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Slow Cooker Honey Garlic Chicken

Healthy Slow Cooker Honey Garlic Chicken. Easy recipe with 8 simple ingredients! Juicy chicken thighs or breasts in a sticky honey garlic sauce.

Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 4 servings
Calories: 329 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the Chicken:
  • 1 ½ pounds boneless, skinless chicken thighs or chicken breasts
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup honey
  • 2 tablespoons tomato paste
  • 2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice
  • 4 cloves garlic minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch
For Serving:
  • Prepared brown rice, quinoa, or cauliflower rice
  • toasted sesame seeds
  • chopped green onion

Instructions

    Cup of Yum
  1. Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)
  2. Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you'd like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.
  3. For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)
  4. With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.

Notes

  • TO STORE: Store cooked and cooled leftovers in an airtight container in the refrigerator for up to 4 days.
  • TO REHEAT: Reheat gently in a saucepan on the stovetop over medium-low heat, with a splash of broth or water if needed to keep it from drying out. You can also rewarm this in the microwave until heated through.
  • TO FREEZE: Place cooked and cooled chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving 1of 4, about 1 cup Calories 329kcal (16%) Carbohydrates 32g (11%) Protein 35g (70%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 162mg (54%) Potassium 572mg (16%) Fiber 1g (4%) Sugar 25g (50%) Vitamin A 163IU (3%) Vitamin C 3mg (3%) Calcium 27mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 329

% Daily Value*

Serving 1of 4, about 1 cup
Calories 329kcal 16%
Carbohydrates 32g 11%
Protein 35g 70%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 162mg 54%
Potassium 572mg 12%
Fiber 1g 4%
Sugar 25g 50%
Vitamin A 163IU 3%
Vitamin C 3mg 3%
Calcium 27mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.