Crockpot Honey Garlic Chicken
Forget takeout, we’re making this super saucy, flavor-packed honey garlic chicken in the crockpot, and it might be even better than your usual order! Chicken thighs (or breasts, if you prefer) cook low and slow in a sticky garlic sauce that’s sweet, savory, a little tangy, and perfect for spooning over a big bowl of rice. Leftovers taste even better the next day in wraps!
Why You’ll Love This Recipe:
- Tastes like your favorite takeout order, but way easier (and cheaper) to make at home
- Basically a dump-and-go slow cooker dinner with minimal prep
- The sauce turns thick, sticky, garlicky, and ridiculously good over rice
- Sweet, savory, and just a little spicy – the kind of flavor combo everyone goes back for seconds of
- Works for busy weeknights, meal prep, or those nights when cooking feels like too much effort
- Leftovers reheat really well, which means tomorrow’s lunch is already handled
What You’ll Need
Please note that you’ll find the printable recipe card at the bottom of this post, complete with ingredients, measurements, and instructions!
- Chicken thighs or breasts – Chicken thighs stay extra juicy and tender in the slow cooker, but chicken breasts work well too if you prefer something leaner.
- Soy sauce – The savory base of the sauce that gives the chicken all that rich umami flavor.
- Honey – Adds sweetness and helps create that sticky, glossy honey garlic sauce.
- Tomato paste – Gives the sauce a little extra depth and richness without making it taste tomato-y.
- Cornstarch – Helps thicken the sauce so it clings to the chicken instead of staying thin and watery.
- Sriracha – Adds a little heat to balance the sweetness. You can adjust it depending on how spicy you like things.
- Rice vinegar – Brightens everything up and keeps the sauce from feeling too heavy.
- Toasted sesame oil – Adds that slightly nutty flavor that makes the sauce taste even better.
- Garlic – Lots of fresh garlic is what gives this dish its bold flavor, so don’t skimp on it.
- Green onions, cilantro, or parsley – Optional toppings that add freshness and color right before serving.
- Sesame seeds – Totally optional, but they give the finished dish a little crunch and make it feel extra takeout-style!
How To Make Crockpot Honey Garlic Chicken
- Add the chicken thighs to the slow cooker in an even layer.
- In a bowl, whisk together the soy sauce, honey, tomato paste, cornstarch, sriracha, rice vinegar, sesame oil, and garlic until smooth and well combined.
- Pour the sauce over the chicken, cover, and cook on low for 4–5 hours or high for about 2½–3 hours, until the chicken is tender.
- Once cooked, shred or slice the chicken and stir it back into the sauce so every piece gets coated.
- Finish with green onions, cilantro, parsley, or sesame seeds if you’d like, then serve it over rice with plenty of extra sauce spooned on top.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm the chicken gently on the stovetop over medium heat until heated through and the sauce is glossy again. If the sauce thickens too much in the fridge, just add a small splash of water or chicken broth to loosen it back up.
Serving Ideas
The obvious choice here is a big scoop of rice to soak up all that sticky honey garlic sauce. White rice, jasmine rice, brown rice, anything you’ve got will work just fine.
For an easy weeknight dinner setup, add a simple veggie on the side like steamed broccoli, roasted green beans, snap peas, or stir-fried vegetables. The sweet-savory sauce works really well with fresh, crunchy veggies.
This chicken is also really good spooned over chow mein noodles or ramen-style noodles if you want more of a takeout-at-home situation.
You can even use the leftovers in wraps, sandwiches, or lettuce cups for easy lunches the next day. Pile the chicken onto toasted buns with crunchy slaw for a super easy sandwich, or serve it over salad for something lighter.
If you’re meal prepping, portion the chicken with rice and veggies into containers for quick grab-and-go lunches during the week.
Crockpot Honey Garlic Chicken
Ingredients
- 2.5 lbs boneless skinless chicken thighs or breasts
- ½ cup soy sauce
- ½ cup honey
- 2 tablespoons tomato paste
- 1-2 tablespoons cornstarch
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- ½ teaspoon toasted sesame oil
- 6 cloves garlic minced
- Chopped parsley or cilantro or green onions for topping
- Sesame seeds for topping
Instructions
- Add the chicken thighs to the slow cooker in an even layer.
- In a bowl, whisk together the soy sauce, honey, tomato paste, cornstarch, sriracha, rice vinegar, sesame oil, and garlic until smooth and well combined.
- Pour the sauce over the chicken, cover, and cook on low for 4–5 hours or high for about 2½–3 hours, until the chicken is tender.
- Once cooked, shred or slice the chicken and stir it back into the sauce so every piece gets coated.
- Finish with green onions, cilantro, parsley, or sesame seeds if you’d like, then serve it over rice with plenty of extra sauce spooned on top.
Have you tried this one? I’d love to hear from you in the comments below. Your feedback helps other readers who might be thinking about trying a recipe for the first time, and it also helps me to create and develop new ideas that you’ll love making in your own kitchen!