Slow Cooker Honey Garlic Chicken

I’ve been all about this Slow Cooker Garlic Honey Chicken lately. The sauce is amaze-balls, and it makes the chicken breast just fall apart tender. I add a bunch of garlic (truthfully, I add more garlic gloves than I included in the recipe below, but I didn’t want to overwhelm y’all with garlic; I just LOVE it!). Honey, soy sauce and rice wine vinegar for all the flavors.

How to make Honey Garlic Chicken in the Crockpot

The hardest, and maybe most annoying part of this recipe is peeling the garlic. You can opt to buy ready peeled garlic, but I don’t think it tastes the same so I do take the time to get the skin off. If you’ve got older kids they can chip in!

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

Make This Recipe Yours With Additions

• Throw In Some Chili Flakes: If you want more spice, sprinkle some chili flakes on top of the chicken after cooking. It’s a simple way to add heat that plays nicely with the sweet and savory flavors.
• Add Tomato Paste: A tablespoon or two of tomato paste can make the garlic-honey sauce even more rich. Plus, it enhances the savory elements of the dish.
• More Veggies: Toss in some thinly sliced carrots or bell peppers for extra color and crunch. Just add them about an hour before the chicken is done to keep them from getting too mushy.
• Sesame Oil: For an extra layer of flavor, add a teaspoon of sesame oil to the sauce mix. It lends a nutty, rich dimension that’s really nice with the garlic and soy.
• Fresh Ginger: Adding a tablespoon of freshly grated ginger can bring a pungent kick that pairs well with the garlic.

Recipe Tips

1. Go Fresh with Garlic: Don’t skimp on the garlic, and definitely go fresh if you can. The jarred stuff can work in a pinch, but fresh garlic gives a punchier flavor that really makes this dish shine.
2. Don’t Overcook: Even in a slow cooker, it’s possible to overcook chicken, especially breasts. Check it around the 6-hour mark on low (or 3 hours on high) to see if it’s tender and ready. Overcooking can make it dry.
3. Thicken Your Sauce: If you prefer a thicker sauce that clings to the chicken, you can easily thicken it up with a little cornstarch. About 30 minutes before your chicken is done, in a small bowl mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the slow cooker, making sure to mix it well with the existing sauce. This will make the sauce more of a “gavy” like texture.

Serving Ideas

• Rice: White, brown, jasmine, basmati, or buttered rice are all fantastic choices.
• Stir-Fried Veggies: Think bell peppers, broccoli (my absolute favorite!), or snap peas.
• In a Wrap: For a fresh and easy lunch, pile the chicken into a soft wrap with thinly sliced cucumber, onions, and carrots. Add a spoonful of mayo or a drizzle of sriracha!
• With Noodles: Toss the chicken and some of its sauce with cooked noodles. Use soba, spaghetti, or your favorite noodles, this combination is ridic good!
• Kimchi Pairing: If you’re a fan of bold flavors, try serving this chicken with a side of kimchi.
• As a Salad Topping: Chop the chicken and serve it on a green salad. Drizzle some of the thickened sauce as a dressing.