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Slow Cooker Honey Garlic Chicken, a featured image showcasing the delicious recipe.

Easy Slow Cooker Honey Garlic Chicken

This recipe delivers tender, flavorful chicken in a sweet and savory honey garlic sauce, all effortlessly made in your slow cooker. It's incredibly easy to prepare, making it perfect for busy weeknights and a guaranteed family favorite.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1/2 cup honey
  • 1/4 cup low sodium soy sauce
  • 1/4 cup ketchup
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sesame oil optional
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Equipment

  • Slow cooker
  • Medium bowl
  • Small bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Fork

Method
 

  1. Place the chicken in your slow cooker.
  2. In a medium bowl, whisk together the honey, soy sauce, ketchup, minced garlic, apple cider vinegar, sesame oil (if using), and red pepper flakes (if using).
  3. Pour the sauce over the chicken, making sure to coat it evenly.
  4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. The chicken is done when it's cooked through and easily shreds with a fork, reaching an internal temperature of 165°F (74°C).
  5. In a small bowl, whisk together the cornstarch and cold water until smooth to create a cornstarch slurry.
  6. Pour the slurry into the slow cooker and stir well to combine.
  7. Cover and cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
  8. Using two forks, shred the chicken right in the slow cooker.
  9. Serve over rice, noodles, or quinoa. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For best results, use chicken thighs as they stay juicier in the slow cooker. To prevent sticking, spray the slow cooker with non-stick cooking spray before adding the chicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet over medium heat. If the sauce is too watery, mix another tablespoon of cornstarch with two tablespoons of cold water and add to the slow cooker. Cook for another 10-15 minutes, or until thickened. For a spicier dish, add more red pepper flakes or a dash of hot sauce. For a sweeter dish, add a tablespoon of brown sugar.