Crockpot Honey Garlic Chicken

This hearty crockpot honey garlic shredded chicken has been my go-to solution for busy weeknights when I need something delicious without the fuss. The slow cooker transforms simple ingredients into a meal that tastes like you spent hours in the kitchen when really your appliance did all the work.

I first made this recipe during a particularly hectic week when I had houseguests coming and needed something that would please everyone. The combination of sweet honey and savory garlic won over even my brother in law who claims he doesn't like chicken dishes.

Ingredients

• Boneless skinless chicken breasts: the star of the show that becomes incredibly tender and shreddable
• Honey: provides natural sweetness and creates a gorgeous glaze on the chicken
• Low sodium soy sauce: adds umami depth without making the dish too salty
• Chicken broth: creates moisture and prevents the chicken from drying out
• Rice vinegar: balances the sweetness with a subtle tang
• Fresh minced garlic: infuses the dish with incredible flavor always use fresh not jarred for best results
• Grated fresh ginger: adds warmth and complexity that powder simply cannot match
• Sesame oil: contributes a nutty aroma that elevates the entire dish
• Black pepper: adds a mild heat that builds in the background
• Red pepper flakes: optional but recommended for a pleasant kick
• Cornstarch: the secret to transforming the thin sauce into a luscious glaze
• Green onions and sesame seeds: for garnish adding color texture and visual appeal

Step-by-Step Instructions

Prepare the Crockpot:

Place your chicken breasts in a single layer at the bottom of your slow cooker making sure they aren't stacked too high which would prevent even cooking. I like to spray the insert lightly with cooking spray first to prevent any sticking.

Make the Honey Garlic Sauce:

Combine honey soy sauce chicken broth rice vinegar minced garlic grated ginger sesame oil black pepper and red pepper flakes in a bowl whisking thoroughly until the honey is fully incorporated. Take your time with this step to ensure the honey doesn't sink to the bottom which can cause burning.

Pour and Slow Cook:

Pour your prepared sauce evenly over the chicken making sure each piece gets coated. Cover with the lid and set your crockpot to low for 6 to 7 hours if you have the time this slower method yields more tender results or high for 3 to 4 hours if you're in a hurry.

Shred the Chicken:

Remove the chicken pieces to a cutting board leaving the sauce in the crockpot. Using two forks pull the chicken apart into shreds. The meat should separate easily when properly cooked if it resists it needs more time.

Thicken the Sauce:

Mix cornstarch and water in a small bowl until completely smooth with no lumps. Pour this slurry into the hot liquid in your crockpot stirring immediately to prevent clumping. Turn the heat to high and let it bubble for 15 to 20 minutes until glossy and thick enough to coat the back of a spoon.

Return and Serve:

Add your shredded chicken back to the thickened sauce tossing gently to ensure every piece gets evenly coated. Allow it to warm through for about 5 minutes before serving topped with green onions and a sprinkle of sesame seeds.

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The key ingredient that makes this recipe special is the fresh ginger. I remember the first time I made this without it because I thought I could substitute powder instead. The difference was remarkable my family immediately noticed something was missing. Now I keep ginger root in my freezer so I always have some ready to grate fresh into this sauce.

Storage Solutions

This honey garlic chicken is a meal prepper's dream. After cooling completely store the chicken with its sauce in airtight containers in the refrigerator for up to 4 days. The flavors actually develop and improve overnight making this perfect for planning ahead. For longer storage freeze portions in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave with a splash of water to prevent drying out.

Versatile Serving Options

The beauty of this honey garlic chicken lies in its versatility. Serve it traditionally over steamed jasmine rice with the sauce soaking into each grain. Or try it over cauliflower rice for a lower carb option. We love it stuffed into warm flour tortillas with crunchy cabbage slaw for fusion tacos or folded into butter lettuce cups for a lighter meal. For a complete meal prep use compartmentalized containers with the chicken in one section steamed broccoli in another and your grain of choice in the third.

Make It Your Own

While this recipe is delicious as written don't be afraid to customize it to your taste. For a spicier version double the red pepper flakes or add a tablespoon of sriracha to the sauce. If you prefer a more pronounced Asian flavor add a tablespoon of hoisin sauce to the mix. Thigh meat can be substituted for chicken breasts if you prefer darker meat which stays even more moist during slow cooking. For those avoiding soy coconut aminos make an excellent substitute keeping the flavor profile intact.

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Common Recipe Questions

→ Can I use frozen chicken for this dish?

Yes, you can use frozen chicken, but you'll need to add 1-2 hours of cooking time. For food safety reasons, it's best to thaw chicken before adding it to the slow cooker, but if you're in a pinch, frozen chicken will work. Just ensure the internal temperature reaches 165°F before shredding.

→ What's the best way to thicken the sauce?

The most effective way is using the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) added during the last 15-20 minutes of cooking with the heat turned to high. For a thicker sauce, you can increase the cornstarch to 3 tablespoons. Always mix cornstarch with cold water before adding to prevent lumps.

→ How can I make this dish spicier?

To add more heat, increase the red pepper flakes to 1 teaspoon or add 1-2 tablespoons of sriracha or sambal oelek to the sauce mixture. You could also add thinly sliced fresh jalapeños during the last 30 minutes of cooking time, or serve with a side of chili oil for people to add to taste.

→ Can I substitute the honey with another sweetener?

Yes, you can substitute maple syrup, brown sugar, or agave nectar for the honey. Each will provide a slightly different flavor profile—maple syrup offers a deeper, woodsy sweetness, while brown sugar creates a more molasses-like flavor. Adjust quantities to taste, starting with about 25% less than the honey called for, then adding more if needed.

→ What's the best way to reheat leftovers?

For best results, reheat leftovers in a covered skillet over medium-low heat with a splash of water or chicken broth to prevent drying out. Microwave reheating works too—cover with a damp paper towel and heat in 30-second intervals, stirring between each. The leftovers actually taste even better the next day as the flavors have time to meld.

→ Can this be made in an Instant Pot instead?

Absolutely! Add all ingredients to the Instant Pot, seal, and cook on high pressure for 12 minutes for chicken breasts or 10 minutes for thighs. Allow natural release for 10 minutes, then quick release remaining pressure. Remove chicken, shred it, then use the Sauté function to thicken the sauce with the cornstarch slurry before returning the chicken.