Fire up the slow cooker, time for some take-out at home with this easy honey garlic chicken breast recipe. Healthy, great taste with a few pantry ingredients, and 10 minutes prep is all it takes. Everybody can use another easy crockpot chicken recipe.
Cooked in a thick Asian glaze, this honey garlic chicken breast recipe uses skinless boneless chicken breasts to make a healthy fall-apart tender, easy dinner full of flavor. But chicken thighs are an option.
Honey chicken breasts are low fat and bursting with a wonderful taste. Make it a complete meal by adding some vegetables with rice. Just follow the easy step-by-step photo instructions for one of the best crock pot chicken recipes.
Based on an Allrecipes Honey-Garlic Slow Cooker Chicken Thighs, which was originally a much larger recipe and used chicken thighs.
👨🍳How to make this recipe
- Trim 1 to 1 ½ skinless boneless chicken breasts or thighs. If large, cut into several serving-size pieces.
- Mix sauce. Only pantry ingredients are used.
- In a smaller crock pot (3-quart minimum), spray with cooking spray and line the bottom with the chicken.
- Pour sauce over the chicken and cook for 3-4 hours on low. Breasts should reach 165°, or thighs should be 175° minimum when done.
- The sauce can be thickened with a cornstarch slurry.
- Serve with rice and garnish with toasted sesame seeds.
Use skinless boneless chicken breasts or thighs. Bone-in will work but may take longer to cook, so go by temperature and not time.
Do not use chicken with skin since the texture of the asking does not do well in the crock pot.
The sauce is very simple and has lots of taste. But you can modify it for your needs. You can use Tamari to replace the soy sauce if you need gluten-free. Most Tamari is gluten-free but check the label.
A touch of rice vinegar (some may contain gluten) or red pepper flakes are good. I added red pepper as an option.
Basil is in the model recipe, and many like it, but I generally leave it out, so it is optional. Some readers have replaced it with oregano.
The sauce may be thickened by adding 1 tablespoon of cornstarch to 2 tablespoons of water, then adding it near the end of cooking.
A sodium note. The original recipe had a ½ cup of soy sauce. That was heavy on the salt. I receive complaints and now suggest only ¼ cup of low sodium soy sauce. There is still lots of flavor in the sauce.
Yes. Any chicken will do as long as you monitor the final internal temperature. But the bone is clumsy to eat around, and the skin does not cook nicely in a crock pot.
No. There are two safety issues with adding frozen raw chicken to a crock pot to cook.
First is the internal temperature of the chicken may not rise fast enough to safely cook.
Second, there have been a few reports of ceramic crock pots breaking due to temperature differentials.
The simplest serving method is with the honey garlic sauce over rice or cauliflower rice with a sprinkle of toasted sesame seeds and some sliced green onions.
Oriental vegetables are an excellent side dish. I suggest you stir-fry separately, but some readers add them in the last hour of cooking. I feel there are a number of possible issues with cooking time so if you do this, please be sure to get both the chicken and vegetables fully cooked.
Store in the refrigerator for 3-4 days or freeze in an airtight container for 3-4 months.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Just pantry staples you already have.
Start with 1 to 1 ½ pounds of skinless boneless chicken breast cut into 4-6 pieces. You may use chicken thighs if you wish.
In a medium bowl ½ cup of ketchup, ¼ cup soy sauce (low sodium preferred), ¼ cup honey, four cloves crushed garlic, ¼ teaspoon red pepper flakes (optional), and ½ teaspoon basil (optional) whisk together.
Spread the chicken across the bottom of a 3-quarts or larger crock pot. Add the sauce and mix.
If you want a thicker sauce, in a small bowl, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cool water until smooth. Add to the crock pot and mix well during the last hour of cooking.
Cook on low for 3-4 hours. Breasts should reach 165°, or thighs should be 175° minimum when done.
Serve with rice and use the sauce as gravy. Garnish with toasted sesame seeds.
Crock Pot Honey Garlic Chicken Breast
- 1 ½ pounds skinless boneless chicken breasts - May use thighs.
Honey Garlic Sauce
- ½ cup ketchup
- ¼ cup soy sauce - low sodium
- ¼ cup honey
- 2-4 cloves garlic - crushed
- ½ teaspoon basil - optional
- ¼ teaspoon red pepper flakes - optional
- 1 tablespoon corn starch
- 2 tablespoons water
- toasted sesame seeds
- sliced green onions
- Start with 1 to 1 ½ pounds of skinless boneless chicken breast cut into 4-6 pieces. You may use chicken thighs if you wish.
- In a medium bowl ½ cup of ketchup, ¼ cup soy sauce (low sodium preferred), ¼ cup honey, four cloves crushed garlic, ¼ teaspoon red pepper flakes (optional), and ½ teaspoon basil (optional) whisk together.
- Spread the chicken across the bottom of a 3-quarts or larger crock pot. Add the sauce and mix.
- If you want a thicker sauce, in a small bowl, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cool water until smooth. Add to the crock pot and mix well during the last hour of cooking.
- Cook on low for 3-4 hours. Breasts should reach 165°, or thighs should be 175° minimum when done.
- Serve with rice and use the sauce as gravy. Garnish with toasted sesame seeds.
Your Own Private Notes
- Use low sodium soy sauce.
- It will fit nicely in a 3 qt or bigger crock pot. If you add vegetables, you will also need to increase the crock pot size.I
- Cook to an internal temperature of 165° for the chicken breasts. If using thighs, you will be happier with the texture of the chicken if you cook to 175°+.
- Thickening is optional and you may want to increase the amount of sauce for serving.
- Good refrigerated for 3-4 days. Good frozen for 3-4 months but cooked rice does not freeze well.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Originally Published January 4, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.