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Crock Pot Honey Garlic Chicken

Crock Pot honey garlic chicken is made with a thick, glossy honey-soy sauce that clings to tender shredded chicken. Slow-cooked for hours on Low (or High for faster timing), then thickened with a cornstarch slurry for a spoonable amber glaze.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and honey-garlic sauce
  • 5 boneless skinless chicken thighs or breasts Use about 4–6 pieces; cooking time is based on tenderness.
  • 0.5 cup honey
  • 0.33 cup soy sauce
  • 6 garlic Minced.
  • 2 tbsp ketchup
  • 1 tbsp butter
  • 1 tbsp apple cider vinegar
  • 0.5 tsp red pepper flakes
  • 2 tbsp cornstarch For slurry.
  • 2 tbsp water For slurry.
Serving
  • 1 jasmine rice For serving (amount to taste).
  • 1 sesame seeds For sprinkling.
  • 1 green onions For topping.

Equipment

  • 1 slow cooker

Method
 

Make the honey-garlic base
  1. Whisk honey, soy sauce, garlic, ketchup, butter, vinegar, and red pepper flakes in the slow cooker until combined and smooth.
Slow-cook the chicken
  1. Add the chicken to the slow cooker and coat it in the honey-garlic sauce so the pieces are evenly covered.
  2. Cook on Low for 4-5 hours, or on High for 2-2.5 hours, until the chicken is tender.
Thicken the sauce and finish
  1. Remove the chicken from the slow cooker and shred or slice it, then keep it aside.
  2. Stir cornstarch and water together, pour the slurry into the slow cooker, and cook on High for 15 minutes until thick.
  3. Return the chicken to the slow cooker and stir until coated in the thick honey-garlic sauce.
Serve
  1. Serve the chicken over jasmine rice and top with sesame seeds and green onions.

Notes

For the thickest glaze, whisk the cornstarch slurry until fully smooth before adding. Refrigerate leftovers in a covered container for up to 4 days; freezer: yes, freeze chicken and sauce in portions up to 3 months, then thaw and reheat until hot. For a lower-sodium option, use low-sodium soy sauce so the sauce still thickens properly.