This crock pot sticky honey garlic chicken is made with boneless, skinless chicken breasts or thighs cooked in a sweet, garlicky sauce that clings to every bite—perfect over rice or with vegetables.
With no browning needed, it works in any-size crock pot, scales easily for two, and is packed with flavor. Make it for two or the whole family.
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Featured Comment by Paul D.:
⭐⭐⭐⭐⭐
"Fantastic recipe! My family loves it. My wife thinks I'm a genius, lol."
🧾 TL;DR Recipe Summary
What it is: Crock pot sticky honey garlic chicken made with boneless, skinless chicken in a sweet, glossy garlic sauce.
Why it works: No browning, pantry ingredients, and reliable results in any-size crock pot—from mini to family size.
How to make it: Mix the sauce, add the chicken, cook on low until tender, and thicken at the end if you want a thicker sauce. Serve chunked or shredded.
Jump to the Recipe Card or continue for tips, flavor options, and serving ideas.
Summarize and save this recipe with:
🐓What You'll Need
- Chicken – Skinless, boneless chicken breasts or thighs
- Honey garlic sauce – Soy sauce, honey, fresh garlic, optional basil and crushed red pepper flakes
- Cornstarch – Optional, for thickening the sauce
- For serving – Cooked rice, toasted sesame seeds, and sliced green onions
👨🍳Quick Overview: Crock Pot Honey Garlic Chicken
1. Prep the chicken and sauce
Trim skinless chicken (breasts or thighs) into serving-size pieces.
Whisk together the honey garlic sauce.
✅ Pro Tip: Love extra sauce for rice or veggies? Double the sauce ingredients before cooking.
2. Combine in the crock pot
Add the chicken and sauce to a smaller crock pot and stir to coat.
✅ Pro Tip: Cooking for two? Cut the recipe in half and use a smaller crock pot. See the Adjusting section below.
3. Cook
Cook on low for 3–4 hours. Breasts are done at 165°F; thighs are best at 180°–185°F. Start checking the temp at 2 hours.
✅ Pro Tip: For thicker sauce, stir in a cornstarch slurry during the last hour.
4. Serve
Spoon over rice and drizzle with sauce. Garnish with toasted sesame seeds and green onions.
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
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😊 Pro Tips for Best Results
- Use boneless, skinless chicken only—breasts or thighs both work, but bone-in or skin-on cuts will not cook correctly in this recipe. Cut larger breasts into chunks for even cooking.
- Cook to the right temperature — Chicken breasts cook faster (done at 165°F). Thighs are juicier and best at 180°–185°F.
- Want extra sauce? — Double the sauce ingredients before cooking if you plan to serve it over rice or veggies.
- Thicken the sauce (optional) — Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, and stir it in during the last hour.
- Shred it (optional) — For a different texture, shred the chicken during the last 15–30 minutes of cooking and stir it back into the sauce. Let it simmer a bit to soak up even more flavor.
🧂 Honey Garlic Sauce & Flavor Options
The sweet, sticky honey garlic sauce is the heart of this recipe, and you can tune the balance of salty, sweet, and heat to match your taste.
- Soy sauce – Use low-sodium soy sauce to keep the salt in check. Regular soy sauce can overpower the sweetness. For a gluten-free version, use Tamari instead.
- Honey – The sauce gets its sweetness from honey. Adjust the amount to suit your taste or to balance extra savory or spicy elements.
- Garlic – Fresh minced or crushed garlic is best. If using garlic powder, substitute ⅛ teaspoon per clove.
- Herbs – Basil is traditional in some versions but completely optional. Oregano is a common substitute. I skip both.
Add-ins for more flavor:
- Crushed red pepper flakes – Optional heat
- Fresh ginger – Adds depth and warmth
- Sesame oil – Just a dash for nutty, toasted flavor
- Rice vinegar – Brightens the sauce (check labels for gluten if needed)
↕️ Adjusting the Recipe Size
This recipe makes about 4 servings (roughly 1 cup each), but it’s easy to scale down for two or up for a family dinner.
- Half recipe – Great for two people. Use a 1–2 quart crock pot. Just keep an eye on the temperature since very small slow cookers can run hot.
- Full recipe – Fits nicely in a 2–4 quart crock pot.
- Double batch – Use a 3-quart or larger crock pot. Larger pots can overcook smaller batches if left too long, so check the final temperature carefully.
✅ Use the serving adjustment in the recipe card to scale the ingredients. Cooking time doesn’t change—always cook to internal temperature, not by the clock.
🍽️ Serving Suggestions
Serve this sweet and sticky chicken over cooked rice, cauliflower rice, or fried rice, and spoon plenty of sauce on top. A sprinkle of toasted sesame seeds and sliced green onions adds a fast finishing touch.
For a complete meal, pair it with stir-fried vegetables or steamed broccoli—both balance the sweetness and round out the plate without extra work.
🍚 More Chinese-Inspired Recipes
Looking for more takeout-style meals at home? Try these reader favorites:
❄️ Storage & Leftovers
Store any leftovers in an airtight container:
- Refrigerator: Up to 4 days
- Freezer: Up to 4 months
Reheat gently in the microwave or in a saucepan over medium-low heat. If the sauce thickens too much after chilling, stir in a splash of water or chicken broth to loosen it back up.
❓FAQs
Yes. Replace the soy sauce with Tamari—most brands are gluten-free, but always check the label. Also, check your ketchup and any other sauces you use, as some may contain wheat-based vinegar or thickeners.
Absolutely. Boneless thighs stay juicier in the crock pot and are more forgiving if cooked longer. Breasts should be checked earlier so they don’t dry out.
If you want more to spoon over rice or vegetables, just double the sauce ingredients. Cooking time doesn’t change.
Yes. Cut the recipe in half and use a smaller slow cooker (about 1–2 quarts). Just watch the temperature since small crock pots can run hot.
Yes. Shred the chicken during the last 15–30 minutes and stir it back into the sauce. It soaks up even more flavor.
📖The Recipe Card
Crock Pot Sticky Honey Garlic Chicken with Boneless Chicken
Ingredients
- 1½ pounds skinless chicken - breasts or thights
- ½ cup ketchup
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 2–4 cloves garlic - crushed or minced
- ½ teaspoon basil - optional
- ¼ teaspoon red pepper flakes - optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- cooked rice
- toasted sesame seeds
- sliced green onions
Step-by-Step Instructions
Prep the chicken and sauce
- Trim about 1½ pounds of skinless chicken. If using boneless breasts, cut into serving-size pieces. Thighs may not need cutting
- In a medium bowl whisk together ½ cup of ketchup, ¼ cup of soy sauce (low sodium preferred), ¼ cup of honey, four cloves of crushed garlic, ¼ teaspoon red pepper flakes (optional), and ½ teaspoon basil (optional).
Combine in the crock pot
- Spread the chicken across the bottom of a 2-quart or larger crock pot coated with PAM or nonstick spray. Pour the sauce over the chicken and stir to coat.
- Optional: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry, and stir it in during the last hour of cooking.
Cook
- Cook on low for 3–4 hours. Chicken breasts should reach a temperature of 165°F; thighs are best cooked to 180°F for better texture. Begin checking the temperature at 2 hours, as slow cookers can vary.
Serve
- Serve over rice with sauce as gravy. Garnish with toasted sesame seeds and sliced green onions.
Recipe Notes
Pro Tips:
- Use low-sodium soy sauce to reduce sodium intake.
- It will fit nicely in a 2-quart or larger crockpot. Refer to the recipe post for guidance on adjusting amounts and selecting a suitable crockpot size.
- If adding vegetables, increase both the crock pot size and the sauce.
- You may want to double the sauce for serving with rice or veggies
- Refrigerate leftovers for up to 4 days or freeze for 4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published January 4, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Cam says
I was wondering if bone in thighs would work. The boneless ones are expensive. I always have bone in thighs in my freezer.
I will thaw them, as I do not cook any meat frozen.
OK if so, how long in the crock pot? I was thinking 4 thighs for 4 servings. I have a 3qtcrock, and hope it will be big enough.
I see the comments are very old, and hope this doesn't mean anything!
Thanks, and this looks fantastic!
Dan Mikesell AKA DrDan says
Hi Cam,
Welcome to the blog... You will find chicken thighs discussed in the tip section in the post. But be sure they are thawed completely and remove the skin. Cook to 180°–185°F for the best texture in chicken thighs. Since they are generally thin, the time wit hll usually be about the same.
Hope that helps.
Dan
Brandy Gerhardt says
Yesterday I googled dinner recipes for two, and your web site came up. Lucky me! Within minutes, I had "Crock Pot Honey Garlic Chicken" in my crock pot and my fingers crossed. ('Cause you never know with a new recipe, new web site.) But it was so simple, so easy, so quick, and so delicious! I'll definitely be coming back. Thank you X 10!
Menolly says
It looks yummy. Can I make and oven bake this in a dutch oven? I don't have a crock pot.
Dan Mikesell AKA DrDan says
Hi Menolly,
Not a conversion I normally do or try but I did find this with an answer. https://learn.surlatable.com/slow-cooker-dutch-oven-conversion/#:~:text=The%20low%20setting%20of%20a,equivalent%20to%20375°F
Hope that helps.
Dan
Menolly says
Hi! I don't own a crockpot. But I have dutch ovens of every possible size. If I were to bring this to boil and cook in a 275F - 300F oven in a cast iron dutch oven, how much chicken stock should I add, and how long should I cook it? Thank you.
PS: are thawed but previously frozen chicken breasts acceptable? I wanted to use this on frozen chicken that I need to rotate out of the freezer. I typically thaw overnight in the fridge.
Barbara says
Recipe looks and sounds great. Can I start with frozen chicken breasts?
Dan Mikesell AKA DrDan says
Hi Barbara,
Welcome to the blog.
The two problems with frozen chicken in a crockpot is first, frozen chicken has been known to break ceramic crockpots during cooking, so a safety problem if the pot is ceramic. And second, a cooking time issue—be sure the chicken reaches 165°.
Dan
Paul D. says
Fantastic recipe! My family loves it. My wife thinks I'm a genius, lol. I added chopped red, yellow, and orange bell pepper to the sauce and it was fantastic. I see a lot of comments about the sauce being a bit watery. My suggestion would be to use a fresh, dark honey in the recipe. The viscosity of the dark honey holds up better in the slow cooker. Just a suggestion. I'm lucky enough to live in the country, so it's readily available. If people have access to a farmer's market, you can probably find it there. My family wants me to make it again, so great job!
Sara says
My sauce wasn't nearly as dark as the picture and I followed the directions to the T. Plenty of it and it was very flavorful, but looked more like a watered down blush colored sauce. Very wet and runny.
Dan Mikesell AKA DrDan says
Hi Sara,
Welcome to the blog.
The color is determined by the ingredients, mainly the soy sauce and ketchup so perhaps one of those broke down some with cooking. Another possibility is the chicken releasing more fluid during cooking. This would happen if it had been previously frozen. At least the taste was good.
Dan
Jackie says
I use this for both chicken and pork. Right now I'm using it with cubed pork - just a couple of boneless chops go a long way So easy I feel like I'm cheating. I find the sauce comes out tangy - almost like sweet and sour, perhaps that is because of the vinegar in ketchup. My secret ingredient is to add sliced water chestnuts. If I have a green pepper on hand I'll throw that in. Love your recipes since I don't have to run around looking for things I don't normally have on hand. Who would have thought such a simple sauce would be so great and versatile!
Kerry Bianchi says
Can this recipe be made with thin chicken breasts? That's all I have in the house. Will cooking time be different?
Dan Mikesell AKA DrDan says
Hi Kerry,
Welcome to the blog.
Go by the internal temperature of the chicken. It should be 165 degrees to be done and safe. The time will vary by the thickness of the chicken you have. It could be as little as 2 hours but go by the temperature.
Dan
Robin says
Quick and easy recipes. Next time I'll add less ketchup as it was a little too tomato for me. Delicious all the same.
Dan Mikesell AKA DrDan says
Hi Robin,
Welcome to the blog and sorry for the delayed response.
Glad you enjoyed the chicken.
Thanks for the note.
Dan
Ji Hee Kim says
Thank you so much for this WONDERFUL RECIPE. This recipe is simple and very tasty. For the Maple Syrup, I've added sugar free maple syrup. When I get up very early in the morning like 3:00 a.m., I usually cook for my family or my 4 dogs. For the vegetables, I usually add whatever I can find in my Refrigerator. This morning I will probably add sesame seed at the end as someone has suggested. My four dogs go crazy smelling this food being cooked in the crock pot. Too bad that I cannot feed them this dish. Thank you again for sharing this recipe.
DrDan says
Hi Ji Hee,
Welcome to the blog.
This is a very flexible recipe to just use up what you have with easy results. I generally sprinkle some sesame seeds on at the end.
Thanks for the note.
Dan
Katy says
Hi Dr. Dan, thank you for this recipe. I have made it a few times now, and love the simplicity of the ingredients and the incredible flavour. I omit the basil, but do the cornstarch/water mixture and shred the chicken after about two hours of cooking, add some shredded carrots and sliced green onion and cook for another hour or more. Served over rice it is DELICIOUS!
DrDan says
Hi Katy,
Welcome to the blog.
This is an interesting recipe. I found the taste very surprising. And it is so easy to modify as you found.
Thanks for the note. And Happy Holidays.
Dan
Jon says
I came across this recipe while I was in the army. I made it and planned on having leftovers for quite some time. My squad could smell it from my barracks door and everyone quickly ate it up. It was sooooo good. I now make it for every platoon function and it's always a hit.
DrDan says
Hi Jon,
Welcome to the blog.
Glad it works well for you. It does make the house smell good for a while so I'm not surprised they found you out.
Thanks for the note.
Dan
Beverly Barndt says
Wow, WE! Loved it all the way around. I can't believe the easiness of it all. I have tried so hard with so much that I had or didn't have and never got a GREAT FLAVOR or close to what I was trying to get. Again you are a ROCKSTAR! I feel like I have won the LOTTERY here! Thanks again so much for your time.
Elizabeth says
I came across this recipe line others, Google! I'm super excited to try this for me and my daughter this coming Sunday, looks line it'll be a winner!
Glenda says
My daughter served this recipe using thighs last summer, I had chicken breasts intending to BBQ, but we are having a thunderstorm so looked up crock pot chicken and found your recipe, and the crock pot is cooking ... had no basil so used some thyme and oregano, no fresh garlic, but had ground garlic, was a little short on Ketchup but added a little water, hopefully it will work out...