This Slow Cooker Honey Garlic Chicken is a great recipe which comes together very easily and is super easy to make. Served over rice or with mashed potatoes, it’s gluten free too. Here is how to make honey garlic slow cooker chicken recipe.

This slow cooker honey garlic recipe must be the easiest yet delicious recipes of all time. When I say easiest, I mean it.

No sautéing, cooking or as boiling required. You can just throw everything in the slow cooker and you have this amazing dish ready.

Remember my Crack Chicken Recipe. This one is just like that. Easy, one pot, no fuss.

Chicken smothered in sweet and spicy garlic sauce is what dreams are made of. Serve it as an appetiser or a full meal with rice or mashed potatoes. Either way it is a winner.

Make it to know how good it is and why am I going gaga over it. Without any further delay, let’s get started.

Ingredients

Chicken: I have used chicken breast to make this recipe, you can use chicken thighs as well.

Both the breast and thighs are good to be cooked in slow cooker and don’t dry out. It is easy to shred them and they hold together well.

It is better if you use boneless pieces as it will be easier to handle once cooked

Garlic: I have used 2 tablespoon of minced garlic. You can use more or less depending on how you like it. But more garlic is always good, right 🙂

Honey: It add sweetness and also gives a sticky texture to the recipe and helps holding all the other ingredients together.

Tomato Ketchup: It give a little tangy touch to the dish and balances out the flavours well.

Sriracha Sauce: Sriracha sauce give a little heat. If you don’t have Sriracha sauce handy, you can use red pepper chilli flakes.

Recipe Summary

Wash and clean the chicken and place it in the slow cooker.

In a bowl, whisk together garlic, honey, ketchup, sriracha and soy sauce. Pour the sauce over the chicken evenly.

Close the lid of the slow cooker and cook for 6-8 hours on low. (Cooking time will depend on the thickness of the chicken breast, but after cooking this recipe multiple times, I have seen that 6-8 hours are good for a medium sized breasts.)

Remove the chicken from the cooker and place on a chopping board. Let the chicken rest for a few minutes

Now shred the chicken into small pieces using a fork. Transfer the shredded chicken pieces back into the slow cooker and mix well with the sauce in the cooker.

Mix 1 tablespoon of cornstarch in 2 tablespoons of water. Now pour the cornstarch mixture over chicken in the slow cooker.

Toss gently to coat the chicken. Cook on low for another hour. Once done, serve immediately and garnish it with toasted sesame seeds and green onions.

You can choose to not shred the chicken pieces and instead keep them whole.

I like how sauce coats all the small pieces and they become so much more flavourful and hence shred them.

What to serve with it?

You can serve the slow cooker honey garlic chicken with rice or with sautéed broccoli or vegetables and snap peas over quinoa.

Serve it with noodles or over a bed of mashed potatoes, it tastes equally delicious.

How to make it with Veggies?

To make slow cooker chicken with vegetables, place chicken, halved baby potatoes, and carrots in the cooker.

Pour the sauce evenly. Follow the rest of the steps as given below. If you are adding beans, then add during the last 30 minutes.

You can also add broccoli, mushrooms etc in this recipe.

Which Parts of Chicken can be used to make this recipe?

Both the breast and thighs are good to be cooked in slow cooker and don’t dry out. It is easy to shred them and they hold together.

It is better if you use boneless pieces as it will be easier to handle once cooked.

Can you freeze it?

You can freeze this chicken for up to 3 months or refrigerate for 3-4 days.

How to make it Gluten free?

To make it gluten-free, use coconut aminos or tamari instead of soy sauce.

How to make in an Instant pot?

You can also make this recipe in an Instant Pot. Add all the ingredients in the IP and cook for 10 minutes on high pressure.

Now quick release the pressure. Add the cornstarch – water slurry and SAUTE for 2 minutes or until the sauce thickens.

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