Crock Pot Honey Garlic Chicken
I first made this Crock Pot honey garlic chicken on a rainy weeknight when I needed something hands-off, comforting, and a little bit sweet. It’s simple: boneless chicken breasts slowly braised in a glossy honey-soy-garlic sauce until they’re fall-apart tender and ready to shred. It’s ideal for busy evenings, meal prep, and feeding picky eaters who love sticky, saucy chicken. If you like other slow-cooker chicken dinner ideas, you might also enjoy this version I found on MixMirth.
Why you’ll love this dish
This recipe delivers maximum flavor for minimal effort. The slow heat lets the chicken absorb the sweet-savory sauce so every bite is tender and well-seasoned. It’s budget-friendly, requires pantry staples, and scales easily for guests or leftovers—perfect for weeknight dinners, potlucks, or make-ahead lunches.
“The sauce is sticky but not cloying and the chicken shreds so easily—I doubled the green onions next time!” — a quick note from a repeat cook
This dish also pairs nicely with richer slow-cooker recipes like a creamy garlic parmesan if you want a varied comfort-food menu; for inspiration see this Crockpot creamy garlic parmesan chicken.
The cooking process explained
Before you open cabinets or plug in the Crock Pot, here’s how the recipe unfolds in plain steps so scanners know what to expect:
- Whisk together a simple sauce of honey, soy, garlic, and olive oil.
- Nestle raw chicken breasts in the slow cooker and pour the sauce over them.
- Low-and-slow cooks 4–6 hours (or 2–3 hours on high) until the chicken hits a safe internal temperature and becomes shreddable.
- Shred the chicken in the sauce so it soaks up every bit of flavor.
- Serve with a garnish and your favorite sides.
This method keeps hands-on time under 10 minutes and yields a glossy, saucy finish without extra fuss.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1/2 cup honey
- 1/4 cup soy sauce (use low-sodium if preferred)
- 4 cloves garlic, minced (or 1–2 tsp jarred minced garlic)
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and pepper to taste
- Chopped green onions for garnish
Notes and substitutions:
- Chicken thighs: swap for boneless skinless thighs if you prefer richer, more forgiving meat (see a thighs variation here: Crockpot garlic parmesan chicken thighs).
- Soy sauce alternatives: tamari for gluten-free, or coconut aminos for lower sodium and different flavor.
- Thickening: if you want a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the sauce during the last 15–30 minutes of cooking.
Directions to follow
- In a small bowl, whisk together the honey, soy sauce, minced garlic, olive oil, and red pepper flakes (if using) until combined.
- Place the chicken breasts in a single layer in the bottom of the Crock Pot. Pour the honey-garlic sauce evenly over the top.
- Season the chicken lightly with salt and pepper—remember the soy sauce is salty, so go easy on salt.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours. The chicken is done when it reaches 165°F (74°C) and shreds easily with two forks.
- Remove two forks and shred the chicken directly in the sauce. Stir well so the shredded meat soaks up the sauce, making it glossy and flavorful.
- Taste and adjust: add more soy or a splash of lemon if it needs brightness. Garnish with chopped green onions and serve hot.
Best ways to enjoy it
This honey garlic chicken is wonderfully versatile. Try these serving ideas:
- Over steamed white rice or jasmine for a classic combo.
- Tossed with stir-fried vegetables and noodles for an easy weeknight stir-fry.
- Piled into soft rolls or slider buns for simple sandwiches—add pickled cucumbers for contrast.
- As a protein-packed salad topper over greens and shredded carrots with a sesame dressing.
If you’re exploring different cooking tools, a crispy alternative that keeps some of the honey-butter garlic vibe is this air fryer honey butter garlic chicken tenders recipe.
How to store & reheat
- Refrigerate: Cool the chicken to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days.
- Freeze: Place in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Gently warm on the stovetop over low heat with a splash of water or broth to loosen the sauce, or microwave in 30-second intervals until hot. Always reheat until steaming and check that the internal temperature reaches 165°F.
- Food safety: Never leave cooked chicken out at room temperature for more than 2 hours (1 hour if above 90°F). Use shallow containers for faster cooling.
Helpful cooking tips
- Trim extra fat from breasts to avoid greasy sauce.
- Minimize stirring during cooking to let the sauce concentrate around the meat.
- If the sauce tastes too sweet, brighten it with a teaspoon of rice vinegar or a squeeze of fresh lemon juice.
- For a thicker glaze, remove the chicken at the end, simmer the sauce on high in the Crock Pot (or in a skillet) with a cornstarch slurry until it thickens, then return the shredded chicken to coat.
- If using frozen chicken breasts, add an extra hour on low; however, FDA food safety recommends thawing for more even cooking.
Recipe variations
- Spicy honey garlic: increase red pepper flakes to 1 tsp or add 1 tablespoon sriracha to the sauce.
- Sticky sesame: stir in 1 tablespoon toasted sesame oil and sprinkle toasted sesame seeds at the end.
- Low-sugar: replace half the honey with a sugar-free maple syrup alternative and use low-sodium soy sauce.
- Paleo: use coconut aminos instead of soy and swap honey for a smaller amount of maple syrup if you prefer a paleo-friendly sweetener.
- Make-it-fancy: finish with a splash of toasted sesame oil, chopped cilantro, and crushed peanuts for a Thai-inspired twist.
Common questions
Q: How long does prep take?
A: Prep is about 5–10 minutes—just whisk the sauce and place the chicken in the Crock Pot.
Q: Can I use frozen chicken breasts?
A: Yes, but ideally thaw them first for even cooking. If you must start frozen, add time and check temperature: the internal temp should reach 165°F.
Q: Should I thicken the sauce?
A: It’s optional. The sauce will be thinner after cooking—if you want a glaze, remove the chicken, thicken the sauce with a cornstarch slurry, then return the chicken.
Q: Is this recipe gluten-free?
A: Not as written. Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and ensure the chicken is in a single layer or two shallow layers for even cooking.
Conclusion
If you want another take on this comforting slow-cooker favorite, check out the tried-and-true version at Crockpot Honey Garlic Chicken Recipe | Diethood. For a slightly lighter, health-focused approach with step-by-step photos, this Slow Cooker Honey Garlic Chicken | Easy, Healthy Crockpot Recipe is a great companion resource.
Honey Garlic Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1/2 cup honey
- 1/4 cup soy sauce (use low-sodium if preferred)
- 4 cloves garlic, minced (or 1–2 tsp jarred minced garlic)
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Preparation
- In a small bowl, whisk together the honey, soy sauce, minced garlic, olive oil, and red pepper flakes (if using) until combined.
- Place the chicken breasts in a single layer in the bottom of the Crock Pot. Pour the honey-garlic sauce evenly over the top.
- Season the chicken lightly with salt and pepper—remember the soy sauce is salty, so go easy on salt.
Cooking
- Cover and cook on low for 4–6 hours or on high for 2–3 hours. The chicken is done when it reaches 165°F (74°C) and shreds easily with two forks.
- Remove two forks and shred the chicken directly in the sauce. Stir well so the shredded meat soaks up the sauce, making it glossy and flavorful.
Serving
- Taste and adjust: add more soy or a splash of lemon if it needs brightness. Garnish with chopped green onions and serve hot.
