Crockpot Honey Garlic Chicken (Printable)

Tender slow-cooked chicken glazed in a honey garlic sauce, perfect 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
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

→ Finishing

11 - 1 tablespoon cornstarch
12 - 2 tablespoons cold water
13 - 2 tablespoons chopped fresh parsley or green onions
14 - Cooked rice, quinoa, or steamed vegetables for serving

# How-To:

01 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
02 - In a medium mixing bowl, whisk together the honey, soy sauce, ketchup, hoisin sauce, minced garlic, grated ginger, vinegar, black pepper, and red pepper flakes until fully combined.
03 - Pour the sauce mixture evenly over the chicken breasts, ensuring each piece is 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 cooked through to an internal temperature of 165°F.
05 - Remove the chicken from the slow cooker and transfer to a plate. Shred using two forks, or leave the breasts whole according to preference.
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. Stir to coat evenly, cover, and cook on High for an additional 15 to 20 minutes until the sauce has thickened.
08 - Serve hot over rice, quinoa, or steamed vegetables, garnished with chopped parsley or green onions.

# Expert Tips:

01 -
  • The sauce practically makes itself while you are off living your life, and it tastes like you spent hours hovering over a stove.
  • It reheats beautifully, which means lunch the next day might actually be something you look forward to.
  • Even picky eaters seem to surrender to the sticky sweetness of honey garlic anything.
02 -
  • Always mix the cornstarch with cold water before adding it to the hot sauce because hot liquid will create clumpy lumps that are impossible to fix.
  • Do not lift the lid during cooking to check on it because every peek adds roughly thirty minutes to your cook time and lets precious moisture escape.
  • If you need this to be gluten free, swap the soy sauce for tamari or coconut aminos and verify your hoisin sauce is certified gluten free.
03 -
  • Toast your minced garlic in a dry pan for one minute before adding it to the sauce for a deeper, nuttier flavor that most people will not be able to identify but will absolutely notice.
  • Let the finished dish rest for five minutes off the heat before serving because it allows the sauce to set into a perfect glossy glaze rather than running everywhere on the plate.

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