There’s something comforting about opening the crockpot at dinnertime and finding ultra-tender, sweet-and-savory honey garlic chicken ready to fall apart. This recipe turns just a few pantry staples into shreddable, saucy chicken that’s perfect for busy weeknights, meal prep, or feeding a crowd without fuss. If you love simple chicken breast ideas that stretch into multiple meals, this one should be on your rotation — similar easy chicken recipes can be found here: chicken breast recipe.
Why you’ll love this dish
Hands-off, family-friendly, and reliably delicious. The crockpot softens chicken breasts slowly so they absorb the honey-soy-garlic flavors while staying moist. It’s also incredibly versatile: serve it over rice, stuff it into sandwiches, or use leftovers in tacos or salads.
“I made this for a rushed weeknight and everyone asked for seconds — sweet enough for kids, savory enough for adults.” — a quick review from a dinner-table fan
Reasons to try it:
- Minimal prep: whisk a sauce and drop the chicken in.
- Budget-smart: chicken breasts are affordable and stretchable when shredded.
- Crowd-pleaser: kid-approved sweetness from honey balanced by garlic and soy.
- Meal-prep friendly: makes great leftovers for lunches or quick dinners.
How this recipe comes together
A quick overview so you know what to expect before you start: whisk the honey, soy, garlic, rice vinegar, and ginger into a simple sauce. Pour that over chicken breasts in the crockpot, cover, and cook low for 6–7 hours (or high for 3–4). The chicken shreds easily and you’ll toss it back in the sauce so every bite is coated. If you want a thicker glaze at the end, reduce it on the stovetop briefly or stir in a cornstarch slurry.
The whole technique is forgiving — the slow, moist heat is what turns plain chicken into the tender shreddable stuff that so many recipes (including soups and sandwiches) rely on; you can even repurpose leftovers into cozy bowls like a homemade version of grandma’s chicken soup ideas: grandma’s chicken soup.
What you’ll need
- 1.5 lb (about 680 g) boneless skinless chicken breasts
- 1/2 cup honey (use mild-flavored for a balanced sweetness)
- 1/4 cup soy sauce (low-sodium works well if you watch salt)
- 4 cloves garlic, minced (fresh gives the best punch)
- 1 tablespoon rice vinegar (brightens the sauce)
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
- Salt and pepper to taste
- Chopped green onions for garnish
Ingredient notes and substitutions:
- Soy sauce: swap tamari for gluten-free; add a splash of water if using reduced-sodium to keep the sauce from being too salty.
- Honey: maple syrup can substitute, though flavor will be slightly different.
- Chicken: boneless thighs can be used for richer flavor; increase cooking time slightly if pieces are larger.
- To thicken the sauce later, mix 1 tsp cornstarch with 1 tbsp cold water and stir into simmering sauce.
Step-by-step instructions
- In a medium bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, ground ginger, and a pinch of salt and pepper. Taste and adjust—if it’s too salty, add a teaspoon or two of honey.
- Place the chicken breasts in the crockpot in a single layer. Pour the honey-garlic mixture evenly over the top so each breast is coated.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and easily shreds with two forks.
- Remove the chicken to a cutting board and shred with two forks. Skim off any excess fat from the crockpot liquid if desired.
- Return the shredded chicken to the crockpot and stir into the sauce to coat. For a thicker glaze, transfer the liquid to a saucepan and simmer until reduced, or whisk in a cornstarch slurry and cook until glossy.
- Serve immediately with chopped green onions on top.
Cooking safety tip: always confirm chicken has reached 165°F with a probe thermometer before shredding.
Best ways to enjoy it
- Over steamed white or brown rice for a classic bowl.
- Tossed with sesame noodles or egg noodles and a handful of steamed broccoli.
- Served on toasted buns as sliders—add quick pickles and slaw for crunch.
- In lettuce wraps for a lighter option, or spooned into tacos with cilantro and lime.
- Piled on baked sweet potatoes for an easy weeknight supper.
For creative serving ideas using shredded slow-cooked chicken, you can also repurpose it into handheld bites like savory “bombs” or sliders — see inspiration from other party-style recipes such as these buffalo-style bombs: buffalo chicken bombs.
Storage and reheating tips
- Refrigerator: Store cooled chicken and sauce in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat or in the microwave until steaming hot (165°F).
- Freezer: Freeze in a labeled airtight container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Add a splash of water or chicken broth when reheating to loosen the sauce and avoid drying out the chicken. If frozen in sauce, thawing in the refrigerator overnight produces the best texture.
- Food safety: Do not leave cooked chicken at room temperature for more than two hours. Use a thermometer to ensure safe reheating.
Helpful cooking tips
- Trim extra fat from the chicken breasts before cooking for a cleaner sauce.
- If you’re short on time, sear the breasts for 1–2 minutes per side in a hot pan before adding to the crockpot — this adds depth of flavor but isn’t necessary.
- Prefer a less-sweet final dish? Reduce honey to 1/3 cup and add 1–2 teaspoons of lime or lemon juice to brighten flavors.
- Veggie add-ins: toss in carrots or onion at the start, or add snap peas in the last 30 minutes for color and texture.
- Leftover idea: mix shredded honey garlic chicken with cream cheese and bake for easy party bites—similar creative uses appear for cheeseburger-style appetizers: garlic parmesan cheeseburger bombs.
Creative twists
- Spicy honey garlic: add 1–2 teaspoons chili paste or sriracha to the sauce for heat.
- Asian-sesame: stir in 1 tablespoon toasted sesame oil and sprinkle sesame seeds before serving.
- Hoisin-sweet: replace half the soy sauce with hoisin for a thicker, richer glaze.
- Paleo/gluten-free: use coconut aminos instead of soy sauce and maple syrup instead of honey.
- Make it a casserole: mix shredded chicken with steamed rice, vegetables, and a little extra sauce, top with panko or cheese, and bake for a golden finish.
Your questions answered
Q: Can I use frozen chicken breasts in the crockpot?
A: It’s best to thaw first. Cooking frozen chicken in a slow cooker can keep the meat in the temperature danger zone too long, increasing food-safety risk. Thaw overnight in the fridge before using.
Q: How do I thicken the sauce without changing the flavor?
A: Simmer the sauce on the stovetop until reduced, or whisk 1 teaspoon cornstarch into 1 tablespoon cold water and stir into simmering sauce until glossy. Avoid adding too much starch at once; it thickens quickly.
Q: Can I make this on the stovetop instead of a crockpot?
A: Yes — simmer the sauce and chicken breasts in a covered saucepan over low heat for 25–35 minutes, or until the chicken reaches 165°F and shreds. Finish by shredding the chicken and simmering until the sauce reaches your desired thickness.
Q: Is this recipe freezer-friendly?
A: Absolutely. Cool the chicken completely, then freeze in an airtight container with sauce for up to 3 months. Thaw in the fridge before reheating.
Q: How can I reduce sodium without losing flavor?
A: Use low-sodium soy sauce or tamari, add an extra clove of garlic, and finish with a squeeze of fresh lime to boost brightness without added salt.
Conclusion
If you want a reliable, hands-off weeknight dinner that transforms pantry staples into something special, this crockpot honey garlic chicken delivers both flavor and convenience. For another perspective and step-by-step photos, compare this with a classic slow-cooker version here: Crockpot Honey Garlic Chicken Recipe | Diethood. For tips on timing, variations, and serving ideas that fit a healthy dinner plan, this write-up is a helpful companion: Slow Cooker Honey Garlic Chicken | Easy, Healthy Crockpot Recipe.
Honey Garlic Chicken
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts About 680 g
- 1/2 cup honey Use mild-flavored for a balanced sweetness
- 1/4 cup soy sauce Low-sodium works well if you watch salt
- 4 cloves garlic, minced Fresh gives the best punch
- 1 tablespoon rice vinegar Brightens the sauce
- 1 teaspoon ground ginger Or 1 tablespoon fresh grated ginger
- to taste Salt and pepper
- for garnish Chopped green onions
Instructions
Preparation
- In a medium bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, ground ginger, and a pinch of salt and pepper. Taste and adjust—if it’s too salty, add a teaspoon or two of honey.
- Place the chicken breasts in the crockpot in a single layer. Pour the honey-garlic mixture evenly over the top so each breast is coated.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and easily shreds with two forks.
- Remove the chicken to a cutting board and shred with two forks. Skim off any excess fat from the crockpot liquid if desired.
- Return the shredded chicken to the crockpot and stir into the sauce to coat. For a thicker glaze, transfer the liquid to a saucepan and simmer until reduced, or whisk in a cornstarch slurry and cook until glossy.
- Serve immediately with chopped green onions on top.