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Crockpot Honey Garlic Chicken

Crockpot honey garlic chicken with rice is a sticky sweet homemade dinner.

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This is a simple, family-friendly slow cooker meal featuring tender chicken in a sweet and savory sticky glaze. Minimal prep leads to maximum flavor, making it perfect for busy weeknights. Serve over rice for a complete, comforting dinner.

Ingredients

Scale
  • 2 to 2.5 pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons cornstarch, plus 2 more for slurry
  • ⅓ cup honey
  • ⅓ cup low-sodium soy sauce
  • ¼ cup ketchup
  • 4-5 large garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon ground ginger
  • 2 tablespoons cold water (for slurry)
  • Cooked white rice, for serving
  • Sliced green onions, for garnish
  • Sesame seeds, for garnish

Instructions

  1. Pat chicken thighs dry with paper towels. Place in crockpot insert. Sprinkle with salt, pepper, and 2 tablespoons cornstarch. Toss to coat evenly.
  2. In a medium bowl, whisk together honey, soy sauce, ketchup, minced garlic, rice vinegar, sesame oil, and ground ginger until smooth.
  3. Pour sauce over the chicken in the crockpot. Stir gently to combine.
  4. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until chicken is tender.
  5. Use tongs to remove chicken to a plate. Turn crockpot to HIGH if not already.
  6. In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Whisk slurry into the hot sauce in the crockpot. Cover and cook for 15-20 minutes until sauce thickens into a glaze.
  7. While sauce thickens, shred or chop the chicken. Return chicken to crockpot and stir to coat in glaze.
  8. Serve hot over cooked rice, garnished with green onions and sesame seeds.

Notes

For chicken breasts, reduce cook time to 2.5-3 hours on HIGH to prevent dryness. For a gluten-free version, use tamari. The cornstarch coating and final thickening step are key for a sticky, glossy sauce.

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