Sweet and savory Crockpot Honey Garlic Chicken is a super simple, Chinese takeout-inspired recipe made in the slow cooker with tender chicken thighs, sweet honey, umami-rich soy sauce, and plenty of fresh garlic. It’s a weeknight dinner recipe you’ll have on repeat.
Simple shredded Honey Garlic Chicken is a family-friendly recipe that’s a great option for busy days when you don’t have much time to spend in the kitchen making a meal.
You simply prepare a basic honey garlic sauce with a handful of ingredients, pour it over chicken in a crockpot, then let it cook low and slow for 4 to 5 hours. Then to finish, shred the cooked chicken, thicken the sauce, toss both together, and this easy chicken dinner is ready.
It pairs perfectly with steamed rice and vegetables and makes a great lunch the following day if you happen to have any left.
Ingredients
Chicken thighs: Chicken thighs are a bit more flavorful, they don’t dry out as easily, and the fat adds rich flavor to the dish to balance the other ingredients.
Honey: A key ingredient for the sweetness of the sauce, it balances the sharp flavor of the soy sauce.
Soy sauce: Adds a very distinct, salty, Chinese flavor to the dish. An equal part tamari can be used to make the dish gluten free.
Sriracha: A spicy Vietnamese-style hot sauce — a little goes a long way. Adjust the amount to taste.
Green onion: Helps build the foundational flavors of the dish.
Garlic: Fresh garlic will taste best here.
Ginger: Fresh ginger is best and complements the garlic and green onion.
Toasted sesame oil: An amber-hued oil made from roasted sesame seeds, available in the Asian foods section of most markets. It has a nutty, concentrated flavor, so only a small splash is needed to avoid overpowering the other flavors.
Cornstarch: A key ingredient for thickening an otherwise watery sauce, so it clings to the chicken for better flavor and consistency.
Lime: Added for a fresh zip to the sauce. Rice vinegar can be used in its place.
How to Make Honey Garlic Chicken in the Crockpot
Place chicken thighs in a slow cooker (5 to 7 quart).
Make the sauce: In a mixing bowl, whisk together honey, soy sauce, sriracha, green onion whites, garlic, ginger, and sesame oil.
Pour the sauce mixture over the chicken evenly, tossing a bit if needed to coat all pieces.
Cook the chicken: Cover and cook on low until the chicken is cooked through and tender, about 4 to 5 hours.
Shred and thicken: Remove the chicken and shred it, then transfer the cooking liquid to a saucepan and whisk in a cornstarch slurry. Simmer until the sauce has thickened, toss with the shredded chicken, and serve over steamed rice with your choice of vegetables.
