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

4.45 from 80 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.


  • 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


  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.
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

Adapted from Spend With Pennies


Leave a Comment

Comments - page 2/7

  • 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?

  • 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.

  • 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.



      • Kelly

        I tried cooking on low for two hours and then putting on warm. My chicken was chewy and tough. Not tender. Did I need to cook it longer?

        • Hi Kelly,

          Sorry to hear it was chewy. How long was it kept on warm for? Also the size of the chicken breasts could make them cook slower or faster. If you are leaving this on all day I would suggest using a large chicken breast or chicken thighs.



  • 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!