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.

slow-cooker-honey-garlic-hoisin-chicken

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)

easy-honey-garlic-chicken

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

crockpot-honey-garlic-chicken

easy-slow-cooker-honey-garlic-chicken

Slow Cooker Honey Garlic Chicken

4.44 from 76 votes
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4
Slow Cooker Honey Garlic Chicken. Slow cooked chicken in a sweet and tangy Asian inspired sauce.

Ingredients

  • 4 boneless skinless chicken breasts 2 pounds
  • 1/2 cup low sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger grated
  • 4 cloves garlic minced
  • 1-2 teaspoons sriracha depending on how spicy you would like this
  • 2 scallions sliced thin, divided (white parts for cooking, green for serving)
  • 2 tablespoons water
  • 1 tablespoon cornstrach
  • sesame seeds for garnish if desired

Instructions

  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, sriracha 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 2 1/2 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. Transfer the liquid from the slow cooker to a small saucepan.
  6. Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce.
  7. Cook on high until bubbly and thickened, whisking constantly. Pour the sauce back in the slow cooker along with the shredded chicken and toss to coat.
  8. Serve immediately with sesame seeds and green onions for garnish.

Adapted from Spend With Pennies

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Comments - page 1/7

  • 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?

      • Very good . Def. Hit in my family. Chicken was so moist and juicy! I added a dab of light brown sugar

        • Nathan

          Hi Abby,

          Thanks so much I’m glad you all liked it!
          Thanks for the comment!
          Have a great day!

          Nathan
          @chefsavvy

    • Gigi

      Hi Sheila, if you are looking for a healthier honey? I recommend Tupelo honey! It doesn’t spike blood sugar!

  • 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?

    • Hi Kathy,

      I’m sorry this did not thicken for you! If it is not thickening up enough you can always add more cornstarch in (mixed with cooking liquid). You can also let the sauce cook more in the slow cooker before adding the chicken to help thicken up the sauce.

      As for the rice there is sticky Asian rice and it is fantastic. Here a great article about it & what rice to buy! http://www.tablespoon.com/posts/how-to-make-sticky-rice-at-home/8109b0e4-ac06-4a0a-aa7f-50d5bcfe3cb9

      Thank you,

      Kelley

        • Nathan

          Sticky rice is definitely an art form and can take some practice to get just right.

      • Melissa

        I just made this and it was amazing! I put 2 tablespoons of sriracha and it definitely had a good kick to it if you like spicy!
        I made it with brown jasmine rice and I’m definitely making it again!

        Thanks for the recipe 🙂

        • Nathan

          Hi Melissa,

          Thank you so much for making it! Sriracha makes everything better!

          Have a great day!

          Nathan
          @chefsavvy

    • Shannon

      Cornstarch in cold water will thicken. Depending on what you make….1/4 cup cold water to heaping tablespoon of cornstarch. If you need more,make another quater cup and add gradually as needed.

    • Dalia

      I had the same problem. I transferred the sauce into a sauce pan and put it on high heat until it came to a boil. It thickened instantly (stir constantly!)

      • Sandy Greisman

        Thank you for that tip! I was having the same problem and adding cornstarch was not working-saw your comment-tried it-and perfect!!!!

  • 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.

      Thanks!

      Kelley

    • Dave

      Little late to the party, but you could put all of the ingredients in a crockpot liner bag. Just tie off the top, or use rubber bands to seal it. Then you can pull it from the fridge at your convenience. Might want to keep the chicken in a separate Ziploc bag until cooking time.

  • 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.

      Thanks!

      Kelley

    • Jessica Lewis

      I did that tonight and my chicken came out rubbery. Besides that, the recipe was delicious!

    • Ashley Child

      If its frozen you need to cook on low for at least 5-6 hours in a slow cooker. I do that, and it turns out just fine. The only problem is the sauce will not thicken since there will be more liquid added from the frozen chicken, so you will need to add sauce to sauce pan after and bring to boil for a couple mins (while stirring) and then it will thicken.

  • 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.

      Thanks!

      Kelley

  • 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

    Thanks!

    • 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.

      Thanks!

      Kelley

  • 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.

      Thanks!

      Kelley

    • Deryk

      Rice vinegar is the same thing as “Rice Wine Vinegar”, it’s just different wording.

  • 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!

  • Ann

    Is there nutritional information on this recipe. It sound so good, but would like that information.

  • Alyssa

    Is it possible to leave this in the crockpot all day? Or will the chicken go too tough and dry? I am working all day tomorrow so wont have time to put it on in time in the evening.

    Thanks

    • Hi Alyssa,

      I would worry that this would be too dry if cooked all day. Do you have a crockpot that you can set the time for? You can cook for 2-3 hours on low then keep on warm for the rest of the day.

      Hope that helps! Thanks!

      Kelley

    • Julie Kirby

      I tried that and came hinge to what looked like s cooked sweet potato. The smell was so bad I smelled it when I pulled into our garage.

  • Sharon Clark

    Seems like everyone had the problem of the sauce not thickening. I had the exact opposite problem,to thick. What can I add to juice it up? More hoisin?

  • Taylor

    I made this tonight as well but I added broccoli into the crock pot. Worked like a dream! to thicken the sauce quickly, I added the cornstarch and microwaved small portions of the sauce for about 25 seconds. Thickened instantly. Love this!

  • Chase

    Made this dish and turned out amazing I did use big pieces of chicken and it take a little long but on 4 1/2 hour and it falls apart easy amazing meal and so easy

  • Tanya

    I am very pleased thst i stumbled over This recipe. This is the second recipe I’ve tried in my slow cooker, I’m a newbie at this, I loved this recipe, I was worried at first because the chicken didn’t look like it was cooking but all turned out fine after the 3 hours. My sauce didn’t thicken like in the photo, but that was fine with me, gave me something to pour over my rice for added flavour.

  • Suzanne Recigno

    Hello!
    Very excited to try this recipe thanks for sharing. I would like to know, if I double the amount of chicken to 4lbs ( I’m making it for 6 adults and 4 children) will that double the cooking time? Making it Saturday night 🙂

    • Hi Suzanne,

      I would not double the amount of cooking time. I would try cooking for 2-3 hours and then checking to see if it is done.

      Thanks & Enjoy!

      Kelley

  • April

    Sauce would have a hard time thickening on its own. Especially in a crock pot on low. Recommend boiling and stirring briskly then slowly bringing temp down over 7-10 mins. My sauce diluted a bit from chicken juices as well. Had to keep in mind this would be seasoning the chicken as well as bland rice or noodles. I added a bit more soy and honey. I also put a TBS of orange marmalade in.