Crockpot Honey Garlic Chicken
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 4–6 hours
Ingredients
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2 lbs (900 g) boneless, skinless chicken thighs or breasts
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½ cup honey
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¼ cup soy sauce (low-sodium preferred)
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¼ cup ketchup (or hoisin sauce for deeper flavor)
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3 cloves garlic, minced
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1 small onion, finely chopped (optional)
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1 tablespoon rice vinegar or apple cider vinegar
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1 teaspoon sesame oil (optional, for flavor)
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½ teaspoon black pepper
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1 tablespoon cornstarch + 2 tablespoons water (for thickening sauce)
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Garnish: sesame seeds and chopped green onions
Instructions
1. Prepare the Sauce
In a medium bowl, whisk together honey, soy sauce, ketchup, garlic, vinegar, sesame oil, and pepper.
2. Assemble in Crockpot
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Place chicken in the slow cooker.
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Pour sauce mixture evenly over the chicken.
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Add onions if using.
3. Cook
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LOW: 6 hours
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HIGH: 3–4 hours
Cook until chicken is tender and easily shredded.
4. Thicken the Sauce
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Remove chicken and set aside.
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Whisk cornstarch and water in a small bowl, then stir into the sauce in the slow cooker.
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Cover and cook on HIGH for 10–15 minutes, until the sauce thickens slightly.
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Return chicken to the sauce and toss to coat.
5. Serve
Serve hot over rice, noodles, or steamed vegetables.
Sprinkle with sesame seeds and green onions before serving.
Tips
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Chicken thighs stay juicier and more flavorful than breasts in slow cooking.
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Add broccoli or snap peas in the last 30 minutes for a complete meal.
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Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 3 months.
Would you like me to include a spicy version with chili flakes or sriracha for a sweet-heat balance?
