Slow Cooker Honey Garlic Chicken (Easy Dinner)

JUMP TO RECIPE: Go directly to the recipe

Definition

honey garlic chicken (noun): chicken cooked slowly in a sweet, savoury sauce containing honey and garlic, generally served with rice or vegetables.

This version uses boneless, skinless chicken thighs, low-sodium soy sauce, honey, garlic, and a small amount of vinegar to control the sweetness. The sauce is thickened after cooking to produce a glossy coating.

The preparation is limited to mixing the sauce and placing the ingredients in the slow cooker. The chicken must reach an internal temperature of 165°F (74°C) before service.

This recipe is suitable for a weeknight meal, planned leftovers, or a meal requiring limited active preparation.

Overview

The chicken cooks on LOW for approximately four hours. Boneless thighs are recommended because they remain moist during slow cooking and tolerate a longer cooking window than chicken breast.

The sauce combines five functional elements:

• Honey provides sweetness and browning.
• Soy sauce provides salt and umami.
• Garlic provides the primary aromatic flavour.
• Ketchup adds acidity, colour, and body.
• Rice vinegar prevents the sauce from becoming excessively sweet.

Cornstarch is added after cooking. This prevents the sauce from becoming unnecessarily thick during the cooking period and allows its final consistency to be controlled.

The finished chicken may be served over rice, noodles, mashed potatoes, or steamed vegetables.

Recipe

Details

• Servings: 4
• Prep time: 15 minutes
• Cook time: 4 hours on LOW
• Optional sauce-thickening time: 5 minutes
• Total time: 4 hours 15 minutes
• Course: Main course
• Cuisine: American-inspired
• Equipment: Slow cooker, mixing bowl, whisk, saucepan, instant-read thermometer

Ingredients

Chicken

• 680 g boneless, skinless chicken thighs
• ¼ teaspoon ground black pepper
• 1 teaspoon neutral oil, for greasing the slow cooker if required

Sauce

• 120 ml honey
• 80 ml low-sodium soy sauce
• 60 g ketchup
• 6 garlic cloves, finely minced
• 1 tablespoon rice vinegar
• 1 teaspoon finely grated fresh ginger
• ½ teaspoon red pepper flakes, optional

Thickener and garnish

• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 2 spring onions, thinly sliced
• 1 teaspoon sesame seeds
• Cooked rice or vegetables, for serving

Do not add additional salt before tasting. Soy sauce provides a significant amount of sodium.

Method

1. Prepare the slow cooker. Lightly grease the insert if required by the manufacturer. Arrange the chicken thighs in the base in a mostly even layer. Season with black pepper.

2. Mix the sauce. Add the honey, soy sauce, ketchup, garlic, rice vinegar, ginger, and red pepper flakes to a bowl. Whisk until combined.

3. Add the sauce. Pour the mixture over the chicken. Turn the thighs once so the sauce reaches all surfaces.

4. Cook. Cover and cook on LOW for approximately 4 hours. Cooking times vary by appliance and by the size of the chicken pieces. Keep the lid closed during cooking unless checking for doneness.

5. Check the chicken. Insert an instant-read thermometer into the thickest part of the largest thigh. The internal temperature must be at least 165°F (74°C).

6. Remove the chicken. Transfer the cooked chicken to a clean plate. Cover loosely with foil while the sauce is thickened.

7. Make the slurry. Whisk the cornstarch and cold water in a small bowl until smooth. No dry lumps should remain.

8. Thicken the sauce. Transfer the cooking liquid to a saucepan. Bring it to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1–2 minutes, or until the sauce is visibly thickened and glossy.

9. Finish. Return the chicken to the sauce. Spoon the sauce over the top and leave for 5 minutes before serving.

10. Serve. Garnish with sliced spring onions and sesame seeds. Serve with cooked rice, noodles, or vegetables.

Timing

The stated timing applies to boneless chicken thighs cooked on LOW in a standard slow cooker.

For the HIGH setting, use approximately 2–3 hours, but begin checking the internal temperature at the two-hour mark. Chicken breast may cook more quickly and should be checked early to reduce the risk of a dry result.

Do not use the cooking time as a substitute for a thermometer. Appliance wattage, insert size, quantity, and chicken thickness affect the result.

Tips

• Use low-sodium soy sauce. Standard soy sauce can make the finished sauce excessively salty when combined with reduced liquid.
• Do not stack the chicken excessively. An even layer supports more consistent cooking.
• Use fresh garlic. Jarred garlic may be used, but fresh garlic gives a stronger and more defined flavour.
• Thicken separately. Removing the cooking liquid and reducing it in a saucepan provides better control than adding cornstarch directly to the slow cooker.
• Do not rinse raw chicken. Rinsing can spread contamination around the sink and surrounding surfaces.
• Use clean utensils. Any plate or utensil that has touched raw chicken must be washed before it is used for cooked food.
• Store leftovers promptly. Refrigerate leftovers in shallow containers within two hours of cooking.
• Reheat completely. Reheat leftovers until steaming throughout and at least 165°F (74°C) internally.

For another published interpretation of the dish, consult BBC Food’s slow-cooker honey and garlic chicken. This recipe uses the ingredient proportions and method stated above.

Variations

Chicken breast

Replace the thighs with 680 g boneless, skinless chicken breasts. Check the temperature earlier than specified because breast meat can become dry if overcooked. Slice the chicken before returning it to the sauce.

Spicy chicken

Add ½ teaspoon red pepper flakes to the sauce. For a stronger result, add 1 tablespoon of sambal oelek or another chilli paste. The added sodium should be considered when selecting the soy sauce.

Vegetable version

Add sliced carrots, bell peppers, or green beans during cooking. Firm vegetables such as carrots may require additional cooking time. Tender vegetables can be added during the final 30–45 minutes.

Ginger-forward version

Increase the fresh ginger to 2 teaspoons. Add ½ teaspoon toasted sesame oil after thickening the sauce rather than during the slow-cooking stage.

Gluten-free version

Use certified gluten-free tamari in place of soy sauce. Confirm that the ketchup, stock, and other packaged ingredients are also labelled gluten-free if required.

Thigh and drumstick version

Bone-in chicken pieces may be used, but the cooking time and yield will change. Remove all bones before serving and verify the internal temperature at the thickest point without touching the bone.

FAQ

Can honey garlic chicken be cooked on HIGH?

Yes. Cook on HIGH for approximately 2–3 hours. Check the thickest piece at two hours and continue cooking only until it reaches 165°F (74°C).

Can I use frozen chicken?

Using frozen chicken in a slow cooker is not recommended. Frozen poultry may remain in the unsafe temperature range for too long. Thaw the chicken in the refrigerator before preparation.

Why is my sauce thin?

Slow cookers retain moisture, and chicken releases liquid during cooking. Transfer the cooking liquid to a saucepan and use the stated cornstarch slurry. Simmer for 1–2 minutes until the sauce coats the back of a spoon.

Can I make this recipe without cornstarch?

Yes. Simmer the cooking liquid in a saucepan until reduced and slightly thickened. This requires more time and may produce a more concentrated, saltier sauce.

Can I prepare the sauce in advance?

Yes. Mix the sauce up to 24 hours in advance and refrigerate it in a sealed container. Keep raw chicken refrigerated separately until cooking.

How long do leftovers keep?

Refrigerated leftovers should be used within 3–4 days. Store them in shallow, sealed containers. Frozen leftovers are best used within approximately three months for quality.

What should I serve with the chicken?

Steamed rice is the standard option. Noodles, quinoa, mashed potatoes, broccoli, green beans, and shredded cabbage are also suitable. The dish contains a sweet sauce, so plain or lightly seasoned accompaniments are appropriate.

This recipe is published by harm.com.