Slow Cooker Honey Garlic Chicken

Close up of honey garlic chicken served in a blue and white bowl with sliced green onions on top.

4.48 from 883 votes

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!

Prep Time5

Cook Time2 30

Total Time2 35

Yield: 6 -8 servings

Ingredients

2.5 lbs boneless, skinless chicken thighs (or sub chicken breasts)
Salt and black pepper
⅓ cup honey
⅓ cup low-sodium soy sauce
6 cloves garlic, minced
½ teaspoon red pepper flakes (optional, adjust for heat)

Optional toppings:

Sliced green onions, chopped peanuts, chopped parsley or cilantro, extra sprinkle of red pepper flakes or a drizzle of sriracha for a spicy kick

Instructions

Season chicken thighs lightly with salt and black pepper and add to the insert of your slow cooker.
Mix remaining ingredients together in a small bowl and pour the sauce over the chicken thighs in the slow cooker.
Cover and cook on low for 5-6 hours or on high for 2 ½-3 hours.
Remove the chicken thighs and either cut it into chunks or shred it with two forks. Mix the chicken back into the sauce in the slow cooker and let sit for at least 5-10 minutes, to help absorb the juices.
Serve hot with any desired toppings and enjoy!

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Notes

Want to make this gluten-free? Just sub some gluten-free tamari for the soy sauce.

Thicken sauce: If you need or want to thicken your sauce (because slow cookers can vary, as can the amount of liquid that chicken gives off as it's cooking), here's what to do: Transfer the sauce to a small saucepan after the chicken is done and bring it to a boil on the stove to thicken it slightly. You can also add a cornstarch slurry to thicken the sauce up a bit more. Then mix the sauce back in with the cooked chopped or shredded chicken in the crock pot to get it all well coated. Let it sit on warm for a bit to soak up the flavor.

Leftovers: Any leftover chicken, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a skillet or in single servings in the microwave. Bonus: The sauce helps keep the chicken from drying out.

Freeze: The leftovers freeze great too! Once cooled, place in a freezer-safe ziptop bag or container, label and ate it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet.

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