Go Back Email Link
–+ servings
Print Recipe
No ratings yet

Slow Cooker Honey Garlic Chicken

Tender chicken slow cooks in a sweet and savory honey garlic sauce with a touch of heat from chili garlic sauce. It's made with simple pantry ingredients and about 10 minutes of prep, and it's perfect over rice or noodles.
Prep Time10 minutes
Cook Time3 hours 20 minutes
Total Time3 hours 30 minutes
Course: Main Dish
Cuisine: American
Servings: 4 servings
Author: Kristin Maxwell

Equipment

  • Slow Cooker

Ingredients

  • 1½ pounds boneless skinless chicken breasts
  • ½ cup chicken broth
  • ½ cup honey
  • ¼ cup low-sodium soy sauce
  • 4 cloves garlic minced or pressed
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons chili garlic sauce
  • 1 tablespoon rice vinegar
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons water

For serving (optional)

  • Cooked white rice
  • Sliced green onions
  • Sesame seeds

Instructions

  • Prep the slow cooker: Lightly spray the insert of a 4- to 6-quart slow cooker with nonstick cooking spray. Add the chicken in a single layer.
  • Make the sauce: In a medium bowl, whisk together the chicken broth, honey, soy sauce, garlic, ginger, chili garlic sauce, and rice vinegar until the honey dissolves. Pour the sauce over the chicken.
  • Cook: Cover and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours, until the chicken is tender and reaches 165°F. Start checking at the low end of the range.
  • Thicken the sauce: Whisk the cornstarch and water until smooth, then stir the slurry into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes, stirring once halfway through, until the sauce thickens and coats a spoon.
  • Break up and serve: Break the chicken into bite-size chunks and stir to coat in the sauce. Taste and adjust the seasoning. Serve over rice and top with green onions and sesame seeds, if desired.

Notes

  • Faster thickening: Pour the sauce into a saucepan and bring to a boil. Stir in the cornstarch slurry and boil for 2 minutes, then return the sauce to the slow cooker with the chicken.
  • Chicken thighs: Boneless, skinless thighs work well and stay extra juicy. Cook them for about the same time as breasts.
  • Frozen chicken: For food safety, thaw the chicken in the fridge before adding it to the slow cooker.
  • Heat level: Chili garlic sauce has mild heat. Use less for a milder sauce, or add more (or a little sriracha) for extra heat.
  • Soy sauce: If you only have regular soy sauce, start with 3 tablespoons and add more to taste.
  • Ginger swap: Use ½ teaspoon ground ginger if you don't have fresh.
  • Vegetables: Stir broccoli florets or snow peas in with the slurry, or serve them steamed on the side.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently, adding a splash of water or broth if the sauce is too thick.
  • Freezing: Freeze the cooled chicken and sauce for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Calories: 353kcal | Carbohydrates: 40g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1006mg | Potassium: 727mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code