I still remember the first time I made this slow cooker sticky honey chicken — the house smelled sweet and savory for hours, and the sauce had that glossy, clingy texture that made everyone scrape their plates. This recipe turns simple pantry staples into a cozy, weeknight-friendly main that’s sweet, slightly salty, and wonderfully sticky without standing over the stove. It’s perfect when you want hands-off cooking but crave a takeout-style glaze.

What makes this recipe special

This slow cooker sticky honey chicken is a small-list, big-flavor dish. The brief pan browning gives the diced chicken a golden crust and helps the sauce cling, while the slow cooker finishes the meat until tender. It’s an ideal pick for busy evenings, meal prep, or feeding picky eaters who love sweet-savory sauces. If you like similar comfort-food glazes, try my take on slow cooker honey garlic chicken for another easy option.

“A perfect weeknight win: sticky, glossy sauce, tender chicken, and minimal hands-on time — everyone asked for seconds.”

The cooking process explained

Quick overview before you dive in:

Lightly flour and brown the diced chicken in butter for flavor and texture.
Mix honey, soy, brown sugar, and garlic into a simple, sticky sauce.
Combine browned chicken and onions with the sauce in the slow cooker.
Cook on high for 2–3 hours until the chicken is cooked through and fork-tender.
This short sequence gives you an understanding of the workflow so you can prep confidently.

Gather these items

500 g chicken breast, diced (about 1.1 lb)
Flour for coating (plain/all-purpose)
Butter for browning (1–2 tbsp)
3 tbsp honey
1/4 cup light soy sauce
1 tbsp brown sugar
2 tsp minced garlic (fresh or jarred)
1/2 small onion, thinly sliced

Notes and substitutions:

Use low-sodium soy sauce if you’re watching salt; taste before adding more.
Swap honey for maple syrup in a pinch for a deeper, less floral sweetness.
For gluten-free, use rice flour for coating and tamari for soy sauce.

Cooking method

Prep the chicken: Pat the diced chicken dry. Toss in a shallow bowl with enough flour to coat lightly and shake off excess. This helps the sauce thicken and gives the meat a pleasant exterior.
Brown the chicken: Heat butter in a skillet over medium heat. Add the floured chicken in batches and brown briefly — you want color, not cooked-through pieces. About 1–2 minutes per side is enough.
Add onions: In the last minute of browning, add the thinly sliced onion to the pan and cook until slightly softened and translucent. This tempers the raw onion bite.
Make the sauce: In a bowl, whisk 3 tbsp honey, 1/4 cup light soy sauce, 1 tbsp brown sugar, and 2 tsp minced garlic until smooth and combined. The sugar and honey give that signature gloss and sticky finish.
Combine in slow cooker: Transfer browned chicken and onions to the slow cooker. Pour the sauce over, stir to coat everything evenly.
Cook: Cover and set the slow cooker to HIGH. Cook 2–3 hours, until the chicken reaches 165°F (74°C) and is tender. If you prefer a thicker sauce, remove the lid for the last 15–20 minutes to reduce, or thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
Finish and serve: Give the chicken a final stir so the sauce coats each piece. Serve over rice with steamed vegetables for a complete meal.

Best ways to enjoy it

This sticky honey chicken pairs beautifully with:

Steamed jasmine or basmati rice to soak up sauce.
Stir-fried greens (bok choy, broccoli, or green beans) for freshness.
A simple cucumber salad or quick pickled veggies to cut the sweetness.
For a heartier plate, serve alongside roasted potatoes or use the chicken as a filling for rice bowls and wraps — think of it as a sticky-sweet focal point that plays well with crisp, acidic sides like the chicken cacciatore with potatoes pairing idea.

Storage and reheating tips

Fridge: Cool completely then store in an airtight container for 3–4 days.
Freeze: Place in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Gently rewarm on the stovetop over low heat, stirring often. Add a splash of water or broth if the sauce has thickened too much. Microwaving works — cover loosely and stir halfway through.
Food safety note: Always ensure reheated chicken reaches 165°F (74°C) before serving.

Pro chef tips

Don’t skip the browning: It’s only a few minutes but adds savory depth and helps the sauce cling.
Adjust sweetness: If the sauce tastes too sweet, add a squeeze of fresh lemon juice or 1 tsp rice vinegar to balance.
Texture control: For a slightly thicker glaze, toss the cooked chicken with a cornstarch slurry or reduce the sauce on the stove before adding to the slow cooker.
Time choices: Cooking on HIGH for 2–3 hours gives tender results without drying. If you set to LOW, increase time to 4–5 hours but check moisture — lean breast meat can dry if overcooked.
Make-ahead: Brown the chicken and store separately; mix the sauce and refrigerate. Combine and cook when ready to save time on busy days.

Creative twists

Spice it up: Add 1/2 tsp chili flakes or 1 tbsp sriracha to the sauce for heat.
Sesame honey chicken: Finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds and sliced spring onions.
Orange-honey version: Replace 1 tbsp of soy with 1 tbsp fresh orange juice and add orange zest for a citrus lift.
Protein swaps: Use the same method for thighs (juicier) or try this glaze over drumsticks — see an alternative take on Asian-glazed drumsticks.
Regional twist: For a creamier finish inspired by Eastern Europe, adapt the sauce and techniques to a slow-cooker chicken paprikash variation.

Your questions answered

Q: Can I use chicken thighs instead of breast?
A: Yes — thighs are more forgiving and stay juicier. Reduce the risk of overcooking by checking earlier: thighs are done when they reach 165°F (74°C) and pull apart easily.

Q: My sauce turned out thin. How can I thicken it?
A: Stir 1 tsp cornstarch into 1 tbsp cold water to make a slurry. Add to the cooked sauce and heat briefly until it thickens, or remove some sauce to a pan and reduce it on the stove.

Q: Is this safe to cook on low for longer?
A: You can cook on LOW for 4–5 hours, but monitor the chicken — breast meat can dry if left too long. For longer cooks, consider using thighs or adding more sauce/liquid to maintain moisture.

Q: Can I make this ahead for meal prep?
A: Absolutely. Cooked sticky chicken stores well in the fridge for 3–4 days and freezes up to 3 months. Reheat gently to preserve texture.

Q: How to reduce saltiness if needed?
A: Use low-sodium soy sauce or dilute the sauce with a tablespoon of water and a squeeze of lemon. Adding more honey actually masks saltiness but increases sweetness, so balance carefully.

Conclusion

This slow cooker sticky honey chicken is a reliable weeknight winner — minimal prep, maximum flavor, and plenty of scope for personalization. If you’d like a slightly different honey-garlic profile, compare methods in Diethood’s version for technique ideas and timing: Diethood’s Crockpot Honey Garlic Chicken recipe. For another sticky-sauce slow-cooker take with tips on texture and glazing, see the practical notes in this recipe roundup: Slow Cooker Honey Garlic Chicken {with Sticky Sauce}.