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Crockpot Honey Garlic Chicken

This Crockpot Honey Garlic Chicken transforms ordinary weeknight dinners into something extraordinary with minimal effort. Sweet honey mingles beautifully with savory garlic, creating tender, fall-off-the-bone chicken that tastes like restaurant-quality flavors using just your slow cooker and pantry staples.
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Prep Time 10 minutes
Cook Time 4 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs (or breasts)
  • 1/2 cup honey
  • 1/3 cup soy sauce (low-sodium preferred)
  • 4 cloves garlic, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Salt and pepper to taste
  • Green onions and sesame seeds for garnish

Method
 

  1. Season chicken thighs with salt and pepper, then place them in your crockpot.
  2. In a medium bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, olive oil, ground ginger, and red pepper flakes.
  3. Pour the sauce mixture over the chicken, ensuring each piece gets coated. Cover and cook on low for 3.5 to 4 hours until the chicken easily shreds with a fork and the internal temperature reaches 165°F.
  4. Remove the cooked chicken and set aside. In a small bowl, whisk cornstarch with water until smooth. Pour this slurry into the crockpot juices and stir well.
  5. Cover and cook on high for 10-15 minutes until the sauce thickens to a glossy glaze consistency.
  6. Return chicken to the crockpot and toss gently with the thickened sauce. Garnish with sliced green onions and sesame seeds before serving.

Notes

Thighs work best for this slow cooker method because they stay incredibly moist and absorb flavors beautifully without drying out. Make-ahead tip: Mix the sauce ingredients the night before and store in the refrigerator. Don't use chicken breasts without adjusting cooking time—they can become dry if overcooked. Never add the thickener directly to the hot liquid without mixing with cold water first, or you'll get lumps. Store leftover chicken in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in the microwave or on the stovetop with a splash of water to restore moisture.