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Slow Cooker Honey Garlic Chicken

Slow cooker honey garlic chicken in glossy sauce on white ceramic bowl

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This is the ultimate set-it-and-forget-it meal, transforming simple chicken and pantry staples into a sticky, glossy, impossibly tender dish. The flavors deepen overnight, making leftovers perfect for tacos, pasta, or an effortless next-day feast.

Ingredients

Scale
  • 2 to 2.5 pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup honey
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 6-8 large garlic cloves, minced (about 2 tablespoons)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Pat chicken dry and season with salt and pepper. Heat oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown, then transfer to slow cooker.
  2. In a bowl, whisk together honey, soy sauce, ketchup, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using).
  3. Pour sauce over chicken in slow cooker. Gently toss to coat. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken is fork-tender.
  4. Transfer cooked chicken to a plate. Turn slow cooker to HIGH if on LOW. Mix cornstarch with cold water to create a slurry.
  5. Slowly whisk slurry into the hot sauce in the slow cooker. Cover and cook for 15-20 minutes until sauce thickens into a glossy glaze.
  6. While sauce thickens, shred or chop the chicken. Return chicken to slow cooker and stir to coat in sauce. Warm for 5 minutes before serving.

Notes

For best results, use chicken thighs as they stay juicier. Always mix cornstarch with cold water before adding to hot sauce to prevent clumping. Leftovers store well for up to 4 days and freeze for up to 3 months.

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