Crock Pot Honey Garlic Chicken
A simple and delicious slow-cooked honey garlic chicken recipe that is sweet, sticky, and perfect for busy weeknights or meal prep.
I first made this Crock Pot honey garlic chicken on a hectic weeknight and was surprised how a handful of pantry staples turned into a glossy, sticky sauce that everyone at the table loved. It’s the kind of slow-cooker recipe you stash for evenings when you want low effort and maximum comfort — and if you want a slightly different take, I’ve also bookmarked a detailed Crockpot honey garlic chicken guide that inspired some of my tweaks.
Why you’ll love this dish
This recipe hits a sweet-salty spot without complicated steps. It’s hands-off (thanks, Crock Pot), budget-friendly, and scales easily for meal prep or feeding a crowd. Chicken thighs stay juicy and tolerate long cooking; breasts work too if you watch timing. Because the sauce is just honey, soy, garlic, sesame oil, and ginger, it’s familiar to picky eaters but still bright enough to feel special.
Use it for busy weeknights, easy potlucks, or when you want to make lunches for the week. It’s also terrific when you need to stretch ingredients into tacos, bowls, or sliders.
The cooking process explained
Before you start: you’ll whisk a simple sauce, pour it over the chicken in the slow cooker, let low-and-slow do the work, then shred and toss the meat in the reduced sauce. Expect 2–3 hours on high or 4–6 hours on low. The final step — shredding in the pot — lets the meat soak up the sauce so every bite is flavorful.
What you’ll need
- 2 lbs chicken thighs or breasts (boneless, skinless recommended)
- 1/2 cup honey (sub: maple syrup or agave for a different sweetness)
- 1/4 cup soy sauce (low-sodium works well)
- 4 cloves garlic, minced (or 1–2 tsp garlic powder in a pinch)
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
- Salt and pepper to taste
- Green onions for garnish
- Sesame seeds for garnish
Notes: thighs = more forgiving and juicy; breasts = leaner but can dry if overcooked. If you prefer a thicker sauce at the end, plan for a quick cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken after shredding.
Step-by-step instructions
- Whisk the sauce: In a medium bowl combine honey, soy sauce, minced garlic, sesame oil, ground ginger, and a pinch of salt and pepper. Taste and adjust—if it’s too salty, add more honey; too sweet, add a splash of soy sauce.
- Layer the chicken: Place the chicken in a single layer in the Crock Pot. Pour the honey-garlic mixture evenly over the top.
- Cook: Cover and cook on low for 4–6 hours or on high for 2–3 hours. Cooking time depends on thickness and whether you used thighs or breasts. Chicken is done when it reaches an internal temperature of 165°F (74°C).
- Shred and coat: Use two forks to shred the chicken directly in the pot. Stir well so the meat soaks up the sauce. If the sauce is thin, remove the lid and cook on high 15–20 minutes to reduce, or stir in a cornstarch slurry to thicken.
- Serve: Transfer to plates or bowls and garnish with sliced green onions and sesame seeds. Serve immediately.
Crock Pot Honey Garlic Chicken
- Prep
- 10 MIN
- Cook
- 4 HRS
- Total
- 4 HRS 10 MIN
- Serves
- 4
01Ingredients
For the sauce
For the chicken
For garnish
02Method
- Preparation
- Cooking
- Serving
Tap a step when it's done. The next one lights up.
0 OF 6 DONE03Recipe notes
- 01Great over rice, noodles, in tacos, or sliders. For a thicker sauce, use the cornstarch slurry after shredding the chicken. Store in an airtight container for 3–4 days in the fridge or freeze for 2–3 months.
04Nutrition
Per serving- Calories
- 448
- Protein
- 46G
- Net carbs
- 37G
- Fat
- 13G
- 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
This chicken is wonderfully versatile:
- Over steamed white or brown rice for a classic bowl.
- Tossed with noodles (rice noodles, udon, or lo mein) and steamed broccoli.
- In sliders or on toasted buns with shredded cabbage for crunch.
- Wrapped in lettuce leaves with a squeeze of lime for a lighter meal.
Finish with a drizzle of sriracha or a splash of rice vinegar if you like an extra tang.
Storage and reheating tips
Refrigerate: Store in an airtight container for 3–4 days.
Freeze: Cool completely, then freeze up to 2–3 months. Thaw in the fridge overnight before reheating.
Reheat: Gently reheat on the stove over medium-low, stirring often, until the chicken reaches 165°F. Microwave reheats work too; cover and heat in short intervals, stirring between bursts.
Food safety note: always ensure reheated chicken reaches 165°F to prevent bacterial risk.
Creative twists
- Spicy honey garlic: Add 1–2 tsp chili garlic sauce or 1/2 tsp red pepper flakes to the sauce.
- Asian-Mediterranean fusion: Stir in a teaspoon of toasted sesame paste for a nuttier sauce.
- Paleo/Gluten-free: Use coconut aminos instead of soy sauce and pure maple syrup for honey.
- Sheet-pan finish: After shredding, spread the chicken on a rimmed baking sheet and broil for 2–3 minutes for caramelized edges.
Your questions answered
Can I use frozen chicken straight from the freezer?
A: It’s safest to thaw first. Frozen chicken takes longer to reach safe internal temperature and may sit too long in the danger zone. If you must use frozen, add extra cooking time and confirm a 165°F internal temp.
How do I thicken the sauce without cornstarch?
A: Remove the lid and cook on high for 20–30 minutes to reduce and concentrate the sauce. Alternatively, whisk in a tablespoon of tomato paste or simmer with a small splash of soy and honey until reduced.
Will this chicken be good for meal prep?
A: Yes — it stores and reheats well. Use it for bowls, salads, or wraps. Keep sauce and sides separate when possible for best texture.
Can I make this on the stove instead of a slow cooker?
A: Yes. Simmer the sauce and chicken in a covered pot for 20–30 minutes over low heat, then shred and reduce the sauce uncovered for a few minutes.
Conclusion
If you want another take or a comparison to tweak timing and proportions, this Crockpot Honey Garlic Chicken Recipe on Diethood is a helpful reference with different tips and photos. You might also like my Slow Cooker Honey Garlic Chicken.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
