Crockpot Honey Garlic Chicken
This Crockpot Honey Garlic Chicken is the perfect set-it-and-forget-it dinner for busy days. Tender chicken cooks low and slow in a sweet and savory honey garlic sauce, creating an easy family meal that’s delicious served over rice, noodles, or vegetables.
Try my Crockpot Garlic Parmesan Chicken Thighs & Crockpot BBQ Pulled Chicken next!
What you’ll love about this recipe:
Ingredients You’ll Need
- 2.5 lbs boneless skinless chicken thighs or breasts
- ½ cup soy sauce
- ½ cup honey
- 2 tablespoons tomato paste
- 1-2 tablespoons cornstarch
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- ½ teaspoon toasted sesame oil
- 6 cloves garlic, minced
- Chopped parsley, cilantro, or green onions for topping
- Sesame seeds for topping
Step by Step Instructions
STEP ONE – Place chicken thighs into the Crockpot.
STEP TWO – In a mixing bowl, make the sauce by combining the soy sauce, honey, tomato paste, cornstarch, sriracha, rice vinegar, toasted sesame oil, and minced garlic. Whisk well.
STEP THREE- Pour sauce over the chicken.
STEP FOUR – Cover and cook on low for 4-5 hours or high for 2 ½ -3 hours, until chicken is tender.
STEP FIVE – Slice or shred cooked chicken and then return to the sauce.
STEP SIX – Top with parsley, cilantro, or green onions. Add sesame seeds if desired. Serve over rice.
What To Serve With Honey Garlic Chicken
Serve it with rice, vegetables, salad, or use the meat for sandwiches
Crockpot Honey Garlic Chicken
Description
This Crockpot Honey Garlic Chicken is the perfect set-it-and-forget-it dinner for busy days. Tender chicken cooks low and slow in a sweet and savory honey garlic sauce, creating an easy family meal that’s delicious served over rice, noodles, or vegetables.
Ingredients
2.5 lbs boneless skinless chicken thighs or breasts
½ cup soy sauce
½ cup honey
2 tablespoons tomato paste
1–2 tablespoons cornstarch
1 tablespoon sriracha
1 tablespoon rice vinegar
½ teaspoon toasted sesame oil
6 cloves garlic, minced
Chopped parsley, cilantro, or green onions for topping
Sesame seeds for topping
Instructions
- Place chicken thighs into the Crockpot.
- In a mixing bowl, make the sauce by combining the soy sauce, honey, tomato paste, cornstarch, sriracha, rice vinegar, toasted sesame oil, and minced garlic. Whisk well.
- Pour sauce over the chicken.
- Cover and cook on low for 4-5 hours or high for 2 ½ -3 hours, until chicken is tender.
- Slice or shred cooked chicken and then return to the sauce.
- Top with parsley, cilantro, or green onions. Add sesame seeds if desired. Serve over rice.
Notes
SUBSTITUTIONS/VARIATIONS:
Chicken breasts, sliced tenders, or other poultry like turkey can be used.
You can swap for a low sodium soy sauce or even tamari.
I used 2 tablespoons cornstarch in this recipe. Use more or less depending on how thick you would like the sauce/glaze to be.
If you don’t have sriracha, you can add cayenne pepper or chili oil for some spice. Sliced thai red peppers or jalapeno peppers also work.
You can sub equal amounts of apple cider vinegar if you don’t have rice vinegar.
Add broccoli, zucchini, bell peppers, onions, green beans, or carrots while cooking if you like.
STORAGE AND REHEATING:
Refrigerate leftovers in a sealed container for 3 or 4 days.
Reheat on the stovetop over medium heat until heated through.
- Category: Dinner
- Method: Slow Cooker/Crockpot
- Cuisine: American
