Sticky, sweet slow cooker honey garlic chicken is a delicious dinner served over rice or noodles.
Honey garlic chicken breast uses skinless breasts or thighs slow cooked in a quick homemade honey garlic sauce!
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This Honey Garlic Chicken is a Flavor Favorite Because…
- Tasty slow cooker honey garlic chicken is an easy one-pot dinner.
- Basic pantry ingredients and a little crock pot time are all it takes to make this delish dish.
- Double the sauce and use it as a glaze for pork, shrimp, and veggie dishes all week long!
Ingredient Tips and Swaps
- Chicken: Use split chicken breasts or bone-in thighs with the skin removed for this dish. You can also use boneless skinless breasts or thighs.
- Aromatics: For the best flavor, go for fresh ginger and garlic.
- Soy Sauce: Use low sodium soy sauce, or use regular or tamari and replace half the amount called for with water.
Variations
- Add vegetables like baby corn, mushrooms, water chestnuts, or pineapple chunks.
- Add sriracha or sambal to taste for a spicy-sweet glaze.
- Replace the homemade sauce with a jar of prepared honey garlic sauce (choose a thick sauce).
How to Make Slow Cooker Honey Garlic Chicken
Slow-cooker chicken recipes like this one are so easy to make.
- Whisk the sauce according to the recipe below and pour over the chicken.
- Cook until tender and shred the chicken.
- Thicken the sauce in a small saucepan with a cornstarch slurry.
- Toss with the shredded chicken and enjoy.
Serving Suggestions
- Serve this chicken over rice, cauliflower rice, or noodles
- Serve it as lettuce wraps with a variety of toppings.
- Add a side of steamed veggies like broccoli or carrots.
Storing and Reheating Leftovers
- Keep leftover slow-cooker honey garlic chicken in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
- Freeze portions in zippered bags for up to 1 month and thaw overnight in the refrigerator before reheating.
More Slow Cooker Chicken Recipes
Did you love this slow cooker honey garlic chicken recipe? Leave a comment and a rating below!
Equipment
Ingredients
- 2 pounds split chicken breasts skin removed, or 1 ½ pounds boneless chicken breasts or thighs
- ½ cup less sodium soy sauce *see note
- ⅓ cup honey
- ⅓ cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 teaspoons minced fresh ginger
- 5 cloves garlic minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon onion powder or ½ small onion, finely diced
- ¼ teaspoon red pepper flakes
- 2 tablespoons cornstarch
- sliced green onions and sesame seeds for garnish, optional
Instructions
- Combine soy sauce, honey, hoisin sauce, rice vinegar, ginger, garlic, sesame oil, onion powder, and red pepper flakes.
- Place chicken breasts in the bottom of a slow cooker and pour the sauce over top. Cook on low for 4 to 5 hours or until the chicken reaches 165°F in the thickest part.
- Remove the chicken from the slow cooker and place it in a bowl. Use two forks to shred it, discarding the bones. Lightly cover to keep warm and set aside.
- In a small bowl, combine 3 tablespoons of water and cornstarch. Transfer the liquid from the slow cooker to a medium saucepan and bring to a boil over medium-high heat. While whisking, drizzle in the cornstarch mixture a little at a time to reach the desired consistency; you may not need all of the mixture. Let boil 1 minute.
- Pour the sauce over shredded chicken and stir to coat. Garnish with green onion and sesame seeds if desired.
- Serve over rice or noodles.
Video
Notes
Depending on how much liquid your chicken produces, you may not need all of the cornstarch mixture.
Soy Sauce Note: Use low-sodium soy sauce, or this dish will be too salty. If using regular soy sauce, replace half of the soy sauce with water.
Nutrition Information
Calories: 298 | Carbohydrates: 27g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1191mg | Potassium: 680mg | Fiber: 1g | Sugar: 20g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Slow Cooker
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I like this recipe. I would definitely try it out this summer. Thanks for sharing Holly.
Let me know how it works out for you Lara! We LOVED these!
This sounds amazing!! Do you have the nutritional value for this meal?
If I don’t have time to cook it on low for 4-5 hours, can I cook it on high for an amount of time?
Yes, you can cook chicken on high for about 3-4 hours, you’ll just want to make sure your chicken is cooked through.
Could the coOK time be shortened if switched to high instead of low or no?
Yes, the cook time would be decreased if you cook this recipe on high. I would suggest 2-3 hours to ensure they are not overcooked.
Frozen or fresh chicken breast??
I use fresh but either would work.
Another hit! I made your slow cooker shredded beef recipe a couple weeks ago, which was awesome. This chicken recipe was even better! My whole family loved this once again, an it was so easy to make! I served this with rice and broccoli. Yummy!! Next on my list is the slow cooker chicken and gravy, can’t wait!
I’m so glad you loved it Kelly! :) One of our favorites too!
This sauce, and the abundance of it, you know I’m all about the sauce or the dip! It would be so good with broccoli I bet!
I agree, broccoli would be PERFECT with this!
Hi holly,
I’m attempting to make this tonight, the sauce didnt look appealing in the jug all together but looks better now I’ve poured it in the slow cooker with my chicken! Just hope it all goes to plan! Looks tasty
Hi,
Looks yummy! I don’t have a slow cooker. So what other ways I can cook it? Thanks in advance
I have only made this in the slow cooker so I can’t say for sure how it would work out. Most slow cookers cook around 300-325 degrees (on high). I would suggest trying this in a covered casserole dish at about 325 degrees for about 1½ to 2 hours. I would love to hear how it works out for you.
I would suggest to marinate it in the sauce for a few hours or even over night, then pour chicken with marinade in deep baking dish and baking it for 30-45 minutes on 350…just a suggestion.
I liked this recipe but would use reduced sodium soya sauce as it was a bit salty
I have made this 3 times over the last few month, and everyone in my family love it and cant get enough of it. They all look forward to me again for them.
:) So glad your family enjoyed this recipe Todd!
This looks wonderfully delicious and we love eating things like this over rice. Is there something i can use as a substitute for the honey? My mom is diabetic and definitely stays away from honey.
Thanks! =)
Because I am not diabetic I am not sure what things your Mom is able to have. Some options would include agave, rice syrup, corn syrup or even maple syrup. I haven’t tried any of them with this recipe so I’m not sure how it would taste but you might like to reduce the amount at first and adjust accordingly.
Hopefully you find something that works for you! I’d love to hear what you try and how it is!!!
I will give your suggestions to my mom. I really appreciate your help Holly! I’ve been searching for a few nice slow cooker recipes for her since she replaced her old, broken one.
I’ll be back and let you know what we used and how we liked it :D
P.S. I love your website. I discovered it through a post on Facebook and now i visit here regularly for your tips.
Aww! Thanks Chrissy! (And thanks for the feedback, I’m sure others wonder the same thing!)
I made this today for dinner tomorrow night. I doubled the sauce because I hate dry chicken ( I really didn’t need to). This recipe is amazing! It’s really nicely balanced with some sweet, and some spice. I’m going to serve it with roasted red potatoes , because I am tired of rice and mashed potatoes. Thanks so much for sharing this recipe.
So glad you enjoyed it!! <3
It looks good. If I was making it, I would cook the chicken breast in the oven and put it in your KitchenAid mixer with the beater attachment on and put the chicken breasts in the bowl, turn the speed to low and in a couple minutes you will have your shredded chicken in half the time. Then add your sauce and let it marinade for 1-2 hours just to get the flavors going and follow the rest of the instructions. #Time Saver
I love this recipe and want to make it, is their anyway to print it out.
On the top right of the recipe, there is a “Print” button. :) This will make a printable version!
If i only have the dried ginger instead of fresh how much should i use?
The flavor of fresh ginger is quite different than the flavor of dried ginger and I haven’t tried dried in this recipe. I would use about ½ teaspoon of dried ground ginger in this recipe. Hope this helps!
This looks wonderful!! thank you for sharing! Top 15 Foodtastic Friday!
This looks absolutely delicious. I’ve pinned it to my Chicken recipes board on Pinterest. Thank you for sharing it with us at the Hearth and Soul hop.
Hi Holly,
This is a great Slow Cooker recipe. Thank you so much for sharing with Full Plate Thursday and hope you have a great weekend!
Come Back Soon,
Miz Helen
This looks wonderful. I can’t wait to try it. Pinning :) Thanks for sharing at Tuesday Talent Show.
I found your post on Flour Me With Love. I’ve been collecting slow cooker recipes as I want to start using my slow cooker more. Your recipe looks yummy! I’ve pinned it :) Thank you for sharing!
This looks delicious! Definitely need to add it to my slow cooker meals!