Slow Cooker Honey Garlic Chicken

Let me tell you—this shredded honey garlic chicken is the kind of recipe that saves your busy weeknights. You toss a few simple ingredients into the slow cooker, walk away, and come back hours later to perfectly tender, flavorful chicken that just falls apart with a fork. The sweet and savory glaze clings to every strand of meat, making it perfect for piling onto rice bowls, stuffing into sandwiches, or tucking into lettuce wraps.

I started making this on Sundays when I needed something versatile for meal prep, and now it’s a regular part of my rotation. The slow cooker does all the work while your kitchen slowly fills with that warm, garlicky, slightly sweet aroma. You’ll want to dip a spoon straight into the sauce while it simmers—go ahead, I won’t judge.

What I love most is how customizable it is. Craving a little heat? Add chili flakes. Want a richer, deeper flavor? Stir in a splash of soy sauce or sesame oil. It’s the kind of recipe that works hard in the background, letting you get on with your day while dinner practically makes itself.

Whether you’re feeding a hungry family or just want leftovers that actually excite you, this shredded honey garlic chicken checks all the boxes. Comforting, hands-off, and ridiculously good—this one’s going to be on repeat.

Why You’ll Love It

• Super easy and hands-off: Just toss everything into the slow cooker and let it work its magic. Perfect for busy days when you don’t want to stand over the stove.
• Incredibly flavorful: The combination of honey, garlic, and soy sauce creates a sticky, savory-sweet glaze that soaks into every bite of chicken.
• Meal prep hero: Make a big batch and enjoy it all week—use it in rice bowls, wraps, salads, or sandwiches.
• Family-friendly: Even picky eaters love this one! It’s not too spicy, just full of comforting, delicious flavor.
• Customizable: Want it spicier? Add chili flakes. Need it gluten-free? Use tamari instead of soy sauce. It’s easy to tweak to your liking.

Ingredient List

For the Chicken:

• 2 lbs boneless, skinless chicken breasts (or thighs)
• ½ cup honey
• ½ cup low-sodium soy sauce
• ¼ cup ketchup
• 2 tablespoons hoisin sauce (optional but recommended)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 teaspoon grated fresh ginger (or ½ tsp ground ginger)
• ½ teaspoon black pepper
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)

For Serving (Optional):

• Cooked jasmine or basmati rice
• Steamed broccoli or snap peas
• Sesame seeds
• Sliced green onions

Ingredient Notes

• Chicken – I usually go for chicken breasts because they shred easily, but thighs add more flavor and stay juicy. Use what you love!
• Honey – A light, runny honey works best here for easy mixing and a smooth sauce texture.
• Soy Sauce – Low-sodium is a must so the sauce doesn’t turn out overly salty.
• Hoisin Sauce – Adds a rich, slightly smoky depth—don’t skip it if you have it on hand.
• Garlic & Ginger – Fresh is best, but jarred or ground work in a pinch. These are what give the sauce that bold, crave-worthy flavor.
• Cornstarch Slurry – This helps thicken the sauce at the end if you like it more glaze-like. Totally optional, but it makes a difference for texture.
• Sesame Oil – Just a little gives that signature nutty finish to tie everything together.

Kitchen Equipment Needed

• Slow Cooker (Crockpot) – The star of the show! I love using my 6-quart Crockpot—it cooks everything evenly and leaves room for extra servings.
• Cutting Board + Sharp Knife – For prepping garlic, ginger, and trimming the chicken if needed.
• Measuring Cups & Spoons – To get the sauce ingredients just right. I prefer stainless steel sets for accuracy and durability.
• Small Mixing Bowl – Great for whisking the sauce together before pouring it over the chicken.
• Tongs or Forks – Perfect for shredding the chicken once it’s done. I usually use two forks right in the slow cooker.
• Serving Spoon or Ladle – Helps scoop all that delicious saucy chicken onto your rice, wraps, or buns without a mess.

Instructions

Step 1: Prep the Sauce

• In a small mixing bowl, combine the honey, soy sauce, ketchup, hoisin sauce (if using), rice vinegar, sesame oil, minced garlic, ginger, and black pepper.
• Whisk everything together until smooth and well blended.

Pro Tip: Make sure the honey is at room temperature so it mixes easily with the other ingredients—cold honey can clump!

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Step 2: Add Everything to the Slow Cooker

• Place the chicken breasts or thighs in the bottom of your slow cooker in a single layer.
• Pour the sauce mixture evenly over the chicken, making sure it’s well coated.

Pro Tip: If you’re using chicken thighs, trim excess fat for a cleaner final result.

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Step 3: Cook on Low and Let It Simmer

• Cover the slow cooker with the lid.
• Cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fork-tender and easy to shred.

Pro Tip: Low and slow is best for juicy, fall-apart chicken—try not to lift the lid during cooking so the heat stays in!

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Step 4: Shred the Chicken

• Once the chicken is done, remove it onto a plate or cutting board.
• Use two forks to gently shred the meat into bite-sized pieces.
• Return the shredded chicken to the slow cooker and stir to coat it in the sauce.

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Step 5: Thicken the Sauce (Optional)

• In a small bowl, stir together the cornstarch and water to make a slurry.
• Pour it into the slow cooker and stir well.
• Cover and cook on HIGH for an additional 15–20 minutes until the sauce thickens slightly.

Pro Tip: Whisk the cornstarch slurry before adding it—this helps prevent lumps in the sauce!

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Step 6: Serve and Enjoy

• Give the chicken a final stir to make sure it’s fully coated in the thickened sauce.
• Serve hot over rice, in wraps, sandwiches, or however you like.
• Garnish with sesame seeds and green onions for a flavorful finish.

Tips and Tricks for Success

• Use fresh garlic and ginger for the boldest flavor—it really makes a difference in the final taste.
• Stick to low-sodium soy sauce to prevent the dish from getting too salty, especially if you’re adding hoisin.
• Shred the chicken while it’s hot—it’s much easier and results in finer, juicier pieces.
• Thicken the sauce only if needed—some slow cookers reduce liquids more than others, so check consistency before adding the slurry.
• Let it rest before serving—giving the shredded chicken 5–10 minutes in the sauce before serving helps it soak up every bit of flavor.

Ingredient Substitutions and Variations

• Chicken thighs instead of breasts – For a richer flavor and more tender texture.
• Tamari or coconut aminos – Great gluten-free swaps for soy sauce.
• Maple syrup or brown sugar – In place of honey if you’re out; adjust amounts to taste.
• Chili flakes or sriracha – For a spicy kick if you like a little heat.
• Pineapple juice – Add 2–3 tablespoons to the sauce for a tropical, tangy twist.
• Skip the hoisin – If you don’t have it, no worries! Just use a touch more soy sauce and ketchup.

Serving Suggestions

• Over steamed jasmine rice or brown rice – The saucy chicken soaks right into the grains, making every bite irresistible.
• In lettuce wraps – Crisp butter lettuce cups are the perfect low-carb option and add a nice crunch.
• Stuffed in sandwich buns – Pile it high on toasted brioche or sandwich rolls for an easy weeknight pulled chicken sandwich.
• Topped on noodles – Try it over lo mein, ramen, or even spaghetti for a twist—it’s surprisingly good!
• I love serving it in a rice bowl with sautéed veggies like broccoli, bell peppers, and carrots, then topping it off with sesame seeds and a drizzle of extra sauce. It’s a full, colorful meal that always satisfies!

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze shredded chicken in a freezer-safe bag or container for up to 3 months—label with the date for easy tracking.
• Reheat on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce.
• Microwave individual portions in 30-second bursts, stirring between each to heat evenly.
• Don’t forget to stir before serving—this helps reincorporate the sauce that may settle or thicken when cold.

Frequently Asked Questions

Can I use frozen chicken in the slow cooker?

It’s best to thaw your chicken first for food safety and even cooking. If you’re in a pinch, make sure the pieces are separated and add extra cook time—but I always recommend starting with thawed meat.

What’s the best way to shred the chicken?

Two forks work great right in the slow cooker, but you can also use a hand mixer on low speed for super quick shredding—just remove most of the sauce first to avoid splatter.

Can I make this ahead of time?

Absolutely! This is perfect for meal prep. You can even mix the sauce and add it to a freezer bag with raw chicken to freeze and dump into the slow cooker later.

Is this recipe spicy?

Not at all—it’s more sweet and savory. If you like a little kick, just add chili flakes or a drizzle of sriracha to taste.

What sides go well with this?

Rice, noodles, steamed veggies, or a crunchy slaw work really well. You can also keep it simple with a side salad or roasted greens.

Can I double the recipe?

Yes! Just make sure your slow cooker has enough room and keep the cook time roughly the same—just check for doneness before shredding.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!