Slow Cooker Honey Garlic Chicken

This Slow Cooker Honey Garlic Chicken is a fuss-free dinner that’s quick to prep and come home back to tender chicken coated in a garlic-soy glaze. It is so packed with flavor and wonderful for busy weeknights or meal prep.

Our Favorite Crockpot Chicken with Honey Garlic Sauce

Having easy to make dinners like this are a must to have. It’s one of those meals you’ll want on repeat and with so many ways to serve and customize it, you’ll never get bored. It’s so easy to double the recipe for a larger crowd too.  

You can toss in broccoli florets, zucchini, bell peppers, or snow peas during the last 30 minutes of cooking. Or simply steam broccoli or snow peas or saute this awesome Spicy Asian Zucchini too!

Ingredients for this Easy Slow Cooker Chicken Recipe

The complete list of ingredients with amounts are listed in the full recipe card below.

• Chicken breast  – cut into about 1 inch sized pieces. You can also use boneless, skinless chicken thighs or even chicken tenders.  If you decide to use the whole chicken breast, you will need to increase the cooking time to low for 6-7 hours or you can cook on high for 4-5 hours until the chicken reaches 165° F in the thickest part.
• Honey – I think the combo of honey and soy is best but you can swap it for maple syrup or agave if preferred.
• Soy sauce – I use low sodium but regular is fine too. Or for a gluten free option, use Tamari sauce or Coconut Aminos.
• Cornstarch – to thicken the sauce.
• Garlic cloves – Fresh or jarred minced is best in my opinion for the best garlic-y flavors. You can substitute a tablespoon of garlic powder if that’s all you have. 
• Chili crisp –  If you can’t find it, you can make your own with sesame oil and a pinch of red pepper flakes, cayenne, or a dash of sriracha. Make it as hot as you’d like.
• Onion powder – swap this for ¼ cup of diced fresh white or yellow onion.
• Sliced green onions and sesame seeds – for optional garnish

Can I Use Frozen Chicken?

This may be controversial but it is generally not safe to use frozen chicken in a slow cooker.  Since it takes longer for crock pots to heat up, it leaves the chicken in the unsafe temperature range of 40° – 140° F longer than considered sage and it has a chance for bacteria to grow.

How to make Honey Garlic Chicken in a Slow Cooker

It doesn’t get easier than this dump and go dinner.  We love this recipe so much it is in our regular dinner rotation a lot.

Step 1: Place the diced chicken into the slow cooker. You can also place the whole chicken breasts in and the dice it or shred it after cooking.

Step 2: In a medium bowl, add the honey, soy sauce, cornstarch, garlic, chili crisp, onion powder and stir together.

Pour over the raw chicken in the crock pot.

Step 3: Cover with the lid and cook on LOW heat for 4 hours until the chicken is cooked through and reaches an internal temperature of 165° F.  (I like cooking on low when using diced chicken like in this recipe. It makes it the most tender chicken). 

Serve over rice or noodles and garnish with sliced green onions and sesame seeds if desired. 

Storing Leftovers and Reheating

Refrigerate: Store in an airtight container in the fridge for up to 3–4 days.

Freeze: After you let it cool completely. Freeze in a freezer-safe container or bag for up to 2 months.

Reheat: Reheat in a skillet over medium heat with a little water or chicken broth to loosen the sauce some. Or place on a microwave safe plate and reheat for 30 seconds, stir and heat for another 30 seconds.  Be careful not to overheat or the chicken will easily become rubbery.

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