Honey Garlic Chicken
A delicious and easy crockpot recipe for tender honey garlic chicken, perfect for busy weeknights or meal prep.
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.
Notes
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). Freeze in a labeled airtight container for up to 3 months; thaw overnight in the fridge before reheating.