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.
More Satisfying Crockpot Recipes
I’m making this tonight with boneless skinless chicken breast — it already smells amazing! But I was wondering instead of removing the chicken & spooning the sauce over it can I shred it while leaving it in the sauce?
Hi Jayme! I love that idea! Do it! Sounds amazing 😀
OOoh that sounds like a good idea! You could eat it sandwiched in bao (steamed buns) like the Momofuku Pork Buns!
Just made this and loved it! I added 6 cloves, we like garlic and I baked it in the oven at 400 for an hour, should have done 45 minutes. My husband wants me to try this on ribs next, and he doesn’t eat anything, so good!
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!
I made this and my husband agrees it was horrible! I did double the recipe, 8 thighes instead of 4 and doubled the sauce. I didn’t have low sodium soy sauce so I used regular soy sauce. All we could taste was salt! I thought it might have a bit of a sweet flavor but no we couldn’t even taste the garlic. Not being a fan of soy sauce maybe the low sodium would have made a difference but I’m not willing to try again so I will never know.
My daughter just added siraucha sauce to her plate and mixed it up and loves it!!! Go figure.
The recipe clearly states to use low sodium soy sauce, meaning it will be less salty. You shouldn’t use a high salt product and then complain a recipe is too salty. Rude and unnecessary.
Exactly!
Exactly!! I accidentally did the same but I’m not tranferring blame. I just have to try to tweak it a little.
If you don’t like soy sauce, why would you make this in the beginning? It is in crockpot now, and I can’t wait to taste it. And yes I used regular soy sauce!
Hi! This looks so good, however I am not able to have soy sauce, is there a substitute I could use? I want to slurp this sauce too! .
Hi Christina! The only thing that comes to mind is oyster sauce. Is that something that you can have?
I also found this recipe for a soy sauce substitute, which is something that I’m also going to try! 🙂 Here it is: http://www.timescolonist.com/life/it-s-not-hard-to-make-a-substitute-for-soy-sauce-1.3009
I hope that helps!
People often use Tamari or Coconut Aminos in place of soy sauce. Not sure how it would taste but lots of my gluten free friends like those options.
Liquid Aminos are a good substitute for soy sauce, it is gluten free, however it still has soy. Coconut aminos does not. You can get them at most grocery stores. I haven’t tried this yet but will this weekend. I have been reading the comments and tweaks.I find the directions quite clear and fail to understand negative comments by those who do not follow directions. And if the sauce is a bit watery, add a roux or corn starch to thicken.
I substituted Coconut Aminos (for soy sauce) and I used unsweetened organic ketchup, and a slurry with Almond flour. Delicious flavors, still watery though.
If it is because of a gluten intolerance, you can use low sodium tamari. They sell it at most grocery stores in the Asisan foods section.
That is a great suggestion! Thanks so much for chiming in, Ilana! ♥
\I also can not have gluten. They now sell gluten free soya sauce. I cook with it and no one can tell the difference. Hope this helps : )
Thanks so much for chiming in!! That is super helpful!
Hi! I’m only cooking for 1 currently…but would like to make the whole batch. Are there any tips for re-heating?
Hi Sally! I usually reheat chicken in the oven at about 350F for 12 to 15 minutes. I place the chicken in a pan with enough liquid to cover the bottom of the pan. Cover it with foil and reheat until heated through. I hope that helps. Enjoy! 🙂
We reheated by microwaving one thigh for 2 minutes on 70% – I know, seems like a long time. Our son did this randomly and it turned out perfectly.
Thanks for chiming in, Christine! Very helpful!!
Hi! I’m wanting to make this tonight but my chicken is frozen. Any ideas on how much longer I need to have it in the crockpot?
Thanks!
Hi Hannah! I have never tried making it with frozen chicken so I’m not sure. Sorry 🙁 Do you have time to thaw it out a bit? Maybe in the microwave? I’m only worried about all the extra water that will end up in the sauce.
I made this from frozen bone in chicken thighs and all I did was cook it on high for 5 hours and low for 2 hours. The meat was falling off the bone perfect!
What could I use as replacement for ketchup? My husband and I are not fans so we don’t have it on hand. Would a tomato paste work?
Hi! Though there will be a difference in taste, tomato paste will definitely work in place of the ketchup. I would just make sure to whisk in the tomato paste real well so it’s not too thick.
I’m really interested in recreating this recipe! Quick question: since I absolutely despise honey, would aguave be a nice alternative? And if not, how palpable is the honey flavor? Thanks in advance!
Hi!! You don’t like honey?!? WHAT?! 😉 Just kidding! hehe
You can most definitely use agave nectar, but the honey flavor isn’t all that strong… it’s there, but it doesn’t dominate. I hope that helps! Let me know if you try it. Have a great week ahead!
In process of making this with abort and hour and half left. The sauce it really thin. Also, did you put yours into the oven afterwards? Your chicken is brown and looks roasted on the top?
Hi Shawna! The sauce will thicken as it stands. I did not put the chicken in the oven, but the brown color that you see is a result of the sauce – I spooned some sauce over the chicken, sprinkled it with some sesame seeds and that was all. If you have a minute, please let me know how this turned out for you. Have a great weekend ahead!
The recipe calls for skinless thighs, yet the photo in the prep section of the recipe shows thighs with the skin on. I would think skinless would be better.
Because she hadn’t prepped them yet…. You can remove skin and bones yourself.