Crockpot Honey Garlic Chicken

Ingredients

For the Chicken & Slow Cooking Liquid:

• 3 lbs (approx. 1.35 kg) boneless, skinless chicken breasts or thighs
• ½ cup quality liquid honey
• ½ cup low-sodium soy sauce (or gluten-free tamari)
• ¼ cup hoisin sauce (adds depth and rich umami)
• ½ cup finely diced yellow onion
• 6 cloves fresh garlic, minced or finely grated
• 1 tablespoon fresh ginger, grated (or ½ teaspoon ground ginger)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 1 tablespoon sesame oil
• ½ teaspoon crushed red pepper flakes (optional, for a subtle warmth)
• ½ teaspoon freshly cracked black pepper

For the Cornstarch Slurry (Thickening):

• 3 tablespoons cornstarch
• 3 tablespoons cold water

Garnish & Serving:

• 2 tablespoons toasted sesame seeds
• 3 stalks green onions (scallions), thinly sliced
• Cooked jasmine rice, brown rice, or steamed broccoli for serving

Instructions

Step 1: Prep the Chicken

1. Pat the chicken breasts dry with paper towels to remove excess moisture. Arrange the chicken evenly in a single layer at the bottom of a 6-quart (or larger) slow cooker.

Step 2: Whisk the Honey Garlic Sauce

1. In a medium bowl, combine the honey, low-sodium soy sauce, hoisin sauce, diced onion, minced garlic, grated ginger, rice vinegar, sesame oil, crushed red pepper flakes, and black pepper. Whisk vigorously until the honey is fully dissolved into the liquid.

Step 3: Combine and Cook

1. Pour the honey garlic mixture evenly over the chicken in the crockpot, ensuring all pieces are fully coated. Cover with the lid.
2. Low Heat Option: Cook on LOW for 6 to 8 hours.
3. High Heat Option: Cook on HIGH for 3 to 4 hours.
4. (Internal temperature of the chicken should reach at least 165°F / 74°C).

Step 4: Shred or Dice the Chicken

1. Once cooked, carefully transfer the tender chicken pieces onto a clean cutting board or plate using tongs. You can either shred the chicken using two forks or cut it into bite-sized cubes depending on your preference. Cover loosely with foil to keep warm.

Step 5: Thicken the Sauce

1. Pour the delicious liquid remaining in the slow cooker into a saucepan over medium-high heat on your stovetop (or set your multi-cooker to sauté mode). In a small ramekin, mix the 3 tablespoons of cornstarch with 3 tablespoons of cold water until completely smooth. Pour the cornstarch slurry into the simmering sauce while whisking constantly. Bring to a gentle boil for 2 to 3 minutes until the sauce turns glossy and thickens enough to coat the back of a spoon.

Step 6: Combine, Garnish, and Serve

1. Return the shredded or cubed chicken into the slow cooker or bowl, and pour the thickened honey garlic glaze all over it. Toss well so every piece of chicken is drenched in sauce.
2. Garnish generously with sliced green onions and toasted sesame seeds. Serve hot over steamed jasmine rice, quinoa, or roasted vegetables.

Nutrition

Calories: 385 kcal — · Protein: 48 g 96% · Fat: 7 g 9% · Carbohydrates: 33 g 12% Dietary · Saturated Fat: 1.5 g 8% · Fiber: 1 g 4% · Sugar: 24 g — · Sodium: 820 mg 36%