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

  • 4.4
  • 29 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.
Only Eats

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?

    • 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!

      Thank you,


    • 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!)

  • 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.



    • Jessica Lewis

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

  • 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!

  • 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.


    • 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!


  • 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

    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!


  • 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.

  • AmyLee

    Sounds GREAT! Thank You for sharing this recipe & all the others you share! Your dishes always taste GOOD!😊

  • Thank you for sharing this recipe. I would definitely try it out this summer. It looks really tasty.

  • Lindsey

    Hi there! This recipe was super delicious, just one change. There isnt going to be enough heat in the slow cooker to thicken the sauce unless you add enough corn starch to ruin the taste and turn it into dry putty. Instead, after you remove the chicken, pour the sauce into a saucepan and put it on the stove top over high heat, whisking constantly. Keep going until it coats the back of a spoon, probably about 5 minutes or less. Then pour over the chicken! Its another pan to wash, but the flavor is worth it!

  • Beverly Coffman

    I just made this, taste great although the sauce wasn’t as dark as yours. Still Delish!!!!
    Just wondering about freezing leftovers
    Thanks for supper.

    • Hi Beverly,

      I am glad you enjoyed it!! I haven’t tried freezing this yet. I would store it in an airtight container and reheat on the stove top.



  • Rebecca

    Hello, I was wondering if this would work with chicken breast if so would it be the same time?

    Thank you

  • Judy S.

    It sounds wonderful except the sodium is through the roof!! What could be substituted for Hoisin sauce that would have waay lower sodium??

    • Hi Judy!

      I would recommend making your own hoisin sauce at home to control the salt level. You can use low sodium soy sauce and less honey!



  • Deanna

    Hello, this looked sooo good, I had to make it!!…I didn’t have Hoisin sauce so I replaced it with Teriyaki sauce and it was sooo good!!!. I will be making this again and again. Thanks for the recipe 🙂

  • Alisha

    I’m making this tonight and can’t wait. In the text, it said your sauce had a little kick from siracha, but I don’t see that listed as an ingredient. Am I missing something? Thank you!

  • Teresa Dennison

    I saw that you said you added sriracha, but it’s not listed in the recipe. How much did you use?

    • Hi Teresa,

      I start at about 1 teaspoon then would add a bit more depending on your spice level.



  • Deanna

    This meal was a hit. I didn’t use a crock pot and I didn’t use raw chicken. I used a large skillet pan on the stove top and I used Perdue Short Cuts refrigeratored packaged chicken. I browned some minced garlic in olive and sesame oil, then added the chicken to heat and saute. Then added the liquid stuff and followed the rest of the recipe. Made rice and broccoli on the side. Prep to dinner table took about an hour.

  • Jaylien

    Great flavor! Definitely making this again. I may add some pepper etc to the chicken prior to cooking but overall a very delectable dish.

  • Peggy

    Made this last night with thighs instead of breasts and it was fantastic!

  • Tamara

    Made this last night, it was SO GOOD. Even my husband (who hates my cooking) enjoyed it. I served it over vermicelli noodles. I did fry up some red and yellow peppers in a tiny bit of sesame oil to add more colour and veggies. Fantastic.
    Super simple for a busy weeknight.

  • Vanessa

    I’m making this with chicken thighs instead…how many hours on low? 2-3 hours doesn’t sound long enough. thanks!

    • Hi Vanessa,

      I would still try 3 hours on low then check it. Chicken doesn’t usually take very long in the slow cooker.



  • Noirin Byrne

    Really want to try this. Will be out of the house for about 8 hours. Can I put it on keep warm mode?

    • Hi Noirin,

      Sure! I would cook it on low for 2 hours then put it on warm for the rest of the time.



  • Johanna

    DO NOT ADD CORN STARCH! It ruined my dinner. I tried making this for some guests. I threw the ingredients in the crock pot, following the measurements exactly. I waited the three hours for it to cook…As the aromas filled my home, I made the side dishes. When ready, I shredded the chicken. My guests were picking away at the chicken, anxious for the final product. Then I began the thickening process. Ugh. The cornstarch mixture did not thicken my sauce. So I browsed the comment section and saw a few others encountered this issue and that it was recommended to add more corn starch to thicken it. Thicken the sauce, it did not. It instead added a horrible floury coating to the chicken, one that ruined the entire meal. I had to toss the entire meal out and order my guests pizza. It was PERFECT until I tried thickening. Don’t do it!

    • Hi Johanna,

      I am so sorry to hear this happened!! Did you mix the cornstarch with some of the liquid before adding it back? This will happen if you do not whisk it completely in a little bit of the liquid before adding it back to the slow cooker.



  • Karen


    I’m still new to the cooking world! What does the rice wine vinegar and sesame oil do?

    • Hi Karen,

      They both add tons of flavor!! They are staples to Asian cooking. You should definitely give them a try!



  • Kate

    How many does your recipe serve? Trying to cook for 10 and proportion appropriately

  • Lydia

    Hi, this is yum, I’m testing it out because I have a BBQ coming up and wanted to cook some finger food dishes – what do you think about serving the chicken mix as part of a san choy bow, or in pastry parcels with a sweet chili dip or something?

  • Neteal Kennedy

    DO NOT ADD THE CORNSTARCH TO THE HOT LIQUID! I beg you Kelley to PLEASE revise this recipe. Adding cornstarch to the hot liquid does not thicken it. And it leaves a very undesirable flour taste. You have to dissolve the cornstarch in cold water and then slowly stir into the sauce. Other than that I love the flavors of this dish and very easy to throw together.

  • J. Barnes

    I made it yesterday and served it over rice. It was scrumptious. The whole family loved it. I didn’t have the hoisin sauce and had to make my own. I also discovered I’d run out of honey and substituted equal measure of light corn syrup and one tbsp of molasses. It worked! I’m sure this recipe is a winner.

  • Tiffany

    Did you make more sauce than what is in the recipe above, because I love extra sauce too. Wasn’t sure if I should double the above amounts.

    • Hi Tiffany,

      Yes I like to double the sauce for extra sauce. (You may have to thicken some of the sauce after cooking on the stovetop with cornstarch because of the extra liquid)



  • Andrew

    I only have chicken tenderloins could i use that and how many of those would i put in?

  • Scott

    Just wondering, every time I cook chicken breast it’s normally 2-4hrs on high or 6-8 on low. Just wondering why it’s only 2-3hrs low?

    • Hi Scott,

      I find that chicken breasts really don’t need too long in the slow cooker that’s why I only cook them on low for 2 to 3 hours.



  • Jackie

    Going to make this but instead of chicken breast I’m using already sliced chicken tenders.
    Making this for my company crock pot potluck.

  • Heather

    Was thinking of making this for new years eve party. but would want to use as a sandwich. with a slider bun or hoagie. Do you think that would be possible if I double or triple the chicken and reduce the “sauce” ?….wish I had time to try it ahead of time but don’t so looking for your opinion.

    • Hi Heather,

      I think this should work. I would try using more chicken and trying to thicken up the sauce a bit more. I would suggest mixing cornstarch and cold water and adding a bit more than suggested in the recipe.

      Hope this helps! Thanks!


  • Valerie

    I made this for dinner it came out perfect, kids LOVED it! The only tip I have is that I needed closer to 1/4 cup of cornstarch to thicken the sauce. I also had to transfer it to a pan on the stove. But it was quick and painless to do so. Made it with some sticky rice and there were 0 leftovers! Plan on making this again soon! Thanks. Will upload a picture to my board

  • Gerald Vogt

    I’ve been wanting to try my new pressure cooker and was wondering if you could offer some guidance in doing so. It would cut down on cooking time considerably I imagine. I cook for a bunch of veterans each Wednesday and need to feed about 12 hungry men.

    • Hi Gerald!

      I would try setting it for 10-12 minutes in the pressure cooker. I think it should work perfectly!



  • Matthew

    Excellent recipe. I like to cook and additional 30 min low after putting the chicken back in, really gets the flavor in the meat.

  • Beverly Coffman

    I have made this twice, really loved but it is really salty. Is there any way to cut the sodium more. I used low sodium soy sauce but it is still toooo salty. We have high blood pressure and don’t use the salt shaker or add salt to our cooking, so we are extra sensitive to the salty taste. There must be an alternative.
    Thank you
    Bev & Stan

    • Hi Bev & Stan!

      I would try subsisting some water for the soy sauce or you could try subsisting it with Coconut Aminos which has less salt.

      Hope this helps! Thanks!