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Slow Cooker Honey Garlic Chicken Recipe
Ash Tyrrell

Slow Cooker Honey Garlic Chicken Recipe

When I first made this Slow Cooker Honey Garlic Chicken, I couldn’t believe how easy and delicious it turned out. It’s everything I look for in a recipe – minimal effort, packed with flavor, and perfect for busy days.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course: Main Course
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds of boneless skinless chicken thighs or breasts
  • Chicken thighs are the best choice for juicy tender meat. If you prefer leaner options, chicken breasts work well too.
  • ⅓ cup low-sodium soy sauce
  • Provides a deep savory base for the sauce. Opt for low-sodium to balance the sweetness of the honey.
  • ⅓ cup honey
  • Brings sweetness and a sticky consistency to the sauce. Pure honey is the best choice for its rich flavor.
  • 4 garlic cloves minced
  • Fresh garlic transforms the dish with its aromatic flavor. For a quick prep hack use pre-minced garlic.
  • 2 tablespoons tomato paste
  • Adds a subtle tang and depth to the sauce.
  • 1 tablespoon rice vinegar
  • Enhances the sauce with a slightly acidic punch. Apple cider vinegar can work as a substitute.
  • 2 teaspoons chili paste or ½ teaspoon red pepper flakes
  • For a mild hint of spice. Adjust according to your heat preference.
  • 2 tablespoons cornstarch
  • Thickens the sauce to a lush consistency.
  • Optional garnishes: Toasted sesame seeds and chopped green onions for added texture and flavor.

Method
 

  1. Place the chicken in the bottom of your slow cooker. In a mixing bowl, whisk together soy sauce, honey, minced garlic, tomato paste, rice vinegar, and chili paste until smooth. Pour ¾ of the sauce over the chicken, reserving the rest for later.
  2. Cover and cook on low for 4-5 hours (or high for 2-3 hours) until the chicken is tender and cooked through. The slow cooking process allows the chicken to soak up all the delicious flavors.
  3. Carefully remove the chicken and place it on a plate to cool slightly. Use two forks to shred the meat into bite-sized pieces.
  4. Whisk cornstarch into the cooking liquid in the slow cooker. Turn the heat to high and cook for 15-20 minutes until the sauce thickens. Stir occasionally to prevent lumps.
  5. Return the shredded chicken to the slow cooker. Add the reserved sauce and stir to coat the meat evenly. Serve over rice, garnished with sesame seeds and green onions. Enjoy!

Notes

  • Use fresh ingredients. The garlic and honey should be as fresh as possible for maximum flavor.
  • Pat the chicken dry. This helps the sauce absorb better into the meat.
  • Don’t rush the sauce. Allow enough time for it to thicken on its own rather than cranking the heat up too high.
  • Experiment with spices. Try adding a pinch of smoked paprika or ginger for an extra layer of complexity.