Sweet and salty, this Asian-inspired Crock Pot Honey Garlic Chicken is loaded with the most amazing flavors. This dump slow cooker recipe is one delicious and hassle-free family dinner.
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What’s in Slow Cooker Honey Garlic Chicken?
This crockpot version of honey garlic chicken is one fuss-free dinner that doesn’t compromise on flavor. The sauce is perfectly sweet and salty and the chicken thighs are wonderfully juicy and flavorful.
- Chicken Thighs: This recipe uses bone-in chicken thighs. Boneless thighs or chicken breasts will require a slightly shorter cooking time.
- Soy Sauce: Adds a salty and umami flavor.
- Ketchup: Adds a rich, deep, tomatoey flavor.
- Honey: For a sweet and sticky sauce. You can also use agave nectar.
- Garlic: Adds a bit of earthy flavor.
- Cornstarch + Water: Combine to create a thick sauce.
- Sesame Seeds: Add a bit of crunch and nutty flavor.
- Green Onion: Adds a pop of freshness and color.
Pro Tip: Make sure to use cold water for the cornstarch slurry, as hot water will cause it to clump up.
Variations on Crockpot Honey Garlic Chicken
This honey garlic chicken is perfectly balanced as is, but you can make minor adjustments to better suit your personal tastes. Try mixing the honey-garlic sauce with some barbecue sauce to create a spicy, smokey, and slightly acidic dish. For a citrusy twist, try adding a few tablespoons of orange marmalade to the sauce. Yum!
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. Reheat in the oven at 360°F – add a couple of tablespoons of water to the baking dish and cover with foil so that they don’t fry out.
How to Freeze
Freeze honey garlic chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This honey garlic chicken is great to serve up in a bed of rice, quinoa, or mashed potatoes. It’s delicious like that, or serve it up with a veggie side like sautéed carrots, spicy cheesy broccoli, or sautéed green beans.
5-Star Review
“Made this tonight with bonelss skinless thighs and cooked low for 4 hours and they were amazing and very easy. Served over white rice! This is now going to be in my weekly rotation! Thank you” – Stephanie
Crock Pot Honey Garlic Chicken Recipe
Equipment
Ingredients
- 6 skinless, bone-in chicken thighs
- ½ cup low-sodium soy sauce
- ⅓ cup ketchup
- ⅓ cup honey
- 6 cloves garlic minced
- 2 tablespoons cornstarch
- 2 tablespoons water
- ½ tablespoon sesame seeds
- 1 green onion sliced
Instructions
- 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
- In a bowl, whisk the soy sauce, ketchup, honey, and garlic together. Pour it over the chicken and toss to coat.½ cup low-sodium soy sauce, ⅓ cup ketchup, ⅓ cup honey, 6 cloves garlic
- 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 tablespoons cornstarch, 2 tablespoons 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 tablespoon sesame seeds
Video
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.
- If you like you can add in some veggies to this dish like diced bell peppers or carrots, just add them in along with the other ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
More Honey Garlic Chicken Recipes We Love
I like using skinless, bone-in chicken thighs for this crockpot recipe. You can use boneless chicken thighs, but I find the bone does keep the chicken moist while it cooks. Instead of chicken thighs, chicken breasts are a great option!
Yes. If using frozen chicken thighs, thaw them in the refrigerator before using in this recipe.
Cook the chicken on high for 2-3 hours or on low for 4-5 hours, until the internal temperature of the thickest part of the chicken reaches 165°F.
This recipe is not gluten free. For a gluten free version, use tamari instead of soy sauce and make sure the rest of the ingredients you use are gluten free.
Store leftover chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
I cooked this on low for 3 1/2 hours and the chicken was falling apart. It’s good don’t get me wrong but the picture here looks like the chicken stayed together. What did I do wrong?
All crockpots are a little bit different in terms of time and temperature, so we recommend cooking your chicken for a bit less time! The longer it cooks, the more tender it will become.
Could I use tomato paste instead of ketchup?
Yes, but we would dilute it with some water first!
Made this tonight with bonelss skinless thighs and cooked low for 4 hours and they were amazing and very easy. Served over white rice! This is now going to be in my weekly rotation! Thank you
Just made this for lunch & the hubs & I both loved it! I used frozen boneless, skinless breasts because that’s what I had on hand, and I’m sure it will taste even better with thighs next time. Seeved with rice & lemon garlic broccoli & it was perfect.
Would I be able to put fresh green beans in crockpot with chicken
Yes! If you like them softer, add them early on. If you like them more crisp, add them towards the end of the cooking time!
This was delicious. Will definitely make again. Thank you!
Would boneless,skinless chicken breast work? Any time adjustments?
Yes, but you would need to reduce the cooking time to closer to 2 hours.
It was good. I added some brown sugar in in the end! Very good! I made with white rice and broccoli 🥦 thanks
Yum! Thanks for sharing, Nikki!
Made this tonight for the family. I had all the ingredients and the recipe was easy to follow. Put it over Jasmine rice and broccoli. Meal was a big hit! It’s very good. Thanks for sharing.
So glad it was a hit! Thanks for stopping by, Julie!
Sounds easy and delicious, haven’t made yet, but I want to leave the skin on. What do you think?
Modify to your liking!