Slow Cooker Honey Garlic Chicken

Fall is in full-swing at our house, which means we are on the run pretty much every day of the week. To complicate things, my friend Kami and I committed that we wouldn’t eat fast food during the entire month of September, AND I MADE IT.  And I liked it so much that I still haven’t gone back, which means no more Hail Mary stops at the drive-thru on our way to and from activities in the evening–I really have to plan for dinner and make sure I follow through. That’s where recipes like this Slow Cooker Honey Garlic Chicken save the day.

Slow Cooker Honey Garlic Chicken

I’m using Tyson Boneless Skinless Chicken Breasts that I picked up from Kroger. These are 100% all natural, minimally processed with no artificial ingredients.

tyson boneless skinless chicken breasts

why i love individually frozen boneless skinless chicken breasts

I never actually knew about these until I went to college–I have many memories from my teenage years portioning out thawed chicken breasts into individual bags and freezing them, which was also when I briefly dabbled in vegetarianism. ???? When I got to school and my roommates pulled out a bag of individually frozen chicken breasts, the heavens opened. Because they’re individually frozen, there’s no prying apart frozen chicken breasts, not to mention way less messy (AND I can thaw them or cook them from frozen). I can pull out one or two or an entire bag depending on what I need and then seal the bag back up. I always have a backup bag in my freezer and don’t have to worry about it spoiling in 2-3 days.

about this recipe

This Slow Cooker Honey Garlic Chicken is sweet and tangy that you literally drop into your crockpot and hit go. No sautéing, no pre-cooking, nothing. Plus, it calls for a handful of kitchen staples–no weird ingredients that you’re never going to use again! I cooked these from frozen and it was done in about 4 hours. Steam a pot of rice (I love using my Instant Pot–here are instructions for white and brown rice!)

how to make it

In addition to the chicken breasts, you’ll need soy sauce, honey, ketchup, Asian hot sauce, garlic, green onions, fresh ginger, rice wine vinegar, and sesame oil.

ingredients for Slow Cooker Honey Garlic Chicken

Place chicken breasts in slow cooker.

chicken breasts in slow cooker for Slow Cooker Honey Garlic Chicken

In a small mixing bowl or liquid measuring cup, combine soy sauce,

soy sauce Slow Cooker Honey Garlic Chicken

honey,

adding honey to Slow Cooker Honey Garlic Chicken

ketchup,

ketchup for Slow Cooker Honey Garlic Chicken

hot sauce,

adding hot sauce to Slow Cooker Honey Garlic Chicken

rice wine vinegar, and sesame oil.

adding vinegar and sesame oil to Slow Cooker Honey Garlic Chicken

Whisk until combined and then add the white ends of the green onions, garlic, ginger…

garlic, green onions, and ginger in slow cooker honey garlic chicken

And stir to combine.

Pour over chicken breasts.

pouring sauce over chicken breasts in slow cooker honey garlic chicken

Cook on low 4-6 hours or until chicken shreds easily with a fork.

Transfer chicken breasts from to a serving platter or bowl and shred.

slow cooker honey garlic chicken

Pour the liquid into a medium saucepan and heat over medium until it simmers. While it’s heating, whisk together the cornstarch and water.

adding water to cornstarch for slow cooker honey garlic chicken

When it boils, add the cornstarch mixture and whisk until the sauce is thickened and clear. Pour over shredded chicken.

adding sauce to slow cooker honey garlic chicken

slow cooker honey garlic chicken

Serve over hot rice.

slow cooker honey garlic chicken

Top with chopped green onion tops and sesame seeds.

slow cooker honey garlic chicken

slow cooker honey garlic chicken from our best bites

Slow Cooker Honey Garlic Chicken

5 from 1 vote
This sweet and spicy slow cooker honey garlic chicken comes together in just a few minutes in the morning using a handful of pantry and freezer staples and then slow cooks to perfection! Can also be made in an Instant Pot.

Ingredients

  • 2-2 1/2 pounds frozen boneless skinless chicken breasts we used Tyson Boneless Skinless Chicken Breasts
  • 1/2 cup soy sauce low sodium, preferably
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 1 + teaspoon Asian hot sauce we used Sriracha, but you can also use, sambal oelek, Go Chu Jang, or other favorite Asian hot sauce; start with 1 teaspoon and add more to taste if desired
  • 6 cloves garlic smashed or minced
  • 1 small bunch green onions chopped (use the white bottoms while cooking and reserve the green tops for serving)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon dark sesame oil

for serving

  • 1 1/2 tablespoons corn starch
  • 3 tablespoons cold water
  • Reserved chopped green onion tops
  • Hot rice
  • Sesame seeds

Instructions

  • Place chicken breasts in slow cooker. Whisk together soy sauce, honey, ketchup, hot sauce, garlic, white ends of green onions, grated ginger, rice wine vinegar, and sesame oil. Pour over chicken breasts. Cook on low 4-6 hours or until chicken shreds easily with a fork.
  • Transfer chicken breasts from to a serving platter or bowl and shred. Pour the liquid into a medium saucepan and heat over medium until it simmers. While it's heating, whisk together the cornstarch and water. When it boils, add the cornstarch mixture and stir until the sauce is thickened and clear. Pour over shredded chicken. Serve over hot rice. Top with chopped green onion tops and sesame seeds.

Notes

Instant pot instructions

Place chicken in Instant Pot and drizzle sauce over the chicken. Seal. If using frozen chicken, use the manual setting to cook for 14 minutes and then let the pressure release naturally (don't open the valve) for about 10 minutes. (If using thawed chicken breasts, cook for 7 minutes, same release instructions.)
Remove chicken from pot and transfer to serving dish. Shred. Turn the Instant Pot setting to sauté and whisk together the cornstarch and water. Add to the sauce and stir until thickened and clear. Drizzle the sauce over the shredded chicken. Serve as directed above.
Author: kate jones
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Disclaimer: This post was sponsored by Kroger and Tyson, but all opinions, ideas, and recipes are our own.

 

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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. I have this in the slow cooker right now – left out the honey because my youngest is 9 months old…was going to add the honey after I take some chicken out for her later. But I just had the thought of using maple syrup instead of honey? Think it would change the flavour too much? Thanks!

    1. I think that would probably be good- but I’ve never tried it so you’d have to experiment!

    1. You can leave it out, but the amount I called for is VERY mild—in fact, for my family, I’ll probably add a little more.