Crock Pot Honey Garlic Chicken

By Becky Hardin

Updated Dec 11, 2025

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Sweet, salty, and packed with flavor, this Asian-inspired Crock Pot Honey Garlic Chicken is one of my favorite go-to dinners. I love making it in the slow cooker because it’s completely hands-off, comes out tender and juicy every time, and fills the house with the most amazing aroma. It’s my kind of hassle-free family dinner that everyone asks for again and again.

Hands-Off Flavorful Weeknight Dinner

This crockpot version of honey garlic chicken is a fuss-free, hands-off dinner that doesn’t compromise on flavor. The sauce is perfectly sweet and salty, and the chicken thighs are wonderfully juicy and flavorful.

This honey garlic chicken is perfectly balanced as is, but you can make minor adjustments to better suit your tastes. Try mixing the honey-garlic sauce with barbecue sauce to create a spicy, smoky, and slightly acidic dish. For a citrusy twist, add a few tablespoons of orange marmalade to the sauce.

Recipe Card

Crock Pot Honey Garlic Chicken Recipe

4.60 from 161 votes

Prep: 10 minutes mins

Cook: 4 hours hrs 15 minutes mins

Total: 4 hours hrs 25 minutes mins

Servings: 6

Author: Becky Hardin

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Sweet and salty, this Asian-inspired Crock Pot Honey Garlic Chicken is loaded with the most amazing flavors. This slow cooker chicken recipe is a delicious and hassle-free family dinner.

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Ingredients 

1x2x3x

• ▢ 6 skinless, bone-in chicken thighs or use boneless thighs or chicken breasts, but they require a slightly shorter cooking time
• ▢ ½ cup low-sodium soy sauce use gluten free if needed
• ▢ ⅓ cup ketchup
• ▢ ⅓ cup honey
• ▢ 6 cloves garlic minced
• ▢ 2 tbsp cornstarch
• ▢ 2 tbsp water use cold water, as hot water will cause it to clump up
• ▢ ½ tbsp sesame seeds
• ▢ 1 green onion sliced

Video

Instructions 

• In a bowl whisk the soy sauce, ketchup, honey, and garlic together.
  ½ cup low-sodium soy sauce, ⅓ cup ketchup, ⅓ cup honey, 6 cloves garlic
• Spray the crockpot insert with nonstick spray.
• Arrange the chicken in an even layer in the bottom of the crockpot.
  6 skinless, bone-in chicken thighs
• Pour the sauce over the chicken and toss to coat.
• Cover and cook the chicken on high for 2-3 hours or on low for 4-5 hours, until the internal temperature of the chicken reaches 165°F.
• Remove the cooked chicken and set it aside.
• In a small bowl, whisk the cornstarch and water together. Stir this into the sauce in the crockpot, cover, and cook for another 15 minutes or until the sauce has thickened.
  2 tbsp cornstarch, 2 tbsp water
• Add the chicken back to the crockpot and toss it in the sauce. Garnish with sesame seeds, green onions, and serve.
  1 green onion, ½ tbsp sesame seeds

Equipment

• Crockpot

Becky’s Tips

• Make sure that the chicken is fully cooked through. If you have an instant-read thermometer, it should register at 165°F.
• Add veggies to this dish to make it a complete meal. Diced bell peppers or carrots would go great. Add them in along with the other ingredients.

Calories: 224kcalCarbohydrates: 25gProtein: 21gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 97mgSodium: 922mgPotassium: 361mgFiber: 1gSugar: 19gVitamin A: 113IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Crockpot Honey Garlic Chicken Step by Step

Make the sauce: Combine ½ cup low-sodium soy sauce, ⅓ cup ketchup, ⅓ cup honey, and 6 cloves garlic in a bowl and whisk well. Set aside.

Coat the crockpot insert with nonstick spray.

Add the chicken and cook: Place 6 skinless bone-in chicken thighs in an even layer at the bottom of the crockpot. Pour the prepared sauce over the chicken, gently tossing to evenly coat.

Cover and cook on high for 2-3 hours or on low for 4-5 hours. To be fully cooked, the internal temperature of the chicken should be 165°F.

Remove the cooked chicken and place it on a plate.

Make the slurry: Whisk 2 tbsp of cornstarch and cold water together. Stir into the sauce in the crockpot, cover the crockpot, and let it continue cooking for another 15 minutes or until the sauce has thickened.

Add the chicken back: Place the chicken back in the crockpot and toss it in the thickened sauce.

Garnish and serve: Garnish with ½ tbsp of sesame seeds, 1 sliced green onion, and serve.

How to Store

These chicken thighs are best served as soon as they are cooked so that the meat is tender and juicy. If you do have leftovers, they will keep well, covered in the fridge for up to 3 days. Reheat in the oven at 360°F, Add a couple of tablespoons of water to the baking dish and cover with foil so that they don’t dry out.

Freeze honey garlic chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I like to serve this honey garlic chicken over a bed of rice, on top of quinoa, or with fluffy mashed potatoes. To add some green to our plate and a touch of crunch, I’ll make fried okra, or batch of cheesy air fried zucchini. When I want to kick things up a notch and add some spice, I like to prepare spicy cheesy broccoli.

more honey chicken recipes we love

Honey Garlic Chicken Thighs

Honey Lime Chicken Enchiladas

Honey Balsamic Chicken Breast

Honey-Glazed Chicken Wings Recipe