Honey Garlic Chicken Bites: Easy 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken into uniform 1-inch cubes so they cook at the same rate. If you prefer a thicker sauce, remove the lid for the last 15 to 20 minutes of cooking to let it reduce.

You can also stir in a slurry of cornstarch and water at the end to thicken it quickly. The garlic cloves are a hidden gem—they become sweet and buttery, so don't skip them.

To make this recipe even easier, prepare the ingredients the night before and store them in the fridge in the slow cooker insert. In the morning, just set the insert in the base and turn it on.

The honey and soy sauce can be mixed ahead and poured over the chicken right before cooking. This is a perfect set-it-and-forget-it meal for busy days.

Variations

• Spicy Honey Garlic: Add 1 teaspoon of red pepper flakes or a chopped fresh chili to the slow cooker along with the honey and soy sauce. The heat balances the sweetness and adds a pleasant kick.
• Ginger Garlic Chicken: Add 1 tablespoon of freshly grated ginger to the sauce mixture. The ginger adds a bright, aromatic note that pairs beautifully with the garlic and honey.
• Chicken Thigh Version: Use boneless, skinless chicken thighs instead of breasts. Thighs are more forgiving and will be even more tender after long cooking. Adjust the cooking time to 4 to 5 hours on low.
• Sesame Honey Garlic: Stir in 1 tablespoon of toasted sesame oil and sprinkle with sesame seeds before serving. The nutty flavor of sesame oil elevates the dish and adds complexity.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when cold; add a splash of water or broth when reheating.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat, stirring occasionally, or in the microwave in 30-second bursts.

Leftover honey garlic chicken can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so you may want to add a splash of water or chicken broth when reheating to loosen it. Cool the leftovers within 2 hours of cooking and refrigerate promptly.

You can assemble the entire dish—chicken, garlic, scallions, honey, and soy sauce—in the slow cooker insert and refrigerate it overnight. In the morning, place the insert in the slow cooker base and cook on low as directed. This makes the recipe even more convenient for busy mornings.

Serving ideas

Serve the honey garlic chicken over steamed basmati rice or jasmine rice to soak up the delicious sauce. You can also serve it with noodles or alongside roasted vegetables for a complete meal.

The garlic cloves are a treat—spread them on the rice or eat them whole. Garnish with extra sliced scallions or sesame seeds if you like, though the video keeps it simple.

For a family-style meal, bring the slow cooker to the table and let everyone serve themselves. The chicken is also great in lettuce wraps or as a filling for tacos.

If you have leftovers, they make a fantastic sandwich or salad topper. This recipe is versatile enough to fit into many different meals throughout the week.

Frequently asked questions

Recipe card

Honey Garlic Chicken Bites: Easy 5-Ingredient Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 12 cloves peeled whole garlic
• 4 scallions, sliced (white and light green parts)
• 1/2 cup honey
• 1/3 cup soy sauce
• cooked basmati rice, for serving

Instructions

1. Place the cubed chicken breasts in the bottom of the slow cooker, spreading them in an even layer. The chicken does not need to be browned first; the slow cooker will handle all the cooking.
2. Scatter the peeled whole garlic cloves and sliced scallions over the chicken. The garlic will soften and turn sweet as it cooks slowly in the sauce.
3. In a small bowl or measuring cup, whisk together the honey and soy sauce until fully combined. Pour the mixture evenly over the chicken, garlic, and scallions in the slow cooker.
4. Cover the slow cooker with its lid and cook on low for 4 hours, or until the chicken is cooked through and tender. The sauce will reduce and become sticky as the chicken releases its juices.
5. After 4 hours, use an instant-read thermometer to check the thickest piece of chicken. It should register at least 165°F (74°C). The garlic should be soft and easily pierced with a fork.
6. Gently stir the chicken and garlic in the sauce to coat everything evenly. The sauce should be thick enough to cling to the chicken. If it looks too thin, let it cook uncovered for 10 to 15 minutes to reduce further.
7. Spoon the cooked basmati rice onto serving plates. Top with the honey garlic chicken and garlic cloves, and drizzle with extra sauce from the slow cooker.

Contains: soy, gluten

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

38 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.