Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken |

Fall doesn’t officially start until September 22, but all it takes is one quick glimpse at Pinterest to realize that equinoxes be damned, it’s pumpkin season, people. And if pumpkin recipes are already making the rounds, then it’s high time we dust off the ol’ slow cooker for what’s sure to be a crockpot classic in your home: Slow Cooker Honey Garlic Chicken.

We all have those days when we’re craving something so rich and satisfying that we turn to the takeout menus and order up our guilty pleasure du jour (orange chicken or Mongolian beef, anyone?). We want something, anything that’s warm, comforting and, while it may come with excessive amounts of sauce, doesn’t come with any judgement.

Slow Cooker Honey Garlic Chicken |

But now you can skip the takeout menus and slow cook your way to tender shredded chicken breasts tossed in a sweet and tangy sauce made with honey, garlic and soy sauce. It’s just like getting takeout from the local Chinese restaurant, except rather than waiting on the delivery guy, your dinner is waiting on you. I believe Ina said it best, “How easy is that?”

Slow Cooker Honey Garlic Chicken |

Slow Cooker Honey Garlic Chicken |

Slow Cooker Honey Garlic Chicken |

Slow Cooker Honey Garlic Chicken |

Slow Cooker Honey Garlic Chicken |

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Slow Cooker Honey Garlic Chicken

Yield: 4 servings

Prep Time: 20 min

Cook Time: 5 hours


3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Equipment: slow cooker


Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

Kelly's Notes:
To make this dish kid-friendly, simply leave out the crushed red pepper flakes.

Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.

Depending on your preferences, you may want to pour only a portion of the sauce over the shredded chicken. Any leftover sauce can be served with other proteins or veggies.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


229 Responses to “Slow Cooker Honey Garlic Chicken”

  1. #
    Tieghan — September 11, 2013 at 8:11 am

    Slow cooker recipes are truly the best. So easy and food always comes out perfect every time! I love they way your honey garlic chicken is looking! So saucy and tender. Looks like the perfect dinner!

  2. #
    Stacy | Wicked Good Kitchen — September 11, 2013 at 8:28 am

    Hahaha! The calendar and “equinoxes be damned”, is right! Pumpkin recipes are indeed everywhere. I’m drooling over your recipe, Kelly. And, I cannot wait to try! Thanks for sharing what will soon become a staple recipe at our house!

  3. #
    Tracy | Peanut Butter and Onion — September 11, 2013 at 8:30 am

    LOVE this , making it this weekend

  4. #
    Cathy Pollak ~ Noble Pig — September 11, 2013 at 8:49 am

    I swear I can smell this through the screen…what a gorgeous dish!!! Pinned!

  5. #
    Christine @ Cooking with Cakes — September 11, 2013 at 9:33 am

    blackberry jam?! I’m totally delighted by this incorporation, what a surprise!! These sound amazing, and I’m dying to use this sauce over some roasted broccoli! Pinning :)

    • Kelly Senyei replied: — September 12th, 2013 @ 9:43 am

      Thanks, Christine! I know the blackberry jam is unexpected but it adds the most wonderful depth of flavor. Enjoy every bite!

  6. #
    Zainab @ Blahnik Baker — September 11, 2013 at 9:58 am

    The chicken is bursting with flavors and I had to read the recipe to see what you have in there!! Blackberry jam?? Love the addition. Can’t wait to try it.

  7. #
    Stephanie @ FoodFit4Real — September 11, 2013 at 9:59 am

    Delicious looking dish, I pinned it immediately. I declared it fall on Sunday since it was the start of NFL Football season so I baked my first batch of pumpkin bread and ordered my coffee with pumpkin creamer this morning. (Even though I live in Texas and it is still reaching 95 degrees everyday.) Can’t wait to dry this dish with snap peas or broccoli!

  8. #
    Annie @ Annie's Noms — September 11, 2013 at 11:42 am

    Oh wow, this looks delicious! Loving the flavour combo :)

  9. #
    Ginet — September 11, 2013 at 12:46 pm

    I’m pretty sure I’ve pinned most of your recipes and if you keep this up, I will continue to do so!


    • Kelly Senyei replied: — September 11th, 2013 @ 4:38 pm

      Thanks so much, Ginet! Enjoy :)

  10. #
    Kelli @ The Corner Kitchen — September 11, 2013 at 12:55 pm

    So many great flavors on this chicken! I cannot wait to dust off my slow cooker this weekend!

  11. #
    Georgia @ The Comfort of Cooking — September 11, 2013 at 12:57 pm

    My hubby and I enjoy a recipe similar to this all the time, but I like the look (and ingredients) in yours better! GOT to give this a try. Killer recipe, Kelly!

  12. #
    marcie@flavorthemoments — September 11, 2013 at 1:53 pm

    This looks scrumptious! I love meals like this that are so flavorful and so easy. Slow cooker meals are the best!

  13. #
    Laura (Tutti Dolci) — September 11, 2013 at 2:42 pm

    Please pass me a fork, this chicken looks perfect!

  14. #
    Tamara Coleman — September 11, 2013 at 3:32 pm

    Now, this sounds like a fun & new twist on chicken! Thanks for sharing :)

  15. #
    Aimee / Wallflower Girl — September 11, 2013 at 5:23 pm

    Soooo drool-worthy.. I want some right now!

  16. #
    Paula - bell'alimento — September 11, 2013 at 6:56 pm

    This is in my slow cooker right NOW .. can not wait!

    • Kelly Senyei replied: — September 12th, 2013 @ 4:02 pm

      Hope you enjoyed it, Paula!

  17. #
    Rachel @ Bakerita — September 11, 2013 at 7:08 pm

    This looks too good and too easy not to try! Definitely need to make this sometime soon! Pinned :)

  18. #
    Gaby — September 11, 2013 at 7:10 pm

    Need to make this immediately! The blackberry jame just sounds like the perfect addition!

  19. #
    Jamie @lifelovelemons — September 11, 2013 at 9:50 pm

    I’m literally drooling…. out comes the slow cooker!!

  20. #
    Kristi @ Inspiration Kitchen — September 11, 2013 at 10:47 pm

    This looks fantastic Kelly – definitely perfect for fall!

  21. #
    Becca @ Crumbs — September 12, 2013 at 3:14 am

    oh wow this looks INCREDIBLE and so moist!

    • Kelly Senyei replied: — September 12th, 2013 @ 4:01 pm

      Thanks, Becca! Keeping the chicken on the bone is really what makes it stay extra-moist. That was a little trick my mom taught me years ago :)

  22. #
    ashley - baker by nature — September 12, 2013 at 1:37 pm

    Well well well, don’t you just make me HUNGRY! This looks amazing, Kelly!

  23. #
    Audra | The Baker Chick — September 12, 2013 at 4:24 pm

    Honestly- slow cooker recipes are my favorite thing in the planet! It’s honesty the only way I manage to cook all fall and winter :) this recipe sounds amazing- I will be trying it very soon!

  24. #
    Cassie | Bake Your Day — September 12, 2013 at 7:24 pm

    This looks absolutely incredible, Kelly! I love these flavors.

  25. #
    Jules — September 13, 2013 at 8:26 am

    We are a larger family….4 kids, 2 adults….has anyone tried this with more chicken, and overlapping them?

  26. #
    Gretchen @ Two Healthy Kitchens — September 13, 2013 at 9:36 am

    I used my slow cooker yesterday! And I cooked chicken in it! My slow cooker is my most favorite way to cook chicken because it just falls apart – it’s cooked so perfectly!
    This recipe looks amazing (and will offer my family a new dinner!) and I cannot wait to make it! YUM!! Thanks for the killer recipe! It’s on next week’s menu!!

  27. #
    Li — September 13, 2013 at 11:02 am

    I make a recipe that is almost ingredient for ingredient the same – the one exception is mine has orange marmalade rather than blackberry jam – can’t wait to try this variation. Thanks!

  28. #
    Ash-foodfashionparty — September 13, 2013 at 12:22 pm

    I hear ya, it’s orange everywhere:). This is such a winning recipe, completely craving it. The jam is such a perfect addition to an already wonderful tasting dish. Can’t wait to try it out. My kids are gonna love you for the recipe. Thanks for sharing.

  29. #
    J — September 13, 2013 at 3:45 pm

    I just made this and it turned out really good. Thanks for sharing.

    • Kelly Senyei replied: — September 13th, 2013 @ 3:46 pm

      Thanks so much for your comment! I’m so glad you enjoyed the recipe!

  30. #
    Kristy — September 13, 2013 at 4:38 pm

    This is in my crock pot right now and it smells delicious. I can’t wait to eat it tonight for dinner!!

    • Kelly Senyei replied: — September 13th, 2013 @ 4:42 pm

      Awesome! Let me know what you think, Kristy :)

  31. #
    Katie — September 13, 2013 at 6:57 pm

    I’m one of the sad few who doesn’t have a slow cooker :( Can this dish be done on stove top or even in a low oven instead? How long would I cook it for do you think?

  32. #
    Liz — September 13, 2013 at 9:03 pm

    Nice recipe. Thank you.

  33. #
    Lail | With A Spin — September 14, 2013 at 7:07 am

    Scrumptious, Kelly. Good thing you don’t see me drooling in front of the laptop ;)

    • Kelly Senyei replied: — September 14th, 2013 @ 7:08 am

      Haha! Thank you, Lail! So glad you enjoyed the recipe :)

  34. #
    Jaclyn — September 14, 2013 at 10:31 am

    This looks awesome! Love your pictures!!

  35. #
    Erin @ Three Lucky Husbands — September 14, 2013 at 7:18 pm

    Looks amazing! I didn’t think it was possible to make slow cooker food look so gorgeous. Will be making soon!

  36. #
    Christina (Sisters Running the Kitchen) — September 15, 2013 at 9:02 am

    this recipe looks fantastic. definitely want to make this soon! what do you think is best to serve this with? over rice?

    • Kelly Senyei replied: — September 15th, 2013 @ 9:11 am

      Thanks, Christina! Yes, I usually serve it over brown rice, but any variety of rice noodle would also be delicious since there’s plenty of sauce to coat the noodles. Enjoy!

  37. #
    Chung-Ah | Damn Delicious — September 15, 2013 at 3:56 pm

    Love this! I think Jason and I can skip the take-out tonight – we’ll be making this for sure!

  38. #
    Sara — September 16, 2013 at 7:14 pm

    Looks so good!! Am wanting to make this tomorrow for my friend who just had a baby and would love it….except I cannot find blackberry jam in the limited stores in my small town. What would be a decent substitute for the blackberry jam? Dont want to mess it up!

    • Kelly Senyei replied: — September 16th, 2013 @ 7:16 pm

      Hi Sara! You can use grape jam or orange marmalade (if you can find either of those). Enjoy!

  39. #
    Katie — September 17, 2013 at 3:07 pm

    Loved this! Made it last night, and it was wonderful. Really easy to make, and not time consuming to put together. Made some coconut jasmine rice with cilantro to go with it. Soooo good. Thank you!

  40. #
    Stephanie — September 18, 2013 at 1:33 pm

    Question…can I use a different jam? I already have raspberry jam at home and am trying to things I already have. What do you think?

  41. #
    Stephanie @ Macaroni and Cheesecake — September 18, 2013 at 2:19 pm

    This looks incredible! A Perfect comfort dish!!

  42. #
    Ali — September 19, 2013 at 2:04 pm

    Do you know how many calories this has per serving?

  43. #
    Crock Pot BBQ Chicken — September 20, 2013 at 12:13 am

    I’m crazy about crock pot cooking in general. I got my pot about a month ago and have used it mostly for making BBQ Chicken, which I totally love. But wow, honey garlic chicken! It looks so amazing. I’m going to have to try this recipe out this weekend for sure.

  44. #
    Carolyn — September 21, 2013 at 9:36 pm

    Made this today. It was outstanding! Thanks for sharing!

  45. #
    Marilyn — September 22, 2013 at 11:00 am

    Can I use my dutch oven? I don’t have a crock pot….looks so delicious

  46. #
    Katlady — September 22, 2013 at 6:57 pm

    I made this for dinner last night and it turned out pretty tasty. I plan to make this again, but next time I will add more red pepper flakes. I actually used a teaspoon this time (which is more than the recipe calls for) next time I plan to add two. We enjoy spicy. Overall a great dish!

  47. #
    Linda Marr — September 23, 2013 at 10:23 am

    Repeating question about using more chicken for a larger crowd — will it cook oK?

    • Kelly Senyei replied: — September 23rd, 2013 @ 10:36 am

      Hi Linda! It’s important that the chicken be covered with liquid so that it doesn’t dry out. I haven’t tried this recipe with more than the specified amount of chicken so I can’t say with certainty if it would work. You would need to add additional liquids so that the chicken is covered. I haven’t tried this, but I suppose you could double the sauce ingredients. Again, haven’t tried that yet, but that would be where I’d start. Hope this helps!

  48. #
    amanda — September 24, 2013 at 10:05 am

    This recipe looked so good, I made it for my own birthday! Was perfect for setting the crockpot as soon as I got home from work, surfing for a couple hours, and eating a late dinner around 8pm. 4 hours in the crockpot was plenty–and the chicken was moist and delicious! Thanks!!

  49. #
    Alice Olson — September 24, 2013 at 1:51 pm

    This is for dinner tonight– cooking in my crockpot now!!

    I am serving with Basmati Rice but thought about it in middle of night– this would also be good served in lettuce wraps– going to try it as that for book club!!!!

    keep these fabulous recipes coming!!! love all of them!! thanks!

    • Kelly Senyei replied: — September 24th, 2013 @ 1:52 pm

      LOVE the idea for turning this dish into lettuce wraps! Enjoy every bite :)

  50. #
    Meghan — September 24, 2013 at 9:25 pm

    Time to break out the slow cooker is right! This looks incredible, Kelly! Can’t wait to try it!

  51. #
    Jamie — September 25, 2013 at 4:50 am

    I’m repeating the question about not having a slow cooker…how would one go about cooking this on the stove top?

  52. #
    Sonja — September 25, 2013 at 12:46 pm

    I tried this recipe last week– was amazing!! Every person wanted seconds. I used 8 dark meat chicken total (breasts and thighs) so I just doubled the recipe. I even had leftover juice that I froze and used on veggies. I plan on making it again tonight for a dinner party with 10 chickens! I had no issue with the chicken being dry at all. I just turned the chickens over and moved them around 1-2 times in the 4 hours of cooking. So yummy, thanks again!

    • Kelly Senyei replied: — September 25th, 2013 @ 7:06 pm

      I’m so glad to hear you (and many others) enjoyed the recipe, Sonja!

  53. #
    Melissa — September 25, 2013 at 11:51 pm

    Can I substitute anything for the blackberry jam?

    • Kelly Senyei replied: — September 26th, 2013 @ 12:06 am

      Hi Melissa! If you have another jam on hand, such as grape or orange marmalade, you can use that instead. Enjoy!

  54. #
    lesli — September 27, 2013 at 1:46 pm

    hi, sounds delish but I am totally nervous about the 1/2 cup soy sauce….doesn’t that make it way too salty?? (I had a bad experience, can you tell?))

  55. #
    Cookin Canuck — September 30, 2013 at 2:26 pm

    I haven’t been able to get this recipe out of my head since the first time I saw it. Just gorgeous! Featuring this on my FB page tonight.

    • Kelly Senyei replied: — September 30th, 2013 @ 2:29 pm

      Thanks so much for sharing my recipe! Enjoy :)

  56. #
    Bee, Rasa Malaysia — October 1, 2013 at 1:56 pm

    My 3 year old is a hopeless picky eater. I need to make this for him but he hates chicken so I am going to use pork and tell him it’s a honey pulled pork. ;)

    Thanks so much!

    • Kelly Senyei replied: — October 1st, 2013 @ 2:43 pm

      Sounds like a wonderful plan, Bee! Enjoy :)

  57. #
    Ana — October 3, 2013 at 8:16 am

    It looks delicious! I will try it for sure this weekend.

  58. #
    Courtney L — October 4, 2013 at 4:05 pm

    I would love to make this, but I’m allergic to vinegar and thus cannot use hoisin. Any recs for what I can sub to make up for flavor?

  59. #
    AJB — October 5, 2013 at 6:30 pm

    It is filling the kitchen with delightful aromas right at this moment. Will serve with brown jasmine rice and broccoli. Hooray!

  60. #
    Maggie — October 6, 2013 at 11:28 pm

    I’ve made this several times and it is delicious. After sharing this recipe and being asked what hoisin sauce is I realized that I have been making this with sriracha sauce instead of hoisin! Delicious mistake though!

  61. #
    Jill — October 8, 2013 at 9:52 am

    Looks awesome. I’m doing this tomorrow. But I purposely feed my 1.5-year old things with red pepper flakes and other hot/spicy/piquant/etc tastes. I want to make her a good and curious eater, not a fussy, bland-seeking eater.

  62. #
    Megan — October 8, 2013 at 11:01 pm

    Can it cook for longer? I have to leave it for about 10 hours with my work day. I’m going to try increasing the liquid, I’m also doubling for a crowd.

  63. #
    benta — October 9, 2013 at 3:00 am

    I thought we always had to fry first, this is so much easier! thank you

  64. #
    JoAnn Egan Neil — October 9, 2013 at 8:57 pm

    Made this, loved it, put it on my blog (with a link back to you, naturally). I ended up only using half the sauce, so halved the ingredients. I needed a dish EXACTLY like this to put into my slow-cooker/who has time for dinner after kids’ sports? repertoire. THANK YOU. Love your site. Such pretty photos. Coming back for more recipes.

  65. #
    Jessie C — October 13, 2013 at 12:43 pm

    Looks delicious! Could it be made with raspberry jam do you think? I have some to use up.

    • Kelly Senyei replied: — October 13th, 2013 @ 12:44 pm

      Absolutely! Raspberry jam would add great flavor. Enjoy!

  66. #
    Tasha Mehne — October 14, 2013 at 12:51 pm

    Kelly – this is such an amazing dish! The flavors are incredible! It’s also super simple to prep and cook. I put it on some fluffy brown rice and cooked a veggie side of roasted brussel sprouts and red peppers. The only thing I did differently is use boneless chicken breasts (I’m not a fan of pulling meat off bones – I’m weird about that!). ;) It still came out very moist and tender. I will make this over and over again. Thank you!!

  67. #
    Meg McGinn — October 14, 2013 at 5:34 pm

    I made this tonight and it was a big hit!! I only had boneless chicken, but with all of the sauce, it was not a problem. I also used raspberry jam in place of blackberry. This will be a repeat recipe for sure!! Thanks

  68. #
    Julie — October 16, 2013 at 12:06 am

    I made this recipe tonight. It was super yummy! However, I had to make several edits to the recipe: I used chicken breasts no bones; I also had to add some cumin for more flavor; as well as after cooking them for a couple of hours on Low- I had to add a cup of water, and probably a cup and a half of low sodium chicken stock; also added some squirts of siracha; also wanted it to be a one pot meal- so I added bell peppers, sugar snap peas, and carrots.
    The chicken had kind of fermented from the soy/tamari and hoisin sauce. (Which I have experienced several times when marinating chicken in a hoisin garlic sauce. The meat then when cooked say on the grill is extremely firm/almost tough.) I served it over brown rice. Since I have so much left overs, tomorrow I will cook up some chow mien noodles and toast some cashews, and serve the left overs on that.

  69. #
    Roberta David — October 17, 2013 at 5:14 am

    Thanks for posting such a delicious sounding (and sounding!) recipe. I always like to try new chicken recipes. I’ll be making this one very soon! Do you think I could use another jam instead of the blackberry? My family is not fond of it, but I do have Apricot-Pineapple..would that do? Love your blog..I just found you, and I’ll be following it from now on! Thanks again!

    • Kelly Senyei replied: — October 17th, 2013 @ 7:16 am

      Definitely! That variety of jam would be delicious!

  70. #
    Steeno — October 17, 2013 at 11:05 am

    Will skinless thighs turn out?

  71. #
    Molly — October 17, 2013 at 1:37 pm

    HOLY COW. This is so so so so amazing. I made it for the first time tonight and WOAH seriously soo delicious. I think it’s one of the best things I have ever cooked. THANKS for sharing! Living in Germany right now so it’s hard to find ingredients to delicious recipes but luckily I found everything for this one!

  72. #
    Molly — October 17, 2013 at 1:47 pm

    oh yeah, but i substituted ketchup for hoisin sauce.

  73. #
    Courtney @ Neighborfood — October 22, 2013 at 2:08 pm

    This is totally our style. We use the slow cooker year round and LOVE anything sweet and savory. I’m definitely pinning for later! Thanks for visiting and commenting at Neighborfood! I really appreciate it. :)

  74. #
    Andrea — October 26, 2013 at 10:42 pm

    I just made this tonight and used boneless chicken breasts and boysenberry preserves (because that’s what I had) and it was amazing! Thanks for sharing.

  75. #
    Heather — October 27, 2013 at 9:49 am

    I’d love to make this for my family — but my daughter has food allergies & cannot have hoisin sauce. Is there another substitute, or could I just up the other liquid ingredients and skip it altogether? I’d love to know how you’d handle that! :)

  76. #
    Vikki — October 29, 2013 at 4:12 pm

    I’m in the UK and not sure what to use as a cornstarch substitute as I don’t think we can get it over here.

  77. #
    EM — October 30, 2013 at 9:10 am

    Can this cook for longer? I will be gone at work for 8 hours. Anybody have the same issue and did it still turn out?

  78. #
    Dee — November 1, 2013 at 9:26 am

    Vikki – cornstarch is cornflour here!
    Didn’t have blackberry jam so put in a homemade plum jam so hope it works ok – smell lovely so far!!

  79. #
    Lana — November 2, 2013 at 7:33 pm

    Following the principles of your recipe but using chicken thighs. And skipped the hoisin. So far so good. Thighs pulled apart wonderfully. Served this over abed of Chinese rice noodles sooooo yummm I added some broccoli too wowsers!!!!

  80. #
    Kim — November 3, 2013 at 5:55 pm

    Could I use a store bought rotisserie chicken for this? I don’t have a slow cooker

  81. #
    Ann @ Dinner Is Served — November 6, 2013 at 10:40 pm

    Sauce = OUT OF THIS WORLD GOOD! Think I’ll give boneless thighs a try next time around. Also thinking about doing lettuce wraps with it for my leftovers.

  82. #
    Amy @ Fearless Homemaker — November 10, 2013 at 5:34 pm

    I’ve got this cooking in the crock-pot right now. Cannot wait to see how it turns out – it’s smells AMAZING!

  83. #
    Dee — November 10, 2013 at 6:31 pm

    I wonder if you could make this a day ahead of time. Has anyone tried making it a day or so ahead. Also, would the recipe be good for sandwiches? I was thinking on bus like a BBQ chicken sandwich? Thank you. Recipe sounds great!

    • Kelly Senyei replied: — November 11th, 2013 @ 11:13 am

      It’s great on sandwiches and does last (refrigerated)!

  84. #
    Amy @ Fearless Homemaker — November 11, 2013 at 9:31 am

    Update: it turned out wonderful! If you don’t mind, I’d like to share your recipe (directions rewritten with a link back to you, of course) on my blog. Let me know if that’s okay!

  85. #
    cate — November 19, 2013 at 3:39 pm

    I made this today – only substitution was coconut oil for the olive oil. If you’ve got it on hand, I highly recommend it.

    Finished sauce was too salty for my tastes, but it may have been my brand of soy sauce or something.

  86. #
    Julie — November 19, 2013 at 6:27 pm

    YUM!!! I haven’t even transfered the sauce to the chicken yet, but while shredding up the chicken after removing it from the crock pot, I kept eating it and it is bursting with flavor. have the rice going, and the broccoli steaming, and I am ready to dig in. Thanks for sharing this recipe! Very happy with how this turned out :) :)

  87. #
    Emily C — November 19, 2013 at 6:44 pm

    I found this recipe on Pinterest. It had many good reviews and looked so good and easy so I tried it. The sauce is too strong for my taste and too sweet. Not what I was expecting.

  88. #
    Chapalet — November 23, 2013 at 12:15 am

    YUM! Sooo good! Did not have any hoisin so substituted by adding a bit a peanut butter and hot sauce instead. The chicken kept falling off the fork as I was trying to get it out of the crockpot! Tonight was great but I bet the leftovers tomorrow will be amazing! Thank you!!!!

  89. #
    Leanne — November 29, 2013 at 1:35 pm

    Hi I only had dieced chicken pieces how long on low do you think this will take please??
    I also added a different jam – plum :)

    • Kelly Senyei replied: — November 29th, 2013 @ 2:35 pm

      Hi Leanne! Diced chicken will cook very quickly in the slow cooker. But the exact amount of time will depend on the specific size of the chicken pieces. I’d recommend checking the chicken often, and make sure to cook it until it’s no longer pink. Hope that helps!

  90. #
    Marither — December 2, 2013 at 10:03 pm

    This was delicious! I cut the recipe in half because we always have lots of leftovers that don’t get eaten. But everyone loved it, especially my husband, so I will make your full recipe next time and make a little bit more sauce. I used boneless chicken breast but it was still delicious! Can’t wait to try it with bone in chicken breasts and not to forget sesame seeds next time. Thank you for sharing! :)

  91. #
    Jennifer — December 4, 2013 at 6:15 pm

    Just made this today and all my kids loved it. Deff a keeper recipe!

    • Kelly Senyei replied: — December 4th, 2013 @ 6:41 pm

      Awesome! So glad you enjoyed my recipe, Jennifer!

  92. #
    Chrisie — December 5, 2013 at 12:12 pm

    I am going to make this but double the chicken to 6 pieces, and then double all the other ingredients and use a 7 quart crock pot so that it all fits. This sounds ridiculously amazing and I cannot wait to try it. Thank you so much for the recipe!

    • Kelly Senyei replied: — December 5th, 2013 @ 4:55 pm

      Sounds like a plan, Christie! Let me know how that works out!

  93. #
    Liz — December 6, 2013 at 10:44 am

    Nice recipe. Thank you so much.

  94. #
    lisa behsman — December 8, 2013 at 7:51 pm

    I made this tonight for dinner and it was amazing!!

  95. #
    Andrea P — December 11, 2013 at 3:30 pm

    I’ve bought all the ingredients for this yesterday, as the thought has kept me salivating since I saw the recipe. However our market didnt have bone in so ill be using ( as always) skinless, boneless. But MAJOR question: Only 4-5 hours on LOW?? All my friends say it won’t be cooked. Sadly my crockpot doesn’t have many options/ 4 or 6 hours on HIGH or 8 and 10 hours on LOW. What should I do?? I’m planning on starting to cook it soon!

    • Kelly Senyei replied: — December 11th, 2013 @ 6:26 pm

      Hi Andrea – The chicken will definitely be cooked in 4 to 5 hours and I have made this recipe many times and never had raw chicken. If possible, I’d cook it on low for the designated time, as cooking it longer could dry out the chicken. Hope that helps!

  96. #
    Sara — December 11, 2013 at 9:39 pm

    I made this for dinner tonight for my daughter (who is 21 months old) and myself (figured I would give it a trial run before attempting it for the Hubs ;) ). I added some broccoli and noodles as sides. This recipe will forever be a staple in our rotation! So delicious and very easy to make! I love the twist using the blackberry jam. Thank you! Great recipe!

  97. #
    Nicole — December 29, 2013 at 8:20 am

    Hi! This looks fantastic!

    I saw the pin for this, but it did not link to your website. It appears your content was stolen and posted on another site. I googled the name of your recipe and found your blog quickly. However, I wanted you to know that your content is pinned and directing traffic to another site. I don’t want to post the link here and give them more traffic than they deserve. Feel free to contact me for more info.

    • Kelly Senyei replied: — December 29th, 2013 @ 11:33 am

      Thank you so much, Nicole! Just emailed you for more info. You rock!

  98. #
    Sophronia — January 1, 2014 at 3:47 pm

    I just made this and it is so good. Followed the recipe exactly. The chicken is so good I keep eating it before my rice is done.

  99. #
    Allison — January 1, 2014 at 6:54 pm

    Made this tonight. Having trouble with getting it to thicken, but other than that, the taste is awesome! And skinless boneless breasts seem to have worked just fine for me!

    • Kelly Senyei replied: — January 1st, 2014 @ 6:56 pm

      Thanks, Allison! It’s important that the sauce come to a boil, otherwise the cornstarch won’t properly thicken the consistency of the sauce. Enjoy!

  100. #
    Galina @ — January 1, 2014 at 8:24 pm

    found this recipe in myPinterest feed, it looks so easy and delicious! definitely on my list to try ASAP.

    • Kelly Senyei replied: — January 1st, 2014 @ 8:25 pm

      Thanks so much for stopping by the site, Galina! I hope you enjoy the recipe!

  101. #
    Ashlee E — January 4, 2014 at 5:33 am

    Do you think Strawberry Rhubarb jam would work?! Don’t really feel like running to the store for blackberry jam in a blizzard

    • Kelly Senyei replied: — January 4th, 2014 @ 10:25 am

      Hi Ashlee! I’ve never tried this recipe with strawberry-rhubarb jam, but it’s such a small amount that I think it’d work totally fine. Let me know if you do try it!

  102. #
    Kelly L. — January 4, 2014 at 8:01 pm

    Awesome! Second recipe I’ve made from your website and it is fabulous! I only had blueberry jam and used boneless chicken breasts, but yummy! My family loved it and it was cooked in 5 hours, no problem. I’m checking out all your other crockpot recipes because I usually have horrendous luck with crock pot recipes. Thank you!

    • Kelly Senyei replied: — January 5th, 2014 @ 1:44 pm

      Love it, Kelly! Thanks so much for your readership :)

  103. #
    Amy — January 10, 2014 at 11:46 am

    This recipe sounds so good and I’d love to make it but I don’t have a slow cooker. What temperature would you suggest setting my oven to and how long would you cook it. Thank you, I can’t wait to try it.

    • Kelly Senyei replied: — January 10th, 2014 @ 6:49 pm

      Thanks, Amy! Unfortunately I won’t be able to provide the info for oven temp and time, as I’ve never made this recipe without using a slow cooker.

  104. #
    Rachel — January 11, 2014 at 7:08 pm

    I made this chicken for dinner tonight…SO SO good! The flavors were amazing, could even rival any delicious Chinese joint. I served over brown rice and next time I’ll be adding my favorite stir fry veggies. Thanks for the awesome and easy recipe!

    • Kelly Senyei replied: — January 11th, 2014 @ 10:35 pm

      Awesome! So glad you enjoyed the recipe, Rachel!

  105. #
    Nikki — January 12, 2014 at 1:31 pm

    I made this last night. We have a larger family with 4 older kids. I tripled the sauce recipe and made it with 8 chicken breasts in a 7 qt crock pot. Instead of blackberry jam I used marionberry jelly, since that’s what we had open in the fridge. I omitted the red pepper flakes since I have 2 that don’t like any spice. The rest of us that love spice drizzled Seracha sauce over the finished dish and it was AMAZING! I added crispy green beans over brown rice. Huge hit with everyone and it was so easy to make as well as easy on the budget. Thank you for the great recipe we’ll be eating it again soon!

    • Kelly Senyei replied: — January 12th, 2014 @ 3:37 pm

      Awesome! Love your updates to the recipe, Nikki.

  106. #
    Wendy — January 12, 2014 at 10:29 pm

    Me and my family loved this recipe! Thank you so much for sharing this with all of us :-)

    • Kelly Senyei replied: — January 13th, 2014 @ 1:07 pm

      Awesome! You’re so welcome, Wendy!

  107. #
    Becca from It's Yummi! — January 13, 2014 at 6:12 am

    I can’t get over how beautiful this dish is, and oh my YUM, it looks delicious!
    I came across the recipe on Pinterest… BUT when I went to rePin, I learned that someone had taken your photo and recipe (in its entirety) and placed it onto their site. THANKFULLY, they left a nice little link on that post, which led me here to you <3

    • Kelly Senyei replied: — January 13th, 2014 @ 1:08 pm

      YOU ROCK, Becca! Unfortunately there’s no contact info on the site that stole my recipe (shocking!), but I truly appreciate you visiting Just a Taste for the original recipe. Thank you so much :)

  108. #
    Jennifer — January 13, 2014 at 11:24 am

    Are their nutrion facts for this recipe? Can’t find them

    • Kelly Senyei replied: — January 13th, 2014 @ 12:44 pm

      Hi Jennifer! I don’t provide nutritional info for any of my recipes so unfortunately it’s not listed.

  109. #
    Julie — January 15, 2014 at 10:44 am

    I absolutely LOVE this recipe! I have to say its the best chicken recipe I have ever tried – sweet and tangy, juicy, and spicy all together in one meal – YUM! Thank you so much for sharing! I sent you an email as I would like to share this recipe on my blog because it is just that good :)

    • Kelly Senyei replied: — January 15th, 2014 @ 10:50 am

      Thanks, Julie! Emailed you back :)

  110. #
    Laura — January 16, 2014 at 3:19 pm

    This was super yummy! Loved it, though next time I want to try it with pork instead of chicken, I think it will be equally awesome.

    • Kelly Senyei replied: — January 16th, 2014 @ 3:37 pm

      Awesome! So glad you enjoyed it!

  111. #
    Cindy — January 19, 2014 at 6:34 pm

    I found this recipe on Pinterest and it’s in the crockpot now. I can tell I will love it! I added some fresh ginger because I love ginger and thought it would go well with all these ingredients!

    • Kelly Senyei replied: — January 19th, 2014 @ 9:56 pm

      Awesome! Hope you enjoy it, Cindy!

    • Kelly Senyei replied: — January 20th, 2014 @ 9:45 am

      Great idea, Cindy!

  112. #
    Lori — January 21, 2014 at 1:37 pm

    Can you start with frozen chicken breasts? Anyone tried it? How much longer should it cook?

    • Kelly Senyei replied: — January 21st, 2014 @ 6:45 pm

      I’ve never made this recipe with frozen chicken, but I know others have. Just make sure to cook it until it’s no longer pink!

  113. #
    Breanna — January 22, 2014 at 2:46 pm

    This recipe was AMAZING! I added some steamed carrots to it as well, and it was so good!

    • Kelly Senyei replied: — January 22nd, 2014 @ 7:23 pm

      Awesome! So glad to hear it, Breanna!

  114. #
    Ruth — January 26, 2014 at 5:47 pm

    This looks amazing! But do you have nutrition info on this? I’m on a strict low sodium diet and I’m scavenging for yummy recipes:). Thx!!

    • Kelly Senyei replied: — January 26th, 2014 @ 5:49 pm

      Thanks, Ruth! Unfortunately I don’t provide nutritional info for any of my recipes so I can’t tell you how much sodium this recipe contains.

  115. #
    Carolyn — January 27, 2014 at 6:58 am

    Had to write. Made this for dinner last night with brown basmati rice and frozen Asian vegetable mix as sides. Amazing flavors and so easy. Fabulous recipe that is going in my rotation. Thank you!

    • Kelly Senyei replied: — January 27th, 2014 @ 8:43 am

      Awesome! Thanks so much for your kind comment, Carolyn!

  116. #
    Rie — January 31, 2014 at 3:48 am

    Oh man, I made this last night and it turned out SO well! I couldn’t find bone-in skinless chicken breasts, so I ended up using 6 boneless skinless chicken thighs laid flat in the base of my slow cooker and the substitute was not an issue! The chicken fell apart easily and is so tender and moist! I’ll definitely be making this regularly, it was a perfect way to use my new 5qt slow cooker for the first time!

    • Kelly Senyei replied: — January 31st, 2014 @ 7:50 am

      Love the substitution of the chicken thighs, Rie! So glad you enjoyed the recipe!

  117. #
    Alison — February 1, 2014 at 5:24 pm

    Made this tonight! Super yummy! I shredded the chicken and thickened the sauce and then returned it all to the slow cooker and threw in a bunch of fresh broccoli and cooked on low for another hour. Yum!

    • Kelly Senyei replied: — February 1st, 2014 @ 7:14 pm

      Awesome! So glad you enjoyed the recipe, Alison!

  118. #
    Brian @ A Thought For Food — February 11, 2014 at 8:26 am

    My husband’s made a lot of pulled brisket and pulled pork, but this chicken looks pretty fantastic. Sending the recipe over his way.

  119. #
    Bianca — February 12, 2014 at 3:01 pm

    Pretty darn great. My man really liked it! I used 5 bone-in thighs (simply removed the skins) and they cooked in 4 hours on low. I’d like more heat next round, so will prolly add sriracha and leave out the jam/jelly. Thanks!

    • Kelly Senyei replied: — February 12th, 2014 @ 3:20 pm

      Awesome! Thanks for your note, Bianca!

  120. #
    chloe — February 13, 2014 at 3:49 pm

    im going to try this tomorrow!

    • Kelly Senyei replied: — February 13th, 2014 @ 5:40 pm

      Hope you enjoy it, Chloe!

  121. #
    Kate — February 17, 2014 at 4:14 pm

    I made this on a rainy day with a fussy newborn and used whatever I had around the house. It was very substitution friendly – I used boneless chicken breasts, half agave/half honey, raspberry jam, and less than 1/4 cup hosin because we only had about 1/5 of a cup. I considered adding bbq sauce but it tasted fine without. A big hit!

  122. #
    John S. — February 24, 2014 at 12:16 pm

    I doubled the entire recipe and cooked it in my 6-quart slow cooker.

    Not used to cooking bone-in meats and having doubled the amount of meat (around 5 lbs.), I also increased the cooking time of the meat to 6.5 hours because I was gone the entire time after I turned on the cooker. This was apparently too long and some of the smaller bones broke off into the meat as I was prepping the chicken for shredding. Next time (yes, there will be a next time), I’ll make sure I’m around after 4.5 or 5 hours armed with an instant-read thermometer to see if the meat is done then.

    The one question I have: How much is the sauce supposed to set up after combining it with the corn starch slurry? Mine did set up some, but not nearly to the thickness I expected.

    Thank you!

    • Kelly Senyei replied: — February 25th, 2014 @ 2:53 am

      Thanks, John! Glad you enjoyed the recipe. The sauce should be the consistency of syrup, or slightly thinner. If it didn’t thicken properly, it could be the type of pan you used to reduce the sauce, as doubling the quantity will impact how long it takes to reduce.

  123. #
    Joan — February 25, 2014 at 9:18 am

    I made this and it is just delicious! I had it first at a friend’s house and the sauce didn’t come out very thick. I find that when using a crock pot, a lot of steam collects under the lid and, every time I lift the lid, that steam turns into water and adds to my dish making it soupy. I fixed the problem by cocking a lid a bit to let the steam escape. I used a tiny clothespin to hold the lid open. My chicken came out so tender and the sauce was nice and thick as shown in the recipe photo. YUMMY!

  124. #
    Joan — February 25, 2014 at 9:44 am

    I forgot to mention, I also mixed my cornstarch with one and a half tablespoons of water and not 3 and that also helped make it thicker.

  125. #
    Monica — February 25, 2014 at 8:26 pm

    This dish was phenomenal. I made it for my family just like the recipe and served it over jasmine rice. I love how easy it is to make. I only had to cook it for 4 hours and it was super moist. I omitted the red pepper because I made it for kids too. They loved it, I cant wait to make it again!!!

    • Kelly Senyei replied: — February 26th, 2014 @ 12:10 am

      Awesome! So glad you enjoyed the recipe, Monica!

  126. #
    Linda Carmical @DoFoodBetter — March 5, 2014 at 10:35 pm

    #OMGoodness this sounds so amazing! You’ve got some #SeriousYum™ on your blog Kelly! This is going on my FB page (! And a link will be on Do.Food.Better. soon too! Thanks for sharing it!

  127. #
    Angelica — March 6, 2014 at 8:12 pm

    This looks so good! I’m going to make it tomorrow :) can this recipe easily be doubled or will doubling it effect the outcome? My crockpot looks a lot larger than the one in the pic. Thanks

    • Kelly Senyei replied: — March 7th, 2014 @ 1:10 am

      Hi Angelica! I’ve never tried doubling the recipe, but I know many others have done it and had total success :) You’ll just have to cook the sauce a bit longer for the larger amount of liquid to thicken. Enjoy!

  128. #
    angel — March 12, 2014 at 3:32 pm

    This was awesome! Thanks so much for sharing the recipe!! I would love to make double batches for my oldest son. Will the sauce freeze ok? Thx

    • Kelly Senyei replied: — March 12th, 2014 @ 3:33 pm

      So glad you enjoyed the recipe! I’ve never tried freezing the sauce, but I don’t see why there would be any issue. Let me know if you try it!

  129. #
    Barbara Barlow — March 13, 2014 at 7:23 am

    We cannot get Breasts with the bone-in, and to my knowledge, there is no Bone in a Breast, thighs, drumsticks and wings yes, but not the breast.

  130. #
    Rona B — March 16, 2014 at 7:58 pm

    I totally enjoyed preparing and eating this dish. Thanks for sharing the recipe!

    • Kelly Senyei replied: — March 16th, 2014 @ 11:10 pm

      You’re so welcome, Rona!

  131. #
    Rachel — March 16, 2014 at 11:10 pm

    SO sweet, oh my goodness. Had to dilute it the sauce with some vinegar and water. It was good after that though.

  132. #
    Alison — April 1, 2014 at 5:41 pm

    Just made this recipe, though I did it in my Le Creuset in the oven since I don’t have a slow cooker. Cooked at 225 for about 2.5 hours and it turned out BEAUTIFULLY!! Thank you for the amazing recipe, I will make this again and again!

    • Kelly Senyei replied: — April 1st, 2014 @ 6:18 pm

      Awesome! So glad you enjoyed it, Alison!


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