Getting a tasty dinner on the table after a long day of work can feel impossible, especially when you’re juggling a million other things and the kids are already asking what’s for dinner. Between homework help, after-school activities, and just trying to keep everyone happy, the last thing you want is to spend an hour standing over the stove.
That’s where this slow cooker honey garlic chicken comes to the rescue. It’s sweet, savory, and has just the right amount of kick from the chili paste. Best of all, you can toss everything in your slow cooker in the morning and come home to a dinner that tastes like you spent way more effort on it than you actually did.
Why You’ll Love This Honey Garlic Chicken
- Set-it-and-forget-it convenience – Just toss everything in your slow cooker in the morning, and dinner will be ready when you get home—no babysitting required.
- Sweet and savory flavor – The honey and garlic combo creates a sticky, delicious sauce that coats every piece of chicken perfectly. It’s the kind of flavor everyone loves.
- Flexible protein options – You can use chicken thighs for extra juiciness or swap in chicken breasts if that’s what you have on hand.
- Customizable heat level – Add as much or as little chili paste as you want, making it mild for kids or spicy for those who like a kick.
- Complete meal-friendly – Serve it over rice, quinoa, or cauliflower rice for a satisfying dinner that covers your protein and carbs in one go.
What Kind of Chicken Should I Use?
Both chicken thighs and chicken breasts work great for this slow cooker recipe, so feel free to use whichever you prefer or have on hand. Chicken thighs tend to stay a bit more moist and tender during the long cooking time, which is why they’re often the go-to choice for slow cooker recipes. If you’re using chicken breasts, just keep in mind they can dry out more easily, so you might want to check them a bit earlier to avoid overcooking. Either way, boneless and skinless is the way to go here since it makes serving so much easier and lets the honey garlic sauce really soak into the meat.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Chicken thighs: The recipe works great with chicken breasts if that’s what you have. Just keep in mind that breasts can dry out more easily, so check them around the 3-hour mark instead of cooking the full time.
- Soy sauce: If you need a gluten-free option, tamari or coconut aminos work well. Coconut aminos are a bit sweeter and less salty, so you might want to reduce the honey slightly.
- Honey: Maple syrup or agave nectar can replace honey in equal amounts. Brown sugar also works, though you’ll want to use about 1/4 cup instead of 1/3 cup since it’s sweeter.
- Rice vinegar: Apple cider vinegar or white wine vinegar make good substitutes. Start with 1 tablespoon and add more if needed, as they can be a bit stronger.
- Chili paste: Any hot sauce you have on hand will work here. Adjust the amount based on how spicy you like things – start with 1 teaspoon and go from there.
- Cornstarch: You can use flour instead for thickening, but you’ll need about 3 tablespoons. Mix it with cold water just like you would the cornstarch.
Watch Out for These Mistakes While Cooking
The biggest mistake with slow cooker chicken is lifting the lid to check on it too often, which releases heat and can add 15-20 minutes to your cooking time each time you peek – trust the process and resist the urge to stir.
Overcooking is another common issue, especially with chicken breasts, so if you’re using breasts instead of thighs, check them at the 2.5-hour mark on high or 4-hour mark on low to prevent them from drying out and shredding into tough strings.
To get a thicker, restaurant-style sauce, mix your cornstarch with a couple tablespoons of cold water before stirring it in during the last 30 minutes of cooking – adding it directly to the hot liquid can create lumps.
Finally, don’t skip the rice vinegar, as it balances out the sweetness from the honey and keeps the sauce from tasting one-dimensional and syrupy.
What to Serve With Honey Garlic Chicken?
This sweet and savory chicken is already pretty amazing on its own, but it really shines when you serve it over a bed of fluffy white or brown rice to soak up all that delicious sauce. Steamed broccoli or snap peas make a great side since they add a nice crunch and balance out the richness of the honey garlic glaze. If you want to bulk up the meal, try adding some stir-fried vegetables like bell peppers, carrots, and mushrooms right alongside the chicken. A simple cucumber salad with rice vinegar dressing is also a refreshing way to round out the plate, especially if you like a little contrast to the sticky-sweet chicken.
Storage Instructions
Store: This honey garlic chicken keeps really well in the fridge for up to 4 days in an airtight container. I like to store the chicken and sauce separately from the rice so everything stays at the right texture. It actually tastes even better the next day once all those flavors have had time to hang out together!
Freeze: You can freeze the cooked chicken in the sauce for up to 3 months in a freezer-safe container or bag. Just let it cool completely first, and try to get out as much air as possible. I wouldn’t recommend freezing the rice with it though, since that doesn’t thaw as nicely.
Reheat: Warm up your leftovers in the microwave for 2-3 minutes, stirring halfway through, or on the stovetop over medium heat until heated through. If the sauce seems too thick after reheating, just add a splash of water or chicken broth to loosen it up.
| Preparation Time | 10-15 minutes |
| Cooking Time | 120-180 minutes |
| Total Time | 130-195 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1050
- Protein: 90-105 g
- Fat: 11-16 g
- Carbohydrates: 60-75 g
Ingredients
For the chicken:
- 1/3 cup honey (I use raw honey)
- 2 tbsp tomato paste
- 2 tbsp cornstarch (for thickening sauce)
- 1/3 cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 4 garlic cloves (minced)
- 2 tsp chili paste (or sriracha for heat)
- 1.5 lb boneless skinless chicken thighs (I prefer thighs for moisture)
For serving:
- chopped green onion
- toasted sesame seeds (optional but recommended)
- brown rice (or jasmine rice)
Step 1: Prepare the Honey Garlic Sauce and Slow Cook the Chicken
- 1/3 cup honey
- 2 tbsp tomato paste
- 1/3 cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 4 garlic cloves
- 2 tsp chili paste
- 1.5 lb boneless skinless chicken thighs
First, whisk together the honey, low-sodium soy sauce, tomato paste, rice vinegar, minced garlic, and chili paste in a bowl until well combined.
This creates the flavorful honey garlic sauce.
Place the boneless, skinless chicken thighs directly into the slow cooker, then pour the prepared sauce evenly over the chicken, ensuring it’s well coated.
I’ve found that using good quality raw honey really enhances the depth of flavor in this sauce, giving it a richer sweetness than regular honey.
Step 2: Cook and Shred the Chicken
Cover the slow cooker and cook the chicken on the LOW setting for 4-5 hours, or on HIGH for 2-3 hours, until the internal temperature reaches 165°F and the chicken is tender.
Once cooked, carefully remove the chicken from the slow cooker and transfer it to a separate bowl.
Using two forks, shred the chicken into bite-sized pieces.
I always shred the chicken outside of the slow cooker to give myself more space and ensure I get all the meat off the bones, if using bone-in chicken in another recipe.
Step 3: Thicken the Sauce and Combine with Chicken
- 2 tbsp cornstarch
While the chicken is resting, combine the cornstarch with a tablespoon or two of cold water in a small bowl to create a slurry; this prevents lumps.
Add the cornstarch slurry to the liquid remaining in the slow cooker and stir well.
Increase the slow cooker setting to HIGH and cook for 15-30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
Alternatively, for quicker thickening, transfer the slow cooker liquid to a saucepan and simmer over medium heat for 5-10 minutes, stirring until thick.
Return the shredded chicken to the thickened sauce in the slow cooker and stir to ensure every piece is thoroughly coated.
For an even more authentic flavor, I sometimes add a touch more fresh minced garlic at this stage for a brighter garlic punch.
Step 4: Serve and Garnish
- chopped green onion
- toasted sesame seeds
- brown rice
Serve the honey garlic chicken hot over a bed of fluffy brown rice or jasmine rice.
Garnish generously with freshly chopped green onion and toasted sesame seeds for added flavor and texture.
This completes a delicious and easy weeknight meal.
Sweet Slow Cooker Honey Garlic Chicken
Ingredients
For the chicken:
- 1/3 cup honey (I use raw honey)
- 2 tbsp tomato paste
- 2 tbsp cornstarch (for thickening sauce)
- 1/3 cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 4 garlic cloves (minced)
- 2 tsp chili paste (or sriracha for heat)
- 1.5 lb boneless skinless chicken thighs (I prefer thighs for moisture)
For serving:
- chopped green onion
- toasted sesame seeds (optional but recommended)
- brown rice (or jasmine rice)
Instructions
- First, whisk together the honey, low-sodium soy sauce, tomato paste, rice vinegar, minced garlic, and chili paste in a bowl until well combined. This creates the flavorful honey garlic sauce. Place the boneless, skinless chicken thighs directly into the slow cooker, then pour the prepared sauce evenly over the chicken, ensuring it's well coated. I've found that using good quality raw honey really enhances the depth of flavor in this sauce, giving it a richer sweetness than regular honey.
- Cover the slow cooker and cook the chicken on the LOW setting for 4-5 hours, or on HIGH for 2-3 hours, until the internal temperature reaches 165°F and the chicken is tender. Once cooked, carefully remove the chicken from the slow cooker and transfer it to a separate bowl. Using two forks, shred the chicken into bite-sized pieces. I always shred the chicken outside of the slow cooker to give myself more space and ensure I get all the meat off the bones, if using bone-in chicken in another recipe.
- While the chicken is resting, combine the cornstarch with a tablespoon or two of cold water in a small bowl to create a slurry; this prevents lumps. Add the cornstarch slurry to the liquid remaining in the slow cooker and stir well. Increase the slow cooker setting to HIGH and cook for 15-30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Alternatively, for quicker thickening, transfer the slow cooker liquid to a saucepan and simmer over medium heat for 5-10 minutes, stirring until thick. Return the shredded chicken to the thickened sauce in the slow cooker and stir to ensure every piece is thoroughly coated. For an even more authentic flavor, I sometimes add a touch more fresh minced garlic at this stage for a brighter garlic punch.
- Serve the honey garlic chicken hot over a bed of fluffy brown rice or jasmine rice. Garnish generously with freshly chopped green onion and toasted sesame seeds for added flavor and texture. This completes a delicious and easy weeknight meal.
