Crockpot Honey Garlic Chicken
A hands-off, comforting dinner that combines sweet and savory flavors, perfect for busy weeknights or meal prep.
I’ve been making this Crockpot honey garlic chicken for years when I need a hands-off, comforting dinner that still tastes like I spent time on it. A few pantry staples, a handful of minutes to mix the sauce, and the slow cooker does the rest — perfect for busy weeknights, meal prep, or when you want a sticky-sweet glaze without hovering over the stove. If you like saucy slow-cooker chicken recipes, you might also enjoy this easy garlic butter chicken for a different quick weeknight feel.
Why you’ll love this dish
This recipe is comfort food that’s effortless. The honey balances the salty soy sauce while garlic and sesame oil add depth — the slow, gentle heat concentrates those flavors so every bite is tender and saucy. It’s budget-friendly (simple ingredients, no specialty items), kid-approved (sweet with a hint of savory), and flexible: serve it over rice, noodles, or roasted vegetables.
Why make this for dinner:
- Minimal hands-on time: assemble in under 10 minutes.
- Versatile: works for family dinners, meal prep, and packed lunches.
- Crowd-pleasing: sweet-savory glaze appeals to picky eaters and adults alike.
The cooking process explained
Step-by-step overview before you start:
- Add the raw chicken breasts to the slow cooker.
- Whisk the honey, soy sauce, garlic, sesame oil, salt, and pepper to make the sauce.
- Pour the sauce over the chicken and cook low and slow until tender.
- If you prefer a thicker glaze, stir in a cornstarch slurry near the end and let it finish cooking.
This sets expectations so you’ll know it’s mostly hands-off with a brief finish if you like a stickier sauce.
What you’ll need
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Substitutions and notes:
- Use low-sodium soy sauce to control saltiness, or tamari for gluten-free.
- For a lower-sugar version, swap half the honey for a tablespoon or two of brown sugar substitute or use maple syrup for a different flavor note.
- If you prefer thighs, boneless skinless chicken thighs work well and stay juicier during long cooks.
- For more aromatic depth, add a thumb of grated ginger or a dash of rice vinegar.
If you want a gravy-style pairing, consider serving alongside crockpot classics like this crockpot chicken and gravy.
Step-by-step instructions
- Place the chicken breasts in the bottom of the Crockpot in a single layer. Season lightly with salt and pepper.
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, and sesame oil until smooth.
- Pour the sauce evenly over the chicken, coating each piece.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The chicken is done when it reaches 165°F (74°C) internal temperature and flakes easily with a fork.
- For a thicker sauce: in a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir the slurry into the slow cooker during the last 20–30 minutes of cooking and switch to high (if on low) to activate thickening.
- Serve the chicken spooned with the glossy sauce.
Crockpot Honey Garlic Chicken
- Prep
- 10 MIN
- Cook
- 6 HRS
- Total
- 6 HRS 10 MIN
- Serves
- 4
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
- Serving
Tap a step when it's done. The next one lights up.
0 OF 6 DONE03Recipe notes
- 01For lower sugar, swap some honey with brown sugar substitute or maple syrup. To add more flavor, consider adding grated ginger or rice vinegar.
04Nutrition
Per serving- Calories
- 412
- Protein
- 47G
- Net carbs
- 36G
- Fat
- 9G
- Fiber
- 0G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
Serving suggestions:
- Classic: Serve over steamed white or brown rice to soak up the sauce.
- Noodle bowl: Toss with udon or lo mein noodles and sliced scallions.
- Veg-forward: Spoon over roasted broccoli, snap peas, or a warm grain bowl.
- Wraps: Shred the chicken and use it for quick lettuce wraps or soft tortillas with extra sauce and crunchy slaw.
Garnish ideas: sesame seeds, sliced green onions, a squeeze of lime, or pickled red onions for brightness. For another comforting, noodle-forward option, try pairing with this ginger garlic chicken noodle soup if you’re serving a crowd and want variety.
Storage and reheating tips
Refrigerate: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
Freeze: Place cooled chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over medium-low, stirring to combine. Add a splash of water or broth if the sauce has thickened too much. Microwaving is fine for single portions—cover and heat in 30–60 second bursts until warmed through.
Food safety reminder: always ensure reheated chicken reaches 165°F (74°C) internally.
Creative twists
- Spicy honey garlic: Add 1–2 teaspoons sriracha or red pepper flakes to the sauce for heat.
- Citrus twist: Stir in 1 tablespoon orange marmalade with the honey for a citrus glaze.
- Paleo-friendly: Use coconut aminos instead of soy sauce and maple syrup instead of honey.
- Glazed thighs: Swap breasts for bone-in thighs; increase cooking time slightly and check for doneness.
- Sticky shredded chicken: Once cooked, remove chicken, shred with two forks, return to the Crockpot, and simmer 15–20 minutes to absorb more sauce — great for sandwiches or bowls.
Common questions
Can I use frozen chicken breasts?
A: It’s safest to start with thawed chicken for even cooking and food safety. Cooking from frozen in a Crockpot can keep the meat in the “danger zone” too long. Thaw in the fridge overnight.
How long does it take to thicken the sauce with cornstarch?
A: After adding the cornstarch slurry, give it 20–30 minutes on high to thicken in the slow cooker. If you want faster thickening, remove sauce and simmer it on the stovetop for 5–10 minutes.
Can I make this gluten-free?
A: Yes—substitute tamari or coconut aminos for soy sauce to make it gluten-free.
Is this safe for meal prep?
A: Absolutely. The chicken stores well and can be portioned into meal-prep containers. Keep in fridge for 3–4 days or freeze for longer storage.
Conclusion
For more ideas, check out Crockpot Honey Garlic Chicken Recipe | Diethood and my Slow Cooker Honey Garlic Chicken.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
