Slow cooker honey garlic chicken is just 5 ingredients and minutes to prep and smells amazing as it cooks! You’ll want to drizzle this delicious sauce over your whole plate!
Welcome to a new week, my friends!
We’ve got an extra busy one this week and I’m going to be happy about all the meal prepping I did over the weekend and all the easy dinners I have planned.
Including this one.
Today, I’m finally bringing you a slow cooker version of one of my most popular recipes!
This slow cooker honey garlic chicken has the same amazing sauce as the original 15-minute honey garlic chicken, which gets rave reviews. And as honey garlic chicken stir fry, which has a ton of veggies added in.
But this version is made in the slow cooker, so it’s waiting for you when you get home. 🙌
It takes just a few minutes to prep and it’s only 5 ingredients, so this delicious dinner is perfect for crazy days.
And oh, you are going to swoon and drool when you start to smell this cooking away in your crock pot and perfuming the whole house.
It smells amazing!
It’ll have everyone banging their forks on the table, demanding the meal to be served immediately!
Notes on slow cooker honey garlic chicken:
- I use and recommend boneless, skinless chicken thighs, but you can substitute boneless, skinless chicken breasts as well. I’ve made it that way and while it’s a tad less flavorful, it’s still really good.
- You can adjust the heat of this dish by adjusting how much red pepper flakes you use. As is, it’s a low-medium level of spicy. I use a bit less than what the recipe calls for when I’m making it for my kids and they’re fine with it.
- Want to make this gluten-free? Just sub some gluten-free tamari for the soy sauce.
- You know me, I’m all about the toppings. Read on below for my favorites!
We love having this with steamed brown rice with a veggie side – broccoli, peas and snow peas are all great here.
(Stay tuned; I have my favorite “bowl” option with this chicken coming up soon! Update: Check out these honey garlic chicken rice bowls. So yummy!)
You could also keep it low-carb and serve it with some of my easy cauliflower rice.
I bet it’d also be delicious over quinoa or some rice noodles or a long, thin noodle like angel hair. Anything to sop up more of that sauce!
And of course, there are toppings. You know I’m always going to give you topping options!
Toppings for slow cooker honey garlic chicken:
– Sliced green onions
– Chopped fresh parsley or cilantro
– Chopped peanuts
– An extra sprinkle of red pepper flakes or
– Drizzle of sriracha for a spicy kick 🌶
Whatever you do, make sure you drizzle some extra of that scrumptious honey garlic sauce over everything on your plate! You won’t regret it.
I hope you give this recipe a try when you need a super easy, super yummy dinner!
Enjoy!
XO,
Kathryn
Slow cooker honey garlic chicken is just 5 ingredients and minutes to prep and smells amazing as it cooks! You’ll want to drizzle this delicious sauce over your whole plate! I use and recommend boneless, skinless chicken thighs, but you can substitute boneless, skinless chicken breasts as well. You can adjust the heat of this dish by adjusting how much red pepper flakes you use. As is, it’s a low-medium level of spicy. I use a bit less than what the recipe calls for when I’m making it for my kids and they’re fine with it. Want to make this gluten-free? Just sub some gluten-free tamari for the soy sauce. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Slow cooker honey garlic chicken
Ingredients
Optional toppings:
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
6 Serving Size:
1
Amount Per Serving: Calories: 385Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 231mgSodium: 962mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 48g
Holly says
This looks like an easy and delicious chicken dinner! I love the combination of honey and soy with a little heat from the red pepper flakes. I usually swap out tamari for soy since it’s gluten free – love that you mentioned that.
Kathryn says
Thanks Holly! It really is such a great combo of flavors!
Erin says
I think this slow cooker recipe sounds amazing! The perfect weeknight meal. Love all your topping ideas!!
Kathryn says
Thanks Erin! And yes, I’m all about the toppings!! 😊
Jen says
Hi! I was just wondering if I can use frozen chicken thighs for this recipe? Thanks!
Kathryn says
Hi Jen! Technically, I think they say you aren’t supposed to use frozen meat in a slow cooker, but I have definitely done it before and not had a problem. You’ll want to check your time and make sure the chicken is cooked through, but I think it would work just fine. Hope you love it!
Jen says
I ended up getting non frozen chicken lol. It is quite delicious!
Kathryn says
I’m so happy to hear you enjoyed it! 😊
Alice says
V
Nancy says
Is there a way to read the reviews of this recipe?
Kathryn says
Hi Nancy, any reviews of the recipe will appear in the comments section.
linen says
i’m making this tonite, but it’s alot for just me….how do you recommend i store the leftovers? and for how long before i need to ditch it?…i’m new to cooking so i don’t really have much common sense when it comes to cooking….
thanks
linen
Kathryn Doherty says
Hi there! The leftovers will keep in a covered container in the fridge for 4-5 days. You can reheat it in the microwave and use it for stir fries, grain bowls, wraps, or with rice and veggies. You can also freeze the extras in a freezer safe container or ziplock bag for 5-6 months. (Make sure to label the bag and date it.) Defrost in the fridge overnight then reheat in the microwave and it’s ready to use. I hope that helps and hope you enjoy it!
Anna-Catherine says
This recipe looks so tasty. What are your thoughts on substituting the honey for agave nectar? I’ve used it before in a glaze with soy sauce, and it turned out good. Also, how would you recommend making the sauce if you already had some shredded chicken you wanted to use?
Kathryn Doherty says
Hi there, yes, you should be fine using agave nectar in place of the honey for this recipe. If you have already cooked chicken, you don’t need to do the whole slow cooker version of this to cook the chicken. You could follow my 15-minute honey garlic chicken recipe instead (https://www.familyfoodonthetable.com/15-minute-honey-garlic-chicken/) and make the sauce on the stove, heating it through for 3-4 minutes and then stir in your shredded chicken to warm it through and get it well combined. Hope that helps!
Taylor says
I made this recipe last night and one bite had my mouth watering! I decided to double the recipe so I could bring some to work and spread the yumminess!
Kathryn Doherty says
Oh yay! I’m so happy to hear you loved it Taylor! Thanks for sharing 😊
MJ says
Soy sauce is not good due to overdose of estrogen hormones in a drop of that stuff and adverse effects it has to body ( both men and boys ie feminizing them and women /girls throwing normal hormone balance off) check out http://www.healthmasters.com and use word “soy” in search engine box for better detail . My question is does this recipient work to be as delicious without soy? The comment above is also to encourage you to acquire knowledge of adverse health effects of soy and thus avoid inclusion in meals preparation as sure you care about all folks who use your receipts to cook food for their family and spouses.
Kathryn Doherty says
Hi, you could use tamari as a substitute for soy sauce if you’d prefer. Hope that helps!
Angel says
Hello! This recipe looks amazing. If I wanted to double the serving size, should I double everything in the recipe? How will affect the cook time?
Thank you in advance,
Angel
Kathryn Doherty says
Hi, yes, you should double all of the ingredients when doubling the recipe. The cooking time likely won’t need much adjustment if your slow cooker is large enough. I’d maybe add an extra half-hour and check then to make sure the chicken is cooked through. I hope that helps and hope you enjoy it!
Angel says
Hi Kathryn, thank you for the feedback and help!
BMom says
I think I did something wrong. M oi ne looks nothing like the picture. I thought it would be more syrupy. Instead, its sitting in a liquidy soup.
Maybe I should have cooked the chicken and added the mixture at the end after draining the chicken juices? Then cooked for about 30 minutes? Idk?
I followed the directions to a T.
Kathryn Doherty says
I’m sorry this didn’t come out right for you. The soy sauce and honey are the only added liquids so it shouldn’t be too soupy. If you used frozen chicken or had chicken with a lot of extra solution in it, that may be why. You can always use a cornstarch slurry to thicken up the liquids if you’d like to try that. (Add it after you remove the chicken to shred, let it cook for 1-2 minutes to thicken up and then stir the shredded chicken back in.) You can also try my 15-minute honey garlic chicken if you want a stovetop version: https://familyfoodonthetable.com/15-minute-honey-garlic-chicken Hope that helps!
BMom says
Thank you. I swear I only added the honey and soy. I guess my chicken was just very juicy. I used fresh chicken breasts. I was thinking I could thicken the liquids, or maybe stir a new bowl of honey and soy minus the garlic to heat separately and re-add to the dish? Or maybe cook the chicken in the crock first and remove, drain any condensation or chicken juices, cut into pieces and then add the sauce and let simmer? IDK, but you are correct. It does smell amazing! 🙂 I will try again.
Faith M Moore says
Does this need to be cooked in a large cooker? Or is a small cooker just as effective? Should I half the ingrediants for a small cooker? Thank you!!
Kathryn Doherty says
I have only used a 6.5 quart slow cooker to make this dish. A smaller one should work fine for this recipe as is (though I’d cook for the full 6 hours on low) and definitely would be OK with a halved recipe. Would love to hear if you try it!
Faith M Moore says
Just wanted to update you that I made it in my 2qt cooker and it still came out great 🙂 it was deliscious! Thanl you so much for sharing!
Kathryn Doherty says
Yay, so happy to hear you enjoyed it! 😊
Justin says
Hello, I am going to try this today but it is only me and my girlfriend. If I use less chicken, say a pound or a pound and a half, how would I adjust the cooking time? Thank you!
Kathryn Doherty says
Hi! You’ll probably still need most of the cooking time to ensure the chicken gets cooked through. I’d suggest checking yours at 4 1/2 to 5 hours on low (or 2 to 2 1/2 hours on high) for a halved recipe. I hope that helps and hope you enjoy it!
Heather says
I made this (without the pepper flakes) for my family while my parents were visiting us and I didn’t get to even eat or taste it. Everyone loved it so much that there wasn’t any left at the end of the night and there were only 4 people that got to eat it. Would’ve been 5 if my mom didn’t eat the rest of it before I could eat haha. I always make sure everyone else is well fed and full before I eat and that’s why I missed out. I’m making it again right now and I’m excited to eat it. This is an incredibly easy recipe and I mixed it with rice after it was cooked. Awesome recipe! Thank you so much!
Kathryn Doherty says
That is too funny! So happy to hear everyone loved it – and hope you do too! Also, I hope you keep this batch all to yourself and eat on the leftovers for days! 😊
Jenn says
I want to make this tonorrow but I only have chicken thighs that are not boneless. Will they work?
Jenn says
Haha never mind I just rechecked the bag and they are boneless and skinless. I can’t wait for tomorrow!!
Kathryn Doherty says
Haha! I hope you love it!
Alice eagle says
Can this be prepared in crock pot the day before and leave in reridge over night and cook the next day?
Kathryn Doherty says
Hi! This only takes a few minutes to prep – you just season the chicken and mix up the sauce – so I think it’d be best to make it the day you are going to cook it. (You could put the sauce together ahead of time if you’d like to save a few minutes.) I hope that helps!
Denise says
On my crockpot they have high listed as 4 hrs…is it ok to be on high for 4hrs? I’m 3 hrs into cooking and just turned it down to low because family won’t be here for another 1.5 hrs
Kathryn Doherty says
I think 4 hours on high would overcook and dry out the chicken a bit, so I’m glad you turned it down. If you can’t adjust it (my slow cooker starts at 4 hours on high but I can decrease that time with the buttons before I start it), then I’d say switch to warm after 2 1/2 hours next time. Hope that helps and hope you enjoyed it!
Annette McClain says
just made it today. was a hit. i did brown the chicken a bit in sesame oil before putting in the cooker.
followed everything else but added water chestnuts also.
was a hit & easy to make. will do it again
Kathryn Doherty says
So happy to hear you enjoyed it! Love the water chestnuts addition – yum! Thanks so much for commenting and sharing! 😊
Anna says
This recipe turned out disgusting! I personally feel like 1/3 cup of soy sauce is waaaaaayyyyy to much. I couldn’t eat more than a few bites because it was so salty tasting. I think this recipe would be super awesome with less than half of the called amount of soy sauce which I will try next time.
Kathryn Doherty says
I’m sorry to hear you found it too salty, Anna. I use the full 1/3 cup of soy sauce when I make it and that seems like a good amount for 2 1/2 pounds of chicken and balances well with the rest of the sauce ingredients. I do always use low-sodium soy sauce, as indicated. I’ve never had a problem with the sodium level, but I’m sorry it wasn’t good for you. I know that’s disappointing. I hope it comes out more to your liking next time!
Allie says
Alright, I am going to make this tonight using my pressure cooker converted into a slow cooker. Here is the make and model:
Go WISE USA
Model: YBW80-130A
120V~ 60Hz 1300W 8.0L
I’m thinking I will cook for 2-3 hours, do you think that will suffice?
Kathryn Doherty says
Hi Allie! OK, so I looked up that model and found the manual online (https://images-na.ssl-images-amazon.com/images/I/81g9kPg6WzL.pdf) and you actually can select for the slow cooker setting to be low, medium or high – instructions on page 13/14. I think cooking it on high for 3 hours should be perfect. Would love to hear how it goes! 😊