Crockpot Honey Garlic Chicken (Print Version)
Tender chicken in a sweet-savory honey garlic sauce, slow-cooked for effortless weeknight meals.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Honey Garlic Sauce
02 - 1/2 cup honey
03 - 1/4 cup low-sodium soy sauce
04 - 1/4 cup ketchup
05 - 3 tablespoons hoisin sauce (optional, for extra depth)
06 - 4 cloves garlic, minced
07 - 1 tablespoon freshly grated ginger
08 - 2 tablespoons rice vinegar or apple cider vinegar
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional, for heat)
→ To Finish
11 - 1 tablespoon cornstarch
12 - 2 tablespoons cold water
13 - 2 tablespoons chopped fresh parsley or green onions (for garnish)
14 - Cooked rice, quinoa, or steamed vegetables (for serving)
# How to Make It:
01 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
02 - In a medium bowl, whisk together the honey, soy sauce, ketchup, hoisin sauce (if using), minced garlic, grated ginger, vinegar, black pepper, and red pepper flakes until well combined.
03 - Pour the sauce mixture evenly over the chicken breasts, ensuring they are fully coated.
04 - Cover the slow cooker and cook on High for 4 hours or on Low for 6-7 hours, until the chicken is tender and reaches an internal temperature of 165°F.
05 - Remove the chicken from the slow cooker and transfer to a plate. Shred using two forks, or leave the breasts whole according to preference.
06 - In a small bowl, stir together the cornstarch and cold water to create a slurry. Pour the slurry into the sauce remaining in the slow cooker and stir to incorporate.
07 - Return the shredded or whole chicken to the slow cooker. Stir to coat evenly, cover, and cook on High for an additional 15-20 minutes until the sauce has thickened.
08 - Serve hot over cooked rice, quinoa, or steamed vegetables. Garnish with chopped fresh parsley or green onions.
# Expert Advice:
01 -
- The sauce basically builds itself while you are off doing literally anything else for hours.
- It tastes like something you would order at a takeout spot except you control every single ingredient.
02 -
- Do not skip the cornstarch slurry step because without it the sauce stays thin and watery instead of becoming that clingy, glazy coating you want.
- Resist the urge to lift the lid and stir during cooking because every peek releases heat and adds time to the overall cook.
03 -
- Pat the chicken dry before placing it in the slow cooker because excess moisture dilutes the sauce and extends the cooking time.
- A squeeze of sriracha drizzled on top at the end adds a fiery dimension that takes this from great to absolutely unforgettable.