Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken. Slow cooked chicken breasts tossed in a sweet and tangy Asian inspired sauce. An easy weeknight meal the whole family will love!

Love Slow Cooker Dishes? Then try my Slow Cooker General Tso’s Chicken or my Slow Cooker Mongolian Chicken!

Easy Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

This Honey Garlic Chicken takes only 10 minutes of prep time to throw everything together and is so delicious! Plus its way healthier than takeout! I love making Asian inspired recipes at home in order to control the saltiness. 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)

Crockpot Honey Garlic Chicken

Ingredients

  • Chicken breasts: You can also use boneless skinless chicken thighs in place of the chicken breasts. Both work great and produce tender and juicy chicken.
  • Soy Sauce: I like to use low sodium soy sauce. You can also substitute coconut aminos or gluten free tamari to make this recipe gluten free.
  • Honey: Adds the perfect amount of sweetness to the sauce. Adjust honey to taste. You can also substitute brown sugar if you do not have honey on hand.
  • Hoisin Sauce: Is a thick savory sauce that can be found in the international or asian section of your grocery store. If you don’t have any hoisin sauce you can make your own at home.
  • Rice Wine Vinegar: Can be found in the International or Asian section in the grocery store. I don’t like to substitute other vinegars in place of this one. I find that rice wine vinegar works the best. However if you are gluten free you can substitute apple cider vinegar.
  • Sesame Oil: Adds a nice nuttiness to the sauce. A little goes a long way!
  • Ginger & Garlic: I love adding fresh ginger and garlic to the sauce. It makes all the difference! If you are short on time or out of fresh ginger and garlic powdered ginger and garlic can be substituted.
  • Sriracha: Is used for a little kick. You can omit if you don’t care for too much spice. I typically double the amount or add to taste.

How to make Honey Garlic Chicken

  • Slow Cook: Place chicken in the bottom of the slow cooker along with the sauce ingredients. 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.)

removing cooked honey garlic chicken from slow cooker

  • Shred chicken: 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.

shredding chicken on cutting board

  • Thicken up sauce: Transfer the liquid from the slow cooker to a small saucepan. Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce. 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.

simmering honey garlic sauce in small saucepan

  • Serve: Warm with sesame seeds and green onions for garnish if desired!

honey garlic chicken topped with sesame seeds and green onions in white bowl

  • Store: Leftovers in the refrigerator in an airtight container for up to 4 days.
  • Reheat: To reheat the chicken simply place in a small saucepan with a splash of water or broth if needed. You can also reheat in the microwave until warm.

Can this be frozen?

Yes! This shredded honey garlic chicken makes a great freezer meal. Simply cook as directed and freeze leftovers in an airtight container for up to 3 months. Alternatively you can place all of the sauce ingredients along with the chicken in a ziplock bag and freeze uncooked for up to 3 months as well. The chicken can go in the slow cooker frozen just make sure to add an extra hour or two! If you are short on time the chicken can also be cooked straight from the freezer in the Instant pot!

Can this be made in the Instant Pot?

Yes! Simply add the chicken and all of the sauce ingredients except for the cornstarch and water to the Instant Pot. Cook on HIGH pressure for 15 minutes and allow the steam to naturally release. Remove the chicken from the Instant Pot and shred. Meanwhile whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce. Set the Instant Pot to SAUTE and cook until bubbly and thickened, whisking constantly (about 4-5 minutes). Add the shredded chicken back to the pot and toss to coat.

Slow Cooker Shredded Honey Garlic Chicken

What to serve with this Crockpot Honey Garlic Chicken

Crockpot Asian Garlic Chicken

Can I use frozen chicken?

For food safety reasons I never recommend cooking raw chicken in the slow cooker. It will stay at unsafe temperatures for too long in the slow cook and is not worth the risk. If you want to use frozen chicken I recommend making this in the Instant Pot instead where frozen chicken can be used.

What can I substitute for hoisin?

If you don’t have hoisin at home or can’t find it in your grocery store you can either make it yourself with this recipe or substitute hoisin sauce. Here are 10 other substitution ideas for hoisin sauce that are clever!

Crockpot Shredded Asian Garlic Chicken

Here are more Slow Cooker Chicken Recipes to try!

Slow Cooker Honey Garlic Chicken

4.48 from 91 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

Images:
  • Place chicken in the bottom of the slow cooker.
  • In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha and the white parts only of the scallions.
  • 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.)
  • 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.
  • Transfer the liquid from the slow cooker to a small saucepan.
    Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce.
    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.
  • Serve immediately with sesame seeds and green onions for garnish.

Recipe Notes

Adapted from Spend With Pennies

Originally published Jan 5, 2017

Nutrition Facts
Slow Cooker Honey Garlic Chicken
Amount Per Serving
Calories 336 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 73mg24%
Sodium 1501mg65%
Potassium 547mg16%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 40g44%
Protein 27g54%
Vitamin A 94IU2%
Vitamin C 4mg5%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner
Cuisine: Asian
Keyword: Crock Pot Meals, Easy Dinner Recipe, Ginger And Garlic, Slow Cooker Honey Garlic Chicken, Sriracha

Leave a Comment

Recipe Rating




Comments - page 1/19

  • 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

9 EASY RECIPES YOU NEED TO MAKE THIS FALL!

IT'S PUMPKIN SEASON!

* I consent to receive emails from Chef Savvy