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Slow Cooker Honey Garlic Chicken

  • Author: kate jones


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.



22 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


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.


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.