Crockpot Honey Garlic Chicken
Crockpot honey garlic chicken with a sticky sweet-savory sauce, ready with 10 minutes of prep. One of the easiest dump-and-go dinners in this house.
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This is the recipe I make on the nights I know I won’t be home to actually cook. Chicken thighs go into the crockpot with a sauce that’s just honey, soy sauce, and garlic, no marinating, no searing first, and by dinner the sauce has gone thick and sticky and the chicken falls apart with a fork.
My kids will eat this over rice without a single complaint, which in this house counts as a miracle. Ten minutes of prep in the morning, and dinner handles itself.
Why You’ll Love This Recipe
- Dump-and-go, really. No searing, no babysitting the stove, the crockpot does the actual work.
- 10 minutes of prep, then it’s hands-off until dinner.
- A sauce my kids don’t question. Sweet, savory, and nobody’s picking around it.
- Better the next day. Rare for a chicken dinner to actually improve as leftovers, this one does.
Simple Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tbsp ketchup
- 1 tsp ground ginger
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp cornstarch + 2 tbsp water (for the slurry)
- Sliced green onions and sesame seeds, for serving
Recipe Variations
- Chicken breasts work too, just check for doneness a little earlier since they can dry out faster than thighs.
- No ketchup on hand? A tablespoon of tomato paste works the same way.
- Want more heat? Double the red pepper flakes or add a squeeze of sriracha at the end.
How to Make Crockpot Honey Garlic Chicken
- Combine the sauce: In the crockpot, whisk together the honey, soy sauce, minced garlic, ketchup, ginger, and red pepper flakes if using.
- Add the chicken: Place the chicken thighs into the crockpot and turn to coat in the sauce.
- Cook: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and shreds easily.
- Thicken the sauce: Remove the chicken to a plate. Whisk the cornstarch and water together, then stir into the sauce in the crockpot. Cook on high, uncovered, for 5-10 minutes until the sauce thickens.
- Finish: Shred or slice the chicken, return it to the thickened sauce, and toss to coat. Serve over rice, topped with green onions and sesame seeds.
Recipe FAQs
Do I Need to Sear the Chicken First?
No. This is a genuine dump-and-go recipe, the chicken goes in raw and the slow cook time does the work.
Why Is My Sauce Too Thin?
The cornstarch slurry step at the end is what thickens it. If it’s still thin after 10 minutes on high, mix a little more cornstarch with water and repeat.
Can I Use Chicken Breasts Instead of Thighs?
Yes, though thighs stay juicier over a long cook time. If using breasts, start checking for doneness at the 5-hour mark on low.
Can I Make This Ahead?
Yes. It reheats well and the flavor is honestly even better the next day.
Can I Double This Recipe?
Yes, this scales well. Use a 6-quart or larger crockpot so everything still fits in a single layer, and add about an hour to the low-setting cook time.
Cooking Tips
- Low and slow (6 hours) gives more tender, shreddable chicken than the high setting. Use high only when you’re short on time.
- Don’t skip the cornstarch slurry step, without it the sauce stays thin and won’t cling to the chicken.
- Fresh garlic makes a real difference here over the jarred kind, since garlic is one of only a few flavors in this sauce.
Storage and Freezing
To store: Keep in an airtight container in the fridge for up to 4 days.
To freeze: Freeze the chicken and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
To reheat: Warm in a skillet over medium-low heat, or microwave in 30-second bursts, stirring between each.
Serving Suggestions
Serve over white rice, jasmine rice, or even noodles. This is the first recipe in our upcoming 25 Easy Crockpot Chicken Recipes round-up, more dump-and-go crockpot dinners are on the way.
Loved This Recipe?
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Crockpot Honey Garlic Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce
- 4 cloves garlic minced
- 1 tbsp ketchup
- 1 tsp ground ginger
- 1/2 tsp red pepper flakes optional
- 2 tbsp cornstarch for the slurry
- 2 tbsp water for the slurry
- green onions, sliced for serving
- sesame seeds for serving
Instructions
- Combine the sauce: In the crockpot, whisk together the honey, soy sauce, minced garlic, ketchup, ginger, and red pepper flakes if using.
- Add the chicken: Place the chicken thighs into the crockpot and turn to coat in the sauce.
- Cook: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and shreds easily.
- Thicken the sauce: Remove the chicken to a plate. Whisk the cornstarch and water together, then stir into the sauce in the crockpot. Cook on high, uncovered, for 5-10 minutes until the sauce thickens.
- Finish: Shred or slice the chicken, return it to the thickened sauce, and toss to coat. Serve over rice, topped with green onions and sesame seeds.