Diethood » Recipes » Dinner Recipes » Chicken Recipes » Crockpot Honey Garlic Chicken Recipe

Crockpot Honey Garlic Chicken Recipe

Crockpot Honey Garlic Chicken is an easy slow cooker dinner, featuring a sticky-sweet sauce and juicy, perfectly cooked chicken thighs. Everyone will be fighting for the last piece!

Want more chicken thigh recipes? Try this easy air fryer chicken thighs recipe!

So Good You Might Just Lick Your Plate (I Did!)

Crockpot honey garlic chicken always makes me think of this one time, at a reallllyyy nice restaurant, when I picked up my plate and slurped up all the sauce. No shame.

It just so happened that I had a hot date at one of Chicago’s best Asian restaurants, and because I knew the owner, I felt like, hey anything goes! I felt like a hot shot, if you will, until I completely made a fool of myself because I could not stop slurping up the honey garlic sauce. I didn’t completely pick up the plate – just kind of tilted it a little bit – enough to get every last drop of that sauce!

As a result, I developed this recurring hangry hunger for honey garlic chicken because it is simply that good. Tender, moist, chicken thighs, coated in the most glorious homemade honey garlic sauce, and in my version, it all comes together in the slow cooker. This recipe will change your life!

Honey, soy sauce, ketchup, raw chicken thighs, and garlic on a marble countertop.

What You’ll Need

We’re only dealing with 5 ingredients here plus a seasoning or two. Super easy, I’m telling you. Here’s what you will need to make the perfect crockpot honey garlic chicken:

  • Chicken Thighs: Since this recipe is for the slow cooker, I recommend using boneless, skinless thighs. Skin-on chicken would not get crispy.
  • Garlic: Mince up some fresh garlic for a pop of savory flavor.
  • Honey: For sweetness and stickiness! Pure maple syrup makes a good substitute if needed.
  • Ketchup: Low-sodium is my preference, but you can use any ketchup you like.
  • Soy Sauce: Again, I like low-sodium soy sauce. However, you can use regular soy sauce, or substitute tamari or coconut aminos.
  • Dried Herbs/Seasonings: Dried oregano, fresh parsley, and toasted sesame seeds… yum!
Overhead shot of a metal mixing bowl with ketchup, soy sauce, and other ingredients inside.

How to Make Crockpot Honey Garlic Chicken

Take out the ketchup, soy sauce, honey, garlic, and chicken thighs – things are about to get amazing!

  1. Mix the Sauce Ingredients. In a bowl, combine all the sauce ingredients: honey, ketchup, garlic, soy sauce, and dried herbs.
  2. Place the Sauce and Chicken in the Slow Cooker. Arrange the boneless, skinless chicken thighs inside the slow cooker, and pour the sauce over them.
  3. Cook. Cover the Crockpot and cook on HIGH for about three hours, or on LOW for 4 to 5 hours.
  4. Optional: Thicken the Sauce. If you would like to thicken the sauce, you can whisk a cornstarch slurry into the sauce about thirty minutes before the end of the cooking time.

How to Make a Cornstarch Slurry

To make the slurry for thickening, mix a tablespoon of cornstarch mixed with a tablespoon of cold water, to form a paste. Whisk this into your sauce inside the slow cooker, cover and continue to cook. The sauce will thicken up beautifully!

Cooked honey garlic chicken, garnished with sesame seeds, in a crockpot insert.

Helpful Tips

This easy recipe is perfect for any dinner, with its ultra-simple ingredients and scrumptious taste. Plus, these tips make it even easier to whip up!

  • How Much Chicken Should I Use? Use enough chicken thighs to cover the bottom of your slow cooker. You can also use chicken breasts, or substitute bone-in, skin-on chicken, if you prefer. Keep in mind that different kinds of concern require different cooking times!
  • How Long Should I Cook This? All crock pots cook at different times and temperatures. Some readers suggest to cook the chicken for only 3 hours, while others said it took 4 hours in their crock pot. You can use a meat thermometer to make sure your chicken is done.
  • Checking for Doneness. Most importantly, 165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken, and the dark meat. Always cook to this temperature for food safety!

Great Side Dish Ideas

To serve this chicken, I like to make jasmine rice or another white rice. Of course, you could also make salad, or serve some simple veggies cooked with salt and maybe a little butter. Still looking for inspiration? Well, some other good side dishes could include…

  • Broccoli: Fresh, green, Garlicky Steamed Broccoli is a great contrast for sticky chicken. It adds nutrition, too, of course! I love the fragrant garlic flavor in this recipe.
  • Noodles: Instead of rice, add even more yumminess to your meal with a serving of Garlic Peanut Noodles – the meal will be like something from your favorite restaurant.
  • Snap Peas: Crispy, crunchy, and sweet, these Sesame Snap Peas are always a huge hit and a breeze to make. Sesame goes perfectly with the sweetness of the honey garlic chicken.

Storing and Reheating the Leftovers

  • To store, place the chicken and sauce in airtight containers or bags, and refrigerate for up to four days.
  • Reheat on the stove over medium heat until heated through.

Can I Freeze Crockpot Honey Garlic Chicken?

Yes, you can! Just place the cooked, cooled chicken and sauce in a freezer bag or container, leaving as little air inside as possible. Mark with the date, freeze, and use within 3 months for best results.

Crock Pot Honey-Garlic Chicken | | Easy crock pot recipe for chicken thighs cooked in an incredibly delicious honey-garlic sauce.

Crockpot Honey Garlic Chicken

Katerina | Diethood
You’ll love this easy crock pot recipe for chicken thighs cooked in honey garlic sauce. Only 5 ingredients + a couple seasonings. Super easy chicken recipe!
4.59 from 236 votes
Servings : 6
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes


  • 6 boneless , skinless chicken thighs*
  • 4 garlic cloves , minced
  • 1/3 cup honey
  • 1/2 cup low sodium ketchup
  • 1/2 cup low sodium soy sauce
  • 1/2 teaspoon dried oregano
  • 2 tablespoons fresh parsley
  • 1/2 tablespoon toasted sesame seeds


  • Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section)
  • In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
  • Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section)
  • Remove lid and transfer chicken to a serving plate.
  • Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve.



*Use enough chicken thighs (bone-in or boneless, skin-on or without) to cover the bottom of your slow cooker. You can also use chicken breasts.
**All crock pots cook at different times and temperatures. Some readers suggest to only cook the chicken for 3 hours, while others said it took 4 hours in their crock pot. More importantly, 165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken and dark meat.
If you would like to thicken the sauce, 30 minutes before the chicken is done, whisk a cornstarch slurry into the sauce; cover and continue to cook.
How to make a Cornstarch Slurry
  • Use 1 tablespoon cornstarch mixed with 1 tablespoon cold water; mix it together until mixture forms a paste.
  • 30 minutes before the chicken is done cooking, whisk the cornstarch slurry into the sauce inside the slow cooker; cover and continue to cook for 30 minutes.


Calories: 227 kcal | Carbohydrates: 23 g | Protein: 25 g | Fat: 3 g | Saturated Fat: 0 g | Cholesterol: 72 mg | Sodium: 1022 mg | Potassium: 544 mg | Fiber: 0 g | Sugar: 20 g | Vitamin A: 250 IU | Vitamin C: 4.5 mg | Calcium: 27 mg | Iron: 1.3 mg | Net Carbs: 23 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Asian
Keyword: chicken dinner, crockpot recipes, recipes for chicken in the crockpot
Did you make this recipe?Leave a Rating!


More Satisfying Crockpot Recipes

Ask a Question or Rate this Recipe

Your email address will not be published. Required fields are marked *

Recipe Rating:

577 comments on “Crockpot Honey Garlic Chicken Recipe”

  1. Avatar photo
    Jo Giacovelli

    It was easy to make and I had most ingredients right in the house! I love that it’s gluten free as we have three members of our immediate family, a son and two grandsons, who have celiac. It was absolutely delicious! I will be making it again!

  2. Avatar photo
    Jo Ann Schmersahl

    This is a great recipe. The thighs are very tender and flavorful. It’s also easy and quick to make. Thanks for a great recipe!

    1. Yes. The only problem (that I’ve had) is that the frozen chicken releases more water, making the sauce thinner.

      1. My husband an I love this recipe. Tomorrow I am making it for company. Can I double the recipe without a problem?

  3. Cooked on low for 4 hours in a crockpot.
    Chicken was overcooked and rubbery.
    Next time, because it is a good recipe, I’m doing just under 3 hours.

  4. So good and easy! Definitely remove skin first!
    I cooked for 3 hrs in my crockpot on high, then removed the chicken and did the sauce slurry but I did add about 1/4 c cornstarch, cook that for 15 min then add your chicken back in for 5 min in low/keep warm setting. Very good over rice.

  5. It was so delicious, I had it on slow for 6 hours and made it with cauliflower rice and vegetables. Also, I did not have any sesame seeds so I made it without and it still turned out great!!!!

  6. How long to bake in the oven instead of crock pot? This is our family go to for crockpot meals we live it but want to try in oven today

    1. Hi!
      Are you using boneless or bone-in chicken thighs? For boneless, bake them in the oven at 400˚F for about 25 minutes, and 35 to 40 minutes for bone-in chicken thighs. Cooking time will depend on the size of the chicken thighs. Use an instant-read meat thermometer to check for doneness – chicken is cooked through when the internal temperature (away from the bone) registers at 165˚F.

  7. Delicious! Very forgiving and flexible recipe. I started out with an orange chicken recipe, but had to change midstream after realizing my oranges weren’t good. Happily this recipe fell into my lap, and my 13 year old son who is picky about chicken recipes really enjoyed this!
    I made quite a few changes because of what I had on hand, i.e.: omitted the ketchup, subbed cilantro for parsley, used half regular soy sauce and half water and bone in thighs. Yummy!

  8. Avatar photo
    Brenda Joe Straight

    Can you make it and freeze ( uncooked) for a meal to dump in your crockpot in the am before you go to work?

  9. I wanted to make this and test it out to see how it would hold with such a small amount of corn starch. I had used bigger thighs in a smaller crock pot so just added more and more corn starch because it was pretty much boiling the chicken. It turned out delicious but had to use more about a half cup of starch to get it thickened

  10. The sauce didn’t stick to my chicken at all. When I pulled them out of the crockpot, they were basically plain. I followed all instructions as written. Super disappointed because it smelled so good.

  11. Hello,
    Do you have a recommendation for cooking time if this was made in an instant pot instead of a crock pot? Thanks

  12. Avatar photo
    Susan Gamache

    Hello…do you have a suggestion as to how to substitute something which would lower the
    sodium quantity? I have high blood pressure and would like to try this but just saw the sodium
    content !

  13. I’ve been cooking this recipe for years!! I always recommend it when I see posts about crockpot dinner ideas. I follow the recipe as is and add some crushed red pepper for heat!! Thank you for sharing!

  14. Avatar photo
    Justin Fedrik

    This crock pot honey garlic chicken recipe is a winner! The chicken is so tender and juicy, and the sauce is absolutely delicious. I highly recommend giving it a try.

    1. Katerina - Diethood
      Katerina Petrovska

      About 2.5 to 3 hours on HIGH. If you can, use an instant read meat thermometer, and once the internal temp of the chicken registers at 165˚F, it’s done.

  15. This recipe is delicious! I changed the soy sauce to coconut aminos to accommodate a friend who can’t have soy. I’ve made it a few times like this with all of the other ingredients and adding nothing extra. We love it!

  16. Could you cook veggies in with it? I’m thinking of trying carrot, onion and potatoes, and would you just put them on top of the chicken in the pot? Do you think you’d need to add more liquid?

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, that definitely works, but don’t use any quick cooking veggies, like say broccoli. It’s great with onions, baby potatoes and carrots… I’ve done it myself and I keep the liquid about the same.

      1. Avatar photo
        Kimberly O'Connell

        I was wondering the same thing. I did last time I made it because I wanted extra to put on rice. That is what I am doing today.

      2. Hello, trying this recipe for the first time. I am a crock pot fanatic! The ingredients smell delish together.
        Although, I noticed you didn’t have a time to cook on instapots that do not have a “chicken” button. I think this will be very helpful for those of us that haven’t upgraded.
        Thank you and look forward to more low cholesterol recipes!

  17. Thank you for sharing your honey garlic chicken blog. I read your blog and find the best idea garlic chicken. I like and enjoy it. I thank I will cook it in my kitchen

  18. Crock Pot Honey Garlic Chicken looks and sounds delicious! Just wondering if you used bone-in skin-on Thighs? It looks like it, from the pictures. Looking forward to fixing it…thanks for the recipe

      1. I love this recipe as-is, but I also sometimes add some gochujang to it to spice things up–literally! ^-^

          1. I followed the recipe as directed and it is cooking but I’m worried cause my soy sauce wasn’t low sodium 🥺 hoping it doesn’t ruin it because my coworker had said this is a great meal

          2. Katerina - Diethood
            Katerina Petrovska

            That shouldn’t be a problem at all. Just add salt if it’s not salty enough. I use low-sodium soy sauce because I want to have more control over the amount of sodium in my food. 😊

      2. Avatar photo
        Michelle Hearn

        So good. I added 1 tbsp brown suger & 1 tbsp maple syrup to a doubled sauce recipe. Used boneless/ skinless frozen chicken thighs for 6 1/2 hours on low. Added carrots the last 2 hours. Made slurry transfered sauce to pan on stove. Let cook on medium high for 4 minutes. Return to crockpot for 20 minutes. Served over Thai rice noodles. Thank you. It was delicious

      3. Can you cook it longer and not over cook the chicken I work 8 hours so it would be cooking for 9 on low?

        1. Katerina - Diethood
          Katerina Petrovska

          I would suggest to use bone-in thighs if you are going to cook them for that long. . Bone-in chicken is less likely to dry out than boneless, so you have flexibility to cook the chicken on low for longer.

    1. I just put this in the crockpot and my sauce looks more red than the pictures. Maybe I didn’t use enough soy sauce but I didn’t want it to be too salty. I also added a little bit of red pepper flakes based on the comments I read. Hopefully it will turn out ok.

  19. Avatar photo
    Cary Cottrell

    This was soooo goood!!!!! The chicken was so tender and had so much flavor! I did the recipe exactly except I didn’t add any thickener.

    1. Trying this recipe for first time tonight could you serve it with rice like a Chinese dinner with the veggies

  20. I followed this recipe to a T. I’m sorry to say, I was very disapointed with this recipe. The sauce did not make it for me!

  21. Hmm, so I made this in an instant pot, and it way overcooked the chicken. Instant pot is way hotter, even on the crock pot setting. The time should not be so long for IP cooking. Flavor was bland, it needs vinegar. Why does it say “keto dinner idea” under keywords? How can ketchup and honey sauce be keto? I’m impressed that the flavor is similar to chinese takeout, but the recipe still needs work. There are too many keywords that don’t work, like keto and IP.

      1. Katerina - Diethood
        Katerina Petrovska

        Sure! Let chicken cool completely. Transfer it to either a large freezer bag or airtight container, and freeze it for up to 3 months.
        When ready to use, defrost Honey Garlic Chicken in the refrigerator overnight.

  22. Wait, why oregano and parsley? Seems out of place. I’d add some hot pepper like cayenne and some rice vinegar instead. Maybe a little cumin or coriander. Also where’s the sesame seeds? Toasted sesame seed oil would be good, you can save a step by adding hot toasted sesame seed oil.

  23. Avatar photo

    I made this starting with frozen chicken breasts, and cooked it for 4 hours on high. I halved the ketchup and added an extra couple tablespoons of mikes hot honey and some red pepper flake. We served it with half brown rice half quinoa and grilled pineapple. Everyone loved it.

    1. After reading the comments I decided I’d add and omit things. In sauce pan I added ketchup, soy sauce, honey, garlic, orange rinds (just scrape the orange any white will add bitterness)..ginger and hot pepper flakes. I did not measure anything and tasted simmering sauce until it was to my liking. In crockpot I added my diced boneless chicken thighs. I seasoned the chicken with onion powder, garlic powder, seasoned salt, adobo and a dash of pepper. Once sauce was complete I mixed into the chicken and turned on my crockpot. I paired my honey garlic chix with cilantro, lime rice and BAM…My family loved it. I gave this review 5 stars because of the versatility. Thank you for sharing your recipe with us.

  24. This is a solid, super-easy crock pot recipe. The sauce comes out like a mild barbecue sauce, and the corn starch slurry is 100% necessary to thicken the sauce. I used bone-in, skin-on thighs, and they came out super tender (no knife necessary). The sauce is a little on the bland side, though, so I agree with other commenters that adding some spice would take it up a notch. But for a busy working professional like me, this was PERFECT. I threw some rice & veggies in the slow cooker, and I was good to go.

      1. Avatar photo
        Kimberly Avery

        I bought a crock pot and first time gonna use it and gonna try to make Honey Garlic chicken with rice and veggies..

  25. Avatar photo
    Jess from MKE

    It was okay. I felt like something was missing. I could really taste the saltiness of the soy sauce and not enough sweetness of the honey. The sauce also turned out very thin even though I added that slurry. I also feel like there needs to be a spicy component…maybe red pepper flakes? I added broccoli and served over rice. I will take another crack at it and make some modifications.

    1. I added a little splash or rice vinegar with the sauce mixture and it made a big difference, it adds a mildness and sweetness that I too though was missing. you can also try adding a bit more honey. i tasted the sauce as I went and added accordingly to what I thought was missing. I hope that helps with your missing flavor.

  26. Avatar photo

    I am a college student looking for new, easy recipes every day that I don’t have to spend a lot of time on. This recipe is by far my favorite, I was able to use the whole day studying, minus the mere 10 minutes it took me to prep.

    I used bone-in, skin-on thighs and they turned out absolutely delicious. I also added some chili powder and red chili flakes to the sauce because I was worried it would be too sweet, and they added the perfect amount of spice!

    For the sauce, since it was a liquid consistency by the time it finished cooking, I ended up draining it into a sauce pan on medium high heat and brought it to a simmer. Then, I added a mixture that was 1/4 cup water and about 1 tbsp of flour (I didn’t have cornstarch and it worked well), and brought it to a boil until it reached my desired thickness.

    Served the whole thing over top of white rice, garnished with chives, and it was absolutely delicious. 10/10 for the college student.

      1. Avatar photo
        Karelle Prophet

        If you do not have fresh or minced garlic and needed to use garlic powder as a substitution, how much would I have to use ? Also has anyone added brown sugar to this recipe?

          1. Katerina - Diethood
            Katerina Petrovska

            Yes, but those will take less time to cook. Start checking for doneness around the 3-hour mark.

        1. Avatar photo
          Jennifer Weibert

          I cut down the honey to about 1/8th cup and added 1/8 cup packed brown sugar. I added red pepper flakes for a little zing, and It came out amazing.

  27. Avatar photo
    Paul Powlison

    Just wondering if this would work with a 5 qt. crock pot or would it have to be at least 6 qt?

    1. Avatar photo

      I used a 5qt. crockpot and only used 4 chicken thighs and it worked perfectly 🙂

  28. Avatar photo
    Robert DeCuir

    Followed the recipe (which really means I didn’t go thru the comments before hand) and discovered I didn’t care for it as is. I will continue to make it with some of the suggestions the crowd has recommended and see.

    1. Avatar photo
      Barbara Reynolds

      My daughter made it and her family loved it I’m going to make it next I can’t wait to. I’m going to add some red pepper flakes tho after reading all the comments I ‘ll send you my comment after I do can’t wait to try it

    2. I loved it the first time I made it. I’m making it today and I’m going to TRY putting frozen broccoli in about 1/2 hour before done. Fingers crossed!

  29. Loved it! Usually don’t like chicken cooked in the crockpot because chicken comes out tenter but tasteless. My Instant pot died so had to pull out the crockpot and search for a recipe. So glad I found this one. Made as written using 2 large chicken breast and, as suggested in previous comment, used half catchup and half sriracha for the zing. Also due to earlier comments, doubled the cornstarch slurry and sauce came out perfect and absolutely delicious. Would definitely make this recipe again!

  30. This was phenomenal! I followed the recipe exactly with the exception of using breasts instead of thighs and it turned out amazing. It was a total hit with my whole family even my picky children! I will be making this again!

  31. Easy & DELICIOUS – even the picky eaters in my house love this recipe. I eat this chicken over cauliflower rice with steamed broccoli.

  32. I don’t like soy sauce, can I replace it with another one? Because I like your recipe so much, I want to make it.

  33. Avatar photo
    Brittany Pierson

    I really would like to try this recipe but my chicken thighs aren’t thawed out, will it turn out fine if I put them in frozen?

    1. Katerina - Diethood
      Katerina Petrovska

      Yep, that should be okay. You might have a thinner sauce in the end because of the water released from the frozen chicken, but you can just make a slurry with cornstarch to thicken it up.

  34. This recipe looks amazing! I plan to make it tonight but was wondering if it would be okay to substitute chicken tenderloins in and if so, how long you would cook those? Thanks!

    1. Katerina - Diethood
      Katerina Petrovska

      I’ve never made this with chicken tenderloins, but if you can, start checking at the 3-hour mark for doneness. Tenderloins don’t take that long to cook, so you’ll want to keep an eye on it.

      1. I too am using tenderloins. Started on low then switched to high. Guessing they will be done between 2 and 3 hours right?

      1. Katerina - Diethood
        Katerina Petrovska

        The sesame seeds are just for garnish. If you want to use sesame oil, just add a small drizzle over the chicken thighs before serving.

  35. Hi Katerina, First of all, The dish is mouthwatering. I just need to ask you that Can we use a Pressure cooker instead of Instant pot? I have it that’s why asking.

    1. Katerina - Diethood
      Katerina Petrovska

      Yeah, definitely. If it’s an electric pressure cooker, then there’s nothing to change up in the recipe. Instant Pot is just a brand name for an electric pressure cooker.

    2. The recipe look yummy, however it seems like way too much sugar to be healthy. A single serving has more sugar than sweet breakfast cereal. Before I try this, is there any way to improve on that?

        1. Is it ok to use more chicken than an amount that is only enough to cover the bottom ? Like can I add another layer?

    3. Love this recipe! I didn’t have quite a half cup of ketchup on hand, and wanted to add some spice so I used equal parts ketchup and the Sambal Oelek chili paste. Love the kick of heat to balanced out the sweetness of the honey/ketchup. Threw a few cashews in towards the end of cooking as well for a little crunch. Will definitely make this again!

  36. I lost my day job during COVID but cooking helps me to cope with stress. Thanks for this recipe!

  37. Avatar photo
    Millican Pecan

    Fabulous recipe, and easy too. The cornstarch slurry was a great suggestion, so the sauce was thick enough to pour over jasmine rice. I love recipes for the crock pot…there is nothing like coming into the house with smells of dinner.

  38. I love how easy and organized your recipes are! I also like how you have the nutrition facts listed. Can’t wait to try these!

  39. This looks delicious and same time practical for cooking. What is the size of the pot you used?


  40. Well, I just realized that I left out the ketchup. I’m sure it will be good without but I really wanted to try it your way. I’ll let you know how it turns out.

    1. I had a few chicken thighs in my freezer and I was wondering what to do with them and I stumbled across this recipe last night.
      So when the chicken thighs were defrosted this morning I set about preparing this recipe to enjoy later.

      I did tweak the recipe a little and I added 1/2 a teaspoon of Chinese 5 spice and a dash of sherry … oh my goodness, it smells divine!
      I am definitely looking forward to dinner tonight! 🙂

    2. Avatar photo
      Cindy McDonald

      Why are you rating this 3 stars when you didn’t have an important part of this recipe. Unless you make it as suggested, you really shouldn’t be rating this at all. Make the recipe, everything included, and then make your rating. Do you have any idea that each ingredient is as important as the other. If you decide to make it with what you have on hand, is not a true review.

      1. Avatar photo
        Anna Marie Hernandez

        I made this today & it came out delicious. I didn’t have rice so I used noodles. I made six thighs and it took 4 hrs in my crock pot with enough for leftovers. I used the cornstarch to make it a gravy consistency. I will add this to my fav recipes, and next time with white rice. Thank you. I will try some of your other recipes as it was very easy to make!

  41. I have just tried with rice and its amazing. thank you for the recipe. Next time I will cook a bit longer for better tests.

  42. Avatar photo
    saniya malhotra

    I work all day long and sometimes coming home at 7 pm and starting dinner is just too exhausting to think about. I was able to come home during my lunch break and start this crock pot meal. It was super easy and maybe took me 15 minutes to prep, and by the time I got home that night it was finished cooking. It smelled and looked so good and tasted even better! I did however add a 1/2 cup of dry red wine to it so it would have more juice.

    The flavor is fantastic and was almost as easy as getting fast food, but what’s better is I get to have the leftovers! This recipe is a definite winner!

    1. I have just tried this recipe and kicked it up a notch since some of the comments said it didnt have any taste. We will see how it comes out. If it’s good I will comment later w the add ins

  43. Have made this several times for my picky kids and they love it! I use regular ketchup as that’s usually what I have on hand and it’s perfect.

    1. Avatar photo
      Sarah Lathrop

      I’ve made this recipe a few times and we all love it!! I’m handing out the recipe left and right. We’ve also tweaked it a little when we don’t have the right herbs. Either way, it’s a great recipe!! Thank you!!

    2. It looks & smells great. I tried a piece & it tastes great too but I think I did something wrong because my sauce is way too watery even after adding the cornstarch slurry. It’s like a broth & lighter in color than pictured.

  44. I started with frozen bone-in skin on thighs. Cooked on high for one hour, uncovered, separated thighs, stirred and covered on high for 1/2 hour. Cooked on low for six hours. As already commented, I think the sauce might have been watered down since the chicken had no flavor, so to speak. A big disappointment as I was looking forward to dinner with an Asian flair! I did serve white rice and used to sauce as a gravy, which was tasty.

  45. Delicious recipe! I cooked it on high for 3.5 hours and added smoked paprika, ginger, onion powder, and mixed Italian herbs. I used chicken thighs that had the bones on and served it with brown rice. Thank you for the recipe.

  46. Avatar photo
    Deborah Johnson

    Looks delicious. I would like to try it with chicken breasts and added green chilly to give it a spicy taste. Should I cook a bit longer?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! No, you don’t have to cook it longer. Actually, chicken breasts need a bit less cooking time than chicken thighs.

  47. Avatar photo
    Susan Murphey


    I have just tried this recipe and kicked it up a notch since some of the comments said it didnt have any taste. We will see how it comes out. If it’s good I will comment later w the add ins

    Sue Murphey
    From Illinois

  48. Avatar photo
    Reese Anderson

    Just have tried the chicken garlic honey crockpot recipe. I love it! The sweet and kinda sour taste is out of the world. WIll definitely try again tomorrow, see if adding some spices will make it even better.

  49. Avatar photo
    Alicia Storms

    I made this for my family and guest!! and they LOVED it!
    We didn’t use the sesame seeds, but it was still good just the same.
    Thank you for a wonderful recipe. This was super easy and was great for meal prep!
    we’re adding it into our regular rotation for sure!

  50. Avatar photo
    Jessica @FitnessEquipmentsLab

    Hello Katerina, Love your recipes! I made this last night and it was a great easy and tasty meal I’ll surely make again. So many ads though, makes it difficult to read through and follow the recipe while cooking, especially on my phone 🙁

  51. ABSOLUTELY YUMMY! I have made this 3 times with bone in (skin off) chicken thighs and followed the recipe LESS sesame seeds and it is so tasty.

    For a pot luck I decided to use this honey garlic sauce recipe (less sesame seeds) with 28 oz of frozen Costco meatballs, cooked on low 4 hours, stirring occasionally and it was the hit of the party! Every one wanted the sauce recipe. Other honey garlic recipes call for brown sugar as well, which I think is too sweet, and apparently people agreed. Great recipe and thanks!!!!

  52. I haven’t cooked this yet but I’m using this recipe as a base for what I’m going to make, I’n Actually going to bake this in the oven, I’m going to be adding siracha, and a fresh orange for some tang, I am going to add ginger as well, sesame oil and seeds, instead of fresh parsley I’m using cilantro. I’m going to serve this with fried rice and homemade egg rolls! Thank you for the recipe.

  53. The taste of chicken and the soy sauce lingers makes it a perfect dish. Thanks for adding this recipe.

    1. I have a large crockpot so I added carrots and potatoes, doubled the sauce. Came out fantastic! Will make again.

  54. These look absolutely delicious! You have amazing food photography too :] As much as I know my girl’s will love these, I know I will too!

  55. Avatar photo
    Stephen Smith

    For you spicy lovers! Substitute sriracha for the ketchup! Amazing. Only cooked 3 pieces for about 3 hours and it was perfect. Wife loved the thighs and she doesn’t like dark chicken. One of the best recipes I’ve ever made. It is so much better with the spice and the thickened sauce with corn starch.

    1. Thank you! This is the comment I was looking for. Not a fan of ketchup in recipes, but we are a siracha fam!

  56. To thicken the sauce, 30 minutes before the chicken is done, whisk a cornstarch slurry into the sauce; cover and continue to cook. Thanks for sharing this tip.

  57. I did 4 thighs with skin and bones, did recipie exactly, it smelled good and was pretty tasty, but a little bland. It was for sure missing something to give it a little kick, ginger or peppers maybe ? Other than that it was fall off the bone tender and is a good base to add to and build upon.

  58. Avatar photo
    Claudia Davis

    I was concerned about the so-so ratings (but I do think on its own, now that made it, it would be amazing without my changes) so I decided to make a few changes. This was one of the easiest dinners (one dish-the slow cooker pot and my rice cooker insert) Ive made in a very long time.

    That being said, I left your measurements and ingredients as is (although I did not have sesame seeds so I omitted them) and I ADDED about half a cup of fresh orange juice, some onion powder, a few shakes of Worcestershire sauce, some grated fresh ginger and salt and pepper. I did brown the chicken for about 3 minutes skin side down first in my Ninja. It was FANTASTIC. I cooked it on high for about 2 1/2 to 3 hours.

    PS. I did make a slurry to thicken the sauce. That way, the sauce was great not only on the chicken but on some jasmine rice that I made to accompany it.

  59. The good: chicken was very tender. I shredded the leftovers and we will have as either pulled chicken sandwiches or on nachos. The so-so: The sauce is a bit sweet; I tried to modify that by adding extra garlic and red pepper flake. The meh: as others have reported, the sauce is too thin — much closer to a broth. It smelled great while cooking, but the flavor just didn’t live up to the aroma. I am a good cook and I followed the recipe exactly. Probably won’t make it again.

    1. Katerina - Diethood
      Katerina Petrovska

      The “sweet” is from the ketchup – I buy sugar free ketchup so mine always turns out delicious. But, you can leave it out or use less of it. Also, you can thicken the sauce with a cornstarch slurry. Place a tablespoon of cornstarch in a small bowl, add equal amount of water and stir until smooth paste forms. Whisk the slurry into the hot liquid and cook it for a bit, or until it thickens.

  60. hese look SO amazing! I think my son would even love them! im totally saving this recipe! thanks for sharing!

  61. Pretty bland. Followed the recipe and then added extra honey and garlic powder, salt and pepper halfway through because it was smelling weird and not how I expected it to. Even with adding other seasonings it was pretty bland and I just wasn’t ending up with the right combination to fix it entirely. I had to add in a lot of other ingredients to make it flavorful which was disappointing.

  62. Chicken was so so, kids and husband didn’t like it. Followed recipe exactly and like others said sauce is very watery, I thought it was edible, but definitely won’t make again.

  63. Avatar photo
    Printable Calendar

    I have found that when I put in Pineapple tidbits and juice it adds so much more flavour and a little bit of needed acidity- plus you get some yummy pineapple with the chicken and rice !

    Great Post!

  64. This was absolutely delicious! I followed the recipe exactly and made no changes. Another one of your recipes has pleased my family. Thank you for sharing!

  65. This was delicious. I would not describe this as a sticky sauce however, its very liquidy. I anticipated this in advance and added a teaspoon slurry of almond flour when I started tge chicken and mixture in the slowcooker and it didnt thicken it. Thinking maybe if we use skinless thighs next time, the fat rendered from the skin won’t make the sauce so liquidy. Flavorful and delicious however. Will make again. Served with basmati rice.

    1. Almond flour does not thicken anything. It’s not an equivalent for cornstarch or flour, because it doesn’t have the starchy composition.

  66. I so wanna honey garlic chicken…. right now… the recipe is so yummy gonna try this for tonight’s dinner…..Thankyou for sharing!!

  67. I’ve done this recipe 3 times so far. The first time it came out amazing, but these last 2 times not so great. I was wondering if there might be a reason as to why the sauce is super watery (should I have got skinless, less soy sauce, etc…)? I recall using bone-in thighs with skin but can’t figure out what to do.

  68. Very tasty recipe that will be added to our regular rotation. Followed the recipe exactly, using six boneless, skinless thighs and it was done in 2.5 hours in my crockpot on low (My crockpot tends to cook meals a lot faster than most recipes state). Served over rice with steamed broccoli. Next time I’ll add some freshly grated ginger. Thank you for a quick, yummy recipe!

    1. Sounds great. If don’t have oregano or parsley in and want to make this tonight. Is it still a great sauce without those?

      1. I made this dish today and I didn’t have oregano however I did have marjoram which I used and my dish came out delicious! It took 3 hours for my boneless, skinless chicken breast (4 breast) to cook. I made with rice and broccoli. I was magically delicious !!

      2. If you have some Italian Seasoning just use that. Otherwise, I would make it without the Oregano. It doesn’t call for that much of it. I’m a pretty good good and that’s just my opinion.

    2. I have found that when I put in Pineapple tidbits and juice it adds so much more flavour and a little bit of needed acidity- plus you get some yummy pineapple with the chicken and rice !! YUMMY!!

      1. What size of can did you use for the pineapple tidbits? How much too? I love pineapple so I want to try it 🙂

    3. Jenny, ginger sounds like a great idea! How much would you suggest?
      Also, do you think the recipe would still turn out ok if doubled and the chicken was layered?

      1. Did you try this? I was wondering the same thing about layering and doubling the recipe! Please let me know.

    4. Avatar photo
      Michelle In Maryland

      Thank you for this super easy meal.
      Best part was that I had all the ingredients already in my pantry.

      I doubled the ingredients for the sauce. I used approximately 2.5 pounds boneless skinless chicken thighs and added one 16oz bag of baby carrots and a handful of small sweet potatoes cubed.

      Cooked on high for just under 4 hours for the veggies to get tender.

      The meat fell apart and shredded itself.

      At the end I added 1 Tablespoon. cornstarch mixed with 1 tablespoon water and it thickened perfectly.

      I look forward to serving this over rice. I think it will be something everyone in my family (including a 2 year old and picky teenager) will enjoy.

  69. i just put it in the crock pot on high for 4 hours ,had no sesame seeds so i used a little sesame oil,cannot wait !! i’ ll let you know how it came out,hubby can be a weeeee bit picky,ha-ha. thank you..

    1. Avatar photo
      John Gladding

      Did you use low sodium ingredients? I don’t wanna go buy ketchup and soy with low sodium when I already have the regular ones.

  70. I made this for dinner tonight. Really flavorful and delicious. Took about 4 hours to cook in a smaller crockpot (one of those with only one setting). I didn’t have enough honey, only about 3/4 of a 1/2 cup, so filled in the remainder with maple syrup. Used fresh oregano and parsley from my garden. My husband loved it and he’s a picky eater. Thanks so much!

  71. Avatar photo
    Crystal | Beat Bake Eat

    I’ve made this recipe multiple times! I always serve it over rice. It’s so easy to make. I sometimes use the ketchup-garlic-honey-soy sauce combo with salmon. Delicious!

  72. I made this for my husband and two year old and we all LOVED it! We didn’t use the sesame seeds, but it was still good just the same. Thank you for a wonderful recipe — we’re adding it into our regular rotation for sure!

    1. Marcella I had to google it . 4 garlic cloves minced , 1/2 cup honey, 1/2 cup low sodium ketchup, 1/2 cup low sodium soy sauce, 1/2 tsp. Dried oregano, 2tbsp. Fresh parsley, and some sesame seeds . Combine the ingredients and pour over boneless thighs .

  73. Made this today for lunch, 1/2’d the recipe because it is only me, but didn’t have enough time for the crockpot, so cooked it in the over at 350 for 1 hours. Thickened the sauce with water and cornstarch, toasted some sesame seed, cut up some scallions and devoured it! Really good. Thank you for the recipe.

  74. There are no words to describe how delicious this chicken is. This was my FIRST ever crock pot recipe and wow am I glad it was. Followed the recipe exactly and enjoyed this meal for four days. Everyone who tried it loved it. Thanks 🙂 will definitely be making it again.

          1. Katerina - Diethood
            Katerina Petrovska

            Yes, absolutely! I do that, too, when it’s for a party or gathering. 🙂

  75. Made this today, so simple and easy and oh my gosh so delicious! Thanks for the recipe, this is now one of my favourites!

  76. Hi! I tried to read through the comments but didn’t see an answer… Can you do this with legs? I have ten. I was going to take the skin off. Still 5 hours you think? Thanks so much!

    1. Katerina - Diethood
      Katerina Petrovska

      First, I would advise not to crowd the slow cooker because most slow cookers work best when they are about 2/3 full. And, as long as that’s the case, you shouldn’t need to adjust the cooking time. Hope that helps. 🙂

      1. HI, I came across this searching for something for dinner. My question is can I cook it on low for 8 hours in the crock pot?

        1. Katerina - Diethood
          Katerina Petrovska

          Hi! I’ve tested this recipe at LOW for 6 hours and up to 8 hours, but the chicken was just too dry for my liking. I hope that helps to answer your question, somewhat. 🙂

  77. If I wanted to brown the chicken, first, in a skillet, would that cause it to dry out? I usually do that with beef, but have never made chicken in the slow cooker before. Thank you!

    1. I don’t know how my comment looks to everyone else, but on my screen the letters are overlapping…I wanted to know if it would cause it to dry out? Usually I brown beef before putting in slow cooker, but have never made chicken in the slow cooker before. Thanks, again.

      1. Katerina - Diethood
        Katerina Petrovska

        I am not seeing the overlapping letters, but I’m definitely going to look into it. Thank you!
        You can definitely brown the chicken beforehand – you don’t have to – but if that’s how you like it, I wouldn’t worry about dry chicken. If you go through the comments, you will find a bunch of readers that browned the chicken and ended up with delicious results. 🙂

        1. The overlapping letters are happening when people use special characters such as question marks, commas, exclamation points etc. And I’m assuming you aren’t seeing it because you are using a desktop not a mobile device. Not a huge deal but if you’re concerned I’d contact your web developer to troubleshoot the issue .

          Delicious recipe! Love it!

  78. Just made this for dinner tonight. Sauce is good but VERY thin – think soy sauce consistency. While I love chicken thighs, I simply haven’t the patience to trim them, so I used 3 extremely large breasts. 4 hours on high was *way* too long – chicken came out dry, but the flavor was great. Dousing it in the sauce after serving helped a lot. Served it with green beans and white rice. I will make again, but maybe with cutlets instead of breasts, and maybe I can find a way to thicken the sauce a bit.

    1. I use arrowroot. It comes out more like a glaze than a cloudy sauce. Unfortunately, I use “about that much.” maybe a couple of tablespoons to a bit of water. then mix in. It thickens up pretty quickly.

      I buy boneless skinless chicken thighs from box store. no cleaning!

    2. You can easily thicken the sauce with an easy slurry.

      1 Tbsp water + 2 Tsp corn starch. In a small cup add the corn starch to cool water and mix with a fork until smooth. Add the slurry to the sauce during the last hour and the sauce will thicken right up.

  79. Really super easy. I didn’t have honey so I used grape jelly. All I can say is great recipe. Thank you so much.

  80. I made this using chicken breasts, left out the oregano and added some chili pepper. I cooked it in the oven at 350 for 55 min. My family loved it!

  81. Amazing. Used Chicken Thighs w. Skin and Bone. Cooked on low for 5 hours, and added carrots at 4 hours. Left out Parsley and Seeds because I didn’t have any. Really good.

  82. I would like to cook this at night, whilst asleep. Can it be cooked on a lower heat for 8hrs instead or will it dry out and not be as flavourfull?

    1. I cooked mine in a west End slow cooker on 1.5 (out of 5) for 9 hours and it was perfect! I put the chicken thighs in frozen.

      1. You should NEVER put frozen meat in the crockpot or slow cooker. There is not enough heat to kill bacteria. Especially chicken.

          1. Agree, being cooking chicken from frozen for as long as I can remember in the crock!

  83. Just made this for the first time today and followed the recipe exactly…the chicken was fall-apart tender and the sauce was very tasty, but came out a bit watery. I think next time I will leave the lid off for the last hour to help it to thicken up a bit. Otherwise, it’s a keeper!

    1. Avatar photo