Sweet and salty, this Asian inspired honey garlic chicken is cooked easily in the Crockpot and is loaded with the most amazing flavors. This dump slow cooker recipe is one delicious and hassle free family dinner.
Slow Cooker Honey Garlic Chicken
When I’m having one of those weeks, when I don’t want to have to spend time in the kitchen after a long day, my slow cooker is always a go to. Set everything off to cook earlier in the day and have a delicious family dinner waiting for you.
This Crockpot honey garlic chicken recipe is one fuss free dinner that doesn’t compromise on flavor. The sauce is perfectly sweet and salty and the chicken thighs are wonderfully juicy and falvorful.
Be sure to try my Crockpot Chicken Pot Pie and Crockpot Tuscan Chicken too!
Why You’ll Love this Honey Garlic Chicken Recipe:
- ONE POT: All made right in the Crockpot, even the clean up is a breeze!
- MAKE AHEAD: This is a great dish for meal prep and it’s freezer friendly too.
- SIMPLE INGREDIENTS: You only need a handful of simple pantry ingredients to make this tasty recipe.
This recipe is a must! It’s one that the whole family will love and you are going to love how simple it is!
How to Make Crockpot Honey Garlic Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Place the chicken thighs in the Crockpot.
- Whisk together the ingredients for the sauce and pour over the top.
- Cook til the chicken is cooked through.
- Remove the chicken.
- Thicken the sauce with a cornstarch slurry.
- Stir the chicken back into the sauce, garnish and serve.
I like using skinless, bone-in chicken thighs for this crockpot recipe. You can use boneless chicken thighs, but I find the bone does keep the chicken moist while it cooks. Instead of chicken thighs, chicken breasts are a great option!
Yes. If using frozen chicken thighs, thaw them in the refrigerator before using in this recipe.
Cook the chicken on high for 2-3 hours or on low for 4-5 hours, until the internal temperature of the thickest part of the chicken reaches 165°F.
This recipe is not gluten free. For a gluten free version, use tamari instead of soy sauce and make sure the rest of the ingredients you use are gluten free.
Store leftover chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Serving Suggestions
This honey garlic chicken is great to serve up in a bed of rice or quinoa. It’s delicious like that, or serve it up with a veggie side like sautéed carrots.
This is one delicious and satisfying dish. It comes together so easily and is as good as any takeout!
Tips!
- Make sure that the chicken is fully cooked through. If you have an instant read thermometer, it should register at 165F.
- If you like you can add in some veggies to this dish like diced bell peppers or carrots, just add them in along with the other ingredients.
This honey garlic chicken is the perfect mix of sweet and salty. The flavors are bold and rich and it’s pretty irresistible!
Can I make this chicken without a slow cooker?
Absolutely! Try my recipe for baked honey garlic chicken or stovetop honey garlic chicken breasts.
How can I make this chicken spicy?
For a little kick, add a pinch of red pepper flakes to the sauce in step 3.
Can I leave out the cornstarch?
I don’t recommend it. In step 6, you’ll make a cornstarch slurry and stir it into the sauce. This helps the sauce thicken so it really sticks to the chicken before serving.
This Crockpot honey garlic chicken recipe is seriously good. Skip the takeout this weekend and make up a batch of this, I know you won’t regret it!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Crockpot Honey Garlic Chicken Recipe
Prep: 10 minutes
Cook: 4 hours 15 minutes
Total: 4 hours 25 minutes
Sweet and salty, this Asian inspired honey garlic chicken is cooked easily in the Crockpot and is loaded with the most amazing flavors. This dump slow cooker recipe is one delicious and hassle free family dinner.
Instructions
Spray the crockpot insert with nonstick spray.
Arrange the chicken in an even layer in the bottom of the crockpot.
6 skinless, bone-in chicken thighs
In a bowl, whisk the soy sauce, ketchup, honey, and garlic together. Pour it over the chicken and toss to coat.
½ cup low-sodium soy sauce, ⅓ cup ketchup, ⅓ cup honey, 6 cloves garlic
Cover and cook the chicken on high for 2-3 hours or on low for 4-5 hours, until the internal temperature of the chicken reaches 165°F.
Remove the cooked chicken and set it aside.
In a small bowl, whisk the cornstarch and water together. Stir this into the sauce in the crockpot, cover, and cook for another 15 minutes or until the sauce has thickened.
2 tablespoons corn starch, 2 tablespoons water
Add the chicken back to the crockpot and toss it in the sauce. Garnish with sesame seeds, green onions, and serve.
1 green onion, ½ tablespoon sesame seeds
Becky’s tips
Storage: Store chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Nutrition Information
Calories: 224kcal (11%) Carbohydrates: 25g (8%) Protein: 21g (42%) Fat: 5g (8%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 97mg (32%) Sodium: 922mg (40%) Potassium: 361mg (10%) Fiber: 1g (4%) Sugar: 19g (21%) Vitamin A: 113IU (2%) Vitamin C: 2mg (2%) Calcium: 30mg (3%) Iron: 2mg (11%)
