Honey Garlic Chicken
This Sweet & Sticky Slow Cooker Honey Garlic Chicken is a comforting and forgiving dish that combines sweet and savory flavors with tender chicken, making it perfect for busy weeknights and special dinners alike.
Ingredients
Main ingredients
- 1.5–2 pounds boneless, skinless chicken thighs (4–6 thighs) Thighs stay moist; breasts are OK if monitored.
- Salt and freshly ground black pepper
- 1/3 cup low-sodium soy sauce (or coconut aminos for paleo)
- 1/3 cup honey Adjust to taste
- 1/4 cup ketchup Adds body and tang
- 2 tablespoons brown sugar Omit for less sweetness
- 4 cloves garlic, minced (or 1½ tsp garlic powder)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon grated fresh ginger Optional but brightens flavors
- 1/4 cup chicken broth or water
- 1 teaspoon sesame oil Optional
- 2 tablespoons cornstarch + 2 tablespoons cold water Slurry to thicken
- Red pepper flakes, sesame seeds, and sliced green onions For garnish
Instructions
Preparation
- Season the chicken with salt and pepper. (If you like deeper flavor, quickly sear in a hot skillet 2 minutes per side — optional.)
- Whisk together soy sauce, honey, ketchup, brown sugar, garlic, rice vinegar, ginger, sesame oil, and chicken broth. Taste and adjust sweetness/acidity.
Cooking
- Place chicken in the slow cooker in a single layer and pour the sauce over the top. Turn to coat.
- Cook on LOW for 3–4 hours or on HIGH for 2–3 hours, until the chicken reaches 165°F (74°C) and is tender.
- Remove chicken to a plate and set the slow cooker to HIGH. Mix the cornstarch and cold water to form a slurry, then stir into the sauce. Let the sauce thicken for 10–15 minutes.
- Return the chicken to the sauce, spoon the glaze over it, or shred the meat and toss it in the sauce for maximum coating. Garnish with sesame seeds and green onions and serve.
Notes
This dish is great for meal prep and holds well, making it ideal for leftovers. For a gluten-free option, use tamari or coconut aminos. Adjust honey for a lower-sugar variant.