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!

overhead shot of shredded honey garlic chicken in crockpot

Email this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    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 Slow Cooker 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.

    Frequently asked questions

    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.

    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!

    Slow Cooker Shredded Honey Garlic Chicken tossed in sauce

    What to serve with this Crockpot Honey Garlic Chicken

    Crockpot Shredded Asian Garlic Chicken

    More Slow Cooker Ideas

    Products Used

    Recipe

    Slow Cooker Honey Garlic Chicken

    4.54 from 104 votes
    Slow Cooker Honey Garlic Chicken. Slow cooked chicken in a sweet and tangy Asian inspired sauce.
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 10 minutes
    Serves 4
    Rate Print

    Email this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      Instructions

      • 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.

      Notes

       
       

      Nutrition Information

      Calories: 336kcalCarbohydrates: 49gProtein: 27gFat: 5gSaturated Fat: 1gCholesterol: 73mgSodium: 1501mgPotassium: 547mgFiber: 1gSugar: 40gVitamin A: 94IUVitamin C: 4mgCalcium: 29mgIron: 2mg

      Did You Make This?

      I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

      Leave a Review Follow Chef Savvy