Slow Cooker Honey Garlic Chicken: An Easy Set-and-Forget Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality honey and soy sauce. The honey's floral notes will come through, while the soy sauce provides a deep, savory base. If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture. You can also add a tablespoon of grated fresh ginger for an extra layer of flavor.

To make the dish even easier, you can mix the sauce ingredients the night before and store them in the refrigerator. Then, in the morning, just place the chicken in the slow cooker and pour the sauce over it.

This saves a few minutes of prep time in the morning. Also, don't forget to make the cornstarch slurry right before you add it; if it sits too long, the cornstarch will settle at the bottom of the bowl.

Variations

• Spicy Honey Garlic Chicken: Add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce mixture for a spicy kick. Reduce the honey slightly if you prefer less sweetness. Garnish with sliced fresh chili peppers for extra heat.
• Orange Honey Garlic Chicken: Replace the apple cider vinegar with orange juice and add 1 tablespoon of orange zest to the sauce. This adds a bright, citrusy note that pairs beautifully with the honey and garlic.
• Ginger Honey Garlic Chicken: Add 1 tablespoon of freshly grated ginger to the sauce along with the garlic. The ginger adds a warm, aromatic spiciness that complements the other flavors. Increase the ginger to 2 tablespoons for a stronger presence.
• Balsamic Honey Garlic Chicken: Swap the apple cider vinegar for balsamic vinegar and reduce the ketchup to 1 tablespoon. The balsamic adds a deeper, slightly sweet and tangy flavor that makes the glaze richer and more complex.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the cooked chicken and sauce 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, or in the microwave in 30-second intervals, stirring between, until hot.

Store any leftover honey garlic chicken 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.

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave.

This dish is perfect for meal prep. You can assemble the chicken and sauce in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and start cooking.

The sauce can also be made up to 3 days in advance and stored in the refrigerator. Just pour it over the chicken when you're ready to cook.

Serving ideas

Serve the honey garlic chicken over steamed rice, noodles, or quinoa to soak up the delicious sauce. A side of roasted or steamed vegetables, such as broccoli, green beans, or carrots, adds color and nutrition. You can also serve it with a simple green salad dressed with a light vinaigrette to balance the sweetness of the glaze.

For a low-carb option, serve the chicken with cauliflower rice or alongside a bed of sautéed spinach. The glaze is also wonderful for dipping crusty bread or spooning over mashed potatoes.

Garnish with sliced green onions, sesame seeds, or fresh cilantro if desired, though these are optional. The dish is hearty enough to stand alone, but the sides make it a complete meal.

Frequently asked questions

Recipe card

Slow Cooker Honey Garlic Chicken: An Easy Set-and-Forget Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tbsp ketchup
• 1 tbsp apple cider vinegar
• 4 cloves garlic, minced
• 2 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Place the chicken thighs in the slow cooker insert in a single layer. In a mixing bowl, combine the honey, soy sauce, ketchup, apple cider vinegar, and minced garlic. Stir with a wooden spoon until the sauce is a uniform dark reddish-brown color.
2. Pour the prepared sauce over the chicken thighs in the slow cooker, making sure each piece is coated. Use a spoon to lift and turn the chicken if needed to distribute the sauce evenly.
3. Cover the slow cooker with the glass lid and cook on low for 4 hours, or until the chicken is tender and cooked through. The sauce will be bubbling and the chicken will be golden.
4. Insert an instant-read thermometer into the thickest part of a chicken thigh. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
5. In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Pour the slurry into the hot sauce in the slow cooker, stirring gently with a wooden spoon as the sauce thickens into a glossy glaze.
6. Spoon the thickened glaze over the chicken thighs, then transfer them to a serving plate. Spoon additional sauce over the top and serve hot.

Contains: gluten, soy

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

38 g

Fat

16 g

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