Go Back

Slow Cooker Honey Garlic Chicken

A delicious and easy-to-make slow cooker meal that combines the natural sweetness of honey with the robust flavor of garlic, perfect for busy weeknights and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Sauce
  • 1.5 pounds boneless, skinless chicken thighs or breast Thighs are recommended for tenderness.
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup honey Feel free to adjust the sweetness to your liking.
  • 2 tablespoons tomato paste
  • 2 teaspoons chili paste (sambal oelek, sriracha, or your hot sauce of choice) Adjust to taste for spiciness.
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch For thickening the sauce.
For Serving
  • Prepared brown rice, quinoa, or cauliflower rice Choose your preferred base for serving.
  • Toasted sesame seeds For garnish.
  • Chopped green onion For garnish.

Method
 

Preparation
  1. Place the chicken in the bottom of a 6-quart or larger slow cooker.
  2. In a medium mixing bowl, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour this mixture over the chicken.
Cooking
  1. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours until the chicken reaches an internal temperature of 165°F. Flip the chicken halfway through cooking if possible.
  2. Once cooked, remove the chicken and let it cool slightly. Whisk cornstarch into the slow cooker cooking liquid, then cook on HIGH for 15 minutes, stirring occasionally until the sauce thickens.
  3. Shred the chicken and return it to the slow cooker, stirring to coat with the sauce.
Serving
  1. Serve over rice, topping with green onions and sesame seeds.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through, ensuring it's heated to at least 165°F for safety. You can also freeze the leftovers for up to 3 months.