Crockpot Honey Garlic Chicken
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I first made this Crockpot honey garlic chicken on a hectic weeknight and it immediately became a go-to. Tender shredded chicken bathed in a sweet-savory sauce, finished with bright green onions — it’s the kind of meal that stretches across lunches, quick dinners, and picky eaters’ plates. It’s forgiving, hands-off, and flexible enough to fit into meal prep or a cozy family supper. If you like slow-cooker meals that require almost no babysitting, this one’s for you. For another slow-cooker take on the same flavors, you might also enjoy this version of Crockpot Honey Garlic Chicken.
What makes this recipe special
This recipe stands out because it balances three things most home cooks want: minimal effort, reliable results, and crowd-pleasing flavor. Toss everything in the Crockpot in the morning and come home to moist chicken that practically shreds itself. The honey rounds the soy sauce’s saltiness, garlic gives depth, and rice vinegar cuts through the sweetness so the sauce never feels cloying.
“We ate this three nights in a row — the kids loved it and it made great leftovers.” — a reader who turned a busy week into meal-prep victory
Perfect occasions: busy weeknights, potlucks (bring along some rice), or make-ahead meals for the week. It’s also forgiving if you want to stretch it into sandwiches, rice bowls, or lettuce wraps.
How this recipe comes together
Before you start, here’s a quick overview so you know what to expect:
- Whisk a simple sauce of honey, soy, garlic, rice vinegar, and sesame oil.
- Place chicken breasts in the Crockpot and pour the sauce over them.
- Cook low and slow for tender, shreddable meat (or faster on high if needed).
- Shred the chicken in the pot so it soaks up the sauce, then garnish and serve.
This is a hands-off recipe — prep time is about 10 minutes and the cooker does the rest.
Gather these items
What you’ll need:
- 4 chicken breasts (boneless, skinless)
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Green onions, chopped, for garnish
Notes and simple swaps:
- For richer flavor and more forgiving cooking, use boneless skinless thighs instead of breasts.
- Use low-sodium soy sauce if you’re watching salt.
- No rice vinegar? A splash of apple cider vinegar works in a pinch.
- Want a baked version instead? Try this baked honey garlic chicken for a different texture.
Directions to follow
- In a medium bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, and sesame oil until smooth.
- Place the chicken breasts in the bottom of the Crockpot in a single layer.
- Pour the honey garlic mixture evenly over the chicken. Season lightly with salt and pepper.
- Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the chicken reaches 165°F and is easily shredded.
- Remove the chicken to a plate and shred with two forks. Return shredded chicken to the Crockpot and stir to coat with the sauce so the meat absorbs the juices. If the sauce is too thin, turn the Crockpot to HIGH and cook uncovered 15–30 minutes, or thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
- Garnish with chopped green onions and serve.
Short, clear action verbs help keep each step easy to follow at a glance.
Best ways to enjoy it
Serving suggestions that elevate this simple dish:
- Over steamed white, brown, or cauliflower rice for a classic bowl.
- Toss into noodle bowls with blanched veggies and sesame seeds.
- Pile into soft buns with pickled cucumber for quick sandwiches.
- Use as a protein in grain bowls with roasted vegetables and a drizzle of chili oil.
- For a low-carb option, serve in lettuce wraps with shredded carrot and cilantro.
Add a squeeze of lime or a pinch of red pepper flakes at the table for fresh brightness or heat.
Storage and reheating tips
Keep leftovers safe and tasty:
- Refrigerate within two hours of cooking in an airtight container. Store for up to 3–4 days.
- To freeze: cool completely, place in freezer-safe containers or bags, and freeze up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over medium-low until warmed through, or microwave in short intervals, stirring between pulses. Always reheat to at least 165°F (74°C) for safety — a quick kitchen thermometer helps.
- If the sauce thickens in the fridge, loosen with a splash of water, chicken stock, or soy sauce while reheating.
Pro chef tips
- If you want deeper flavor, sear the chicken briefly on both sides in a hot skillet before adding to the Crockpot — it’s an optional step that adds caramelized notes.
- To get the most flavorful shredded chicken, let it sit in the sauce for 10–15 minutes after shredding to absorb the juices.
- Thin sauce? Make a cornstarch slurry: mix equal parts cornstarch and cold water, stir into the sauce, and cook on HIGH for 10–15 minutes.
- Short on time? Use chicken thighs and cook on HIGH; they’re more forgiving and stay juicy. For more slow-cooker inspiration, try this Crockpot garlic parmesan chicken and potatoes.
- Taste and adjust: depending on your soy sauce, you may want slightly more honey or vinegar to balance sweetness and acidity.
Creative twists
- Spicy honey garlic: add 1–2 tablespoons Sriracha or a chopped Thai chili to the sauce.
- Maple-sesame: swap honey for pure maple syrup for a different sweetness profile.
- Asian citrus: add 1 tablespoon orange juice and zest to brighten the sauce.
- Keto-friendly: replace honey with a sugar-free syrup or a mix of erythritol + a little molasses flavor (adjust to taste).
- Veggie-packed: add baby carrots, broccoli florets, or sliced bell peppers during the last hour of cooking so they stay tender-crisp.
These variations let you adapt the recipe to dietary needs, pantry odds and ends, or flavor cravings.
Your questions answered
Q: Can I use frozen chicken breasts?
A: You can, but safety and timing matter. It’s best to thaw first for even cooking. If you must use frozen, increase the cook time and ensure the internal temperature reaches 165°F; the texture may be slightly different.
Q: How do I thicken the sauce without cornstarch?
A: Simmer the sauce with the lid off for 20–30 minutes on HIGH to reduce it. Alternatively, whisk in a tablespoon of tomato paste for body and extra umami.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and keep the same cook times. Make sure the chicken isn’t packed so tightly; circulation matters for even cooking.
Q: Is this safe for meal prep?
A: Absolutely. Portion into airtight containers and refrigerate up to 4 days. Freeze for longer storage.
Q: Will this work with bone-in chicken?
A: Yes, but increase the cooking time until the meat reaches 165°F and is tender enough to shred away from the bone.
Conclusion
If you want another tried-and-true take on slow-cooker honey garlic chicken with helpful photos and tips, the Crockpot Honey Garlic Chicken Recipe | Diethood post is a solid companion. For a slightly different but equally reliable slow-cooker approach, see Slow Cooker Honey Garlic Chicken | Easy, Healthy Crockpot Recipe for ideas on sides and plating.
Crockpot Honey Garlic Chicken
Ingredients
Method
- In a medium bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, and sesame oil until smooth.
- Place the chicken breasts in the bottom of the Crockpot in a single layer.
- Pour the honey garlic mixture evenly over the chicken. Season lightly with salt and pepper.
- Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the chicken reaches 165°F and is easily shredded.
- Remove the chicken to a plate and shred with two forks.
- Return shredded chicken to the Crockpot and stir to coat with the sauce so the meat absorbs the juices.
- If the sauce is too thin, turn the Crockpot to HIGH and cook uncovered for 15–30 minutes, or thicken with a cornstarch slurry.
- Garnish with chopped green onions and serve.
