Crockpot Honey Garlic Chicken — one cool autumn evening, I remember the house smelling like baked apples and slow-simmered honey while the leaves rustled outside. This cozy, forgiving dinner quickly became a reader favorite because it combines a sweet glaze with savory garlic, and it’s as comforting as a warm pie coming out of the oven. If you love bowl dinners, try our Honey Garlic Chicken Bowl for a plated, grain-forward option that showcases similar flavors.
This Crockpot Honey Garlic Chicken recipe is perfect for home bakers who adore seasonal treats: you get a hands-off main dish that still feels crafted and thoughtful, with a glaze you could spoon over roasted squash or tuck into warm rolls.
Ingredients for Crockpot Honey Garlic Chicken
- 2.5–3 lb boneless, skinless chicken thighs
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce (or tamari)
- 1/4 cup chicken broth
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- Optional: sliced green onions and sesame seeds for garnish
Step-by-step instructions
Follow these steps to make Crockpot Honey Garlic Chicken with ease — the method is intentionally simple so beginners can feel confident.
- Prep the sauce: In a medium bowl, whisk together honey, soy sauce, chicken broth, minced garlic, tomato paste, rice vinegar, sesame oil, and black pepper.
- Layer the crockpot: Place chicken thighs in an even layer in the slow cooker. Pour the sauce over the chicken, making sure pieces are coated.
- Cook low and slow: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, depending on your crockpot. The chicken should reach an internal temperature of 165°F.
- Thicken the glaze: Remove chicken to a serving dish and set aside. Stir the cornstarch slurry into the sauce in the crockpot, then cook on HIGH uncovered for 10–15 minutes until glossy and thick.
- Finish and serve: Return the chicken to the crockpot briefly to coat in the glaze, then plate and garnish with green onions and sesame seeds. This Crockpot Honey Garlic Chicken pairs beautifully with mashed sweet potatoes or a crisp apple-cabbage slaw.
Tips for success
To keep your Crockpot Honey Garlic Chicken moist and flavor-packed, try these friendly tips:
- Use thighs: Thighs stay tender in long, gentle heat — they’re forgiving for beginners.
- Don’t over-reduce: Reserve a cup of sauce before thickening so you can adjust texture after cooking.
- Balance sweetness: Taste the sauce before cooking and add more vinegar if you prefer less sweet.
- Broil for texture: For a slightly caramelized top, spoon extra glaze over chicken and broil 1–2 minutes.
- Finish with fresh: A sprinkle of chopped parsley or green onions adds brightness right before serving.
If you want a different sweet-and-spicy profile that still feels seasonal, consider exploring Crispy Hot Honey Feta Chicken for inspiration on balancing heat and honey.
Possible variations
This Crockpot Honey Garlic Chicken adapts beautifully for seasonal or dietary tweaks:
- Gluten-free: Swap in tamari or another certified gluten-free soy sauce to keep this dish safe for gluten-sensitive guests.
- Streusel-style side for bakers: Home bakers can create a savory-sweet oat streusel (rolled oats, brown sugar, cold butter, a pinch of salt, and chopped rosemary) and sprinkle it over roasted root vegetables served alongside the chicken for a comforting contrast of textures.
- Maple swap: Use pure maple syrup instead of honey for a deeper autumnal note that pairs wonderfully with squash and roasted pears.
- Oven-finish or skillet sear: After slow-cooking, transfer chicken to an oven-safe dish and bake at 425°F for 8–10 minutes to develop a browned crust, or sear briefly in a hot skillet for added texture.
If you’re looking for quick skillet techniques to adapt this flavor profile into smaller portions, try our version of Garlic Butter Chicken Bites for a weeknight-friendly alternative.
Storage recommendations
Storage recommendations for Crockpot Honey Garlic Chicken:
- Refrigerate: Allow the chicken to cool to room temperature and store in an airtight container for up to 4 days.
- Freeze: Freeze in meal-sized portions for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop over low heat with a splash of broth to loosen the glaze, or microwave in short bursts, stirring between intervals to heat evenly.
- Re-crisping: To refresh edges and add a little crunch, place reheated chicken under the broiler for 1–2 minutes on each side.
Why readers love this recipe
Readers come back to this Crockpot Honey Garlic Chicken because it hits the sweet-umami spot, requires almost no babysitting, and produces a glossy sauce that feels elevated yet homey. Keep this Crockpot Honey Garlic Chicken on rotation through fall and winter—serve it with roasted squash, warm biscuits, or drizzle over a seasonal grain bowl for an easy, comforting meal.
Make it your own
- Swap honey for maple syrup for a deeper autumn flavor.
- Add Dijon for tanginess or a pinch of red pepper flakes for heat.
- Stir in fresh herbs just before serving for brightness.
FAQs
Can I use frozen chicken in the Crockpot Honey Garlic Chicken?
Yes. You can cook from frozen, but cooking times are longer — expect about 6–7 hours on LOW or 4–5 hours on HIGH. Thawing first is ideal for even cooking and best food safety.How do I thicken the sauce without cornstarch?
Cook the sauce uncovered on HIGH until it reduces and thickens, or whisk in a small butter-flour roux that’s cooled slightly before adding to avoid lumps.Is this recipe good for meal prep?
Absolutely. This dish reheats well, freezes neatly in portions, and makes balanced meals when paired with roasted vegetables or whole grains — perfect for busy weeks.Can I make this less sweet?
Yes — reduce the honey by a third and increase the rice vinegar or add a teaspoon of Dijon mustard for a tangy counterpoint while keeping the overall flavor balanced.
Crockpot Honey Garlic Chicken
- Total Time: 285 minutes
- Yield: 4 servings
- Diet: Gluten-Free Option
Description
A sweet and savory chicken dish slow-cooked to perfection, ideal for cozy autumn dinners.
Ingredients
- 2.5–3 lb boneless, skinless chicken thighs
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce (or tamari)
- 1/4 cup chicken broth
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- In a medium bowl, whisk together honey, soy sauce, chicken broth, minced garlic, tomato paste, rice vinegar, sesame oil, and black pepper.
- Place chicken thighs in an even layer in the slow cooker. Pour the sauce over the chicken, making sure pieces are coated.
- Cover and cook on LOW for 240-300 minutes or HIGH for 120-180 minutes until chicken reaches an internal temperature of 165°F.
- Remove chicken to a serving dish and set aside. Stir the cornstarch slurry into the sauce in the crockpot, then cook on HIGH uncovered for 10-15 minutes until glossy and thick.
- Return the chicken to the crockpot briefly to coat in the glaze, then plate and garnish with green onions and sesame seeds.
Notes
Use chicken thighs for a tender result and broil for added texture if desired. Adjust sweetness with vinegar as needed.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American