Crockpot Honey Garlic Chicken Recipe! Tender chicken thighs in a sweet, sticky sauce with a touch of heat. Serve over fluffy rice for a simple Asian-inspired meal that cooks itself in the crockpot.
Crockpot Honey Garlic Chicken
This crockpot honey garlic chicken combines sweet and savory flavors with gentle roasted garlic and a little heat from red pepper flakes. The sauce becomes thick and glossy, similar to orange chicken or teriyaki, and clings to tender chicken thighs. Leave out the red pepper flakes if you prefer a milder dish for kids.
Ingredients:
- Honey
- Low-sodium soy sauce
- BBQ sauce (or ketchup; honey BBQ adds extra honey flavor)
- Roasted garlic (minced)
- Red pepper flakes (optional—omit for mild sauce)
- Boneless skinless chicken thighs (about 2 lb / 6 thighs). This recipe also works with bone-in thighs, breasts, or tenders—adjust cook time so chicken reaches 165°F.
- Cornstarch (for thickening; flour can be used but yields a different texture and flavor)
- Green onion (optional, for garnish)
- Sesame seeds (optional, for garnish)
- White or brown rice (optional, for serving)
Additional Flavors
Try these variations to change the flavor profile or turn this into a one-pot meal:
- Add diced red, orange, or yellow peppers and sliced onions for a stir-fry feel.
- Use hot sauce instead of red pepper flakes for a tangy kick.
- Toss in potatoes, broccoli, and carrots about 2 hours before the end of cooking for a complete meal.
Instructions:
1. Mix the sauce. In the crockpot combine honey, low-sodium soy sauce, BBQ sauce (or ketchup), roasted garlic, and red pepper flakes. Stir until smooth and evenly combined.
2. Add the chicken. Place the chicken thighs in the sauce and stir or turn them so each piece is coated.
3. Cook. Cover and cook on high for 3 hours or low for 5 hours, until the chicken reaches 165°F and is tender.
4. Thicken the sauce. Remove about 1/4 cup of the cooking liquid and whisk it with the cornstarch until smooth. Stir this slurry back into the crockpot and mix well; the sauce will thicken in a few minutes. If it’s still thin after about 5 minutes, repeat with an additional 1/2 teaspoon of cornstarch mixed the same way.
5. Garnish and serve. Sprinkle sliced green onion and sesame seeds over the chicken. Serve it over white or brown rice, or enjoy it on its own.
Storage
Let leftovers cool 1–2 hours at room temperature, then store in an airtight container in the refrigerator for 3–4 days.
To reheat, warm chicken and sauce in a skillet over medium heat, covered, for 7–8 minutes, or microwave individual portions for 2–3 minutes on high.
Freezer Instructions
This dish freezes well. Cool completely, then transfer to a resealable bag or airtight container and freeze for up to 3–4 months. Thaw in the refrigerator, place in a casserole dish, and bake at 350°F for 15–20 minutes until heated through.
More Slow-Cooker Recipes
Crock Pot Creamy Ranch Chicken
Slow Cooker Dr. Pepper Pulled Pork
Crock Pot Crack Chicken
Crock Pot Fireball Chicken
Crockpot Garlic Honey Chicken
Crockpot Honey Garlic Chicken Recipe
Equipment
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Crockpot
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Stirring spoon or spatula
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Small bowl
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Measuring cups and spoons
Ingredients
- ⅔ cup honey
- ¼ cup low-sodium soy sauce
- ¼ cup BBQ sauce
- 1 Tablespoon roasted garlic, minced
- 1 teaspoon red pepper flakes
- 2 pounds boneless skinless chicken thighs (about 6 thighs)
- 2 Tablespoon cornstarch
- 2 Tablespoon sliced green onion
- ½ Tablespoon sesame seeds
- Suggested for serving: white or brown rice
Instructions
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Load your crockpot. Add honey, soy sauce, roasted garlic, and red pepper flakes to the crockpot and stir until smooth.
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Add the chicken. Place chicken in the sauce and stir to coat completely.
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Cook. Cover and cook on high for 3 hours or low for 5 hours, until chicken is cooked through.
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Thicken the sauce. Mix 1/4 cup of sauce with cornstarch until smooth, return to the crockpot, and stir. If needed, repeat with a small additional amount of cornstarch.
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Garnish. Top with green onion and sesame seeds and serve over rice or enjoy as is.