Crockpot Honey Garlic Chicken

Crockpot Honey Garlic Chicken is one of those set-it-and-forget-it meals I keep on constant rotation. It’s sweet, savory, sticky, and comforting—the perfect antidote to busy days and empty stomachs. With minimal prep and maximum flavor, this dish delivers fall-apart tender chicken thighs simmered in a luscious honey garlic sauce that tastes like home-cooked magic.

Why You’ll Love This Recipe

I love this dish because it works with my life, not against it. The prep takes just 10 minutes, and then my slow cooker does all the heavy lifting while I handle everything else. The combination of honey, garlic, and soy sauce creates a rich, sticky glaze that soaks into every bite of chicken. It’s family-friendly, budget-friendly, and foolproof—even on the most chaotic days. Whether I’m meal prepping or feeding a crowd, this recipe never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 to 3 lbs boneless, skinless chicken thighs
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
5 cloves garlic, minced
1 tablespoon fresh ginger, grated (optional but adds great flavor)
1 teaspoon onion powder
1 tablespoon cornstarch (for thickening, optional)
Chopped green onions and sesame seeds, for garnish (optional)

Directions

I start by placing the chicken thighs in the bottom of the crockpot.

In a medium bowl, I whisk together the honey, soy sauce, ketchup, garlic, ginger, and onion powder until smooth.

I pour the sauce over the chicken, making sure it’s well coated.

I cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and pulls apart easily.

If I want to thicken the sauce, I whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the sauce in the crockpot during the last 15–20 minutes of cooking.

Once ready, I shred the chicken right in the pot or serve the thighs whole, spooning plenty of that sticky sauce over the top.

I usually serve it over rice, noodles, or even steamed vegetables.

Servings and timing

This recipe makes about 4 to 6 servings, depending on appetite. It takes just 10 minutes to prep and 3 to 7 hours to cook, depending on the heat setting I choose. Either way, I get a hot, home-cooked meal with almost no effort.

Variations

Sometimes I use chicken breasts instead of thighs for a leaner option. I’ve also added sliced bell peppers or broccoli to the slow cooker during the last hour for an all-in-one meal. For a spicy kick, I mix in a bit of sriracha or crushed red pepper flakes. And when I want to change up the flavor profile, I swap the ketchup for hoisin sauce or add a splash of rice vinegar.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or in a skillet over medium heat. If the sauce thickens too much in the fridge, I just add a splash of water or broth when reheating. It also freezes well—I let it cool, portion it into freezer bags, and freeze for up to 3 months.

FAQs

Can I use frozen chicken?

Yes, but I prefer to thaw it first for even cooking. If I use frozen, I always check to make sure it reaches a safe internal temperature.

Can I cook this on the stovetop instead?

Definitely. I simmer everything in a large skillet for about 20–25 minutes until the chicken is cooked through and the sauce has thickened.

What’s the best cut of chicken for this?

I like boneless, skinless chicken thighs because they stay juicy and tender, but breasts work fine too if I adjust the cooking time slightly.

Do I need to marinate the chicken?

Nope—just toss it in and go. The slow cooking time infuses all the flavor directly into the meat.

What sides go well with this?

I usually serve it with jasmine rice, steamed broccoli, or a simple cucumber salad to balance the richness of the sauce.

Conclusion

Crockpot Honey Garlic Chicken is my go-to for stress-free comfort food that feels like a warm hug at the end of a hectic day. It’s rich, flavorful, and ridiculously easy to make. Whether I’m feeding my family or batch-cooking for the week, this recipe always hits the sweet spot—literally and figuratively.

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