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.
Ingredients
For the sauce
- 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 tbsp sesame oil
- 1 tsp ground ginger or 1 tablespoon fresh grated ginger
- to taste Salt and pepper
For the chicken
- 2 lbs chicken thighs or breasts, boneless, skinless recommended thighs are more forgiving and juicy; breasts can dry if overcooked
For garnish
- Green onions for garnish
- Sesame seeds for garnish
Instructions
Preparation
- In a medium bowl, whisk together honey, soy sauce, minced garlic, sesame oil, ground ginger, and a pinch of salt and pepper. Taste and adjust seasoning.
- Place the chicken in a single layer in the Crock Pot and pour the honey-garlic mixture evenly over the top.
Cooking
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until chicken reaches an internal temperature of 165°F (74°C).
- Use two forks to shred the chicken directly in the pot and stir well to coat the meat in the sauce.
- If the sauce is too thin, remove the lid and cook on high for an additional 15–20 minutes to reduce, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken.
Serving
- Transfer to plates or bowls and garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
Great 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.