavors and check seasoning, adding more salt or pepper if needed.

10. Serve over rice or noodles and garnish with sliced green onions and sesame seeds if desired.

Equipment Needed

1. 4 to 6 quart crockpot
2. Cutting board and chef knife
3. Mixing bowls (one large, one small)
4. Measuring cups and spoons
5. Whisk
6. Wooden spoon or silicone spatula
7. Pair of forks or kitchen tongs for shredding and handling chicken
8. Small bowl for cornstarch slurry
9. Instant read meat thermometer
10. Serving spoon or ladle

FAQ

Can I use chicken thighs instead of breasts and do I need to change the cooking time? Yes. Boneless skinless thighs work great and stay juicier. Cooking time is the same: 3 to 4 hours on high or 6 to 7 hours on low, depending on thickness.

How can I prevent the sauce from being too thin? Make a cornstarch slurry with 2 tablespoons cornstarch and 2 tablespoons cold water, then stir it into the sauce near the end of cooking and cook on high for 15 to 30 minutes until thickened.

Is it safe to cook frozen chicken in the crockpot? It is not recommended because it can keep the chicken in the unsafe temperature range too long. Thaw the chicken first for best and safest results.

Can I make this gluten free or lower in sodium? Yes. Use gluten free soy sauce or tamari for gluten free. Choose low sodium soy sauce and low sodium chicken broth to reduce sodium further.

How do I get more caramelized flavor without burning the sauce? After thickening the sauce, remove the chicken and simmer the sauce on the stovetop over medium heat for a few minutes to concentrate flavors, then return the chicken and spoon the glaze over it.

What should I serve with this honey garlic chicken? It pairs well with steamed rice, cauliflower rice, or noodles, and a side of steamed or stir fried vegetables like broccoli, snap peas, or bok choy.

Crockpot Honey Garlic Chicken Recipe Substitutions and Variations

Honey: maple syrup, agave nectar, or brown sugar dissolved in a little warm water
Low sodium soy sauce: tamari for gluten free, coconut aminos for soy free, or regular soy sauce (use less salt)
Ketchup: tomato paste mixed with a touch of vinegar and a pinch of sugar, or BBQ sauce for a smokier profile
Cornstarch: arrowroot powder (same ratio), tapioca starch, or a flour slurry (use about twice the amount of all purpose flour)

Pro Tips

1. Brown the chicken briefly in a hot skillet before adding to the crockpot to build deeper flavor and color. It only takes 2 to 3 minutes per side and makes the final dish taste richer.
2. Taste and adjust the sauce near the end. If it is too sweet, add a splash more vinegar or a squeeze of lime; if it needs saltiness, a teaspoon of soy sauce or a pinch of kosher salt will do far better than over-salting early on.
3. Make the cornstarch slurry smooth by whisking the cornstarch with the cold water until no lumps remain, then add it gradually while stirring. Give the sauce a few minutes on high to reach full gloss and thickness so you can stop at your preferred consistency.
4. For shredding, remove the chicken to a cutting board while the sauce reduces. Shred with two forks or pulse briefly in a food processor for a finer texture, then return to the hot glaze so the meat soaks up the sauce.
5. Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat with a splash of water or broth to loosen the sauce, and finish with fresh green onions or a squeeze of citrus to brighten the flavors.

Crockpot Honey Garlic Chicken Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I keep this crockpot honey garlic chicken on repeat because it turns out sticky, savory, and just sweet enough every time. One bite and it feels like a weeknight dinner win with almost no effort.

Servings

servings

Calories

453

kcal

Equipment: 1. 4 to 6 quart crockpot
2. Cutting board and chef knife
3. Mixing bowls (one large, one small)
4. Measuring cups and spoons
5. Whisk
6. Wooden spoon or silicone spatula
7. Pair of forks or kitchen tongs for shredding and handling chicken
8. Small bowl for cornstarch slurry
9. Instant read meat thermometer
10. Serving spoon or ladle

Ingredients

2 to 3 pounds boneless skinless chicken breasts or thighs
1/2 cup honey
1/3 cup low sodium soy sauce
1/4 cup ketchup
2 tablespoons brown sugar
4 to 5 garlic cloves, minced
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon toasted sesame oil
1/4 cup water or low sodium chicken broth
2 tablespoons cornstarch
2 tablespoons cold water for cornstarch slurry
Salt and black pepper to taste
Sliced green onions and sesame seeds for garnish, optional

Directions

Place 2 to 3 pounds boneless skinless chicken breasts or thighs in the bottom of a 4 to 6 quart crockpot in a single layer if possible.
In a bowl combine 1/2 cup honey, 1/3 cup low sodium soy sauce, 1/4 cup ketchup, 2 tablespoons brown sugar, 4 to 5 minced garlic cloves, 1 tablespoon rice vinegar or apple cider vinegar, and 1 teaspoon toasted sesame oil; whisk until smooth.
Pour 1/4 cup water or low sodium chicken broth into the sauce and stir to loosen any remaining ingredients, then pour the entire sauce evenly over the chicken.
Season the chicken lightly with salt and black pepper to taste, remembering soy sauce adds saltiness.
Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until the chicken reaches an internal temperature of 165 F and is tender.
Remove the cooked chicken to a plate and set aside; if you prefer shredded chicken, shred with two forks now.
Whisk together 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, then stir the slurry into the sauce remaining in the crockpot.
Turn the crockpot to high and cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens to a glossy glaze.
Return the whole or shredded chicken to the crockpot and stir to coat with the thickened sauce; heat for 2 to 3 minutes to meld flavors and check seasoning, adding more salt or pepper if needed.
Serve over rice or noodles and garnish with sliced green onions and sesame seeds if desired.

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.