Honey Garlic Chicken
A comforting, hands-off honey garlic chicken made in the Crock Pot that is tender, flavorful, and perfect for busy evenings.
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.
Notes
For 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. Refrigerate leftovers for up to 3–4 days.