Welcome to a new week, my friends! We’ve got an extra busy one this week and I’m going to be happy about all the meal prepping I did over the weekend and all the easy dinners I have planned. Including this one. Today, I’m finally bringing you a slow cooker version of one of my most popular recipes! This slow cooker honey garlic chicken has the same amazing sauce as the original 15-minute honey garlic chicken, which gets rave reviews. And as honey garlic chicken stir fry, which has a ton of veggies added in. But this version is made in the slow cooker, so it’s waiting for you when you get home. It takes just a few minutes to prep and it’s only 5 ingredients, so this delicious dinner is perfect for crazy days. And oh, you are going to swoon and drool when you start to smell this cooking away in your crock pot and perfuming the whole house. It smells amazing! It’ll have everyone banging their forks on the table, demanding the meal to be served immediately! (If you’re looking for a pressure cooker version, check out this Instant Pot honey garlic chicken. Or try honey garlic pork chops for a different twist!) So let’s get cooking! Now, I’ve got some notes, tips and substitutions coming up below on how to make crock pot honey garlic chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes
Chicken: I use and recommend boneless, skinless chicken thighs, but you can substitute boneless, skinless chicken breasts as well. I’ve made it that way and while it’s a tad less flavorful, it’s still really good. Soy sauce: I use and recommend a low-sodium soy sauce so you can control the sodium in this dish. Want to make this recipe gluten-free? Just sub some gluten-free tamari for the soy sauce. Red pepper flakes: You can adjust the heat of this dish by adjusting how much red pepper flakes you use. As is, it’s a low-medium level of spicy. I use a bit less than what the recipe calls for when I’m making it for my kids and they’re fine with it. You know me, I’m all about the toppings. Read on below for my favorites!
Let’s get ready to eat.
Serving Ideas
- We love having this served over steamed brown rice. White or basmati rice would work well, too.
- You could also keep it low-carb and serve it with some of my easy cauliflower rice.
- I bet it’d also be delicious over quinoa or some rice noodles or a long, thin noodle like angel hair. Anything to sop up more of that sauce!
- Add a veggie side - such as broccoli, snow peas, green peas - to round out the meal. You can also check out these honey garlic chicken rice bowls for another great way to serve this chicken or to use the leftovers. So yummy!) And of course, there are toppings. You know I’m always going to give you topping options!
Topping Ideas:
Sliced green onions Chopped fresh parsley or cilantro Chopped peanuts An extra sprinkle of red pepper flakes Drizzle of sriracha for a spicy kick
Mix and match and choose your favorites. Whatever you do though, make sure you drizzle some extra of that scrumptious honey garlic sauce over everything on your plate! You won’t regret it. Last thing… what to do with any leftovers. I hope you give this recipe a try when you need a super easy, super yummy dinner! You can also check out all of my slow cooker chicken recipes for more inspiration. (Slow cooker cream cheese chicken is another easy go-to that’s a reader fave!) Enjoy! XO, Kathryn Chicken: I use and recommend boneless, skinless chicken thighs, but you can substitute boneless, skinless chicken breasts as well. (It’s just a little less flavorful.) Soy sauce: Want to make this gluten-free? Just sub some gluten-free tamari for the soy sauce. Red pepper flakes: You can adjust the heat of this dish by adjusting how much red pepper flakes you use. As is, it’s a low-medium level of spicy. I use a bit less than what the recipe calls for when I’m making it for my kids and they’re fine with it. Serving: We love this served over steamed rice (brown or white). You could also do basmati rice or cauliflower rice. Or try it with quinoa or rice noodles or other thin noodle. Add a favorite steamed veggie - such as broccoli, snow peas, green peas - to round out the meal. Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Or freeze the leftovers for up to 5 months in a freezer-safe bag. Thaw overnight in the fridge. Reheat over medium low in a skillet or in individual servings in the microwave until warmed through. (Bonus: The sauce helps keep the chicken from drying out!)
All-Clad Programmable Oval-Shaped Slow Cooker New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
title: “Slow Cooker Honey Garlic Chicken” ShowToc: true date: “2024-10-21” author: “Byron Rodriquez”
I’m using Tyson Boneless Skinless Chicken Breasts that I picked up from Kroger. These are 100% all natural, minimally processed with no artificial ingredients.
why i love individually frozen boneless skinless chicken breasts
I never actually knew about these until I went to college–I have many memories from my teenage years portioning out thawed chicken breasts into individual bags and freezing them, which was also when I briefly dabbled in vegetarianism. ???? When I got to school and my roommates pulled out a bag of individually frozen chicken breasts, the heavens opened. Because they’re individually frozen, there’s no prying apart frozen chicken breasts, not to mention way less messy (AND I can thaw them or cook them from frozen). I can pull out one or two or an entire bag depending on what I need and then seal the bag back up. I always have a backup bag in my freezer and don’t have to worry about it spoiling in 2-3 days.
about this recipe
This Slow Cooker Honey Garlic Chicken is sweet and tangy that you literally drop into your crockpot and hit go. No sautéing, no pre-cooking, nothing. Plus, it calls for a handful of kitchen staples–no weird ingredients that you’re never going to use again! I cooked these from frozen and it was done in about 4 hours. Steam a pot of rice (I love using my Instant Pot–here are instructions for white and brown rice!)
how to make it
In addition to the chicken breasts, you’ll need soy sauce, honey, ketchup, Asian hot sauce, garlic, green onions, fresh ginger, rice wine vinegar, and sesame oil.
Place chicken breasts in slow cooker.
In a small mixing bowl or liquid measuring cup, combine soy sauce,
honey,
ketchup,
hot sauce,
rice wine vinegar, and sesame oil.
Whisk until combined and then add the white ends of the green onions, garlic, ginger…
And stir to combine. Pour over chicken breasts.
Cook on low 4-6 hours or until chicken shreds easily with a fork. Transfer chicken breasts from to a serving platter or bowl and shred.
Pour the liquid into a medium saucepan and heat over medium until it simmers. While it’s heating, whisk together the cornstarch and water.
When it boils, add the cornstarch mixture and whisk until the sauce is thickened and clear. Pour over shredded chicken.
Serve over hot rice.
Top with chopped green onion tops and sesame seeds.
Disclaimer: This post was sponsored by Kroger and Tyson, but all opinions, ideas, and recipes are our own.
