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!

Easy Slow Cooker Honey Garlic Chicken | chefsavvy.com

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)

Easy Honey Garlic Chicken | chefsavvy.com

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

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

Slow Cooker Honey Garlic Chicken | chefsavvy.com

What to serve with this Crockpot Honey Garlic Chicken

Crockpot Asian Garlic Chicken | chefsavvy.com

Here are more Slow Cooker Chicken Recipes to try!

Crockpot Shredded Asian Garlic Chicken | chefsavvy.com

Watch how to make this Slow Cooker Honey Garlic Chicken video below:

Slow Cooker Honey Garlic Chicken

4.46 from 81 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.
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

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Comments - page 3/7

  • 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)

      Thanks!

      Kelley

  • 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.

      Thanks!

      Kelley

  • 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!

      Kelley

  • 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!

      Thanks!

      Kelley

  • 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!

      Kelley

  • Brenda Costello

    This is very yummy and has been a hit with my family and guests alike! I serve it with egg rolls and an Asian salad.

  • Paul

    Cooked it tonite…im a very average cook but i couldnt get it to thicken. Ended up using to much corn starch and ruined the taste somewhat.

    • Hi Paul,

      I’m so sorry to hear this. If it is giving you a hard time thickening I would try heating up the sauce on the stovetop and brining it to a simmer for a couple of minutes to thicken.

      Thanks!

      Kelley

  • Andrea

    You mentioned siracha in your description, however I don’t see it in the recipe…

  • Meagan

    Made this tonight and wow so delicious and so easy! Definitely will make again! Thanks!