Crockpot Honey Garlic Chicken
I first made this crockpot honey garlic chicken on a rainy weeknight when I needed something hands-off, cozy, and wildly satisfying. Tender chicken breasts braised in a glossy, slightly sweet sauce—this recipe is the kind of slow-cooker magic that turns simple pantry staples into a dinner the whole family asks for again. If you like one-pot dinners that pair with plain rice or quick steamed veggies, this is a keeper. For another slow-cooker honey-garlic riff, you might also enjoy this variation from our archives.
Why you’ll love this dish
This recipe nails the comfort-food trifecta: minimal hands-on time, big flavor, and ingredients you probably already have. The honey balances the soy sauce’s saltiness while garlic and ground ginger add warmth and depth. It’s perfect for busy weeknights, meal-prep lunches, or when you want something kid-friendly and adult-approved.
“Simple to assemble, melts-in-your-mouth chicken, and a sauce worth spooning over everything.” — home cook review
Reasons to try it now:
- Low-effort: Throw everything in the crockpot and walk away.
- Budget-friendly: Uses a few inexpensive pantry staples.
- Versatile: Serve over rice, noodles, or veggies.
- Crowd-pleaser: Mildly sweet and savory — great for picky eaters.
Step-by-step overview
Before you start: the method is straightforward. Place chicken in the crockpot, whisk the sauce, pour it over, and let the slow cooker do the work. After hours on low (or a shorter high setting), shred the chicken in the sauce so every bite is coated. Expect about 6–7 hours on low or 3–4 hours on high.
What to expect while cooking:
- Sauce will thin as it heats; shredding and stirring thickens it slightly.
- The chicken will fall apart when fully tender—perfect for shredding.
- Total hands-on time: about 10 minutes. Active time at the end to shred and serve: 3–5 minutes.
What you’ll need
- 4 chicken breasts (boneless, skinless)
- 1/2 cup honey
- 1/4 cup soy sauce (use low-sodium if you prefer)
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
- Salt and pepper to taste
- Cooked rice or vegetables for serving

Notes and substitutions:
- Swap chicken breasts for thighs for richer flavor and slightly more forgiving texture.
- Replace rice vinegar with apple cider vinegar if needed.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- If you prefer less sweetness, reduce honey to 1/3 cup and taste before shredding.
Step-by-step instructions
- Arrange the chicken breasts in the bottom of the crockpot in a single layer.
- In a medium bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, ground ginger, and a pinch of salt and pepper until smooth.
- Pour the sauce evenly over the chicken so each piece is coated.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F and is easy to shred.
- Remove the lid, shred the chicken with two forks right in the crockpot, and stir so the meat soaks up the sauce.
- Taste and adjust seasoning. Spoon the honey garlic chicken over cooked rice or steamed vegetables and serve.
Best ways to enjoy it
Serve this honey garlic chicken over:
- Steamed jasmine or brown rice for a classic bowl.
- Cauliflower rice or sautéed greens for a lower-carb plate.
- Egg noodles or udon for a comforting twist.
- As a sandwich: pile shredded chicken into a soft bun with slaw.
For crisp contrast, top with sliced green onions, toasted sesame seeds, or a squeeze of lime. If you want a quick textured side, try pairing it with air-fryer tenders for a crunchy element.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 2–3 months. Label with the date.
- Reheat: Thaw in the fridge overnight, then reheat gently on the stovetop over medium-low until steaming, or microwave in 30-second intervals, stirring. Reheat to an internal temperature of 165°F for food safety.
- Safety note: Cool the crockpot contents quickly by transferring to shallow containers before refrigerating.
Helpful cooking tips
- Don’t over-salt at the start. Soy sauce adds a lot of sodium; taste after shredding and adjust.
- For a thicker sauce: Scoop out 1/2 cup of the cooking liquid, mix with 1 teaspoon cornstarch until smooth, then stir back into the crockpot and cook uncovered for 10–15 minutes on high.
- If using frozen chicken breasts, add about 1–2 hours to cook time on high (or 2–3 hours on low) but best practice is to thaw first for even cooking.
- Use fresh garlic for brightness; pre-minced jarred garlic works, but flavor is milder.
- To keep chicken moist, avoid cooking beyond tenderness—once it shreds easily, it’s done.
Creative twists
- Spicy honey garlic: Add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the sauce.
- Citrus lift: Stir in 1 tablespoon orange juice and a teaspoon of zest for brightness.
- Herb finish: Fold in chopped cilantro or basil just before serving.
- Keto swap: Serve over cauliflower rice and use coconut aminos to make it lower-carb and gluten-free.
- Alternate protein: Try bone-in thighs—adjust cooking time until meat falls from the bone. For a related slow-cooker take on garlicky chicken thighs, see this recipe.

Common questions
Q: How long does it take to prep and cook?
A: Prep is about 8–10 minutes. Cook time is 6–7 hours on low or 3–4 hours on high.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicier and can handle longer cooking. Boneless thighs will take roughly the same time; bone-in may need extra cooking.
Q: How do I thicken the sauce without losing flavor?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into a small amount of warmed sauce, then add back to the crockpot and cook uncovered for 10–15 minutes on high.
Q: Is this safe to cook from frozen?
A: It’s safer to thaw first to ensure even cooking. If cooking from frozen, add time, and verify the internal temperature reaches 165°F.
Q: Can I make this low-sodium or sugar-free?
A: Use low-sodium soy sauce (or tamari) and reduce honey, substituting a sugar-free syrup if needed, but adjust to taste as sweetness affects balance.
Conclusion
If you want more inspiration for slow-cooker honey garlic chicken styles and technique, compare this version with the Crockpot Honey Garlic Chicken Recipe | Diethood for flavor notes and with the Slow Cooker Honey Garlic Chicken | Easy, Healthy Crockpot Recipe for a health-conscious take. Both are great references when tweaking sweetness, thickness, or serving options.
Crockpot Honey Garlic Chicken

Ingredients
Main ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1/2 cup honey For less sweetness, reduce to 1/3 cup.
- 1/4 cup soy sauce Use low-sodium if preferred.
- 4 cloves garlic, minced Fresh garlic preferred for brightness.
- 1 tablespoon rice vinegar Can substitute with apple cider vinegar.
- 1 teaspoon ground ginger Or 1 tablespoon fresh grated ginger.
- to taste salt and pepper Don’t over-salt at the start.
- Cooked rice or vegetables for serving For serving options.
Instructions
Preparation
- Arrange the chicken breasts in the bottom of the crockpot in a single layer.
- In a medium bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, ground ginger, and a pinch of salt and pepper until smooth.
- Pour the sauce evenly over the chicken so each piece is coated.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches 165°F and is easy to shred.
- Remove the lid, shred the chicken with two forks right in the crockpot, and stir so the meat soaks up the sauce.
- Taste and adjust seasoning. Spoon the honey garlic chicken over cooked rice or steamed vegetables and serve.
