Description
Crockpot Honey Garlic Chicken is a sweet, savory, and tender dish that’s perfect for busy weeknights. Juicy chicken is slow-cooked in a flavorful honey garlic sauce and pairs wonderfully with rice or vegetables for a satisfying meal.
Ingredients
Units
Scale
- For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- For the Sauce:
- 1/3 cup honey
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tablespoons ketchup
- 4 garlic cloves, minced
- 1 teaspoon dried thyme or 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon red pepper flakes (optional, for spice)
- For Thickening (Optional):
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- For Serving:
- Cooked white or brown rice
- Steamed broccoli or mixed vegetables
- Sesame seeds and green onions (for garnish)
Instructions
- Prepare the Chicken:
- Season the chicken with salt and pepper on both sides. Place the chicken in the crockpot.
- Make the Sauce:
- In a small bowl, whisk together the honey, soy sauce, ketchup, garlic, thyme, and red pepper flakes (if using). Pour the sauce over the chicken.
- Cook:
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and fully cooked (internal temperature reaches 165°F/74°C).
- Thicken the Sauce (Optional):
- Remove the chicken from the crockpot and set aside.
- Stir the cornstarch slurry into the sauce in the crockpot. Cover and cook on high for an additional 10–15 minutes, or until the sauce thickens. Return the chicken to the crockpot and coat with the sauce.
- Serve:
- Serve the chicken over cooked rice with steamed vegetables. Garnish with sesame seeds and sliced green onions, if desired.
Notes
- For a richer flavor, sear the chicken in a hot skillet with olive oil for 2–3 minutes per side before adding it to the crockpot.
- Substitute chicken thighs for breasts for a juicier result.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.