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–+ servings

Crockpot Honey Garlic Chicken

This easy Crockpot Honey Garlic Chicken features tender, saucy chicken cooked in a sweet garlic soy sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Sauce Ingredients
  • 2 pounds chicken thighs or breasts Thighs are juicier; breasts need careful timing.
  • 1/2 cup honey Adjust for sweetness preference.
  • 1/4 cup soy sauce Use low sodium for less salt; tamari for gluten-free.
  • 4 cloves garlic, minced Fresh garlic gives the best flavor.
  • 1 tablespoon rice vinegar, optional Can substitute with lemon juice or apple cider vinegar.
  • to taste salt and pepper Soy sauce adds salt; season minimally.
  • chopped green onions for garnish
Thickening Ingredients (optional)
  • 1 tablespoon cornstarch Mix with 1 tablespoon cold water to thicken sauce.

Method
 

Preparation
  1. In a medium bowl, whisk together the honey, soy sauce, minced garlic, and rice vinegar (if using). Taste and adjust the sweetness or acidity as needed.
  2. Place the chicken pieces in the Crockpot in a single layer when possible, and pour the honey garlic mixture evenly over the chicken.
  3. Lightly season with salt and pepper, keeping in mind the added salt from soy sauce.
Cooking
  1. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
Finish Optional
  1. Remove chicken and simmer the sauce on the stovetop if desired. To thicken, whisk in the cornstarch slurry until glossy.
  2. Return chicken to the sauce and serve, garnished with chopped green onions.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 25gProtein: 28gFat: 10gSaturated Fat: 2gSodium: 700mgSugar: 10g

Notes

Serve over rice, quinoa, or noodles. Pairs well with steamed veggies or salads. Store leftovers in an airtight container; refrigerate for up to four days or freeze for three months. Reheat gently to preserve moisture.

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