Crockpot Honey Garlic Chicken

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🍯🧄 Crockpot Honey Garlic Chicken (Slow Cooker)

Juicy chicken cooked in a sticky honey-garlic sauce with soy, ginger, and optional spice.

⭐ Ingredients (Serves 4–6)

Chicken

  • 2–2.5 lbs (900 g–1.1 kg) chicken thighs (boneless/skinless preferred)
    OR chicken breasts

Honey Garlic Sauce

  • ½ cup honey
  • ⅓ cup soy sauce (low-sodium preferred)
  • ¼ cup ketchup (adds thickness & color)
  • 1 tbsp rice vinegar or apple cider vinegar
  • 4–5 garlic cloves, minced
  • 1 tsp fresh ginger, grated (optional but recommended)
  • 1 tbsp sriracha or chili flakes (optional for heat)

To Thicken (Optional)

  • 1 tbsp cornstarch + 2 tbsp water (slurry)

To Serve

  • Cooked rice or noodles
  • Steamed broccoli or veggies
  • Sesame seeds
  • Green onions, sliced

🍲 Instructions

1. Prep the Chicken

  • Place chicken thighs (or breasts) in the bottom of your crockpot in a single layer.

2. Make the Sauce

In a bowl, whisk together:

  • Honey
  • Soy sauce
  • Ketchup
  • Vinegar
  • Garlic
  • Ginger
  • Sriracha (if using)

Pour the mixture over the chicken.

3. Slow Cook

  • LOW: 4–5 hours
  • HIGH: 2–3 hours

Chicken should be tender and easily shreddable.

4. Thicken the Sauce (Optional but Recommended)

  1. Remove chicken and set aside.
  2. Stir cornstarch + water into the sauce in the crockpot.
  3. Turn heat to HIGH and cook 10–15 minutes until thick and glossy.
  4. Return the chicken (whole or shredded) to the sauce and mix to coat.

5. Serve

Spoon chicken and sauce over:

  • Steamed white rice
  • Jasmine rice
  • Brown rice
  • Rice noodles
  • Quinoa

Top with:

  • Sesame seeds
  • Green onions
  • Extra chili flakes if you like heat

🔄 Variations

Make it Healthier

  • Use low-sodium soy sauce.
  • Replace half the honey with orange juice or crushed pineapple.

Make it Spicy

  • Add 1–2 tbsp sriracha or chili paste.

Make it Sticky & Caramelized

  • Broil cooked chicken on a sheet pan for 2–3 minutes right before serving.

Vegetable Add-Ins

Add during last hour of cooking:

  • Broccoli florets
  • Carrots
  • Snap peas
  • Bell peppers

🧊 Storage

  • Fridge: 4 days
  • Freezer: 2–3 months
  • Great for meal-prep lunches

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