Crockpot Honey Garlic Chicken (Printable)
Slow-cooked chicken in a sweet-savory honey garlic sauce, thickened and served over rice or steamed vegetables.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
→ Honey Garlic Sauce
02 - 1/2 cup honey
03 - 1/4 cup low-sodium soy sauce
04 - 1/4 cup ketchup
05 - 3 tablespoons hoisin sauce (optional, for extra depth)
06 - 4 cloves garlic, minced
07 - 1 tablespoon freshly grated ginger
08 - 2 tablespoons rice vinegar or apple cider vinegar
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional, for heat)
→ To Finish
11 - 1 tablespoon cornstarch
12 - 2 tablespoons cold water
13 - 2 tablespoons chopped fresh parsley or green onions (for garnish)
14 - Cooked rice, quinoa, or steamed vegetables (for serving)
# How To Make:
01 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
02 - In a medium bowl, whisk together the honey, soy sauce, ketchup, hoisin sauce (if using), minced garlic, grated ginger, vinegar, black pepper, and red pepper flakes until well combined.
03 - Pour the sauce mixture evenly over the chicken breasts, ensuring they are well coated.
04 - Cover the slow cooker and cook on High for 4 hours or on Low for 6 to 7 hours, until the chicken is tender and reaches an internal temperature of 165°F.
05 - Remove the chicken from the slow cooker and transfer to a cutting board or plate. Shred using two forks, or leave the breasts whole if preferred.
06 - In a small bowl, stir together the cornstarch and cold water to form a slurry. Pour the slurry into the sauce remaining in the slow cooker and stir to incorporate.
07 - Return the shredded or whole chicken to the slow cooker and stir to coat evenly. Cover and cook on High for an additional 15 to 20 minutes until the sauce has thickened. Serve hot over rice, quinoa, or steamed vegetables, garnished with chopped parsley or green onions.
# Expert Hints:
01 -
- The sauce practically makes itself and tastes like something from a takeout box you paid way too much for.
- You can prep it in under ten minutes then walk away and live your life while dinner handles itself.
02 -
- Do not skip the cornstarch slurry step because without it the sauce stays thin and watery instead of turning into that sticky glaze you are dreaming about.
- Resist the urge to lift the lid and check on it during cooking because every peek lets heat escape and adds cooking time you did not plan for.
03 -
- Pound the chicken breasts to an even thickness before cooking so the thinner ends do not dry out while the thicker parts finish cooking.
- Let the finished dish rest for five minutes off the heat before serving because the sauce continues to thicken as it cools slightly.