I love how this recipe delivers big flavor with minimal effort. The slow cooker does all the work—just a quick sauce mix, a few hours of hands-free cooking, and a final step to shred the chicken and thicken the sauce. The honey, soy sauce, garlic, and ginger make a perfect combination that hits sweet, salty, and spicy notes. Plus, the leftovers are just as tasty the next day, making it a great meal prep option.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs boneless, skinless chicken thighs
For the Sauce:
½ cup soy sauce
⅓ cup honey
¼ cup ketchup or tomato sauce
4 cloves garlic, minced
2 tsp fresh ginger, grated
¼ tsp crushed red pepper flakes
2 Tbsp cornstarch
2 Tbsp cold water
Directions
I start by whisking together the soy sauce, honey, ketchup, garlic, ginger, and red pepper flakes in a medium bowl until well combined.
I place the chicken thighs in a single layer at the bottom of my slow cooker, then pour the sauce mixture evenly over them to coat.
I cover the slow cooker and cook on high for 3½ hours or low for 6–7 hours, depending on my schedule.
About 15 minutes before serving, I remove the chicken and place it in a large bowl.
I mix the cornstarch with cold water until smooth, then stir it into the sauce in the slow cooker. I cover it again and let it cook for 15 minutes so the sauce thickens.
While the sauce is thickening, I shred the chicken using two forks or an electric hand mixer for faster results.
Once the sauce is thick and glossy, I return the shredded chicken to the slow cooker and cook it for another 5 minutes to heat through.
It’s ready to serve—hot, saucy, and incredibly flavorful.
Servings and timing
This recipe serves 6 people and takes 10 minutes of prep with 3–3½ hours of cooking time, depending on the heat setting. Total time comes out to about 3 hours and 10 minutes.
Variations
I sometimes swap the ketchup for hoisin sauce or chili garlic sauce for a deeper, more complex flavor.
For extra veggies, I add bell peppers, snap peas, or broccoli in the last hour of cooking.
I’ve also used chicken breasts, though thighs stay juicier.
To make it gluten-free, I use tamari instead of soy sauce.
If I want it spicier, I increase the red pepper flakes or add a dash of sriracha.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months. To reheat, I warm it gently in a saucepan over medium heat or microwave it in short bursts, stirring between each. If the sauce thickens too much, I add a splash of water to loosen it.
FAQs
Can I use frozen chicken thighs?
I always thaw the chicken before adding it to the slow cooker for food safety and even cooking. Frozen chicken can release too much water and dilute the sauce.
What can I serve with honey garlic chicken?
I usually serve it over steamed rice, but it also works great with noodles, mashed potatoes, or even tucked into lettuce wraps for a lighter meal.
Can I make this without a slow cooker?
Yes, I’ve made it on the stovetop too. I simmer the chicken in the sauce in a covered pot for about 30 minutes, then shred and reduce the sauce with the cornstarch slurry.
Is it okay to use chicken breasts instead of thighs?
Yes, chicken breasts work fine. I just make sure not to overcook them since they dry out more easily than thighs.
Can I prep this ahead of time?
Absolutely. I often mix the sauce and store it in the fridge the night before. In the morning, I just pour it over the chicken in the slow cooker and turn it on.
Conclusion
This slow cooker honey garlic chicken is one of those recipes I turn to when I want a warm, flavorful meal with very little fuss. It’s sweet, savory, and has just the right amount of kick. Whether I’m feeding the family or stocking up the freezer, this dish makes dinner easy and delicious every time.
This slow cooker honey garlic chicken is sweet, savory, and fall-apart tender. A simple crockpot dinner made with juicy chicken thighs and an easy homemade sauce.
Ingredients
Main Ingredients:
2 lbs boneless, skinless chicken thighs
For the Sauce:
1/2 cup soy sauce
1/3 cup honey
1/4 cup ketchup (or tomato sauce)
4 cloves garlic, minced
2 tsp fresh ginger, grated
1/4 tsp crushed red pepper flakes
2 Tbsp cornstarch
2 Tbsp cold water (for cornstarch slurry)
Instructions
Make the Sauce: In a medium bowl, whisk together soy sauce, honey, ketchup, minced garlic, grated ginger, and red pepper flakes until well combined.
Assemble in Crockpot: Place chicken thighs in a single layer in the slow cooker. Pour the sauce over the chicken, ensuring it’s fully coated.
Cook:
On high for 3 1/2 hours
OR on low for 6–7 hours
Thicken Sauce: 15 minutes before serving, remove the chicken and place in a large bowl.
In a small bowl, mix cornstarch and cold water until smooth. Stir into the sauce in the crockpot. Cover and cook for 15 minutes to thicken.
Shred Chicken: While sauce thickens, shred the chicken using two forks or a mixer.
Finish: Return shredded chicken to the crockpot, stir, and cook for another 5 minutes until heated through.
Serve: Enjoy over rice, noodles, or in lettuce wraps.
Notes
Use chicken thighs for the juiciest result, but chicken breasts can be substituted.
Adjust spice level by increasing or omitting red pepper flakes.
Great for meal prep—leftovers store well in the fridge or freezer.
