Crockpot Honey Garlic Chicken (Print)

Slow-cooked boneless chicken in a sweet and savory honey garlic glaze—ideal for weeknight meals and meal prep.

# Ingredient list:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Sauce

02 - 1/2 cup honey
03 - 1/4 cup low-sodium soy sauce
04 - 1/4 cup ketchup
05 - 3 tablespoons hoisin sauce (optional, for extra depth)
06 - 4 cloves garlic, minced
07 - 1 tablespoon freshly grated ginger
08 - 2 tablespoons rice vinegar or apple cider vinegar
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional, for heat)

→ To Finish

11 - 1 tablespoon cornstarch
12 - 2 tablespoons cold water
13 - 2 tablespoons chopped fresh parsley or green onions (for garnish)
14 - Cooked rice, quinoa, or steamed vegetables (for serving)

# Directions:

01 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
02 - In a medium bowl, whisk together the honey, soy sauce, ketchup, hoisin sauce (if using), minced garlic, grated ginger, vinegar, black pepper, and red pepper flakes until fully combined.
03 - Pour the sauce mixture evenly over the chicken breasts, ensuring they are well coated.
04 - Cover and cook on High for 4 hours or on Low for 6 to 7 hours, until the chicken is tender and reaches an internal temperature of 165°F.
05 - Remove the chicken from the slow cooker and transfer to a plate. Shred using two forks, or leave the breasts whole according to preference.
06 - In a small bowl, stir together the cornstarch and cold water to form a slurry. Pour the slurry into the sauce remaining in the slow cooker and stir to incorporate.
07 - Return the shredded or whole chicken to the slow cooker. Stir to coat evenly, cover, and cook on High for an additional 15 to 20 minutes until the sauce has thickened.
08 - Serve hot over rice, quinoa, or steamed vegetables, garnished with chopped fresh parsley or green onions.

# Expert Tips:

01 -
  • The sauce practically makes itself while you do literally anything else for four to seven hours.
  • It tastes like something you would order at a restaurant but costs almost nothing and dirties one bowl.
  • Leftovers reheat beautifully, which means lunch the next day is already handled.
02 -
  • Do not skip the cornstarch slurry step because the cooking liquid will be thin and runny without it.
  • Always mix cornstarch with cold water before adding it to the hot liquid or you will get clumpy lumps that never dissolve.
  • If you want a gluten free version, swap the soy sauce for tamari or coconut aminos and check your hoisin label carefully.
03 -
  • Resist the urge to lift the lid during cooking because every peek adds about 15 minutes to the total time.
  • Toasting a little sesame oil into the finished sauce right before serving adds a restaurant quality depth that takes zero effort.

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