Crockpot Honey Garlic Chicken: A Family Favorite

This is the kind of dinner that makes weeknights feel easy. This crockpot honey garlic chicken recipe just needs a few simple pantry ingredients, a quick stir, and your slow cooker does the rest. The result is tender, juicy chicken coated in a sweet, garlicky sauce that tastes like takeout but feels homemade.

It’s flexible enough for busy schedules and friendly to picky eaters. Serve it over rice, spoon it into lettuce cups, or pair it with steamed veggies—there’s no wrong way to enjoy it.

What Makes This Special

Slow cooker recipes often promise convenience, but this one delivers on flavor, too. The honey and soy create a naturally glossy glaze, and fresh garlic adds warmth and depth.

You get a savory-sweet balance that feels satisfying without being heavy. It’s also a recipe you can assemble in minutes and forget about until dinner. For families, meal preppers, and anyone craving comfort food without the fuss, this is a staple worth keeping.

Ingredients you’ll need

• 2 pounds boneless, skinless chicken thighs (you can use breasts if preferred)
• 1/2 cup honey (mild, runny honey works best)
• 1/3 cup low-sodium soy sauce
• 1/4 cup ketchup (adds tang and body)
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon sesame oil (optional, for nutty depth)
• 1/2 teaspoon ground black pepper
• 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
• 2 teaspoons cornstarch + 2 teaspoons water (slurry to thicken)
• Sesame seeds and sliced green onions (for garnish)
• Cooked rice, noodles, or steamed vegetables (for serving)

How to Make my Crockpot Honey Garlic Chicken Recipe

1. Mix the sauce: In a bowl, whisk together honey, soy sauce, ketchup, minced garlic, vinegar, sesame oil, black pepper, and red pepper flakes if using.
   

   The sauce should taste sweet, savory, and slightly tangy.

2. Prep the chicken: Trim excess fat from the chicken thighs. Pat dry with paper towels so the sauce clings better.
3. Load the crockpot: Place the chicken in the slow cooker. Pour the sauce over the top, making sure every piece is coated.
4. Set and cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and easily pulls apart but not overcooked.
5. Thicken the sauce: Transfer the cooked chicken to a plate.
   

   In a small bowl, mix cornstarch with water. Stir the slurry into the sauce in the slow cooker, cover, and cook on High for 10–15 minutes until slightly thickened.

6. Finish and serve: Return the chicken to the pot and toss in the sauce. Garnish with sesame seeds and green onions.
   

   Serve over rice, noodles, or veggies.

How to store Crockpot Honey Garlic Chicken

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it rests, making it even better the next day. For longer storage, freeze in meal-sized portions for up to 3 months.

Thaw overnight in the fridge and reheat gently on the stove or microwave, adding a splash of water to loosen the sauce if needed. If you’re meal prepping, portion the chicken with rice and veggies to build grab-and-go lunches for the week.

Benefits of This Recipe

• Minimal effort: You’re basically mixing, pouring, and walking away. The slow cooker does the work.
• Family-friendly flavor: Sweet, savory, and garlicky—without being overly spicy.
• Budget-conscious: Chicken thighs are affordable and stay juicy in a slow cooker.
• Flexible serving options: Works with rice, quinoa, noodles, or a pile of steamed broccoli.
• Great for leftovers: Holds up well for lunches and freezer meals.

What Not to Do

• Don’t overcook: Chicken thighs are forgiving, but they can still dry out if left too long.
  

  Check at the early end of the time range.

• Don’t skip the cornstarch slurry: It’s key for a glossy, clingy sauce. Dumping in cornstarch dry will clump.
• Don’t use regular soy sauce without adjusting: Full-sodium soy can make the dish too salty. If that’s all you have, reduce it slightly and add a splash of water.
• Don’t overcrowd with extra liquid: The chicken releases juices.
  

  Adding broth isn’t necessary and can water down the sauce.

• Don’t forget to taste: Before serving, taste and tweak—add a touch of honey for sweetness or vinegar for brightness.

Variations for this Crockpot Honey Garlic Chicken

• Chicken breasts: Swap in boneless, skinless breasts. Cook on Low for 3–4 hours to avoid drying out.
• Veggie boost: Add sliced bell peppers, snap peas, or carrots in the last hour of cooking so they stay crisp-tender.
• Ginger twist: Stir in 1–2 teaspoons grated fresh ginger for a zingy note.
• Pineapple: Add a cup of pineapple chunks for a sweet tropical vibe. Reduce the honey slightly to balance.
• Spicy version: Increase red pepper flakes or add a spoonful of chili-garlic sauce.
• Gluten-free: Use tamari or a certified gluten-free soy sauce.
• Crispy finish: Broil the cooked chicken on a sheet pan for 2–3 minutes to caramelize the edges, then toss back in the sauce.

FAQ’s for Honey Garlic Chicken

Final Thoughts

Easy Crockpot Honey Garlic Chicken is the definition of weekday comfort—minimal prep, reliable flavor, and a sauce you’ll want to spoon over everything. Keep the ingredients on hand, and you’ll always have a fallback dinner that feels special with almost no effort.

Whether you serve it over rice, toss it with veggies, or pack it for lunches, it’s a simple win you’ll come back to again and again.

Easy Crockpot Honey Garlic Chicken – A Comforting, No-Fuss Favorite

Laura

Enjoy this delicious crockpot honey garlic chicken recipe for an easy weeknight dinner that tastes like takeout.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Dinner, Lunch, Main Course

Cuisine American, Asian

Servings 6 servings

Calories 470 kcal

Equipment

• 1 large crockpot
• 1 medium bowl to mix the sauce

Ingredients

  

• 2 pounds boneless, skinless chicken thighs (you can use breasts if preferred)
• ½ cup honey (mild, runny honey works best)
• ⅓ cup low-sodium soy sauce
• ¼ cup ketchup (adds tang and body)
• 4 cloves garlic, minced
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp sesame oil (optional, for nutty depth)
• ½ tsp ground black pepper
• ½ tsp red pepper flakes (optional, for heat)
• 2 tsp cornstarch (and some water to make a slurry)
• Sesame seeds and sliced green onions (for garnish)
• Cooked rice, noodles, or steamed vegetables (for serving)

Instructions

 

• Mix the sauce: In a bowl, whisk together honey, soy sauce, ketchup, minced garlic, vinegar, sesame oil, black pepper, and red pepper flakes if using. The sauce should taste sweet, savory, and slightly tangy.
  ½ cup honey, ⅓ cup low-sodium soy sauce, ¼ cup ketchup, 4 cloves garlic, minced, 1 tbsp rice vinegar, 1 tsp sesame oil, ½ tsp ground black pepper, ½ tsp red pepper flakes
• Prep the chicken: Trim excess fat from the chicken thighs. Pat dry with paper towels so the sauce clings better.
  2 pounds boneless, skinless chicken thighs
• Load the crockpot: Place the chicken in the slow cooker. Pour the sauce over the top, making sure every piece is coated.
• Set and cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and easily pulls apart but not overcooked.
• Thicken the sauce: Transfer the cooked chicken to a plate. In a small bowl, mix cornstarch with water. Stir the slurry into the sauce in the slow cooker, cover, and cook on High for 10–15 minutes until slightly thickened.
  2 tsp cornstarch (and some water to make a slurry)
• Finish and serve: Return the chicken to the pot and toss in the sauce. Garnish with sesame seeds and green onions. Serve over rice, noodles, or veggies.
  Sesame seeds and sliced green onions (for garnish), Cooked rice, noodles, or steamed vegetables (for serving)

Keyword chicken recipes, crockpot recipes, honey garlic chicken, slow cooker recipes