This Slow Cooker Honey Garlic Chicken is juicy, tender, sweet, savory, and coated in a sticky garlic sauce that clings beautifully to every piece of chicken. Honey, soy sauce, garlic, ketchup, and a little olive oil come together in the slow cooker to create an easy family dinner with very little prep.
For that glossy, caramelized finish, the cooked chicken can be placed under the broiler for a few minutes before serving. The result is tender slow-cooked chicken with lightly browned edges and a thick, flavorful sauce that is perfect over rice, mashed potatoes, noodles, or vegetables.
Why You Will Love This Recipe
This recipe uses simple pantry ingredients and takes only a few minutes to assemble. There is no need to brown the chicken first, and the sauce mixes together in one bowl.
It is also easy to scale down for a small slow cooker, making it a great option for one or two people. Leftovers reheat well and can be used in rice bowls, wraps, salads, or sandwiches.
Ingredients
- 4 to 6 boneless, skinless chicken breasts, fully thawed
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce
- 3 to 4 cloves garlic, minced
- 1/4 cup ketchup
- 1 tablespoon olive oil
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon dried oregano or thyme, optional
Optional Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Ingredient Notes
Chicken breasts: Use fully thawed chicken for slow cooking. Chicken breasts create a lean dinner, but boneless thighs can also be used for an especially juicy result.
Honey: Honey gives the sauce sweetness and helps create the sticky finish once the sauce reduces.
Soy sauce: Low-sodium soy sauce is helpful because the sauce becomes more concentrated as it cooks.
Ketchup: Ketchup adds acidity, sweetness, color, and body to the sauce.
Garlic: Fresh minced garlic gives the sauce its strongest flavor, but garlic paste can also work.
How to Make Slow Cooker Honey Garlic Chicken
- Lightly grease the inside of the slow cooker if desired.
- Arrange the fully thawed chicken breasts in an even layer.
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, ketchup, olive oil, black pepper, and optional dried herbs.
- Pour the sauce evenly over the chicken.
- Turn the chicken once if needed so each piece is coated.
- Cover and cook on low for about four to six hours or on high for approximately two and a half to three hours.
- Begin checking the chicken near the earlier end of the cooking range.
- The chicken is ready when the thickest part reaches 165°F.
- Transfer the cooked chicken carefully to a clean plate.
- Stir the sauce remaining in the slow cooker.
- If you want a thicker glaze, mix the cornstarch and cold water until smooth.
- Stir the slurry into the hot sauce.
- Cover and cook on high for another 10 to 15 minutes, until thickened.
- Return the chicken to the slow cooker and spoon the sticky sauce over the top.
- Serve immediately or broil briefly for a caramelized finish.
How to Get That Sticky Caramelized Finish
Slow cookers create tender chicken but do not naturally brown the surface. For a more caramelized appearance, transfer the cooked chicken to a foil-lined baking sheet once it reaches 165°F.
Brush the chicken generously with some of the thickened honey garlic sauce.
Place it under the broiler for about two to four minutes, watching carefully. Honey can darken quickly, so do not walk away from the oven.
Once the edges are lightly browned and glossy, remove the chicken and spoon additional sauce over it before serving.
How to Keep Chicken Breasts Juicy
Avoid automatically cooking the chicken for the maximum suggested time. Slow cookers vary, and chicken breasts can become dry if left cooking long after they are done.
Use an instant-read thermometer and begin checking early. Once the thickest portion reaches 165°F, the chicken is ready.
If you prefer a more forgiving cut of meat, use boneless chicken thighs. They stay especially tender during longer cooking.
How to Thicken the Honey Garlic Sauce
The sauce will naturally become flavorful during cooking, but it may remain thinner than a restaurant-style glaze because the chicken releases moisture.
A cornstarch slurry is the easiest way to thicken it. Always mix cornstarch with cold water before adding it to hot liquid to prevent lumps.
If you do not want to use cornstarch, transfer the sauce to a saucepan and simmer it gently for several minutes until reduced.
Mini Crockpot Version for One or Two
For a smaller batch, use two chicken breasts and prepare approximately half of the sauce recipe.
A 2- to 3-quart slow cooker works well for this amount. Begin checking the chicken early because a smaller batch may cook faster.
Use about one-quarter cup honey, one-quarter cup soy sauce, two garlic cloves, two tablespoons ketchup, and a small drizzle of olive oil.
This makes enough for two generous servings or one dinner with leftovers for lunch.
Easy Variations
For spicy honey garlic chicken, add crushed red pepper flakes, sriracha, or a little chili garlic sauce.
For ginger honey chicken, add one teaspoon freshly grated ginger to the sauce.
For sesame honey garlic chicken, finish with toasted sesame seeds and sliced green onions.
For a slightly tangier sauce, add one tablespoon rice vinegar or apple cider vinegar.
For orange honey garlic chicken, add a teaspoon of fresh orange zest and a tablespoon of orange juice.
Can You Shred the Chicken?
Yes. Once the chicken reaches 165°F and is tender, shred it with two forks and stir it directly into the thickened honey garlic sauce.
Shredded honey garlic chicken is excellent in rice bowls, wraps, sandwiches, lettuce cups, or over baked potatoes.
What to Serve with Honey Garlic Chicken
White rice or jasmine rice is one of the best choices because it absorbs the sweet-savory sauce.
You can also serve the chicken with mashed potatoes, roasted potatoes, egg noodles, quinoa, or cauliflower rice.
For vegetables, try broccoli, green beans, carrots, snap peas, roasted Brussels sprouts, or stir-fried vegetables.
Meal Prep Tips
Divide the cooked chicken into meal-prep containers with rice and vegetables.
Spoon a little extra sauce into each container so the chicken stays moist during reheating.
For the best texture, keep fresh garnishes such as green onions or sesame seeds separate until serving.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to three to four days.
Reheat gently in a covered skillet over medium-low heat or in the microwave until steaming hot.
Add a splash of water or chicken broth if the sauce becomes too thick after refrigeration.
The cooked chicken and sauce can also be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
Printable Recipe Card
Slow Cooker Honey Garlic Chicken
Prep Time: 10 minutes
Cook Time: 4 to 6 hours on low
Total Time: About 4 hours 10 minutes
Yield: 4 to 6 servings
Category: Dinner
Cooking Method: Slow Cooker
Quick Instructions
- Place thawed chicken breasts in the slow cooker.
- Whisk honey, soy sauce, garlic, ketchup, olive oil, and pepper.
- Pour the sauce over the chicken.
- Cook on low for four to six hours or high for about two and a half to three hours.
- Cook until chicken reaches 165°F.
- Thicken the sauce with optional cornstarch slurry.
- Return chicken to the sauce and coat well.
- Broil briefly if you want caramelized edges.
- Serve with rice, potatoes, noodles, or vegetables.
Final Thoughts
This Slow Cooker Honey Garlic Chicken is an easy dump-and-go dinner with tender chicken and a sticky sauce made from honey, soy sauce, garlic, and ketchup. It requires very little active cooking and works just as well for a family meal as it does in a mini crockpot for one or two.
Cook the chicken only until it reaches 165°F, thicken the sauce near the end, and give the chicken a quick broil if you want that glossy, lightly caramelized finish.