Crock Pot Honey Garlic Chicken

By Becky Hardin

Updated Apr 3, 2026

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Sweet, salty, and packed with flavor, this Asian-inspired Crock Pot Honey Garlic Chicken is one of my favorite go-to dinners. I love making it in the slow cooker because it’s completely hands-off, comes out tender and juicy every time, and fills the house with the most amazing aroma. It’s my kind of hassle-free family dinner that everyone asks for again and again.

I love my honey garlic chicken recipe so much that I decided it needed a fuss-free, hands-off version that doesn’t compromise on flavor. The sauce is perfectly sweet and salty, and the chicken thighs are wonderfully juicy and flavorful. I’m using chicken thighs here because they stay tender and juicy in the slow cooker, and the honey, garlic, and soy sauce create a perfectly balanced sweet-savory base. As it cooks low and slow, the sauce thickens and coats the chicken beautifully. You can absolutely tweak the flavor depending on what you’re craving. I like stirring in a little barbecue sauce for a smoky, slightly spicy twist, or adding orange marmalade for a brighter, citrusy version.

Tips for Beginners

• Keep it truly dump-and-go. I whisk the honey garlic sauce right in a bowl, pour it over the chicken, and let the crockpot handle everything. It’s minimal prep, but still completely from scratch.
• Always start with thawed chicken. I never use frozen chicken here. Slow cookers heat gradually, which can keep frozen meat in an unsafe temperature range for too long.
• Use a mild, pourable honey. Any honey works, but I find that a smooth, runny honey blends best into the sauce. Strong or raw honeys can slightly change the flavor, but the recipe will still work.
• Adjust the sodium to your taste. Since soy sauce is the main salt source, I like using low-sodium soy sauce or replacing a small portion with water or chicken broth to keep the flavor balanced.
• Stick to the right cook time. On LOW, cook for 4–5 hours for the most tender, juicy chicken. On HIGH, 2–3 hours works if you’re short on time. Overcooking, especially with chicken breasts, can lead to dry results.
• Reheat with extra sauce for best results. This chicken holds up really well as leftovers. I reheat it gently on the stovetop or in the microwave and add a little extra sauce or a splash of water to keep it juicy.

Recipe Card

Crock Pot Honey Garlic Chicken Recipe

4.60 from 162 votes

Prep: 10 minutes mins

Cook: 4 hours hrs 15 minutes mins

Total: 4 hours hrs 25 minutes mins

Servings: 6 servings

Author: Becky Hardin

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Sweet and salty, this Asian-inspired Crock Pot Honey Garlic Chicken is loaded with the most amazing flavors. This slow cooker chicken recipe is a delicious and hassle-free family dinner.

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Ingredients 

1x2x3x

• ▢ 6 skinless, bone-in chicken thighs or use boneless thighs or chicken breasts, but they require a slightly shorter cooking time
• ▢ ½ cup low-sodium soy sauce use gluten free if needed
• ▢ ⅓ cup ketchup
• ▢ ⅓ cup honey
• ▢ 6 cloves garlic minced
• ▢ 2 tbsp cornstarch
• ▢ 2 tbsp water use cold water, as hot water will cause it to clump up
• ▢ ½ tbsp sesame seeds
• ▢ 1 green onion sliced

Video

Instructions 

• In a bowl whisk the soy sauce, ketchup, honey, and garlic together.
  ½ cup low-sodium soy sauce, ⅓ cup ketchup, ⅓ cup honey, 6 cloves garlic
• Spray the crockpot insert with nonstick spray.
• Arrange the chicken in an even layer in the bottom of the crockpot.
  6 skinless, bone-in chicken thighs
• Pour the sauce over the chicken and toss to coat.
• Cover and cook the chicken on high for 2-3 hours or on low for 4-5 hours, until the internal temperature of the chicken reaches 165°F.
• Remove the cooked chicken and set it aside.
• In a small bowl, whisk the cornstarch and water together. Stir this into the sauce in the crockpot, cover, and cook for another 15 minutes or until the sauce has thickened.
  2 tbsp cornstarch, 2 tbsp water
• Add the chicken back to the crockpot and toss it in the sauce. Garnish with sesame seeds, green onions, and serve.
  1 green onion, ½ tbsp sesame seeds

Equipment

• Crockpot

Becky’s Tips

• Make sure that the chicken is fully cooked through. If you have an instant-read thermometer, it should register at 165°F.
• How to add veggies: I add root vegetables like carrots or potatoes at the beginning so they have time to soften. Softer vegetables like broccoli or bell peppers go in during the last 30–60 minutes so they stay tender, not mushy.

Serving: 1servingCalories: 223kcalCarbohydrates: 24gProtein: 22gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 97mgSodium: 979mgPotassium: 389mgFiber: 0.4gSugar: 18gVitamin A: 102IUVitamin C: 2mgCalcium: 31mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Crockpot Honey Garlic Chicken Step by Step

Make the sauce: Combine ½ cup low-sodium soy sauce, ⅓ cup ketchup, ⅓ cup honey, and 6 cloves garlic in a bowl and whisk well. Set aside.

Coat the crockpot insert with nonstick spray.

Add the chicken and cook: Place 6 skinless bone-in chicken thighs in an even layer at the bottom of the crockpot. Pour the prepared sauce over the chicken, gently tossing to evenly coat. Cover and cook on high for 2-3 hours or on low for 4-5 hours. To be fully cooked, the internal temperature of the chicken should be 165°F. Remove the cooked chicken and place it on a plate.

Make the slurry: Whisk 2 tbsp of cornstarch and cold water together. Stir into the sauce in the crockpot, cover the crockpot, and let it continue cooking for another 15 minutes or until the sauce has thickened.

Add the chicken back: Place the chicken back in the crockpot and toss it in the thickened sauce.

Garnish and serve: Garnish with ½ tbsp sesame seeds, 1 sliced green onion, and serve.

How to Store and Reheat

These chicken thighs are best served as soon as they are cooked so that the meat is tender and juicy. If you do have leftovers, they will keep well, covered in the fridge for up to 3 days.

Freeze honey garlic chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals until warmed through. I like to add a splash of water or extra sauce while reheating to keep the chicken juicy and prevent it from drying out.

Serving Suggestions

I like to serve this honey garlic chicken over a bed of rice, on top of quinoa, or with fluffy mashed potatoes. To add some green to our plate and a touch of crunch, I’ll make fried okra, or a batch of roasted zucchini. When I want to kick things up a notch and add some spice, I like to prepare spicy cheesy broccoli.

Easy Crockpot Chicken Recipes

• Crockpot Chicken and Dumplings Recipe: This cozy crockpot chicken and dumplings recipe is the ultimate comfort meal, with tender shredded chicken in a creamy, flavorful broth topped with soft, fluffy dumplings. It’s another easy slow cooker recipe that delivers big flavor with minimal effort.
• Crockpot Chicken Breast: These crockpot chicken breasts are incredibly juicy and perfectly seasoned, making them a great meal prep staple. I love using this recipe as a base for easy dinners, just like this honey garlic chicken.
• Crockpot Chicken and Rice: Crockpot chicken and rice is a simple, hearty one-pot dinner with tender chicken and perfectly cooked rice in a creamy, comforting base. It’s another family-friendly slow cooker meal that’s just as easy and satisfying.

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