Slow Cooker Honey Garlic Chicken Perfection
This Slow Cooker Honey Garlic Chicken recipe is a weeknight savior, offering maximum flavor with minimal effort. Boneless, skinless chicken thighs are slow-cooked in a sweet and savory honey garlic sauce, resulting in incredibly tender and juicy chicken that's perfect over rice, noodles, or lettuce wraps.
Equipment
- Slow Cooker (Crock-Pot)
- Medium bowl
- Small bowl
- Whisk
- Measuring cups and spoons
- Fork
- Cutting board
- Knife
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- ½ cup honey
- ½ cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ teaspoon red pepper flakes optional
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Place the chicken thighs (or breasts) in the slow cooker.
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes (if using).
- Pour the honey garlic sauce over the chicken in the slow cooker, making sure to coat all the pieces evenly.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Ensure there are no lumps.
- Pour the cornstarch slurry into the slow cooker and stir gently to combine.
- Turn the slow cooker to high and cook for another 15-20 minutes, or until the sauce has thickened to your desired consistency. The sauce should be glossy and coat the back of a spoon.
- If desired, shred the chicken using two forks.
- Sprinkle with sesame seeds and chopped green onions.
- Serve hot over rice, noodles, mashed potatoes, or in lettuce wraps.
Notes
For extra flavor, consider searing the chicken in a hot skillet with a little oil before adding it to the slow cooker to get a nice golden-brown crust. Adjust the amount of honey and red pepper flakes to your liking based on your preferred sweetness and spice level. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Thaw completely before reheating. For best results, use fresh garlic and ginger for the most vibrant flavor.