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Easy slow cooker honey garlic chicken is shown in a delicious featured image, highlighting the simple weeknight meal.

Honey Garlic Chicken Perfection

This Easy Slow Cooker Honey Garlic Chicken recipe is incredibly simple to make, delivering tender, juicy chicken coated in a sticky, sweet, and savory sauce. It's a healthier, homemade alternative to takeout that will become a new family favorite, perfect for busy weeknights or lazy weekends.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 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
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish
  • Cooked rice, noodles, or quinoa, for serving

Equipment

  • Slow cooker
  • Medium bowl
  • Small bowl
  • Whisk
  • Tongs
  • Fork
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Paper towels

Method
 

  1. Trim any excess fat from the chicken thighs (or breasts). Rinse under cold water and pat dry with paper towels.
  2. In a medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes (if using).
  3. Place the chicken in the slow cooker and pour the honey garlic sauce over the top, ensuring the chicken is evenly coated.
  4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded with a fork and the internal temperature reaches 165°F (74°C).
  5. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
  6. Pour the cornstarch slurry into the slow cooker and stir gently to combine. Cook on high for another 15-30 minutes, or until the sauce has thickened to your desired consistency.
  7. Use two forks to shred the chicken. Stir the shredded chicken into the sauce to coat it evenly.
  8. Serve hot over rice, noodles, or quinoa. Garnish with sesame seeds and sliced green onions.

Notes

For best results, use boneless, skinless chicken thighs, as they stay more tender during slow cooking. Adjust the amount of red pepper flakes to control the spiciness. To prevent overcrowding, cook in batches if needed. Browning the chicken before slow cooking adds extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. To reheat, microwave, skillet-heat, or slow cook on low. Consider adding vegetables like broccoli or carrots during the last hour of cooking. A slow cooker liner makes cleanup easier. Do not open the lid too often as this prolongs the cooking time.