Crock Pot Honey Garlic Chicken
Savor the World.
Crock Pot Honey Garlic Chicken
OMG! I just love sweet food and these Crock Pot Honey Garlic Chicken are a total flavor-packed, colorful delight. Plus, since they cook low and slow, the meat turns out super tender and juicy. So yeah, this chicken will totally be the star of your dinner, and trust me, your family or friends are gonna love it with its irresistible taste and color. So let’s make it happen!
Crock Pot Honey Garlic Chicken
Servings:6 servings
Prep Time: 10 minutes
Cook Time: 4 hours (high) or 6 hours (low)
Total Time: 4 hours 10 minutes
Ingredients
- 2 pounds (900 g) boneless, skinless chicken thighs
- 1/2 cup (120 ml) honey
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/4 cup (60 ml) ketchup
- 2 tablespoons (30 ml) olive oil
- 5 garlic cloves, minced
- 1/4 teaspoon (1 g) red pepper flakes
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 ml) cold water
- 2 tablespoons (18 g) sesame seeds
- 3 green onions, sliced
Equipment Needed
- Crock Pot or slow cooker
- Small mixing bowls
- Wooden spoon
- Knife and cutting board
See 5 variations of the recipe at the end.
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Did You Know?
The famous “honey garlic” flavor took off in Canadian fast-food spots back in the ’80s, and since then it’s become a total favorite for wings and homemade dishes. So every time you cook this recipe, you’re also serving up a little piece of foodie history.
Instructions
- Let’s get started! Place the boneless, skinless chicken thighs in the bottom of your slow cooker. Arrange them in a single layer so they cook evenly and soak up all that amazing sauce.
- Now, in a medium bowl, mix together the honey, soy sauce, ketchup, olive oil, minced garlic, and red pepper flakes. Stir it up until everything comes together into a smooth sauce that smells sweet and savory at the same time.
- Next, pour that sauce all over the chicken, making sure every single piece gets coated. Use a spoon or spatula to spread it out so all the flavor really sticks.
- Cover the slow cooker and set it to cook on high for 4 hours or low for 6 hours (I recommend the low setting). During this time, the chicken will get super tender and soak up all that rich, garlicky honey goodness.
- In a small bowl, whisk the cornstarch and cold water together until smooth, no lumps. About 30 minutes before cooking is done, stir this mixture into the slow cooker. This step will thicken the sauce, making it glossy and silky.
- Once the chicken is fully cooked and the sauce has thickened, turn off the slow cooker. Just before serving, sprinkle sesame seeds and fresh sliced green onions over the top for that extra pop of flavor and color.
- And that’s it! Serve it hot with white rice, noodles, or steamed veggies—whatever you love to make your meal complete.
Ingredient Substitutions
- Chicken: You can also use bone-in thighs, just add about 1 more hour of cooking time.
- Honey: Swap it out with pure maple syrup if that’s what you’ve got.
- Ketchup: No ketchup? No problem—use tomato purée with a pinch of sugar.
- Soy sauce: Try tamari or coconut aminos, both work great as a substitute.
- Heat: Switch out the red pepper flakes for a little hot sauce if that’s more your style.
Prep Tips
- Pat the chicken dry: Always use paper towels to dry it off before cooking so the sauce sticks better.
- Thicker sauce: Add the cornstarch and water mix twice, in small amounts, if you want it nice and thick.
- Marinate first: It tastes way better if you let the chicken sit in the sauce for at least 30 minutes before cooking.
- Good honey: Use high-quality honey—you’ll notice the difference in flavor right away.
- Fresh finish: Don’t forget to sprinkle in some green onion right before serving for that crunchy, colorful touch.
Common Mistakes (What NOT To Do)
- No frozen chicken: If you toss it in frozen, it might cook unevenly in the Crock Pot.
- Don’t skip thickening the sauce: If you don’t, it’ll end up way too runny.
- No honey swaps with sugar: Granulated sugar won’t give you the same glossy texture or flavor.
- Don’t keep lifting the lid: Every time you open it, you lose heat and add more cooking time—only do it when necessary.
- Don’t forget to trim the fat: Get rid of the extra chicken fat or your sauce will turn greasy.
FAQ
- Can I use chicken breast? Yes, but honestly it won’t be as juicy.
- Can I freeze it? Absolutely—store in an airtight container for up to 3 months.
- No Crock Pot? Use your oven—bake it at 350°F (175°C) for 40–45 minutes, covered with foil.
- Want it spicier? Just add more red pepper flakes or a dash of hot sauce.
- Can I make the sauce separately? Yep, you can reduce it in a skillet to thicken it, but honestly it’s best cooked all together.
- Can I double the recipe? Yes, just make sure you’ve got a bigger slow cooker.
- What’s the best cut? Boneless, skinless thighs are the winner, but legs also work.
- Kid-friendly? For sure
Storing & Reheating
- Refrigeration: You can keep your leftover chicken in an airtight container in the fridge for up to 4 days, no problem.
- Freezing: Freeze it in an airtight container for up to 3 months.
- Thawing: Move it to the fridge the night before so it defrosts nice and easy.
- Reheating on the stovetop: Warm it up over low heat with a splash of water so the sauce doesn’t dry out.
- Microwave reheating: Do it in 1-minute intervals, covered well to avoid messy splatters.
Serving Suggestions
- Steamed jasmine rice is perfect to soak up all that sauce.
- Stir-fried veggies like broccoli, carrots, and zucchini pair really well.
- Try a fresh cucumber salad with rice vinegar for a light contrast.
- A tall glass of iced tea with lemon and mint.
- And for dessert—how about a light vanilla cheesecake?
Recipe Variations
- With pineapple: Toss in pineapple slices while it cooks for that tropical, fresh vibe—so good!
- Pork version: For all the pork lovers out there, swap the chicken for pork ribs—the sauce works beautifully.
- Ginger kick: Add some freshly grated ginger for a bolder, aromatic flavor.
- Asian-style twist: Try peanut sauce instead of ketchup for a creamier, different spin.
- Vegan option: For my vegan friends, swap honey for agave syrup and use tofu instead of chicken—you’ll get a fully plant-based version.
Nutritional Info (per serving)
- Calories: 310
- Protein: 28 g
- Healthy fats: 11 g
- Carbs: 25 g
- Natural sugars: 20 g
- Fiber: 0 g
- Sodium: 780 mg
Tastes of La Paz.
Crock Pot Honey Garlic Chicken
Servings:6 servings
Prep Time: 10 minutes
Cook Time: 4 hours (high) or 6 hours (low)
Total Time: 4 hours 10 minutes
Ingredients
- 2 pounds (900 g) boneless, skinless chicken thighs
- 1/2 cup (120 ml) honey
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/4 cup (60 ml) ketchup
- 2 tablespoons (30 ml) olive oil
- 5 garlic cloves, minced
- 1/4 teaspoon (1 g) red pepper flakes
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 ml) cold water
- 2 tablespoons (18 g) sesame seeds
- 3 green onions, sliced
Equipment Needed
- Crock Pot or slow cooker
- Small mixing bowls
- Wooden spoon
- Knife and cutting board
Instructions
- Let’s get started! Place the boneless, skinless chicken thighs in the bottom of your slow cooker. Arrange them in a single layer so they cook evenly and soak up all that amazing sauce.
- Now, in a medium bowl, mix together the honey, soy sauce, ketchup, olive oil, minced garlic, and red pepper flakes. Stir it up until everything comes together into a smooth sauce that smells sweet and savory at the same time.
- Next, pour that sauce all over the chicken, making sure every single piece gets coated. Use a spoon or spatula to spread it out so all the flavor really sticks.
- Cover the slow cooker and set it to cook on high for 4 hours or low for 6 hours (I recommend the low setting). During this time, the chicken will get super tender and soak up all that rich, garlicky honey goodness.
- In a small bowl, whisk the cornstarch and cold water together until smooth, no lumps. About 30 minutes before cooking is done, stir this mixture into the slow cooker. This step will thicken the sauce, making it glossy and silky.
- Once the chicken is fully cooked and the sauce has thickened, turn off the slow cooker. Just before serving, sprinkle sesame seeds and fresh sliced green onions over the top for that extra pop of flavor and color.
- And that’s it! Serve it hot with white rice, noodles, or steamed veggies—whatever you love to make your meal complete.
Nutritional Info (per serving)
- Calories: 310
- Protein: 28 g
- Healthy fats: 11 g
- Carbs: 25 g
- Natural sugars: 20 g
- Fiber: 0 g
- Sodium: 780 mg
Tastes of La Paz.