Slow Cooker Honey Garlic Chicken

from 19 votes

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. 

Shredded honey garlic chicken over brown rice in a bowl and garnished with sliced scallions and sesame seeds.

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.

Ingredients Needed

Various sizes of glass bowls containing the ingredients needed to make honey garlic chicken, including cornstarch, blackberry jam, diced white onion, olive oil, minced garlic, crushed red pepper flakes, hoisin sauce, honey, chicken breasts and soy sauce.
  • 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.

Variations and Substitutions

  • If you don’t have blackberry jam, grape jam, raspberry jam or orange marmalade would be great alternatives.
  • If you can’t find bone-in chicken breasts, you can still use boneless chicken breasts.
  • I’ve never tried this recipe with chicken thighs, but I know others have and had total success in doing so.
  • If you like your honey garlic chicken on the spicy side, add crushed red pepper flakes. Adjust the quantity based on your spice preference, keeping in mind that the slow cooking process will mellow out the spiciness.

How to Make Slow Cooker Honey Garlic Chicken

  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. 
Three raw chicken breasts in a slow cooker.
  1. 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. 
A glass bowl containing honey, soy sauce, blackberry jam, hoisin sauce, minced garlic and diced onion.
  1. 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.
  2. 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.

Two forks next to a pile of shredded chicken on a cutting board.
  1. Make a cornstarch slurry. Gradually whisk in the cornstarch to the cold water to prevent lumps. This ensures a smooth and evenly thickened sauce.
  2. Transfer the reserved liquids from the slow cooker into a small saucepan and whisk in the slurry. 
  3. 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.
  4. Pour the sauce over the shredded chicken, tossing to combine, and serve.
Honey garlic marinade being poured over pulled chicken in a glass bowl.

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.

Pulled honey garlic chicken in a glass bowl.

What to Serve with Honey Garlic Chicken

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

How to Store and Reheat Leftovers

This makes the best leftovers! I’ll often fill a flour tortilla with leftover shredded honey garlic chicken and crisp lettuce for a quick lunch the next day. Here’s how to store your leftovers so they taste great for days: 

  1. Refrigeration: Once your leftovers have cooled to room temperature, transfer them to an airtight container. Your honey garlic chicken will stay fresh in the refrigerator for 3-4 days.
  2. Freezing: Allow the chicken to cool completely before freezing. Transfer it to a freezer-safe container or sealable bag, removing as much air as possible to prevent freezer burn. It will keep for up to 3 months in the freezer.
  3. Reheat: Let the frozen chicken thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of water to retain moisture.

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

Can I make slow cooker honey garlic chicken ahead of time?

Sure! Prepare the ingredients the night before, refrigerate them, and start the slow cooker in the morning for a convenient dinner.

Is it possible to overcook the chicken in the slow cooker?

Yes, overcooking can happen if you let the chicken hang out in the pot for too long. Be mindful of cooking times and adjust based on the type of chicken you’re using. Check for doneness after the recommended time to ensure a tender and moist result.

How can I thicken the sauce?

Cornstarch must come to a rolling boil in order to work as a thickener in the sauce. If your sauce is too thin, continue boiling it until it reaches a syrupy consistency. Keep in mind that the sauce will continue to thicken as it cools.

Can I make this without a slow cooker?

Absolutely! You can make this recipe in the oven by combining the ingredients that go in the slow cooker in a heavy-bottomed Dutch oven (with a tight-fitting lid). Place the Dutch oven in a 325°F oven until the chicken is fully cooked, 20 to 30 minutes. Continue with the recipe as directed.

Shredded honey garlic chicken garnished with sesame seeds and sliced scallions over brown rice in a white bowl.

More Slow Cooker Recipes

Main Course

Slow Cooker Honey Garlic Chicken

This tried and tested recipe for Slow Cooker Honey Garlic Chicken stars super-tender pulled chicken doused in a sweet, tangy, garlicky soy sauce.
Author: Kelly Senyei
4.85 from 19 votes
Shredded honey garlic chicken over brown rice in a bowl and garnished with sliced scallions and sesame seeds.
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 4 servings


  • 3 large bone-in, skinless chicken breasts (2 ½ to 3 lbs 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


  • 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.
  • Storage: Once your leftovers have cooled to room temperature, transfer them to an airtight container. Your honey garlic chicken will stay fresh in the refrigerator for 3-4 days or in the freezer for up to 3 months. To reheat, let the frozen chicken thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of water to retain moisture.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!


Calories: 420kcal, Carbohydrates: 64g, Protein: 20g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 54mg, Sodium: 1450mg, Potassium: 468mg, Fiber: 1g, Sugar: 51g, Vitamin A: 65IU, Vitamin C: 5.3mg, Calcium: 31mg, Iron: 1.4mg


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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.

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4.85 from 19 votes (8 ratings without comment)

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  1. Any bright ideas about how to adapt this to an Instant Pot? I see it can be made in the oven and doesn’t take very long, but the IP just works so much magic with dishes like this…

    1. Absolutely, Brooke! I haven’t tested the exact times/temps but I’ll let you know when I give it a shot.

  2. 5 stars
    So easy to make, minimal washing up, delicious tasting and I am grateful for the information on storage instructions as I couldn’t get through that quantity on my own. Freezing is a great option as I have a very tasty go to dish when in need of something very tasty.
    Thank you Kelly
    Adele Morton

    so easy to make

    1. Hi Myrna! You can definitely leave the crushed red pepper out of the recipe. It will give it subtle heat, but when I make this for my kids, I just omit it. Enjoy!

    1. Hi Maureen – I’ve never tried this recipe with chicken thighs, but I know others have and had total success. :)

  3. 5 stars
    Made this last night and to say it was a hit would be an understatement! Every one of the picky eaters in our family loved it. Will be making it over and over! Thanks so much.

    1. Hi Amelie – I’ve never made this recipe using an Instant Pot so unfortunately, I can’t weigh in on this.

    1. Hi Alaina – I’ve never tried this recipe in a dutch oven so unfortunately, I can’t weigh in on this!

  4. Sounds delicious! I’m super excited to try it! I was wondering if there might be a substitute for the blackberry jam? My husband is allergic to blackberry and raspberries… any ideas?

  5. I made this two weeks ago. It was easy and all I had to do at dinner was make rice. We all liked it, so well that I made it again today. Some days, between football and soccer, not to mention all the other activities, there is no time to cook between 4 and 7:30. This worked perfect, as I assembled it before work, allowed chicken to marinate, ran in about 1 and started the slow cooker on. Made it to next appt with room to spare and dinner cooking! When we arrived home, boys were drooling just smelling the aroma! Thanks for sharing (btw, in our area, it is impossible to get skinless bone in chicken- I just pulled the skin off and it worked great, just added a few more min to prep time)

  6. 5 stars
    I made this for my diversly picky family and everyone liked it! I will definitely be making it again. My only question is, what would you recommend as side dishes?
    Thank you for this great recipe!

    1. I’m thrilled your family enjoyed the recipe, Angela! And rice would be great, as would noodles or veggies!

  7. 5 stars
    I have made this recipe a few times in my slow cooker and it was excellent. I just purchased the 8 quart Instant Pot Ultra and wanted to give it a go on the pressure cook setting. It was just as good and took an hour from start to finish ( that includes all prep) !! I doubled the recipe and used 6 large boneless skinless chicken breasts and it was very moist. Plenty of liquid to submerge the chicken and used the same thickening method! Worth a try for those who are short on time!
    **Set the Instant Pot to 10 minutes on high pressure and do the manual pressure release at the end.**

  8. The directions specifiy not to let the chicken overlap in the slow cooker. I want to double the recipe but not sure I can without overlapping some. Would that be a problem?

    1. Hi Renee! I’ve never tried this recipe in the oven so unfortunately, I can’t tell you a specific oven temp or cooking time. Sorry I can’t be of more help!

    1. Hi Stacie! I’ve never tried that, but grape jam or orange marmalade would be great alternatives. Hope that helps! :)

  9. 5 stars
    Ok, i have a pork tenderloin, no chicken… wish me luck! I tried this chicken at work yesterday when a friend brought leftovers for lunch, ” i HAVE to make this myself” i thought, but alas, i only have pork tenderloin at the moment… so here goes! Also, i have strawberry & grape Jam, I’ll go easy on those instead of BlackBerry. I’ll be sure to check temperature & cook time; i don’t expect it will shred but the sauce is to die for! I’ll let you know how it goes!

  10. 5 stars
    Wow. This was delicious. My picky boys wanted seconds. I was hesitant to go with bone-in breast, but the chicken fell off the bone as I was pulling it out of the crock pot. It really makes a difference. I cooked this at 7,000 feet and 4 hours was just right for 2 lbs. of bone-in and I even could have gone 15 minutes less. Five hours would have been too much. I found gluten-free hoisin (“Premiere Japan Organic Gluten Free Hoisin Sauce” brand) and it works great with this recipe.

  11. 5 stars
    I’ve made this twice now and I love it. I added some sirracha and cilantro when serving it up the second time and it really brightened up the dish. I have some leftovers right now and tomorrow I plan on filling some buns and steaming them for snacks and maybe freezing. So happy I found this recipe.

  12. LOVE this recipe. Easy and satisfying. As others have done, I’ve used different jams based on what I have on hand, though I’ve also used Blackberry, and really enjoy the flavor of that. Also, I’ve substituted pork a few times I’ve made it, and that was also great.

    1. 5 stars
      Jen, I’m gluten free and found a recipe for gluten free hoisin sauce that I used.

      1/4 cup gluten free soy sauce
      2 tablespoons natural peanut butter
      1 tablespoon honey
      2 teaspoons rice vinegar
      2 teaspoons sesame oil
      1 clove garlic, grated
      1/8 teaspoon black pepper
      1 teaspoon miso paste (OR 1/2 teaspoon spicy fermented bean paste, OR 1/2 teaspoon gochujang + 1/4 teaspoon five spice powder, OR 1 teaspoon Thai chili sauce + 1/4 teaspoon five spice powder)
      1. Combine all ingredients in a bowl and mix well.
      2. Store hoisin sauce in an airtight jar in the fridge for up to a month.

      I used a food processor to mix it up really well, and left out the pepper. Never tasted hoisin, but it seemed to be good!

  13. Sounds delicious but I don’t have blackberry jam, what can I use as a substitute? Was hoping not to go to the store.

  14. 5 stars
    This just came out of the crockpot! It’s delicious! I used orange marmalade and added fresh grated ginger and a couple tablespoons of rice wine vinegar to balance the sweetness. Next time I will add more crushed red pepper, I like it spicy! Served with steamed Calrose rice and broccoli.

  15. I just got this in the crock pot. I had orange marmalade in the fridge so I used that and I added some fresh grated ginger because it goes so well with garlic and soy! I also added a couple tablespoons of rice wine vinegar to balance the sweetness. I can’t wait to taste it! Thanks for the recipe, I have a lot of running around to do this afternoon and won’t have time to make dinner.

  16. I am not a fan of soy sauce, so I substituted low sodium teriyaki sauce. I also didn’t have backberry jam, so I used raspberry jam instead. It turned out absolutely delicious and will actually be one of my go-to recipes. It’s equally great warm or cold and I added it to a teriyaki bow tie pasta spinach salad. Thanks!

  17. As I write this my chicken is in the slow cooker. I’m glad I’m not the only one who added the cornstarch to the liquid. Thanks for this.

    1. 4 stars
      Hi Kat. I do this in my Instant Pot. I mix all the sauce ingredients together and add that plus chicken to the IP. I cook on the poultry setting and do natural release because my family likes the chicken soft and shreddable. (You could decrease the cook time slightly if you want it firmer.) Once the chicken is done, I remove it from the pot and shred it. I mix the cornstarch with a bit of water and add it to the sauce in the IP and let it cook on saute until its thick. Combine the chicken and sauce, garnish, and enjoy!

  18. Has anyone tried this with bonesless chicken? I don’t have any bone-in chicken to hand but have everything else so thought i’d give it a try.

    Just curious how dry it turns out? with all this sauce i’m surprised.


    1. Hi Adam! I’ve never tried this recipe with boneless chicken, but I know many others have done it and had total success :)

  19. This looks delicious. But I’m on a low carb diet, Kan I leave the jam out?
    And an other question, I have a slowcooker/steam cooker, when I make pulled pork without any liquid, it comes out with a lot of water/juice is this normal or would the sauce be to watery?
    I like to make this tomorrow when my parents arrive by plane and are probably hungry. Thank you for your help and wonderful recipes.

  20. I just put this in the crock pot and realized I added the corn starch and water with the whole sauce mixture Is it ruined?

    1. You should be fine! If anything, the sauce may just be extra-thick, so you can thin it with chicken broth (if you have any on hand) or even water. Let me know how it turns out!

  21. Oh this recipe looks so good! I’ve had my slow cooker making the rounds already. Not too early. Nights have been in the 50’s. That’s all I need. I can’t wait to try this recipe. Tomorrow? :) Fingers crossed!

  22. I follow your recipe exactly and its such a hit. I get requests for it a lot so I’ve gotten pretty good at it :) I have converted to pressure cooking so I’m going to give it a shot in the pressure cooker tonight versus crock pot. Fingers crossed it’s as good as the original.

  23. Just finished putting this in the crock pot. Four bone in breasts & substitute orange marmalade for blackberry jam. I think I will add a bag of frozen onions, peppers & mixed veggies to give it a stir fry type of dish, served over white rice. Optimistic that my picky youngest will love it.

  24. I did it w 7 breasts which came out to 5.68 lbs. I put them in the crockpot sideways with the really meaty part down. It turned out great! I did use the crushed red pepper and my 5 year old grandson gobbled it up! I put extra on mine though. I served with steamed broccoli. Oh! I also got the rice from the Asian section at the store, so it was the stickier kind. BIG hit!

  25. I made this today evening time and it was marvelous! I used boneless chicken bosoms however I cooked them for just 4 hours and the meat is still unbelievably delicate. I additionally utilized ground cayenne pepper rather than the red pepper drops, most likely around 1/3 of a teaspoon keeping in mind it was ideal for myself, spouse, and most established kiddo, the most youthful felt it was excessively hot. I hurled the chicken with some cooked Asian veggies then hurled every last bit of it in the diminished sauce. I served it over chestnut rice. Nothing in the seasoning is overwhelming and it is only the right blend. I stirred up the sauce the prior night and put the onions in it and I thought it would demolish the surface of the onion (I pondered this sometime later) however they were fine. Next time I will just not include as much zest for the little fellow and I will likewise expand the measure of garlic, yet just by a clove or 2. This will end up being a staple dinner in my family unit!

  26. Made this tonight. I liked it very much. I mixed it all with some edamame and somen noodles. Also, because I’m practicing for a kitchen renovation (slow cooking without another heat source), I just made the slurry, put it back in the crockpot (after I took out the chicken) and let it simmer in there and thicken (on high) — just a thought for those who want to do it all in the same pot! Thanks for the recipe. Will be trying the balsamic pork next. :)

  27. Help! I absolutely love this recipe! I’ve made it at least a dozen times. I had planned to make it today but just realized I’m out of blackberry jam! Is there anything I can use to substitute? I have grape jam and sweet chili sauce. I just don’t wants ruin it!

  28. The chicken in this dish really came out tender,juicy, and flavorful! But I admit I wasn’t crazy about the sweet fruity flavor from the blackberry jam, so next time I will omit the jam and perhaps try a little mustard powder for a little heat. The honey/soy sauce/mustard combo is a brush-on sauce I often use with chicken wings cooked on a grill.

    1. Hi there Sarah! I’ve never tried this recipe with oyster sauce, but it has a very different flavor than hoisin and I think you’ll want the sweetness of the hoisin. Hope that helps!

  29. I plan on making this on Friday and serving it on Saturday for a large party. I will be doubling the recipe. I guess I really need to know should I make the slurry the day of the party and then add the chicken… Or do I just follow the recipe as is and leave it in the fridge overnight and reheat for the party. I just want to avoid the sauce getting lumpy, or tasting different from sitting for a day or so. Thoughts?

    1. Hi Laurel – I would recommend making the recipe all the way through and then reheating it. The sauce shouldn’t get lumpy because it’ll be combined with the chicken and the flavors would only improve. Enjoy!

  30. I’m looking to make your pulled pork and pulled chicken dishes. However, I’d like to make them ahead of time. How do I handle making the slurry in that case?

    1. Hi Laurel – Will you be making the sauce ahead of time as well? If so, you can just follow the recipe as directed, as the slurry is incorporated into the sauce.

  31. Thanks for the recipe, Kelly! We recently bought a slow cooker and this one was the highlight so far. Greetings from Germany.

  32. This chicken is dynamite!! It is SO good. We made lettuce wraps with it and topped the chicken with red cabbage, jalapeños, avocado, and chopped peanuts. It just got added to the weekly rotation!

  33. Absolutely amazing – made this for the first time tonight and was best thing I ever cooked. Works really well even without bone-in breasts which my store did not have. Absolutely to die for and made meals for a week.

  34. I’m replying to this in case someone else has the same question — I tried this today and cooked it on high for about 2 hours. I usually do low when possible, but the timing wouldn’t have worked out with my work schedule. The chicken was fully cooked, probably not as tender as if it had been on low, but it was shreddable. (I also used boneless skinless breasts, and raspberry jam, as they’re what I had.) Yummy! Thanks for the recipe!

  35. @Admin

    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?


  36. 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!!!

  37. 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)

  38. 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!

    1. 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.

  39. 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.

  40. 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.

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

    Sauce is still pretty soupy.

  42. 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.

  43. 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

  44. 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!

  45. 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!

  46. 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.

  47. 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?

  48. 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!

  49. 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.

  50. 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?

  51. 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!

    1. 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!

  52. 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!

    1. 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!

  53. 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.

  54. 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?

  55. 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.

  56. 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.

  57. 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

  58. 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.

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

  59. 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!

  60. 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.

  61. 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!

  62. 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!

  63. 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!!

  64. 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.

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

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

  66. 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.

  67. 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)

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

  69. 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!

  70. 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

  71. Holy yum! This looks amazing. As I near the end of my pregnancy, I’m looking for meals that are easy to cook and will go a long way. This is perfect!

  72. This looked like it was worth going to the store for hoisin sauce. Making it tonight, and very excited! Great share!

  73. 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!

  74. 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!

    1. 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.

  75. 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!

  76. 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!

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

  78. 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.

  79. 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

    1. 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!

  80. 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

    1. 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!

  81. #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!

  82. 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!!!

  83. 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.

  84. 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!

  85. 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!

    1. 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.

  86. 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!

  87. 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!

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

  89. 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!

  90. 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!

  91. 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!

  92. 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!!

    1. 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.

    1. 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!

  93. 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!

  94. 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.

  95. Kelly,
    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 :)

  96. 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

    1. 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 :)

  97. 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!

  98. 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!

  99. 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.

    1. 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.

  100. 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!

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

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

  103. 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!

    1. 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!

  104. 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.

  105. 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.

  106. 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!

  107. 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!

    1. 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!

  108. 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!

  109. 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! :)

  110. 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 :)

    1. 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!

  111. 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!!!!

  112. 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.

  113. 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 :) :)

  114. 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.

  115. 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!

  116. 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!

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

  118. 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.

  119. 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!!!!

  120. 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!!

  121. 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?

  122. 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.

  123. 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! :)

  124. 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.

  125. 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. :)

  126. 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!

  127. 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!

  128. 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.

  129. 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

  130. 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!!

  131. 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.

  132. 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.

  133. 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.

  134. 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!

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

  136. 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?

  137. 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!

  138. 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.

  139. 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?))

  140. 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!

  141. 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!

  142. 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!!

    1. 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!

  143. 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!

  144. 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.

  145. 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?

  146. 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!

  147. 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!

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

    1. 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!

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

  150. 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?

  151. 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.

  152. 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!

  153. 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!!

  154. 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!

    1. 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 :)

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

  156. 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!

  157. 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!

  158. 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.

  159. 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 :)

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

  160. 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!

  161. 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!