Slow-Cooker Honey Garlic Chicken is a flavorful, low-effort dinner that comes together with minimal prep. Tender, saucy chicken slow-cooks until it easily shreds, then is served over fluffy rice for a comforting weeknight meal.
This post was originally published in November 2021 and has been republished with extra tips; the recipe itself is unchanged.
Why you’ll love this Slow Cooker Honey Garlic Chicken:
- Sweet and savory: Boneless chicken thighs cook in a mix of honey, garlic, soy sauce and white wine until they’re juicy and full of flavor.
- Effortless: This dump-and-go recipe requires only a few minutes of prep and then cooks hands-off in the slow cooker.
- Great for meal prep: Make a regular batch or double it to enjoy leftovers for quick lunches and dinners.
Ingredient overview:
The full recipe with exact measurements is in the recipe card below.
- Honey: Use a good quality, pourable honey for the best texture and flavor.
- Soy sauce: Low-sodium soy sauce keeps the dish savory without becoming too salty.
- White cooking wine: A light, dry white wine (or cooking wine) adds bright acidity; see substitutions below if you prefer alcohol-free.
- Boneless chicken thighs: Skinless thighs stay moist and shred easily in the slow cooker.
- Cornstarch: Used to thicken the sauce into a glossy glaze.
- Sesame seeds & green onions: Optional garnishes that add aroma and color.
Recipe variations:
- Gluten-free: Use gluten-free soy sauce or coconut aminos.
- Alcohol-free: Replace the 1/4 cup white cooking wine with 2 tablespoons chicken broth and 2 tablespoons rice vinegar, or use all chicken broth for a milder tang.
- Chicken breasts: You can substitute boneless chicken breasts (about 3 lbs). Cook whole on low for 3–4 hours or slice into strips and cook 2–3 hours, checking for doneness.
- Make more: The recipe yields four servings; it doubles well if you want extra for the week.
How to make this Slow Cooker Honey Garlic Chicken:
Step 1 — Mix the sauce: Whisk honey, minced garlic, low-sodium soy sauce, white cooking wine, ground ginger and a bit of water in a small bowl. Pour the mixture over the chicken thighs in the slow cooker.
Step 2 — Slow cook: Cook on LOW for about 2 to 3 hours, until the chicken is cooked through and tender. Remove the chicken and tent with foil to keep warm.
Step 3 — Thicken the sauce: Make a slurry with 2 tablespoons cornstarch and 3 tablespoons water, stir it into the sauce in the slow cooker, then transfer the sauce to a small saucepan. Heat over medium, whisking constantly for 2–4 minutes until thickened.
Serving and storing:
Return the shredded chicken to the slow cooker, pour the thickened sauce over it, and stir to coat. Serve over white, brown, or cauliflower rice and garnish with sliced green onions and sesame seeds.
Leftovers keep in an airtight container in the refrigerator for 3–4 days.
FAQs
No. You can add raw chicken directly to the slow cooker; it will cook through and become tender during the slow-cooking time.
Use the LOW setting for best results. Cooking low makes the thighs fork-tender and helps them retain moisture.
Yes. Cooking chicken too long can cause the texture to break down and become mushy. Follow the recommended time and check for tenderness starting around the earlier end of the range.
Special tools:
- Slow cooker: Any brand or model of slow cooker works well for this recipe.
More easy dinner recipes to love:
- Beer Braised Beef Short Ribs with Cheddar Mashed Potatoes
- Cozy Chicken Dumpling Soup
- Best Ever Slow Cooker Chili
- Asian Chicken Bowls with Sesame Dressing
- Honey Garlic Chicken Bowls
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Easiest Slow Cooker Honey Garlic Chicken
Ingredients
- 1/2 cup honey
- 6 large garlic cloves, minced
- 1/3 cup low-sodium soy sauce
- 1/4 cup white cooking wine
- 1/2 tsp ground ginger
- 1/4 cup water
- 3 1/2 lbs boneless skinless chicken thighs, fat trimmed
- 2 tbsp cornstarch (for thickening)
- 3 tbsp water (for thickening)
- Rice, for serving
- Sesame seeds and green onions, for garnish
Instructions
- Mix up the sauce: In a small bowl whisk together the honey, minced garlic, soy sauce, white cooking wine, ground ginger and 1/4 cup water.
- Cook the honey garlic chicken: Place the chicken thighs in the slow cooker and pour the sauce over them. Cook on LOW for 2 to 3 hours, checking for tenderness starting at 2 hours. Remove the cooked chicken and tent with foil to keep warm.
- Thicken the sauce: Whisk the cornstarch with 3 tablespoons water until dissolved. Stir into the sauce in the slow cooker, then transfer the sauce to a small saucepan. Heat over medium while whisking for 3–5 minutes until thickened. Remove from heat.
- Serve and store: Return the chicken to the slow cooker and shred with two forks. Pour the thickened sauce over the chicken and stir to coat. Serve over rice with green onions and sesame seeds if desired. Store leftovers in an airtight container in the refrigerator for 3–4 days.