Slow Cooker Honey Garlic Chicken

This Slow Cooker Honey Garlic Chicken stars tender, shredded chicken tossed in a sweet and sticky sauce made with plenty of onion, garlic, hoisin sauce and a surprising not-so-secret ingredient. Serve it over steamed white rice or noodles for the ultimate takeout-inspired meal. 

We all have those days when we’re craving something so rich and satisfying that we turn to the takeout menus (orange chicken and broccoli 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 judgment.

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 healthier and rather than waiting on the delivery guy, your dinner is waiting on you. I believe Ina Garten said it best, “How easy is that?”

Why You’ll Love It

• Stars the best sticky honey garlic sauce. Say goodbye to bland chicken dinners! 
• No fuss, no stress. The slow cooker does all the heavy lifting for you. It takes minutes to toss into the slow cooker and results in juicy pulled chicken.
• Whether it’s over rice, sandwiched between bread or paired with your favorite greens, this honey garlic chicken is a versatile superstar. Even the leftovers (if there are any!) make for a delicious lunch the next day.
• Perfect for busy days. Life can be hectic, but that doesn’t mean you have to sacrifice a delicious home-cooked meal. Let the slow cooker be your culinary ally, turning your busy day into a flavorful evening with minimal effort.
• Great for meal prep. Simplify your week with this meal-prep and freezer-friendly dinner recipe – your future self will thank you.

• Bone-in skinless chicken breasts: Using bone-in chicken breasts, rather than boneless chicken breasts, is really what makes it stay extra-moist. That was a little trick my mom taught me years ago.
• Honey: The sauce achieves its signature sweetness and stickiness from the honey – no extra sugar needed!
• Low-sodium soy sauce: Just like my easy chicken lo mein recipe, I recommend using low-sodium soy sauce to control the saltiness of the dish. You can always adjust the salt later if needed, but starting with low sodium allows for better control over the overall seasoning.
• Blackberry jam: My secret ingredient! I know the blackberry jam is unexpected but it adds the most wonderful depth of flavor. 
• Hoisin sauce: A thick, fragrant sauce commonly used in Asian cuisine that adds umami flavor. I use it in everything from General Tso’s Chicken to Caramelized Pork and Broccoli.
• Olive oil: Use extra virgin olive oil for its robust flavor or swap in vegetable oil for a more neutral flavor.
• Garlic and onion: ​​These flavor powerhouses work together to infuse your dish with aromatic goodness.
• Cornstarch: This will help to thicken your sauce to that perfect syrupy consistency.

See the recipe card for full information on ingredients and quantities.

1. Arrange the chicken breasts in the slow cooker so that they are not overlapping. It’s fine if they overlap a little but you don’t want them overlapping too much or the chicken won’t cook evenly. 

2. Make the sauce. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic and onion, and then pour the sauce over the chicken.  It’s important that the chicken be covered with liquid so that it doesn’t dry out. 

3. Cook on low for 4 to 5 hours. Avoid opening the slow cooker frequently during cooking. This helps maintain a consistent temperature, ensuring the chicken cooks evenly.
4. Remove the chicken and shred. Reserve the liquids as this is what will form the base of the sauce. 

Kelly’s Note: Shred chicken easily by using two forks or a stand mixer. The slow-cooked chicken should be tender enough to shred effortlessly.

5. Make a cornstarch slurry. Gradually whisk in the cornstarch to the cold water to prevent lumps. This ensures a smooth and evenly thickened sauce.
6. Transfer the reserved liquids from the slow cooker into a small saucepan and whisk in the slurry. 
7. Boil and reduce the sauce. The sauce must come to a boil, otherwise the cornstarch won’t properly thicken the consistency of the sauce. The sauce should be the consistency of syrup, or slightly thinner.
8. Pour the sauce over the shredded chicken, tossing to combine, and serve.

Choosing Between Breasts and Thighs, Bone-In or Bone-Out

When it comes to the chicken for your slow cooker honey garlic masterpiece, let’s talk choices:

• Chicken breasts: If you opt for boneless, skinless chicken breasts, dial back the time to around 4 hours as they’ll cook through faster. 
• Chicken thighs: I am a huge fan of chicken thighs. They’re cost-effective, full of flavor and pretty darn hard to mess up when it comes to achieving a fall-off-the-bone feast. Transform this into a crockpot chicken thighs recipe, and you won’t be disappointed.

Once you decide if you’re using chicken breasts or chicken thighs, it’s time to decide if you want to go with bone-in or boneless cuts:

• Bone-in cuts: Bones add richness and act as a natural insulator that keeps the meat juicy. I opt for bone-in cuts 99% of the time when I’m cooking. 
• Boneless cuts: If you opt for a boneless chicken breast or thigh, I recommend checking the chicken early to make sure it doesn’t overcook.

How to Use Frozen Chicken in Slow Cooker Recipes

If you find yourself reaching for the frozen chicken for your slow cooker recipe, it’s crucial to fully thaw it before placing it in your crockpot. Thawing minimizes the risk of bacterial growth associated with keeping the chicken at room temperature for an extended period. 

The best (and safest!) way to thaw frozen chicken is to place it in the refrigerator a day or two before you plan to cook.

If you’re short on time, I suggest using the cold water thawing method. Submerge the sealed chicken in a bowl of cold water, changing the water every 30 minutes. Keep it in its packaging to prevent water absorption.

I usually serve it over brown rice, but any variety of rice noodles would also be delicious since there’s plenty of honey garlic sauce to coat the noodles. It would also be delicious served with:

• Steamed coconut rice or cauliflower fried rice
• Veggies – steamed broccoli (microwavable veggies are an easy and healthy option, too!), Chinese garlic green beans or garlic bok choy would all be amazing served alongside this Chinese-inspired chicken
• Noodles – egg noodles or rice noodles work wonderfully with the saucy chicken, or use your favorite noodle!
• Mashed potatoes – whenever I’m craving a hearty and comforting meal, I pile this shredded chicken atop my go-to creamy mashed potatoes 
• Salad – for a lighter meal, I swap out the rotisserie chicken in my Chinese chicken salad recipe with the pulled honey garlic chicken

Recommend Equipment to Make this Recipe

• Programmable slow cooker – I like this one because it has a temperature probe and a removable, dishwasher-safe vessel and lid.
• Whisk – this will come in handy for whisking the ingredients together to make the sauce.
• Tongs – I use tongs in the kitchen for so many things! And they make taking the chicken out of the crockpot a breeze. 
• Instant read meat thermometer – this is essential for ensuring your slow-cooked chicken reaches a safe internal temperature of 165°F.

Common Questions

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