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.


  1. 1


    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. 2


    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. 5


    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!

  4. 7


    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!

  5. 21


    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 :)

  6. 26


    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!!

  7. 27

    Li says

    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!

  8. 28


    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.

  9. 29

    J says

    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!

  10. 30

    Kristy says

    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 :)

  11. 31

    Katie says

    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?

  12. 36


    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!

  13. 38

    Sara says

    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!

  14. 39

    Katie says

    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!

  15. 40

    Stephanie says

    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?

  16. 43


    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.

  17. 46

    Katlady says

    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!

  18. 47

    Linda Marr says

    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!

  19. 48

    amanda says

    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!!

  20. 49

    Alice Olson says

    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 :)

  21. 52

    Sonja says

    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!

  22. 53

    Melissa says

    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!

  23. 54

    lesli says

    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?))

  24. 55


    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 :)

  25. 56


    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 :)

  26. 58

    Courtney L says

    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?

  27. 59

    AJB says

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

  28. 60

    Maggie says

    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!

  29. 61

    Jill says

    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.

  30. 62

    Megan says

    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.

  31. 64


    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.

  32. 65

    Jessie C says

    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!

  33. 66

    Tasha Mehne says

    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!!

  34. 67

    Meg McGinn says

    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

  35. 68

    Julie says

    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.

  36. 69

    Roberta David says

    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!

  37. 71


    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!

  38. 73


    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. :)

  39. 74

    Andrea says

    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.

  40. 75

    Heather says

    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! :)

  41. 76

    Vikki says

    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.

  42. 77

    EM says

    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?

  43. 78

    Dee says

    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!!

  44. 79

    Lana says

    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!!!!

  45. 83

    Dee says

    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)!

  46. 85


    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.

  47. 86

    Julie says

    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 :) :)

  48. 87


    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.

  49. 88

    Chapalet says

    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!!!!

  50. 89

    Leanne says

    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!

  51. 90

    Marither says

    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! :)

  52. 92

    Chrisie says

    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!

  53. 95

    Andrea P says

    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!

  54. 96

    Sara says

    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!

  55. 97

    Nicole says

    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!

  56. 98

    Sophronia says

    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.

  57. 99


    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!

  58. 101

    Ashlee E says

    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!

  59. 102

    Kelly L. says

    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 :)

  60. 103

    Amy says

    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.

  61. 104

    Rachel says

    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!

  62. 105

    Nikki says

    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.

  63. 106

    Wendy says

    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!

  64. 107


    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 :)

  65. 108

    Jennifer says

    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.

  66. 109


    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 :)

  67. 110

    Laura says

    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!

  68. 111


    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!

  69. 112

    Lori says

    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!

  70. 114

    Ruth says

    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.

  71. 115

    Carolyn says

    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!

  72. 116


    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!

  73. 117

    Alison says

    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!

  74. 119

    Bianca says

    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!

  75. 121

    Kate says

    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!

  76. 122

    John S. says

    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.

  77. 123

    Joan says

    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!

  78. 124

    Joan says

    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.

  79. 125

    Monica says

    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!

  80. 126


    #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!

  81. 127

    Angelica says

    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!

  82. 128

    angel says

    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!

  83. 129

    Barbara Barlow says

    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.

  84. 131

    Rachel says

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

  85. 132

    Alison says

    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!

  86. 133

    Madison says

    I made this yesterday for dinner and it was amazing! SO easy too. I actually marinated the chicken breasts in the fridge in the crock pot basin the night before, so it was extra flavorful in the end! I used boneless which worked just fine and fell apart. I would recommend the low-sodium soy sauce, since my use of full-sodium soy sauce made the sauce border on too salty. I also added a pinch of ginger to the sauce after thickening! Will make this again!

    • Kelly Senyei replied: — April 25th, 2014 @ 8:54 am

      So thrilled you enjoyed the recipe, Madison!

  87. 134

    Jenn says

    Can you cook it on high for a shorter amount of time?

    • Kelly Senyei replied: — April 30th, 2014 @ 10:50 am

      Hi Jenn – I’ve only ever done the temperature/time described in the recipe, so I can’t say for certainty what a higher temp/less time would result in.

  88. 135

    Renee says

    I just wanted to let you know that I have now made this several times (in fact, I just finished putting it in the crock pot) and it is one our family’s favorites :) Thanks for the great recipe!

    • Kelly Senyei replied: — May 1st, 2014 @ 3:58 pm

      Love to hear that, Renee! Thanks for letting me know :)

  89. 136

    Kymn says

    Very good! So, I completely spaced the soy sauce and it was still really tasty, for whatever that is worth. Also, wish I would have heeded the bit about not necessarily adding all the sauce at once and saving some for later. I actually used four chicken breasts, simply because they fit in my big crock pot and they were all ready to go. Even with four, would have been a bit better if I hadn’t used all the sauce at once. I did an easy instant fried rice on the side and a salad and it was great, thank you!

  90. 140

    ashleigh says

    im thinking of putting this with thick egg noodles and veg, so its more like a noodle dish , do you think that this would work!?
    thankyou! cant wait till tomorrow to try this :D

    • Kelly Senyei replied: — May 26th, 2014 @ 10:37 am

      Absolutely! That would be delicious!

  91. 141

    Glenn says

    Kelly, quick note of thanks for the tasty recipe. I doubled the portion (and the ingredients) to accommodate a large gathering. It was a big hit!

  92. 142

    SarahD193 says

    This is in my crockpot right now. I made it with chicken thighs though. Hopefully the extra fat wont hurt it?

  93. 143

    Laura says

    Made this today– it was tasty–reminded a lot of like a pulled pork– but honestly would work much better on a roll or wrap or something. (and I’ll bet this would be just as good and cheaper with pork instead of chicken)

  94. 144


    Hi! I love your recipes and just made this one! It turned out DELISH! I have a soy allergy so I substituted the soy sauce for some soy free stir fry sauce I have and added some siracha and it turned out AMAZING.

    • Kelly Senyei replied: — June 13th, 2014 @ 9:56 pm

      Awesome! So glad you enjoyed the recipe, Loribeth!

  95. 145


    This is our new favorite chicken recipe. Making it for the fourth time, tonight. I share your link with everyone! Thank you!

    • Kelly Senyei replied: — July 22nd, 2014 @ 4:18 pm

      Awesome! So thrilled you’re enjoying the recipe, Jessica, and I greatly appreciate you sharing the link with others :)

  96. 146

    Fe says

    Delicious! I think this will be a regular dish now. I have a bit of left over sauce, which I think I will use as a glaze for grilled chicken. I also have a little chicken left too to make a sandwich with for work.

    • Kelly Senyei replied: — August 7th, 2014 @ 7:18 pm

      Awesome! So glad you enjoyed the recipe!

  97. 147

    Christina says

    I was browsing websites looking for a recipe and this recipe caught my eye. I can’t wait to try it I have Sunday dinners every Sunday and we alternate who cooks I got tired of trying the same old things I can’t wait to try this and to accompany it I’m going to make homemade sushi with a new sushi maker I just purchased at the big E that I think would go great with it can’t wait to try it!!

  98. 148

    Deuce says

    I just made this tonight and it has a great flavor and was super easy to make. I paired it with a cucumber and onion salad that marinated in a rice vinegar vinaigrette. Thanks for sharing!

  99. 149

    Lydia says

    Quick question. I have a 2-quart and a 6-quart slow cooker. The problem is I’ve had weight loss surgery, and I’m proud to say I’ve lost almost 190lbs! (Beware losing your gallbladder – my weight doubled during the next 4 years!) So now my 6-quart slow cooker now makes WAY too much food for me! Can I make this in a 2-quart slow cooker? Please advise! Thank you; it looks amazing! Can’t wait to try!

  100. 151

    Amy says

    Has anyone made this with thigh fillets? I prefer the idea of using boneless and if the breast bones are to help keep it from getting dry I thought maybe thigh fillets could be a good substitution. I see that some have done it with breast fillets so that will be my back up plan.

  101. 153

    Sarah says

    This was delicious!! I went light on the red pepper flakes since kids were eating, went heavy on sesame seeds and added a little fresh ginger at the end– served over Trader Joe’s Brown Rice Medley. Will def be making this again! The elderberry jam added such a great flavor here. Thank You!

    • Kelly Senyei replied: — November 15th, 2014 @ 9:33 am

      Awesome! So glad you enjoyed the recipe, Sarah!

  102. 154

    Jennifer Morgan says

    This looks wonderful. Do you happen to have the calorie count per serving?

    • Kelly Senyei replied: — December 2nd, 2014 @ 8:48 pm

      Hi Jennifer! I am not a licensed nutritionist so I cannot provide calorie count info for any of my recipes.

  103. 155

    Cassie says

    That’s what I was thinking, but everyone seems to love it. I’m not a huge fan of soy products, so I’m going to switch it out for coconut amino.

  104. 156

    Bailey says

    Just made this tonight & it was by far the best crockpot dish we have ever made!! Thanks so much!

    • Kelly Senyei replied: — December 7th, 2014 @ 9:26 pm

      Awesome! That’s what I like to hear, Bailey!

  105. 158

    Mark says

    I’m going to cook this on Sunday. What do you recommend serving this with? On a bed of rice or with a veggie side?

    • Kelly Senyei replied: — December 10th, 2014 @ 10:30 pm

      Rice would be great, as would noodles!

  106. 159

    Stephane Cote says

    Just waiting for this to finish in the slow cooker, looks/smells amxzing thus far! Can’t wait to eat!

    • Kelly Senyei replied: — December 14th, 2014 @ 1:37 am

      Hope you enjoyed it!

  107. 160


    This looks amazing and so easy. I am one of the absolute few Indians in Dubai that owns a crockpot and want to introduce the “awesomeness” of the Slow Cooker to everyone here through my blog.

    This is definitely dinner tonight! Thanks Kelly

  108. 161

    charlie says

    I am a cooking challenged man and I managed to easily make this and it turned out great! I especially appreciate the short list of easy to assemble ingredients.

    • Kelly Senyei replied: — December 15th, 2014 @ 9:03 pm

      Awesome! So glad you enjoyed the recipe, Charlie!

  109. 162

    Ashley says

    This recipe was AMAZING. My husband said it tasted like “real restaurant food”, his highest compliment. I also substituted raspberry jam because it was what I had. I’ll definitely be checking out your other crockpot recipes.

    • Kelly Senyei replied: — December 16th, 2014 @ 5:12 pm

      Love this! So glad you all are enjoying the recipe :)

  110. 163

    Carmalita says

    I have this in the slow cooker right now. It looks and smells delicious!!!
    Any suggestions on what I should serve with it? I was thinking stir fried veg. or atop lightly sautéed greens, or wrapped in corn tortillas. Any ideas?

    • Kelly Senyei replied: — December 18th, 2014 @ 2:24 am

      Everything you’ve mentioned would be great, plus rice or noodles, too! Enjoy :)

  111. 164

    Mari white says

    Made with dark meat. Increased the temp to high in the last hour. It was very good. ChicKen was tender. I reduced the red pepper a ltitle too much for my kids but still very tasty.

  112. 165

    Kerry says

    Looks delicious! Does your meat come out browned on the outside when using the crockpot? It almost looks grilled or browned. I see so many yummy recipes where the meat looks browned straight out of the crockpot, however mine never looks like that. Any suggestions? Can’t wait to try it!

    • Kelly Senyei replied: — December 27th, 2014 @ 6:43 pm

      Hi Kerry! The brown color is actually from the soy sauce, so the meat itself isn’t browned, but rather just brown in color. I hope you enjoy it!

  113. 166

    Lauren Bosch says

    Hi Kelly,
    I was just curious what your thoughts are on if I cut up the raw meat into little cubes prior to putting in the slow cooker versus shredding it after its ready?
    Thank you!

    • Kelly Senyei replied: — January 2nd, 2015 @ 4:27 pm

      Hi Lauren! I have actually tried this and do not recommend it. I thought it’d be a great idea to avoid having to shred the meat, but the chunks got overcooked and were very dry. So in the end, the extra time to shred the meat is totally worth it!

  114. 167

    Jacs says

    I don’t have blackberry jam but would love to try this tomorrow. I have lemon, orange, and raspberry jam though. Any recommendations for a sub?

    • Kelly Senyei replied: — January 5th, 2015 @ 1:00 am

      Raspberry will work great! Enjoy :)

  115. 168

    Dan says

    This was great! I used about 2 tbsp crushed red pepper, but still thought it needed more. Served it on a tortilla with sour cream. Sounds odd, but it was awesome.

  116. 169

    Chrissy says

    I made this tonight and it was fabulous! I did use boneless chicken breasts but I cooked them for only 4 hours and the meat is still incredibly tender. I also used ground cayenne pepper instead of the red pepper flakes, probably about 1/3 of a teaspoon and while it was perfect for myself, husband, and oldest kiddo, the youngest felt it was too spicy. I tossed the chicken with some cooked Asian veggies then tossed all of it in the reduced sauce. I served it over brown rice. Nothing in the flavoring is overpowering and it is just the right mix. I mixed up the sauce the night before and put the onions in it and I thought it would ruin the texture of the onion (I thought about this after the fact) but they were fine. Next time I will just not add as much spice for the little guy and I will also increase the amount of garlic, but only by a clove or 2. This will definitely become a staple meal in my household!

  117. 170

    allison says

    I followed the recipe exactly and loved it! My husband thought it was a bit to sweet tho. Any advice for cutting that a bit-maybe adding a little less hoisin/jam?

  118. 171

    Elizabeth Anne says

    I just made this and it is so good!
    Next time I may add a little ginger for added zip!
    I served over jasmine rice with some stir-fried snow peas finished with a bit of sesame oil. Perfection.

    • Kelly Senyei replied: — January 25th, 2015 @ 6:53 pm

      Awesome! So glad you enjoyed the recipe!

  119. 172

    Anna S. says

    This was so good! I made it exactly as the recipe dictated and the only thing I’d change next time is add more chili flakes. I threw in broccoli florets for the last 20 minutes and then removed them after I’d shredded the chicken. Served it over coconut basmati rice. Absolutely wouldn’t skip the sesame seeds and scallions!

    Thanks for a great recipe! My guests loved it!

    • Kelly Senyei replied: — January 28th, 2015 @ 2:55 pm

      Awesome! So glad you enjoyed it, Anna :)

  120. 173

    Michelle says

    I just cooked this tonight, I substituted with raspberry jam as it was all I had, and I had boneless, skinless chicken breast. I put only 1/4 soy sauce and increased the hoison sauce as I’m not crazy about salty taste. It turned out really well! Great recipe, and it’s as easy as she said it is, love it and will definitely make it again. Thanks for a great idea!

    • Kelly Senyei replied: — January 29th, 2015 @ 1:10 am

      So glad you enjoyed the recipe, Michelle!

  121. 174

    Kelly says

    Didn’t have honey or blackberry jam so I substituted maple syrup and apricot preserves…delicious!

    • Kelly Senyei replied: — January 31st, 2015 @ 1:12 pm

      Awesome! So glad you enjoyed the recipe, Kelly!

  122. 176

    Sara K says

    I’ve never bought hoisin so I just made my own. You could try the hoisin recipe below and just leave out the vinegar (adjust for how much you need overall).
    2 tsp. sesame oil
    4 tbsp. soy sauce
    2 tbsp. peanut butter
    1 tbsp. honey, molasses or brown sugar
    2 tsp. white vinegar
    1/8 tsp. garlic powder
    1/8 tsp. black pepper
    20 drops hot sauce

  123. 177

    Marcille Kirkton says

    The 3 breasts I had were huge. Absolutely no way to avoid overlapping, and my chicken came out just fine. About half-way through I put the top piece on the bottom, just to make sure it cooked through. I added about an hour extra to the time recommended, and I was right to do so.

    This recipe makes a ton of sauce, way more than you need for the chicken. So you will have plenty of sauce.

  124. 178

    Marcille Kirkton says

    Same problem here. I did bring it to a boil and cooked it even longer than 3 minutes.

    Sauce is still pretty soupy.

  125. 179

    Alia says

    I made this yesterday and I will make it again.

    My comments:
    – more garlic
    – more chili
    – a little less jam

    Thanks for the recipe, it’s a keeper.

  126. 181

    Dusty says

    This question about not using or having a slow cooker pops up often for slow cooker recipes. Best guess from replies I read is that a slow cooker heats around the sides and not from underneath. Temperature is very low, around maybe 200F or perhaps 95C — just below boiling. Maybe very slightly cooler on ‘Low.’ Like 165F or 170F so the food is cooking to warmer than the minimum 160F safe level.

    Best bet is use the heaviest pot you have (with a lid!) that can stand being entirely inside the oven and set the oven for the lowest temperature possible– like 175F or 200F. Then let the food cook for about the same length of time as the recipe calls for or slightly less and test it. No promises.

    If you need Celsius temperatures, use Google to get equivalents. Google might be able to give a better reading of typical slow cooker temperatures also.

    Discussion about slow cooker temperatures in the recipe blog comments indicates that actual cooking temperatures vary a lot from one unit to another even in the same brand. I seem to remember one person saying she had two identical cookers bought at the same time with perhaps 10F difference which could result in significantly different needed cook time durations for each unit.

    I have a family-size “Crock-Pot” and a small “Crock-Pot” (copyright brand names) bought from Amazon. Easier than not for me. I can and sometimes do use the big one for family and the little one often for single meals or special items/recipes.

  127. 182

    Helen Stauffer says

    Is it possible to cut down on the amount of sugar in this recipe? Is there a substitute?

    • Kelly Senyei replied: — May 28th, 2015 @ 5:23 pm

      Hi Helen – I haven’t attempted adjusting the sugar in this recipe, so I’m not sure of exact proportions. You could try using a sugar-free jam, but the taste would differ.

  128. 183

    Michelle says

    This recipe is SO good. I recently had gastric bypass surgery, and the sauciness of this is perfect for me. I make it with less chicken, and throw in a bag worth of frozen broccoli after steaming it in the microwave. It tastes great as leftovers, and I’m about to make another batch for the week ahead. I recently bought a new slow-cooker and have tried several recipes, and this one is by FAR the best. Thank you so much!

  129. 184

    Laura says

    I don’t even remember how I stumbled on this but I’m SO glad I did. Easy, delicious, a keeper! Actually leaving this comment as I was checking the ingredient list to make it this upcoming week. We bought a three pack of honey from Costco JUST for this recipe! Always wondered how people could need that much honey. I wonder no more and my mouth, tummy and family all say “thanks”. (Oh, and the jam really does add. Didn’t even know they made that kind of jam! Glad we found it)

    • Kelly Senyei replied: — August 3rd, 2015 @ 11:20 am

      Awesome! So glad you found your way here, Laura :)

  130. 185

    Jason Strong says

    I have made this dish a total of three times and each time my family loves it more. I would throw in a little (or a lot) of Sriracha sauce to give it a kick, but the kids aren’t into hot foods yet. Major Hit!!!

    • Kelly Senyei replied: — August 25th, 2015 @ 1:02 am

      Awesome! So glad you’re enjoying it!

  131. 186



    I’m going to cook this on Sunday. What do you prescribe serving this with? On a bed of rice or with a veggie side?



  1. […] Browsing the web for slow-cooker recipes, I came across a photo on Pinterest, decided the recipe looked delicious and easy, and set about to make it.  You should, too.  However, we were in such a rush to get dinner on the table last night (these days, around 8pm after sports), that I failed to take a picture, which is fine since I want to send you over to the lovely site from whence this recipe came where you can see Kelly Senyei’s photo of Slow Cooker Honey Garlic Chicken. […]

  2. […] Browsing the web for slow-cooker recipes, I came across a photo on Pinterest, decided the recipe looked delicious and easy, and set about to make it.  You should, too.  However, we were in such a rush to get dinner on the table last night (these days, around 8pm after sports), that I failed to take a picture, which is fine since I want to send you over to the lovely site from whence this recipe came where you can see Kelly Senyei’s photo of Slow Cooker Honey Garlic Chicken. […]

  3. […] Place all the chicken in the crockpot.  In a bowl, whisk honey, tamari, blackberry jam, bbq sauce, olive oil, garlic & onion.  Pour the sauce over the chicken. Cover the crock pot and cook the chicken on LOW for 4 hours and on HIGH for the last hour for a total of  5 hours. Carefully remove all of the chicken to a plate.  Remove skin/bones and using 2 forks, shred the chicken.  Put the chicken in a bowl. Remove liquid from crockpot and put into a pot over medium heat.  Whisk in the cornstarch/water and boil a few minutes to reduce.  Strain this through a sieve.  Pour the sauce over the chicken, stirring to evenly mix.  Pour as much or as little as you’d like!!!  Top with scallions!! Serve over rice! Add some chopsticks for fun! Recipe adapted from Just a Taste […]

  4. […] Place all the chicken in the crockpot. In a bowl, whisk honey, tamari, blackberry jam, olive oil, garlic & onion. Pour the sauce over the chicken. Cover the crock pot and cook the chicken on high for 5 hours. Carefully remove all of the chicken to a plate. Remove skin/bones and using 2 forks, shred the chicken. Put the chicken in a bowl. Remove liquid from crockpot and strain into a pot over medium heat. Whisk in the cornstarch/water and boil a few minutes to reduce. Strain this through a sieve. Pour the sauce over the chicken, stirring to evenly mix. Pour as much or as little as you’d like!!! Top with scallions!! Serve over rice! Add some chopsticks for fun! Recipe adapted from Just a Taste […]

  5. […] So, today’s post is a bit different.  I want to start posting recipes that I have found, modified, and tried, and share the good ones with you all.  I love living a (mostly) healthy lifestyle and trying out new ways to do that.  So, here is the first installment of my ‘healthiness’ recipes. This easy Garlic Brown Sugar Chicken is to die for.  Seriously it’s so freaking good! I found the original recipe here: […]

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