Go Back
A white plate on a white marble cooktop, filled with shredded honey garlic chicken served over cauliflower rice. The dish is garnished with toasted sesame seeds and freshly chopped green onions, adding a final touch of flavor and color, ready to be enjoyed.

Crockpot Honey Garlic Chicken Recipe

This Crockpot Honey Garlic Chicken is tender, juicy, and coated in a rich, sticky sauce. Sweet, savory, and slightly spicy—it’s the perfect easy, flavorful dinner for busy weeknights!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine Asian- Inspired
Servings 4
Calories 329 kcal

Equipment

  • Crockpot (Slow Cooker)
  • Measuring cups & spoons
  • Mixing bowl
  • Whisk or spoon
  • Knife & cutting board

Ingredients
  

For the Chicken:

  • 1 ½ pounds boneless skinless chicken thighs or chicken breasts
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup honey
  • 2 tablespoons tomato paste
  • 2 teaspoons chili paste sambal oelek sriracha, or hot sauce of choice
  • 4 cloves garlic minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch

For Serving:

  • Prepared brown rice quinoa, or cauliflower rice
  • Toasted sesame seeds
  • Chopped green onion

Instructions
 

  • Place the boneless, skinless chicken thighs or breasts in the crockpot.
    A black crockpot on a white marble cooktop, filled with raw boneless, skinless chicken thighs neatly arranged inside. The chicken has a fresh, light pink hue and is ready for slow cooking.
  • In a bowl, mix soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar.
    A glass mixing bowl on a white marble cooktop, with a spoon stirring together low-sodium soy sauce, honey, tomato paste, chili paste, minced garlic, and rice vinegar. The thick, deep reddish-brown sauce has a glossy sheen, ready to coat the chicken.
  • Pour the sauce over the chicken, ensuring it’s well-coated.
    A black crockpot on a white marble cooktop as the cornstarch slurry is being poured into the simmering sauce. The mixture blends in smoothly, thickening the sauce into a rich, glossy coating for the chicken.
  • Cover and cook on Low for 6-7 hours or High for 3-4 hours until tender.
    A black crockpot on a white marble cooktop as the rich, flavorful honey garlic sauce is being poured over the raw chicken. The sauce coats the meat evenly, pooling slightly at the bottom, ensuring every piece absorbs the bold flavors.
  • In the last 30 minutes, mix cornstarch with a little water and stir it into the sauce.
    A small glass bowl on a white marble cooktop, with cornstarch being mixed with water. A spoon stirs the mixture until it forms a smooth, thick slurry, which will help thicken the sauce later.
  • Let it thicken while cooking uncovered for the remaining time.
    A black crockpot on a white marble cooktop with the lid securely placed on top. The slow cooker is set to Low, allowing the chicken to cook slowly until it becomes tender and infused with the rich honey garlic flavors.
  • Once done, shred or slice the chicken and mix it well with the sauce.
    Shredding Cooked Chicken
  • Serve hot over rice, quinoa, or cauliflower rice, garnished with sesame seeds and green onions.
    A white plate on a white marble cooktop, filled with shredded honey garlic chicken served over cauliflower rice. The dish is garnished with toasted sesame seeds and freshly chopped green onions, adding a final touch of flavor and color, ready to be enjoyed.