Flavorful Slow Cooker Honey Garlic Chicken

If you ask me, slow cooker honey garlic chicken is a lifesaver on busy weeknights.

This Asian-inspired dish brings together tender chicken and a sauce that’s the perfect mix of sweet and savory. The honey adds just enough sweetness while the garlic gives it that homestyle flavor we all love.

It’s made with simple ingredients you probably already have in your pantry, and your slow cooker does all the heavy lifting. The chicken turns out so tender it practically falls apart, and the sauce becomes thick and glossy.

It’s a no-fuss meal that makes the whole house smell amazing, perfect for those days when you want something comforting without the work.

What Kind of Chicken Should I Use?

For this slow cooker recipe, you’ve got two main options: chicken thighs or chicken breasts, and each brings something different to the table. Chicken thighs are generally the better choice here since they stay more tender and juicy during the long cooking process, thanks to their higher fat content. If you do prefer chicken breasts, they’ll still work fine – just be careful not to overcook them as they can dry out more easily than thighs. For either cut, try to choose pieces that are similar in size so they cook evenly, and trim off any excess fat before adding them to your slow cooker. Fresh chicken is great, but if you’re using frozen, make sure it’s completely thawed before cooking to ensure food safety and even cooking.

Options for Substitutions

This honey garlic chicken recipe is pretty adaptable – here are some handy swaps if you need them:

• Chicken thighs/breasts: While chicken thighs give you the juiciest result, chicken breasts work great too. You could even try this with pork tenderloin – just cut it into large chunks first.
• Soy sauce: If you’re avoiding soy, coconut aminos make a great substitute. You can also use tamari for a gluten-free option. Just keep in mind coconut aminos are sweeter, so you might want to reduce the honey a bit.
• Honey: Maple syrup or brown sugar work well here – use the same amount. Agave nectar is another good option if you prefer it.
• Chili sauce: Any hot sauce will do! No sriracha? Try regular hot sauce, gochujang, or even a pinch of red pepper flakes. Skip it altogether if you’re not into heat.
• Rice wine vinegar: Apple cider vinegar or white wine vinegar can step in here – use the same amount to keep that nice tang.
• Corn flour: Regular cornstarch works exactly the same way. You can also use arrowroot powder if you prefer – use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker honey garlic chicken is adding the cornstarch too early in the cooking process, which can make your sauce grainy – instead, mix it with a bit of cold water and stir it in during the last 30 minutes of cooking for the perfect thickness.

Another common error is lifting the slow cooker lid too frequently to check on the chicken, as this releases essential heat and moisture, adding unnecessary cooking time – resist the urge to peek and only open it when you need to add the cornstarch.

For the best flavor development, don’t skip browning your chicken pieces before adding them to the slow cooker – this quick extra step creates a deeper, richer taste and better texture in the final dish.

To prevent your chicken from drying out, make sure not to cook it longer than 6-7 hours on low or 3-4 hours on high, and if using chicken breasts instead of thighs, reduce the cooking time by about 30 minutes since they tend to cook faster.

What to Serve With Honey Garlic Chicken?

This sweet and savory chicken dish goes perfectly with all kinds of Asian-inspired sides! Rice is the obvious choice since it soaks up all that tasty sauce, but you can switch things up with some steamed broccoli or snap peas for extra color and crunch. I love serving this with a quick cucumber salad – just slice up some cucumbers, add a splash of rice vinegar, and a pinch of salt for a cool, crisp side dish. For a complete meal, you might want to throw together some simple stir-fried vegetables like carrots and bok choy, which complement the honey-garlic flavors really well.

Storage Instructions

Keep: This honey garlic chicken is perfect for meal prep! Place any leftovers in an airtight container and pop them in the fridge – they’ll stay good for up to 4 days. The sauce tends to thicken a bit in the fridge, which isn’t a bad thing at all!

Freeze: Want to save some for later? Let the chicken cool completely, then transfer it to a freezer-safe container or bag. It’ll keep well in the freezer for up to 3 months. I like to freeze it in individual portions – it makes weeknight dinners super easy!

Warm Up: To enjoy your leftover honey garlic chicken, just warm it up in the microwave for a couple of minutes, stirring halfway through. If it’s frozen, thaw it overnight in the fridge first. You might need to add a splash of water while reheating if the sauce is too thick. The chicken stays nice and tender even after reheating!

Preparation Time	15-20 minutes
Cooking Time	120-150 minutes
Total Time	135-170 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 100-120 g
• Fat: 20-30 g
• Carbohydrates: 100-120 g

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs or breasts
• 1/3 cup reduced-sodium soy sauce
• 1/3 cup honey
• 2 tablespoons tomato puree
• 2 teaspoons chili sauce (like sambal oelek, sriracha, or your preferred hot sauce)
• 4 minced garlic cloves
• 1 tablespoon rice wine vinegar
• 2 tablespoons corn flour
• Cooked brown rice, quinoa, or cauliflower rice
• Toasted sesame seeds
• Sliced green onion

Step 1: Prepare and Start Cooking the Chicken

Place the chicken at the bottom of a 6-quart or larger slow cooker.

In a medium mixing bowl or a very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar.

Pour this mixture over the chicken in the slow cooker.

Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer.

For even cooking, if possible, flip the chicken halfway through the process, though it’s not crucial if you can’t.

Step 2: Thicken the Sauce

Once the chicken is cooked, remove it from the slow cooker to a plate and let it cool slightly.

To thicken the sauce, whisk cornstarch into the slow cooker cooking liquid.

Cover and cook on HIGH for 15 minutes, stirring occasionally until the sauce thickens slightly.

If you prefer a thicker sauce, continue cooking for up to 30 minutes in the slow cooker, or use the stovetop method below for quicker results.

Step 3: Optional Quicker Sauce Thickening on Stovetop

If you choose to thicken the sauce on the stove, after whisking in the cornstarch, transfer the cooking liquid to a medium saucepan.

Cook over medium heat, stirring frequently until the sauce thickens, which should take about 5 to 10 minutes.

If your slow cooker insert is stovetop safe, you can use it directly on the burner instead of transferring the liquid to another pot.

Ensure that your insert is indeed stovetop safe to avoid cracking.

Step 4: Shred the Chicken and Combine

Using two forks or your fingers if the chicken has cooled sufficiently, shred the chicken into bite-sized pieces.

Return the shredded chicken to the slow cooker.

If you reduced the sauce on the stove, pour it back into the slow cooker over the chicken.

Stir well to ensure the chicken is fully coated with the sauce.

Step 5: Serve and Garnish

Serve the shredded chicken over cooked rice.

Garnish with green onions and sesame seeds for extra flavor and texture.

Enjoy your deliciously saucy chicken dish!