Okay, this recipe is so easy and turns out so good. It’s one of those dump-it-and-forget-it meals that fills your house with the best smell ever. You just toss everything in the crockpot, let it cook low and slow, and bam—super tender, juicy chicken with the best sweet and savory honey garlic sauce. You’ll want to pour it over everything.
Perfect for meal prep, weeknights, or anytime you just don’t feel like doing a ton of dishes. The sauce is sticky, garlicky, a little sweet, and crazy flavorful.
Why I Love This Recipe
I’ve been making this one for years. It started when I needed something easy that could cook while I was out. I came home, opened the door, and the smell? Total heaven. Now it’s a go-to.
- No crazy prep—just mix and dump
- Makes a lot, great for leftovers
- That honey garlic sauce is seriously drinkable
- Feels like takeout but homemade (and cheaper!)
- Perfect with rice or noodles
Servings and Time
Servings: 4–6
Cook Time: 4 hours on High or 6–7 hours on Low
Prep Time: 10 minutes
Total Time: Around 4 hours 10 minutes (on High)
What You’ll Need
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce
- 1/4 cup ketchup
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 small onion, finely chopped
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Optional: sesame seeds + chopped green onion for topping
- Optional: cooked white rice or noodles for serving
Pro Tips
- Chicken thighs are best—they stay juicy.
- Use low-sodium soy sauce so the dish isn’t too salty.
- Add veggies at the end if you want—broccoli or snap peas are great.
- Don’t skip the cornstarch step—it thickens the sauce perfectly.
- Shred the chicken right in the pot to keep all the flavor.
Tools You’ll Need
- Crockpot / slow cooker
- Mixing bowl
- Measuring cups and spoons
- Small bowl for slurry (cornstarch + water)
- Forks for shredding
- Spoon for stirring
- Knife and cutting board
Substitutions and Variations
- Swap thighs for chicken breasts (but they’ll be slightly drier)
- Use maple syrup instead of honey for a different sweet note
- Add red pepper flakes for some heat
- Stir in steamed broccoli at the end for a one-pot meal
- Make it gluten-free with tamari instead of soy sauce
Make Ahead Tips
- Mix the sauce a day ahead and keep it in the fridge
- You can freeze the raw chicken and sauce together in a freezer bag—just thaw and dump in the crockpot
- Leftovers reheat really well!
Instructions
Step 1: Add the Chicken to the Crockpot
Place 2 pounds of boneless, skinless chicken thighs directly into the bottom of your crockpot.
Step 2: Mix the Sauce
In a medium mixing bowl, combine 1/2 cup honey, 1/2 cup low-sodium soy sauce, 1/4 cup ketchup, 1 tablespoon olive oil, 5 cloves minced garlic, 1/2 teaspoon black pepper, and 1 finely chopped onion. Stir well until smooth.
Step 3: Pour Sauce Over Chicken
Pour the mixed honey garlic sauce evenly over the chicken in the crockpot, covering all pieces.
Step 4: Cook
Cover the crockpot with the lid. Cook on Low for 6–7 hours or High for 4 hours, until the chicken is tender and cooked through.
Step 5: Shred the Chicken
Once cooked, remove the lid and use two forks to shred the chicken directly in the crockpot. Mix it well so it soaks up all the sauce.
Step 6: Thicken the Sauce
In a small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons cold water. Pour the slurry into the crockpot. Stir well. Let cook uncovered for another 10–15 minutes on High until the sauce thickens slightly.
Step 7: Serve
Scoop the shredded honey garlic chicken into a round bowl, top with sesame seeds and chopped green onion. Serve over rice or noodles.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat on the stove or in the microwave
- Can freeze for up to 2 months—just thaw and warm
Macros (Per Serving – based on 6 servings, without rice)
- Calories: 290
- Protein: 28g
- Carbs: 18g
- Fat: 12g
- Fiber: 0g
- Sugar: 14g
Why This Recipe Works (Quick Science)
- Honey caramelizes slightly during the cook, giving a sticky texture
- Soy sauce and ketchup add salt and umami
- Slow cooking breaks down the chicken fibers, making it tender
- Cornstarch slurry binds the liquid and creates a thick, glossy sauce
Common Mistakes
- Using high-sodium soy sauce (can make it way too salty)
- Forgetting to thicken the sauce—it’s way better thick
- Not shredding the chicken—whole pieces don’t soak up flavor
- Overcooking—chicken can get mushy if left too long
What to Serve With
- Steamed jasmine or basmati rice
- Noodles (like lo mein or even ramen)
- Stir-fried veggies
- Roasted broccoli or green beans
- A crisp cucumber salad
FAQ
Can I use frozen chicken?
Yes, but make sure it’s separated and not in a solid block. Add 1 extra hour to cook time.
Can I make this on the stove or oven?
Yep! Simmer everything in a covered pot on low for 45–60 mins or bake at 350°F for 45 mins covered.
Can I make it spicy?
Totally—add chili flakes or sriracha to the sauce.
What if I don’t have cornstarch?
Use arrowroot powder or even flour (though flour makes it cloudier).
Wrap-Up
This crockpot honey garlic chicken is a no-fuss, crowd-pleaser that feels like comfort food but doesn’t take much effort at all. If you make it, let me know how it turned out or ask any questions in the comments. I’d love to hear what you served it with!
