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Crockpot Honey Garlic Chicken

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Tender shredded chicken infused with a sweet-savory honey garlic sauce, perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts (boneless, skinless)
  • 1/2 cup honey
  • 1/4 cup soy sauce Use low-sodium if desired
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar Substitute with apple cider vinegar if necessary
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Green onions, chopped, for garnish

Method
 

Preparation
  1. In a medium bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, and sesame oil until smooth.
  2. Place the chicken breasts in the bottom of the Crockpot in a single layer.
  3. Pour the honey garlic mixture evenly over the chicken. Season lightly with salt and pepper.
Cooking
  1. 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.
  2. Remove the chicken to a plate and shred with two forks.
  3. Return shredded chicken to the Crockpot and stir to coat with the sauce so the meat absorbs the juices.
  4. If the sauce is too thin, turn the Crockpot to HIGH and cook uncovered for 15–30 minutes, or thicken with a cornstarch slurry.
  5. Garnish with chopped green onions and serve.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 30gFat: 5gSaturated Fat: 1gSodium: 600mgSugar: 20g

Notes

For richer flavor, use boneless skinless thighs instead of breasts. Best served over rice, noodles, or in sandwiches. Refrigerate leftovers within two hours, good for 3–4 days.
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