Crockpot Honey Garlic Chicken

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This crockpot honey garlic chicken is a low-effort, high-flavor dish that delivers tender, juicy chicken coated in a rich, sweet, and savory glaze. Using a slow cooker allows the flavors to meld deeply while breaking down the chicken into fork-tender bites.

Ingredients

  • 2 lbs (900g) boneless, skinless chicken thighs or breasts (thighs stay extra juicy during long cooking)
  • ½ cup honey
  • ½ cup low-sodium soy sauce
  • ¼ cup hoisin sauce (or ketchup for a milder, classic profile)
  • 4–6 cloves garlic, finely minced
  • 1 tbsp fresh ginger, grated (or ½ tsp ground ginger)
  • 1 tbsp rice vinegar or apple cider vinegar (adds brightness to balance the sweet honey)
  • 1 tsp sesame oil
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (cornstarch slurry for thickening)
  • Optional Garnish: Chopped green onions and toasted sesame seeds

Instructions

1. Prepare the Sauce

In a small bowl, whisk together the honey, soy sauce, hoisin sauce, minced garlic, grated ginger, rice vinegar, and sesame oil until smooth.

2. Load the Slow Cooker

Arrange the chicken pieces evenly at the bottom of the crockpot. Pour the honey-garlic sauce over the chicken, making sure all pieces are coated.

3. Slow Cook

  • Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and registers an internal temperature of 165°F (74°C).

4. Shred or Dice (Optional)

Remove the chicken from the slow cooker using tongs. You can leave the pieces whole, cut them into bite-sized cubes, or shred them gently with two forks.

5. Thicken the Sauce

  • Pour the liquid remaining in the crockpot into a small saucepan on the stovetop (or keep the slow cooker on HIGH with the lid off).
  • Stir in the cornstarch slurry and bring the sauce to a gentle simmer for 3 to 5 minutes, whisking continuously until it thickens into a glossy, sticky glaze.

6. Combine and Serve

Toss the chicken back into the thickened glaze to coat completely. Garnish with sliced green onions and toasted sesame seeds.
  • Serving Suggestion: Serve hot over fluffy steamed white jasmine rice, brown rice, or alongside roasted broccoli and sugar snap peas to soak up the extra sauce.

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