Crockpot Honey Garlic Chicken (Printable)

Slow-cooked chicken glazed in honey garlic sauce, served over rice or steamed vegetables—easy weeknight comfort.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Sauce

02 - 1/2 cup honey
03 - 1/4 cup low-sodium soy sauce
04 - 1/4 cup ketchup
05 - 3 tablespoons hoisin sauce (optional, for extra depth)
06 - 4 cloves garlic, minced
07 - 1 tablespoon freshly grated ginger
08 - 2 tablespoons rice vinegar or apple cider vinegar
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional, for heat)

→ To Finish

11 - 1 tablespoon cornstarch
12 - 2 tablespoons cold water
13 - 2 tablespoons chopped fresh parsley or green onions (for garnish)
14 - Cooked rice, quinoa, or steamed vegetables (for serving)

# How to Prepare:

01 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
02 - In a medium mixing bowl, whisk together the honey, soy sauce, ketchup, hoisin sauce (if using), minced garlic, grated ginger, vinegar, black pepper, and red pepper flakes until well combined.
03 - Pour the sauce mixture evenly over the chicken breasts, ensuring each piece is well coated.
04 - Cover the slow cooker and cook on High for 4 hours or on Low for 6 to 7 hours, until the chicken is tender and reaches an internal temperature of 165°F.
05 - Remove the chicken from the slow cooker and transfer to a plate. Shred using two forks, or leave the breasts whole according to preference.
06 - In a small bowl, stir together the cornstarch and cold water to form a slurry. Pour the slurry into the sauce remaining in the slow cooker and stir to incorporate.
07 - Return the shredded or whole chicken to the slow cooker. Stir to coat evenly, cover, and cook on High for an additional 15 to 20 minutes until the sauce has thickened.
08 - Serve hot over cooked rice, quinoa, or steamed vegetables. Garnish with chopped fresh parsley or green onions.

# Expert Advice:

01 -
  • You literally dump everything in, walk away, and come back to something that tastes like you spent hours hovering over a stove.
  • The sauce is that perfect balance of sticky sweet and garlicky that makes everyone go back for seconds without fail.
  • It reheats beautifully, which means lunch the next day might actually be better than dinner was.
02 -
  • Do not skip the cornstarch slurry step because without it the sauce stays thin and watery instead of becoming that sticky glaze you want.
  • If you lift the lid too often during cooking you let all the heat and moisture escape, so resist the urge to peek more than once.
  • Chicken thighs work beautifully in place of breasts if you prefer darker meat that stays even juicier.
03 -
  • Pat the chicken breasts dry with a paper towel before placing them in the slow cooker so the sauce adheres better and does not get diluted.
  • If you want a more caramelized finish, pop the shredded chicken under the broiler for two minutes after coating it in sauce.

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