I can never resist chicken that turns out sticky, tender, and coated in a glossy honey garlic sauce. This Crock Pot favorite brings big sweet and salty flavor with barely any fuss.

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I’m obsessed with this Crock Pot Honey Garlic Chicken because it hits that sweet-salty spot I crave without acting fancy about it. The sauce is sticky, glossy, and bold, with honey bringing the sweetness and low sodium soy sauce keeping everything deeply savory.

I love how the chicken turns tender enough to fall apart, then soaks up every bit of that garlicky, Asian-inspired flavor. And the leftovers?

Ridiculous. I’ll pile it over rice, tuck it into bowls, or eat bites straight from the container like I have no self-control.

But honestly, with flavor this good, I’m not pretending to behave.

Ingredients

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Chicken thighs stay juicy and tender, even after hanging out in the slow cooker.
Honey brings that sticky sweetness everyone secretly wants extra sauce for.
Low sodium soy sauce keeps it savory without making dinner taste like salt.
Ketchup adds tangy body, and yeah, it totally works here.
Brown sugar makes the sauce deeper, sweeter, and a little glossy.
Garlic gives it that cozy, takeout-style smell you’ll notice fast.
Rice vinegar cuts the sweetness so it doesn’t feel too heavy.
Sesame oil adds a nutty kick, so don’t skip it.
Chicken broth loosens the sauce and keeps everything from getting too thick.
Cornstarch slurry turns the sauce shiny, clingy, and spoon-over-rice good.
Black pepper adds a small bite without taking over.
Plus, red pepper flakes bring gentle heat if you’re into that.
Sesame seeds add a tiny crunch and make it look finished.
Green onions keep things fresh, bright, and not too sweet.

Ingredient Quantities

2 to 3 pounds boneless skinless chicken thighs

1/2 cup honey

1/3 cup low sodium soy sauce

1/4 cup ketchup

1/4 cup brown sugar, packed

4 cloves garlic, minced

2 tablespoons rice vinegar

1 tablespoon sesame oil

1/4 cup chicken broth or water

2 tablespoons cornstarch

2 tablespoons cold water for slurry

1/4 teaspoon black pepper

1/2 teaspoon salt, optional

1/4 teaspoon crushed red pepper flakes, optional

1 tablespoon sesame seeds, for garnish

2 green onions, sliced, for garnish

How to Make this

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1. Place 2 to 3 pounds boneless skinless chicken thighs in the Crock Pot in a single layer or lightly overlapped.

2. In a bowl whisk together 1/2 cup honey, 1/3 cup low sodium soy sauce, 1/4 cup ketchup, 1/4 cup packed brown sugar, 4 cloves minced garlic, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/4 cup chicken broth or water, 1/4 teaspoon black pepper, 1/2 teaspoon salt if using, and 1/4 teaspoon crushed red pepper flakes if using.

3. Pour the sauce evenly over the chicken, turning pieces to coat.

4. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 1/2 hours, until chicken is tender and reaches 165 F.

5. When chicken is done, transfer the pieces to a serving dish and cover to keep warm.

6. Pour the remaining sauce from the Crock Pot into a saucepan or keep Crock Pot on HIGH for thickening.

7. In a small bowl stir 2 tablespoons cornstarch with 2 tablespoons cold water until smooth to make a slurry.

8. Whisk the slurry into the hot sauce and simmer until thickened, about 2 to 4 minutes, stirring constantly.

9. Return the chicken to the thickened sauce and spoon sauce over the pieces to coat well.

10. Garnish with 1 tablespoon sesame seeds and 2 sliced green onions before serving.

Equipment Needed

1. Crock Pot or slow cooker
2. Small saucepan
3. Two mixing bowls (one for sauce, one for cornstarch slurry)
4. Whisk
5. Measuring cups and spoons
6. Chef knife
7. Cutting board
8. Tongs or slotted spatula (for transferring chicken)
9. Instant read meat thermometer

FAQ

How long should I cook the chicken in the slow cooker? Cook boneless skinless thighs on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours until the internal temperature reaches 165 F and the meat is tender.

Can I use chicken breasts instead of thighs? Yes, but breasts can dry out more easily. Use slightly less time, check doneness earlier, and consider keeping some sauce to spoon over the meat when serving.

How do I thicken the sauce so it is glossy and clingy? Remove the chicken, stir the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) into the cooker, then cook on HIGH for 15 to 30 minutes or transfer the sauce to a saucepan and simmer until thickened. Return chicken to the sauce to coat.

Can I make this ahead or freeze it? Yes. Cooked chicken with sauce keeps 3 to 4 days in the refrigerator. For freezing, cool completely, pack in airtight containers, and freeze up to 3 months. Thaw in the refrigerator overnight before reheating gently.

How can I adjust the sweetness or heat? Reduce honey or brown sugar to cut sweetness. Add or reduce crushed red pepper flakes to change heat level. A splash of rice vinegar brightens the flavor if it gets too sweet.

Is the soy sauce too salty and can I reduce sodium? Using low sodium soy sauce is already recommended. To further reduce saltiness, use a bit less soy sauce and add extra honey, vinegar, or chicken broth to balance flavor.

Myn Crock Pot Honey Garlic Chicken Is Sweet, Savory, And Hassle Recipe Substitutions and Variations

Boneless skinless chicken thighs: chicken breasts (adjust cooking time), firm tofu (press and brown first), boneless turkey thighs
Honey: maple syrup, agave nectar, brown rice syrup
Low sodium soy sauce: tamari (gluten free), coconut aminos (lower sodium, soy free), regular soy sauce (use slightly less)
Cornstarch: arrowroot powder (same ratio), potato starch, all purpose flour slurry (use about double the amount)

Pro Tips

1. For deeper flavor, quickly brown the chicken in a hot skillet with a little oil for 1 to 2 minutes per side before adding to the Crock Pot. It adds caramelized notes without much extra time and helps the thighs hold together when you finish them in the sauce.

2. Taste and adjust the sauce before thickening. If it tastes too sweet, add a splash more rice vinegar or a teaspoon of lime juice. If it needs salt, add a little soy sauce. Make adjustments while the sauce is hot so the flavors meld.

3. If you prefer shredded chicken, remove the thighs when done and shred with two forks while still hot, then return to the thickened sauce so the meat soaks up more flavor. For intact pieces, use tongs and minimal stirring when finishing.

4. To get a glossy, clingy sauce, make the cornstarch slurry with very cold water and whisk it in slowly while the sauce is simmering. Simmer just until it thickens, then remove from heat to prevent the sauce from becoming gummy. Store leftovers in an airtight container in the fridge up to 4 days and reheat gently so the sauce stays silky.

Myn Crock Pot Honey Garlic Chicken Is Sweet, Savory, And Hassle Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can never resist chicken that turns out sticky, tender, and coated in a glossy honey garlic sauce. This Crock Pot favorite brings big sweet and salty flavor with barely any fuss.

Servings

servings

Calories

562

kcal

Equipment: 1. Crock Pot or slow cooker
2. Small saucepan
3. Two mixing bowls (one for sauce, one for cornstarch slurry)
4. Whisk
5. Measuring cups and spoons
6. Chef knife
7. Cutting board
8. Tongs or slotted spatula (for transferring chicken)
9. Instant read meat thermometer

Ingredients

2 to 3 pounds boneless skinless chicken thighs
1/2 cup honey
1/3 cup low sodium soy sauce
1/4 cup ketchup
1/4 cup brown sugar, packed
4 cloves garlic, minced
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 cup chicken broth or water
2 tablespoons cornstarch
2 tablespoons cold water for slurry
1/4 teaspoon black pepper
1/2 teaspoon salt, optional
1/4 teaspoon crushed red pepper flakes, optional
1 tablespoon sesame seeds, for garnish
2 green onions, sliced, for garnish

Directions

Place 2 to 3 pounds boneless skinless chicken thighs in the Crock Pot in a single layer or lightly overlapped.
In a bowl whisk together 1/2 cup honey, 1/3 cup low sodium soy sauce, 1/4 cup ketchup, 1/4 cup packed brown sugar, 4 cloves minced garlic, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/4 cup chicken broth or water, 1/4 teaspoon black pepper, 1/2 teaspoon salt if using, and 1/4 teaspoon crushed red pepper flakes if using.
Pour the sauce evenly over the chicken, turning pieces to coat.
Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 1/2 hours, until chicken is tender and reaches 165 F.
When chicken is done, transfer the pieces to a serving dish and cover to keep warm.
Pour the remaining sauce from the Crock Pot into a saucepan or keep Crock Pot on HIGH for thickening.
In a small bowl stir 2 tablespoons cornstarch with 2 tablespoons cold water until smooth to make a slurry.
Whisk the slurry into the hot sauce and simmer until thickened, about 2 to 4 minutes, stirring constantly.
Return the chicken to the thickened sauce and spoon sauce over the pieces to coat well.
Garnish with 1 tablespoon sesame seeds and 2 sliced green onions before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.