This slow-cooker honey garlic chicken is the kind of weeknight magic that feels fancy but takes almost no hands-on time. Tender boneless, skinless thighs or breasts simmer in a sweet-savory sauce made from honey, soy sauce, ketchup and garlic, and the result is sticky, comforting, and endlessly versatile — perfect for busy evenings, meal prep, or feeding a picky crowd.
Why you’ll love this dish
This recipe hits several weekday sweet spots: it’s nearly foolproof, budget-friendly, and hugely adaptable. Use thighs for richer, juicier results or breasts if you prefer leaner meat. The sauce balances sweetness (honey) with umami (soy sauce) and a bright note from vinegar — plus garlic for fragrance. It’s kid-friendly, freezer-friendly, and scales up easily.
“I threw everything into the slow cooker before work and came home to a dinner that tasted like I’d been in the kitchen all afternoon.” — a typical weeknight review
If you enjoy other easy chicken ideas, you might like this chicken breast recipe for another simple weeknight option.
Step-by-step overview
Before you start, here’s the plan in three parts:
- Season the chicken lightly and whisk the sauce ingredients.
- Place chicken in the slow cooker, pour sauce over, and cook low-and-slow until tender.
- Optionally thicken the sauce on the stove, then finish and garnish.
This sets expectations so you know there’s no long marinating step and minimal active time.
What you’ll need
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup honey
- 1/3 cup soy sauce (low sodium preferred)
- 1/4 cup ketchup
- 3 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/4 teaspoon red pepper flakes (optional, for heat)
For thickening (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
To finish
- Sesame seeds
- Chopped green onions
Notes/substitutions:
- Low-sodium soy sauce helps control salt; use tamari to make it gluten-free.
- If you prefer less sugar, reduce honey to 1/4 cup and add a splash more vinegar.
- For a citrus twist, swap 1–2 tablespoons of honey for fresh orange juice.
Also worth trying if you like one-pot slow-cooked dinners: buffalo chicken bombs for a different flavor profile.
Step-by-step instructions
- Lightly season the chicken on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- In a small bowl, whisk together 1/3 cup honey, 1/3 cup soy sauce, 1/4 cup ketchup, 3 minced garlic cloves, 1 teaspoon grated ginger (optional), 1 tablespoon vinegar, and 1/4 teaspoon red pepper flakes (optional).
- Place the chicken in the slow cooker in a single layer if possible.
- Pour the sauce over the chicken, turning pieces so they’re well coated.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken reaches 165°F (75°C) internally and is very tender.
- (Optional) For a thicker, glossy sauce: remove the chicken and strain or transfer the sauce to a saucepan. Whisk 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then stir into the simmering sauce. Cook 2–3 minutes until slightly thickened.
- Return the chicken to the slow cooker or pour the thickened sauce over the chicken. Garnish with sesame seeds and chopped green onions before serving.
Quick safety tip: Always check the thickest part of the breast or thigh with an instant-read thermometer to make sure it’s 165°F.
Best ways to enjoy it
Pairing ideas:
- Rice: Steamed jasmine or brown rice soaks up the sauce.
- Noodles: Toss with udon or rice noodles and a handful of steamed broccoli.
- Veggies: Serve alongside roasted broccoli, snap peas, or a simple cucumber salad for crunch.
- Bowls: Build a bowl with rice, shredded cabbage, sliced avocado, and a drizzle of the sauce.
For an unexpected pairing, try it over cauliflower rice to keep the meal low-carb. If you like fusion comfort food, this pairs well with dishes like slow-cooked curries when you want varied flavors on a weeknight.
Garnish and plating:
- Spoon sauce over the chicken and rice, sprinkle with sesame seeds and scallions.
- For a restaurant-style look, slice thighs against the grain and fan on the plate.
Storage and reheating tips
- Refrigerate: Store cooled chicken and sauce in an airtight container for up to 3–4 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat on the stove in a covered pan over low heat until warmed through, or microwave in 30-second bursts stirring in between. If sauce has thickened too much, add a splash of water or chicken broth.
- Safety: Do not leave cooked chicken at room temperature for more than 2 hours. Reheat leftovers to 165°F before eating.
Pro chef tips
- Use thighs for better resilience during long cooking; breasts can dry if overcooked — monitor times and use the thermometer.
- For extra depth, sear the chicken quickly in a hot pan before slow cooking. It adds color and subtle caramelized flavor but isn’t required.
- Taste the sauce before cooking and adjust: more vinegar for brightness, more honey if you want it sweeter.
- If your sauce is thin after cooking, remove the chicken and thicken on the stovetop with a cornstarch slurry rather than leaving the slurry in the slow cooker (it sometimes won’t activate properly).
- If you’re meal-prepping, cook the chicken a day ahead — flavors deepen overnight.
Creative twists
- Spicy honey garlic: Increase red pepper flakes or add 1 teaspoon Sriracha to the sauce.
- Hoisin-orange: Swap half the ketchup for hoisin and add orange zest for Chinese-American flair.
- Pineapple honey garlic: Add 1/2 cup pineapple chunks (and a little of the juice) for a sweet-tangy Hawaiian vibe.
- Gluten-free: Use tamari or gluten-free soy sauce and cornstarch for thickening.
- Vegetarian swap: Use firm tofu or jackfruit and shorten cooking time — check texture to avoid overcooking.
Your questions answered
Q: Can I use frozen chicken?
A: It’s safer to thaw chicken first so it cooks evenly and hits 165°F. Cooking from frozen in the slow cooker can leave the center in the danger zone too long; if you must, add extra cooking time and verify temperature.
Q: How long does this take from start to finish?
A: Active hands-on time is about 10–15 minutes. Cook time is 4–5 hours on low or 2–3 hours on high.
Q: How do I make the sauce less sweet?
A: Reduce honey to 1/4 cup, increase vinegar by 1 teaspoon, or add a splash of soy sauce. You can also add a squeeze of lemon to brighten flavors.
Q: Is this suitable for meal prep?
A: Yes. It stores well and freezes nicely. Pack rice separately if you want to keep textures perfect.
Q: Can I double the recipe?
A: Absolutely — just ensure your slow cooker isn’t overfilled (leave a little headspace) so heat circulates.
Conclusion
If you want a low-effort dinner that tastes like takeout, this Slow Cooker Honey Garlic Chicken delivers the sticky, savory-sweet sauce and tender meat without constant attention. For more variations and similar slow-cooker inspiration, check out this well-tested Slow Cooker Honey Garlic Chicken | Easy, Healthy Crockpot Recipe and another popular take on the dish at Crockpot Honey Garlic Chicken Recipe | Diethood.
Slow Cooker Honey Garlic Chicken
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken thighs or breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup honey reduce to 1/4 cup for less sweetness
- 1/3 cup soy sauce low sodium preferred
- 1/4 cup ketchup
- 3 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/4 teaspoon red pepper flakes (optional) for heat
For thickening (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
To finish
- to taste sesame seeds
- to taste chopped green onions
Instructions
Preparation
- Lightly season the chicken on both sides with salt and black pepper.
- In a small bowl, whisk together honey, soy sauce, ketchup, minced garlic, grated ginger (if using), vinegar, and red pepper flakes (if using).
- Place the chicken in the slow cooker in a single layer if possible.
- Pour the sauce over the chicken, turning pieces so they’re well coated.
Cooking
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken reaches 165°F (75°C) internally and is very tender.
- For a thicker, glossy sauce: remove the chicken and strain or transfer the sauce to a saucepan. Whisk cornstarch with water to make a slurry, then stir into the simmering sauce. Cook 2–3 minutes until slightly thickened.
- Return the chicken to the slow cooker or pour the thickened sauce over the chicken. Garnish with sesame seeds and chopped green onions before serving.