Slow Cooker Honey Garlic Chicken
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Sweet and savory Crockpot Honey Garlic Chicken – It’s a super simple, Chinese takeout inspired recipe made in the slow cooker with tender chicken thighs, sweet cravable honey, umami rich soy sauce, and plenty of fresh garlic. It’s a weeknight dinner recipe you’ll have on repeat!
Simple shredded Honey Garlic Chicken is a family friendly recipe that’s a great option for busy days when you don’t have much time to spend in the kitchen making a meal.
You simply prepare a basic honey garlic sauce with a handful of ingredients, pour it over chicken in a crockpot, then let it cook low and slow for for 4 to 5 hours (while you get that busy to do list done). Then to finish shred the cooked chicken, thicken the sauce, toss both together and this easy chicken dinner is ready!
It pairs perfectly with steamed rice and vegetables and will make a great lunch the following day if you happen to have any left.
Slow Cooker Honey Garlic Chicken Recipe Ingredients
Chicken thighs: I like to use chicken thighs here because they are a bit more flavorful, they don’t dry out as easily, plus the fat adds some rich flavor to the dish to balance the other ingredients.
Honey: A key ingredient for the sweetness of the sauce, it balances the sharp flavor of the soy sauce.
Soy sauce: This adds a very distinct, salty, Chinese flavor to the dish. An equal part tamari can be used to make the dish gluten free.
Sriracha: This is a spicy Vietnamese style hot sauce, a little goes a long ways. You can adjust the amount added to taste adding more or less.
Green onion: These help build up the foundational flavors of the dish.
Garlic: Fresh garlic will taste best here.
Ginger: Fresh ginger is best. Ginger compliments the garlic and green onion.
Toasted sesame oil: This is amber hued oil made from roasted sesame seeds and is available in the Asian foods section of markets. It has a nutty, concentrated flavor so only a small splash is needed so it doesn’t overpower the other flavors.
Cornstarch: A key ingredient for thickening an otherwise watery sauce. This way the sauce clings to the chicken and you get more flavor and a far better consistency.
Lime: Added for a fresh zip to the sauce. You could also try rice vinegar in its place.
How to Make Honey Garlic Chicken in the Crockpot
Place chicken thighs in a slow cooker (5 to 7 quart).
Blend sauce ingredients: In a mixing bowl whisk together honey, soy sauce, sriracha, green onion whites, garlic, ginger and sesame oil.
Pour sauce mixture over chicken evenly (toss a bit if needed to coat pieces).
Cook chicken through: Cover and cook on low until chicken has cooked through and is tender, about 4 to 5 hours.
Remove chicken and shred or chop into bite size pieces.
Thicken sauce: Pour liquid from slow cooker into a small saucepan. Whisk together water and cornstarch then pour mixture into liquid saucepan and stir.
Heat mixture over medium-high heat until simmering, let simmer 1 minute to thicken (reduce heat slightly if needed). Remove from heat and stir in lime juice.
Toss chicken with sauce, garnish: Return chicken to slow cooker, pour over liquid from saucepan and toss. Serve garnished with sliced green onion greens if desired and sesame seeds.
What to Pair with Honey Garlic Chicken
Grain: White rice (long grain or jasmine), brown rice, cauliflower “rice”, quinoa or millet are good options.
Noodles: Ramen, lo mein noodles, rice noodles, egg noodles, or even spaghetti noodles work well as a base.
Steamed or sautéed vegetables: Baby bok choy, cabbage, broccoli, bell peppers, carrots, green beans, asparagus, or peas will add a nutritious, colorful side.
Possible Substitutes
Chicken breasts: In place of chicken thighs chicken breasts can be used also. Just be mindful to not overcook them as they’ll dry out easier. I might also recommend that you add 1 to 2 Tbsp avocado oil to the sauce to make up for the lack of fat.
Sweetener: For honey you can try equal parts maple syrup, agave, or brown sugar paired with 2 Tbsp water.
Tamari for gluten free: In place of regular soy sauce use gluten free tamari for a gluten free option. Ensure other packaged ingredients are packaged in gluten free facilities with no cross contamination.
Less sodium option: If you need to lessen the sodium of the dish use low sodium soy sauce or tamari.
Thickener: In place of cornstarch you can use tapioca starch though you may need an extra 2 tablespoon for the same thickening strength (plus a little more water for the slurry). Note that it doesn’t need to reach a boil to thicken.
Storage and Reheating
- Leftover honey garlic chicken should be stored in the fridge or freezer in an airtight container.
- It will keep in the fridge for 4 days or in the freezer for 3 months.
- Thaw in the fridge overnight before reheating.
- Individual servings can be rewarmed in the microwave on a microwave safe dish on 50% power until warmed through. Larger servings can be rewarmed in a skillet over medium-low heat with a little broth or water to thin as needed.
More Crave-Worthy Asian Inspired Recipes to Try
- Baked Honey Garlic Chicken
- Chicken Stir Fry
- Slow Cooker Chicken Thighs
- Teriyaki Chicken
- Sesame Chicken
Follow Cooking Classy
Slow Cooker Honey Garlic Chicken
Ingredients
- 2 1/2 lbs boneless skinless chicken thighs, excess fat trimmed
- 1/3 cup honey
- 1/3 cup soy sauce, or tamari for gluten free
- 1 Tbsp sriracha
- 1/4 cup chopped green onion, white portion, reserve greens for serving
- 4 tsp minced garlic
- 1 Tbsp peeled and minced ginger
- 2 tsp toasted sesame oil
- 2 1/2 Tbsp cornstarch, plus 3 Tbsp water
- 1 Tbsp fresh lime juice
Instructions
- Place chicken thighs in a slow cooker (5 to 7 quart).
- In a mixing bowl whisk together honey, soy sauce, sriracha, green onion whites, garlic, ginger and sesame oil.
- Pour mixture over chicken evenly (toss a bit if needed to coat pieces).
- Cover and cook on low until chicken has cooked through and is tender, about 4 to 5 hours.
- Remove chicken and shred or chop into bite size pieces.
- Pour liquid from slow cooker into a small saucepan (you can strain if preferred. You should have 2 cups). Whisk together water and cornstarch then pour mixture into liquid saucepan and stir.
- Heat mixture over medium-high heat until simmering, let simmer 1 minute to thicken (reduce heat slightly if needed). Remove from heat and stir in lime juice.
- Return chicken to slow cooker, pour over liquid from saucepan and toss. Serve garnished with sliced green onion greens if desired and sesame seeds.