Honey Garlic Chicken Slow Cooker Recipe
This Honey Garlic Chicken recipe features tender, shredded chicken slow-cooked in a flavorful honey garlic sauce with a touch of chili for mild heat. Perfectly sweet, savory, and easy to make, it’s ideal for a hands-off family dinner served over grains or vegetables.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Fusion
- Diet: Gluten Free
Ingredients
Chicken
- 1.5 lbs. boneless skinless chicken breast (thighs work, too)
Sauce
- 3 tablespoons minced garlic
- 1/2 cup honey
- 1/2 cup soy sauce (or tamari)
- 2 teaspoons chili garlic sauce
- 1/2 tablespoon cornstarch (optional, for thickening)
Instructions
- Make the honey garlic sauce: In a bowl, whisk together minced garlic, honey, soy sauce, and chili garlic sauce until the honey is fully dissolved and the sauce is well combined.
- Place chicken in slow cooker: Arrange the chicken breasts at the bottom of your slow cooker, laying them flat to ensure even cooking.
- Add sauce over chicken: Pour the prepared honey garlic sauce evenly over the chicken pieces, making sure each piece is coated.
- Slow cook the chicken: Set your slow cooker to high and cook for 2 to 3 hours, or set to low and cook for 4 to 5 hours, until the chicken reaches an internal temperature of 165ºF and is tender.
- Shred the chicken: Carefully remove the cooked chicken from the slow cooker and use two forks to shred it into bite-sized pieces.
- Thicken the sauce (optional): If you prefer a thicker sauce, remove about 1/4 cup of the cooking liquid from the slow cooker and whisk in 1/2 tablespoon cornstarch until fully dissolved. Pour this mixture back into the slow cooker and stir to combine.
- Combine shredded chicken and sauce: Return the shredded chicken to the slow cooker and stir it into the sauce. Cover and cook on high for an additional 10 minutes to allow the sauce to thicken and flavors to meld.
- Serve: Serve the honey garlic chicken over your favorite grains like rice or quinoa, alongside steamed vegetables. Garnish with sesame seeds and sliced green onions for added texture and flavor.
Notes
- You can substitute chicken thighs for chicken breasts if preferred; cooking times remain the same.
- The chili garlic sauce adds a subtle heat; adjust the amount to taste or omit for a milder dish.
- If you don’t have cornstarch, you can use arrowroot powder or reduce the sauce by cooking with the lid off for a thicker consistency.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
