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About This Recipe
This is one of those “dump-and-go” crockpot recipes you’ll come back to again and again. The ingredients are simple, the prep takes just a few minutes, and the end result is a quick protein option that has unbeatable flavor and is incredibly versatile! Guaranteed to become a new family-favorite dinner!
Some of my favorite ways to enjoy this chicken are to serve it over white rice or cauliflower mash, stuff it into sliders or tacos, or pile it onto nachos. Honestly, this chicken works with just about everything and is a great way to use up any leftover sides in the fridge!
For more easy chicken meal prep recipes, try my Basic Shredded Chicken, Crock Pot Salsa Verde Chicken, Easy Pulled Buffalo Chicken, Crock-Pot Teriyaki Chicken. All of these are great options to prep for the week, then enjoy in multiple ways!
Why You’ll Love This Honey Garlic Chicken Recipe
- Easy dinner idea: This meal is so simple to make and completely hands-off once everything goes into the slow cooker!
- Perfect for meal prep: Ideal for meal prep and reheats great throughout the week.
- Family-friendly: This chicken is tender and tossed in an incredible sauce with the best flavor. The whole family will love it!
- Versatile: Enjoy this chicken in bowls, tacos, sliders, or nachos, etc.
- Minimal ingredients: Made with pantry staples you probably already have on hand!
- Chicken: Boneless chicken thighs or boneless chicken breasts both work great. Thighs stay extra juicy, while breasts are a leaner option.
- Unsalted butter: Salted butter works too, just adjust the additional salt as needed.
- Honey: Provides sweetness and that sticky glaze. You can swap with maple syrup if needed.
- Low-sodium soy sauce: Coconut aminos can be used for a gluten-free option.
- Garlic: Fresh minced garlic cloves or frozen garlic cubes both work great.
- Rice vinegar: Adds a subtle tang to balance the sweetness. Apple cider vinegar is a good substitute.
- Seasonings: Onion powder, garlic powder, salt, and pepper keep things simple but flavorful.
- Optional cornstarch slurry: Combine 1 tablespoon cornstarch + 1 tablespoon water, for thickening the sauce at the end.
- Spicy: Add red pepper flakes, chili garlic sauce, or a drizzle of sriracha if you like things spicy.
- Gluten-free: Use gluten-free soy sauce or coconut aminos.
- Extra saucy: Double the sauce ingredients if you love extra drizzle for bowls and leftovers.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Place chicken in the bottom of the crockpot. Cut butter into small pieces and add them on top.
2. In a bowl (I used a pourable pyrex), whisk the honey, soy sauce, garlic, rice vinegar, onion powder, garlic powder, salt, and pepper. Pour over the chicken.
3. Cook on LOW 4-5 hours/ or HIGH 2-3 hours (or until the chicken is tender enough to shred).
4. Remove chicken to a plate and shred with two forks (or cut with a knife).
5. Whisk together the cornstarch and water in a small bowl, then stir the slurry into the sauce. Cook on high for 10-15 minutes, until the sauce thickens and turns glossy.
6. Serve as desired, whatever you fancy, with this super easy-to-make high protein that’s good with so much!
- Refrigerator: Store leftover chicken in an airtight container for up to 4 days.
- Freezer: Let cool completely, then freeze in individual portions for up to 3 months.
- Reheating: Warm leftover honey-garlic chicken in the microwave or on the stovetop with a splash of water or chicken broth to loosen the sauce.
Serving Suggestions
- 🥣Bowls: Serve over hot cooked rice, roasted potatoes, green beans, mac & cheese… whatever you’ve got. Perfect for clearing out random fridge sides 🤪 Don’t forget the extra bit of sauce!
- 🍔Sliders: Stuff into Hawaiian rolls with cheese and bake until warm and toasty.
- 🌮Tacos: Use soft tortillas or crunchy shells and add shredded lettuce, tomatoes, sour cream, cheese, pickled red onions, etc.
- 🧀Nachos: Pile onto tortilla chips, bake with cheese, and finish with the same taco-style toppings.
Can I use boneless, skinless chicken breasts instead of skinless chicken thighs?
Yes, you can use boneless skinless breasts or chicken thighs. The chicken thighs will be more tender, while the breasts are a leaner option.
Do I have to thicken the sauce?
No, but I highly recommend it. The cornstarch slurry gives the honey sauce that thick, sticky texture that clings to the chicken.
Can I cook this chicken on high the whole time?
Yes, cook on high heat for a cook time of 2–3 hours if you’re short on time. However, if you’re using breast meat, I would recommend cooking at the lower temperature to keep them moist.
Are these honey garlic chicken thighs good for meal prep?
Absolutely! This shredded chicken reheats well and stays flavorful, making it perfect for lunches or a quick weeknight dinner throughout the week.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Crockpot Honey Garlic Chicken
Ingredients
- 2 lb. boneless chicken thighs or breasts
- 1 Tbsp. unsalted butter (14g)
- 1/2 cup honey (168g)
- 1/4 cup low-sodium soy sauce (60g)
- 4 cloves minced garlic
- 1 Tbsp. rice vinegar (15g)
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 tsp. salt & pepper each, more to taste
- Optional cornstarch slurry to thicken 1 tbsp cornstarch + 1 tbsp water
- Serving ideas- rice, green beans, potatoes, mac & cheese (to serve with chicken), or use chicken to make tacos, nachos, sliders (etc. see notes)
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Instructions
- Place chicken in the bottom of the crockpot. Cut butter into small pieces and add on top.
- In a bowl (I used a pourable pyrex), whisk the honey, soy sauce, garlic, rice vinegar, onion powder, garlic powder, salt and pepper. Pour over the chicken.
- Cook on LOW 4-5 hours/ or HIGH 2-3 hours (or until the chicken is tender enough to shred).
- Remove chicken to a plate and shred with two forks (or cut with a knife).
- Whisk together the cornstarch and water, then stir the slurry into the sauce. Cook on high for 10-15 minutes, until the sauce thickens and turns glossy.
- Serve as desired, whatever you fancy, with this super easy-to-make high protein that’s good with so much!
Notes
- BOWLS: with rice, roasted potatoes, green beans, mac & cheese… Whatever! Good because they’re easy to throw together with what you have on hand, including any random sides you have in the fridge🤪don’t forget the sauce!
- SLIDERS: Stuff in Hawaiian buns with some cheese and bake until toasty!
- TACOS: Serve in soft tortillas or in crunchy shells with shredded lettuce, tomatoes, sour cream, shredded cheese, pickled red onions, etc.
- NACHOS: Add on top of tortilla chips, bake with cheese, and add the same toppings as above!
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
