Easy Crockpot Honey Garlic Chicken Recipe

Why You’ll Love This Recipe

This dish is a perfect blend of sweet and savory flavors with minimal prep. It’s ideal for those who want a comforting meal without spending a lot of time in the kitchen. The slow cooker does all the work, leaving you with tender chicken and a rich, glossy sauce that will have everyone coming back for seconds.

Ingredients

• 2 lbs boneless, skinless chicken thighs

• 1/2 cup pure honey

• 1/3 cup low-sodium soy sauce

• 4 cloves garlic, minced

• 2 tbsp cornstarch

• 2 tbsp cold water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels. Place them evenly in the bottom of the crockpot.

2. Make the Sauce: In a medium bowl, combine honey, soy sauce, and minced garlic. Mix well, then pour about one-third of the sauce over the chicken in the crockpot, reserving the rest.

3. Cook the Chicken: Cover the crockpot and cook on low for 6 hours, or until the chicken reaches an internal temperature of 165°F.

4. Thicken the Sauce: In a small bowl, mix cornstarch with cold water to create a slurry. Stir this into the sauce remaining in the crockpot. Cover and cook for an additional 3 minutes to thicken the sauce.

5. Serve: Serve the chicken with the sauce poured over the top. Garnish with green onions or fresh parsley for added color.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 6 hours on low

• Total Time: 6 hours 10 minutes

Variations

• Add vegetables: Toss in vegetables like carrots, bell peppers, or broccoli for a complete one-pot meal.

• Spicy version: Add a dash of red pepper flakes or a finely chopped chili for some heat.

• Substitute chicken: This recipe works well with chicken breasts or even shrimp—adjust cooking times accordingly.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan on the stove until hot. You can also freeze the chicken for up to 3 months.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but keep in mind they may dry out a bit more than thighs. Cook for about 3-4 hours on low.

Can I use regular soy sauce instead of low-sodium?

Yes, but using regular soy sauce will make the dish saltier, so you may want to reduce the amount of added salt.

Can I cook this on high instead of low?

Yes, cook on high for 3-4 hours if you’re short on time.

Can I marinate the chicken before cooking?

Marinating is optional but will add more depth of flavor. You can marinate the chicken for 1 hour or overnight for best results.

How can I make the sauce thicker without cornstarch?

You can reduce the sauce by simmering it on the stove, or use arrowroot powder as a thickening agent.

Conclusion

Crockpot Honey Garlic Chicken is a simple yet flavorful dish that’s perfect for busy weeknights or meal prep. The honey and garlic sauce creates a sticky, savory glaze that’s perfect for pairing with rice or vegetables. Easy to make, delicious to eat—this recipe will become a family favorite!

Easy Crockpot Honey Garlic Chicken Recipe

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• Author: Amy
• Prep Time: 10 minute
• Cook Time: 6 hours on low
• Total Time: 6 hours 10 minutes
• Yield: 4 servings
• Category: Main Dish, Crockpot, Comfort Food, Chicken
• Method: Slow Cooker
• Cuisine: American, Asian-Inspired
• Diet: Gluten Free

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Description

Crockpot Honey Garlic Chicken is a delicious, easy-to-make meal with sweet honey, savory garlic, and tender chicken thighs. Perfect for busy nights, this slow-cooked dish features a rich, sticky sauce that pairs beautifully with rice, noodles, or veggies. Minimal prep and maximum flavor—your slow cooker does all the work!

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Ingredients

2 lbs boneless, skinless chicken thighs

1/2 cup pure honey

1/3 cup low-sodium soy sauce

4 cloves garlic, minced

2 tbsp cornstarch

2 tbsp cold water

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Instructions

1. Prepare the Chicken:
   Trim any excess fat from the chicken thighs and pat them dry with paper towels. Place them evenly in the bottom of the crockpot.

2. Make the Sauce:
   In a medium bowl, combine honey, soy sauce, and minced garlic. Mix well, then pour about one-third of the sauce over the chicken in the crockpot, reserving the rest.

3. Cook the Chicken:
   Cover the crockpot and cook on low for 6 hours, or until the chicken reaches an internal temperature of 165°F.

4. Thicken the Sauce:
   In a small bowl, mix cornstarch with cold water to create a slurry. Stir this into the sauce remaining in the crockpot. Cover and cook for an additional 3 minutes to thicken the sauce.

5. Serve:
   Serve the chicken with the sauce poured over the top. Garnish with green onions or fresh parsley for added color.

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Notes

Variations:

Add Vegetables: Toss in vegetables like carrots, bell peppers, or broccoli for a complete one-pot meal.

Spicy Version: Add red pepper flakes or finely chopped chili for some heat.

Substitute Chicken: This recipe works with chicken breasts or even shrimp—just adjust cooking times accordingly.

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Storage/Reheating:

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in the microwave or on the stove until hot.

Freezing: You can freeze the chicken for up to 3 months.