Slow Cooker Honey Garlic Chicken Perfection
This Slow Cooker Honey Garlic Chicken is a simple yet incredibly flavorful dish, perfect for a comforting and easy weeknight meal. The chicken becomes fall-apart tender in the slow cooker, infused with a sweet and savory honey garlic sauce that will delight the whole family.
Equipment
- Slow cooker
- Medium bowl
- Small bowl
- Whisk
- Measuring cups and spoons
- Paper towels
- Fork
- Knife
- Cutting board
- Spatula
Ingredients
- 2-3 pounds boneless, skinless chicken breasts or thighs
- ½ cup honey
- ½ cup low-sodium soy sauce
- 6 cloves garlic, minced
- ¼ cup ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- ¼ teaspoon red pepper flakes optional
- Sesame seeds for garnish optional
- Chopped green onions for garnish optional
- Cooked rice, noodles, or mashed potatoes for serving
Instructions
- Pat the chicken dry with paper towels to help it brown and absorb the sauce better.
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, ketchup, rice vinegar, and sesame oil. Add red pepper flakes if desired.
- Place the chicken in the slow cooker.
- Pour the honey garlic sauce over the chicken, ensuring it's evenly coated. Toss to combine.
- 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 and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the slow cooker and set aside.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Pour the cornstarch slurry into the slow cooker and stir well.
- Cook on high for 10-15 minutes, or until the sauce has thickened to your desired consistency.
- Shred the chicken with two forks and return it to the slow cooker to soak up the sauce.
- Serve over rice, noodles, mashed potatoes, or your favorite base.
- Garnish with sesame seeds and chopped green onions.
Notes
For a gluten-free version, use tamari instead of soy sauce. Add chopped vegetables like bell peppers, onions, or broccoli florets to the slow cooker along with the chicken for a one-pot meal. To prevent the chicken from drying out, avoid overcooking it. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. Reheat thoroughly before serving, adding a splash of water or broth if needed.