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honey garlic chicken in a crockpot
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4.60 from 162 votes

Crock Pot Honey Garlic Chicken Recipe

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.
Prep Time10 minutes
Cook Time4 hours 15 minutes
Total Time4 hours 25 minutes
Course: Main Course
Cuisine: American, asian
Servings: 6 servings
Author: Becky Hardin

Equipment

  • Crockpot

Ingredients

  • 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

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

Video

Notes

  • Make sure that the chicken is fully cooked through. If you have an instant-read thermometer, it should register at 165°F.
  • How to add veggies: I add root vegetables like carrots or potatoes at the beginning so they have time to soften. Softer vegetables like broccoli or bell peppers go in during the last 30–60 minutes so they stay tender, not mushy.

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 24g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 979mg | Potassium: 389mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg