Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken. Slow cooked chicken in a sweet and tangy Asian inspired sauce.

Slow Cooker Honey Garlic Chicken

This Slow Cooker Honey Garlic Chicken takes only 10 minutes of prep time to throw everything together and is so delicious! All you have to do is mix up the sauce ingredients, chop up your garlic, ginger and green onions and throw it all in the slow cooker along with the chicken.

The chicken turns out incredibly juicy and tender by cooking it on low for 2-3 hours.


I made lots of sauce to go over the chicken with extra to serve over rice. It is sweet from the honey and tangy from the soy sauce. It also is loaded with tons of garlic and has a little kick from some sriracha.The sauce is made up of equal parts soy sauce and honey. I also add in sesame oil, hoisin sauce and rice wine vinegar. (These can all be found in the Asian or International section in your grocery store.)

After everything gets tossed into the slow cooker cook on low for 2-3 hours. I suggest checking it at 2 hours. (Mine took exactly 2 1/2 hours). It also depends on the size of chicken breast you are using. (Mine were pretty small)


I like to serve this Honey Garlic Chicken with rice and broccoli. This is also awesome over noodles or fried rice!


Slow Cooker Honey Garlic Chicken

  • 4.5
  • 2 reviews
Prep time:
Cook time:
Total time:
Serves: 4
Slow Cooker Honey Garlic Chicken. Slow cooked chicken in a sweet and tangy Asian inspired sauce.


  • 4 boneless skinless chicken breasts (2 pounds)
  • ½ cup low sodium soy sauce
  • ½ cup honey
  • ¼ cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger, grated
  • 4 cloves garlic, minced
  • 2 scallions, sliced thin, divided (white parts for cooking, green for serving)
  • 1 tablespoon cornstrach
  • sesame seeds for garnish, if desired


  1. Place chicken in the bottom of the slow cooker.
  2. In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic and the white parts only of the scallions.
  3. Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken. My chicken breasts were pretty small and took 2½ hours.)
  4. Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife.
  5. Meanwhile take 3 tablespoons of the liquid out of the slow cooker and pour into a small bowl. Whisk in the cornstarch until smooth and clump free. Slowly add this mixture to the liquid in the slow cooker and whisk until thickened.
  6. Add the shredded chicken back to the slow cooker and toss to coat it with the sauce.
  7. Serve immediately with sesame seeds and green onions for garnish.

Adapted from Spend With Pennies

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  • This is next on my list! Looks absolutely delicious. Thanks for the idea, can’t wait to make it.

  • Sheila

    What kind of honey do you use? Should it be something light, like Acacia, or a more robist flavored one?

  • Kathy

    I tried this and it had great flavor but I couldn’t get the sauce to thicken. I’m new to cooking, so it may just be me, but is there a trick I don’t know about? And I made this with white rice, but my husband said it would be better with sticky Asian rice, is that a thing? Or just cook the white rice different?

  • Sharon Johns

    Made this for tea . Absolutely delicious.Am going to try with cooked shredded pot roaster nd sauce made separately on stove top

  • Alissa

    Hi – looks delicious! Can I prepare in the slow cooker the night before and leave all ingredients refrigerated in the slow cooker overnight and take out and turn on tomorrow a few hours before dinner?

    • Hi Alissa,

      I am always hesitant to leave raw meat with other ingredients mixed up overnight. There is also a possibility of the slow cooker insert breaking because of the cold to warm temp change. I would suggest prepping the sauce ingredients the night before and just throwing the chicken and the sauce in the day of.



  • Lisa

    Have you ever put the chicken breasts into the crockpot frozen? Just wondering how much longer to cook it?

    • Hi Lisa,

      I have not tried doing this so it is hard to say. I would say maybe 1 or 2 additional hours.



  • Really amazing! Tastes great over sticky rice with broccoli! Very simply to make. My family loved it!

  • Emily

    Good flavors, but it never thickened for me. Added more cornstarch and never got it to look anything like the pictures. Shame because I’m sure it would have been amazing.

    • Hi Emily,

      I am sorry it didn’t thicken for you! You can always take out some of the extra liquid and thicken less of the sauce. This should help it thicken.



  • Michelle

    What if you don’t have hoisin sauce? Any substitutions for this? Thank you!

  • Mary

    What type/brand of sesame seed oil did you use? I’ve seen light and dark so I’m confused


    • Hi Mary,

      I use the Roland brand sesame oil. The one I have at home does not say light or dark on the bottle. I would go with light sesame oil if that is all they have at your grocer.



  • Portia

    Bought some beautiful bok choy at the local farmers market. Now build a dinner around bok choy apart from s stir fry. Husband loved it. He thought he was in a Chinese restaurant. A very easy dinner. I used thighs fillets as that is what I had. A very easy tasty dinner with some rice.

  • Rachel

    I’m finding rice vinegar and red or white wine vinegar but not rice wine vinegar? Which is better to use?

    • Hi Rachel,

      The rice wine vinegar will be in the international foods section of the grocery store. So look buy the soy sauce. If you are in a pinch I would just use regular white vinegar.



  • Carolyn Baeta

    Made this tonight and it was a big hit with the hubby and I. I had to use a lot more cornstarch then the recipe called for but it did thicken and was delicious. Thanks for a great recipe which will be a regular in our home!