Crockpot Honey Garlic Chicken Recipe
Sep 06, 2015, Updated Aug 31, 2022
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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! This experience was akin to the first time I tasted bourbon chicken, with its equally irresistible sauce that leaves you wanting more.
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!
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!
How to Make Crockpot Honey Garlic Chicken
Take out the ketchup, soy sauce, honey, garlic, and chicken thighs – things are about to get amazing!
- Mix the Sauce Ingredients. In a bowl, combine all the sauce ingredients: honey, ketchup, garlic, soy sauce, and dried herbs.
- 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.
- Cook. Cover the Crockpot and cook on HIGH for about three hours, or on LOW for 4 to 5 hours.
- 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!
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 noodles.
- 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.
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Crockpot Honey Garlic Chicken
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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.
Thank you very march for this post. This information is very useful to me. I hope this type of post again in the future.
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I am very glad you enjoyed it! Thank YOU! 🙂
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
That’s great! I hope you’ll enjoy it! Thank YOU! 🙂
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!
I’m very happy you loved it! Thank YOU! 🙂
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!
I am very glad you enjoyed it!! Thank YOU! 🙂
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!
Thank you so much! I’m very glad you enjoyed it! 🙂
So, you DIDN’T follow it exactly. smh
He did. It does say you can use either.
Easy & DELICIOUS – even the picky eaters in my house love this recipe. I eat this chicken over cauliflower rice with steamed broccoli.
I am afraid all we could taste was the ketchup. It overwhelmed the dish.
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.
Trader Joe’s has a Coco Amino marinade that will work.
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?
Hi!
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.
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!
Hi!
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.
I too am using tenderloins. Started on low then switched to high. Guessing they will be done between 2 and 3 hours right?
Hi,
On High, it will be around 2 hours for tenderloins.
I don’t have sesame seeds can I use sesame oil, if so how much?
Hi!
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.
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.
Hi!
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.
Hi!
You can cook it on HIGH for about 3 hours, or on LOW for 4 to 5 hours.
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?
Hi!
I would suggest to try this recipe with sugar-free ketchup and use less honey.
I didn’t care for this dish. Way too much oregano.
Is it ok to use more chicken than an amount that is only enough to cover the bottom ? Like can I add another layer?
I use Agava instead of honey.
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!
I lost my day job during COVID but cooking helps me to cope with stress. Thanks for this recipe!
I am sorry to hear that! I hope you enjoy this recipe! Thank YOU! 🙂
Literally turned out perfect!! Thanks so much for this recipe!
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.