Crockpot Honey Garlic Chicken: The Ultimate Slow Cooker Favorite

If you’re craving a dinner that’s both easy and bursting with flavor, Crockpot Honey Garlic Chicken is the answer. With minimal prep and rich, sweet-savory taste, this slow cooker staple is perfect for busy weeknights, lazy Sundays, or even meal prep days. The combination of honey, garlic, and soy sauce makes a sticky, crave-worthy sauce that clings beautifully to juicy chicken thighs or breasts.

Plus, slow cookers do most of the work for you—leaving your kitchen mess-free and your meals tender, juicy, and full of flavor. Best of all, this dish is naturally adaptable for gluten-free, paleo, or low-carb diets.

According to USDA guidelines, it’s crucial to cook chicken to a safe internal temperature—165°F—to avoid any food safety concerns. Fortunately, the low-and-slow approach of a crockpot keeps the meat moist and tender while hitting that safety mark.

And don’t worry about the spice—this isn’t one of those overly hot dishes. That balance of sweet honey and salty soy sauce is key. But if you’d like to explore spice variations, consider what sambal oelek is and how it adds depth without overwhelming heat.

Why You’ll Love Crockpot Honey Garlic Chicken

• Effortless to make – just dump and go
• Packed with bold, sticky flavors
• Works with thighs or breasts
• Perfect for meal prep
• Family-friendly and customizable
• Pairs well with rice, noodles, or veggies

Ingredients You’ll Need

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• ⅓ cup low-sodium soy sauce (or tamari for gluten-free)
• ⅓ cup honey
• 2 tablespoons tomato paste
• 2 teaspoons chili paste (like sambal oelek or sriracha)
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch (for thickening)

Optional Toppings:

• Toasted sesame seeds
• Chopped green onions

Ingredient Substitutions:

• Swap rice vinegar with apple cider vinegar
• Use maple syrup instead of honey for a twist
• Add ginger for warmth
• Use arrowroot starch in place of cornstarch (for paleo)

How to Make Crockpot Honey Garlic Chicken

1. Add chicken to slow cooker: Lay the pieces flat.
2. Make the sauce: In a bowl, whisk soy sauce, honey, tomato paste, garlic, vinegar, and chili paste.
3. Pour over chicken: Make sure it’s fully coated.
4. Cook:
   • LOW for 4–5 hours
   • HIGH for 2–3 hours
5. Thicken the sauce:
   • Remove chicken and shred
   • Whisk cornstarch into the slow cooker juices
   • Cook on HIGH for 15–30 minutes until thick
6. Combine and serve:
   • Return shredded chicken to the sauce
   • Stir until coated
   • Garnish and serve over rice or veggies

Tips for Cooking Chicken in a Crockpot

• Use chicken thighs for juicier results—they’re more forgiving
• Don’t add frozen chicken—always thaw first
• Check internal temp with a thermometer to ensure doneness
• Don’t overcook—chicken can dry out if left too long on high

Serving Suggestions

This dish is incredibly versatile. Here’s how to make it a full meal:

• Serve over:
  • Brown rice
  • Quinoa
  • Cauliflower rice for low-carb
• Add sides like:
  • Steamed broccoli or stir-fried veggies
  • Sautéed cabbage or bok choy
• Try it in:
  • Lettuce wraps
  • Whole wheat wraps or sandwiches

Recipe Variations

• Add chopped pineapple for a Hawaiian twist
• Stir in broccoli, red bell peppers, or snap peas
• Make it spicier with extra sambal or crushed red pepper flakes
• Garnish with cilantro for a fresh finish

How to Store and Reheat

• Fridge: Store in an airtight container for up to 4 days
• Freezer: Freeze in a sealed bag for up to 3 months
• Reheat: Warm on stovetop or microwave with a splash of water or broth

Nutrition Breakdown (Per Serving)

• Calories: ~329
• Protein: 35g
• Carbs: 32g
• Fat: 7g
• Sugar: 25g
• Gluten-free & paleo adaptations available

Learn more about the health benefits of garlic, a key ingredient in this dish and a natural immune booster.

Frequently Asked Questions

Can you put raw chicken in a crockpot?
Yes! As long as it’s thawed and cooked to 165°F internally.

Can I use frozen chicken?
Avoid it. It may stay in the temperature danger zone too long.

Do I have to use thighs?
Nope! Chicken breasts work well too—just be careful not to overcook.

Is it spicy?
Not unless you add more chili paste or sambal. The base recipe is mild.

Can I make this in an Instant Pot or oven?
Yes! For the oven, bake covered in a Dutch oven at 350°F for 35–45 minutes. For the Instant Pot, cook on high pressure for 10 minutes.

How do I thicken the sauce?
Use cornstarch slurry (2 tbsp cornstarch + 2 tbsp water), then cook the sauce on high until thickened.

What veggies go best?
Broccoli, carrots, snow peas, cabbage, or even frozen stir-fry blends work great.

Common Mistakes to Avoid

• Using frozen chicken without thawing
• Overcooking on HIGH heat
• Not thickening the sauce before serving
• Adding vegetables too early (they’ll get mushy)
• Forgetting to taste and adjust seasoning

Final Thoughts

Crockpot Honey Garlic Chicken is more than just another easy dinner—it’s a go-to recipe that delivers every time. Whether you’re meal-prepping for the week or feeding a hungry family, this sweet and savory slow-cooked meal checks all the boxes: easy, tasty, healthy, and adaptable.