Slow Cooker Honey Garlic Chicken
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.
Equipment
- Slow Cooker (Crockpot)
- Cutting board & sharp knife
- Measuring Cups & Spoons
- Small mixing bowl
- Tongs or Forks
- Serving Spoon or Ladle
Ingredients
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
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!
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.
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!
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.
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!
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.
Notes
Nutritional Value Per Serving:
- Calories: ~280–320
- Protein: ~28g
- Fat: ~8g
- Carbohydrates: ~22g
- Sugar: ~17g
- Sodium: ~600mg