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 to combine with rice and vegetables.
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Introduction and My Rating
Crock pot honey garlic chicken is a “toss it in the pot” and come back in a few hour type meal than needs no special ingredients. Just follow the easy step by step photo instructions for one of the best crock pot chicken recipes.
It is low fat and bursting with a wonderful taste. It is easy to modify by adding some vegetables and increasing the sauce for a more complete meal.
Based on an Allrecipe.com chicken thigh recipe. This was originally a much larger, chicken thigh recipe. I cut it down and changed to skinless boneless chicken breast.
My Rating
A solid 4.
🐓The Chicken
The original recipe uses chicken thighs, but I changed that to make it a crock pot chicken breast recipe.
Serve with rice and use the sauce as gravy. There is enough "sauce" to cook more meat. Perhaps twice as much, but you may want more sauce for rice during serving.
Add some veggies: Oriental veggies would go great with this. Put them in the cooker the last hour or so.
🥣The Sauce
If you want more sauce, add a half to a full cup of water. Or double all ingredients.
If you want the sauce to be thicker, then add a tablespoon of cornstarch to 2 tablespoons water and add near the end of cooking. If you are planning to reheat or freeze, do not thicken with cornstarch. It does not reheat or freeze well.
Double the thickening solution if you add a cup of water. Add the water will dilute the taste some, but there is a lot of taste, and deleting some will be fine.
A sodium note. The original recipe had a half cup of soy sauce. That was heavy on the salt. I receive a lot of complaints (see comments) and now suggest only 1/4 cup of low sodium soy sauce.
♨️The Crock Pot
This recipe, as written, fits nicely in any crock pot that is 2 quarts or larger.
A bit of caution, though. Mini crock pots are well known for having poor heat control, and if you use a large crock pot, due to the lack of significant mass, the cooking time will be less.
This recipe is ready to serve when the internal temperature of the chicken is 165°. That is the minimum safe temperature for chicken. If you use thighs, you will be happier with the texture if the internal temperature of about 180°.
A double size recipe fits in 3 1/2 quart and larger.
🖊️Other Notes
Adding vegetables: This is a great recipe to add other vegetables like frozen mix vegetables, broccoli, or any other of your favorites. You will need to increase the sauce and use a bigger crock pot. Add your vegetables for the last hour of cooking.
Increasing the sauce: Just double all the sauce ingredients, or you could add 1/2 to 1 cup of water. There is so much taste, it will be fine with just the water. It is useful t,o have more "gravy" for rice and to cook vegetables.
Storage
Good refrigerated for 3-4 days and frozen for 3-4 months. I do not suggest freezing cooked rice since it affects the texture.
📖Related Recipes
Sesame Pork Ribs in the Crock Pot
Crock Pot Beef and Broccoli
Easy Fried Rice in 10 Minute
Easy General Tso Chicken
🖼️Photo Instructions
Just pantry staples you already have.
Start with 1 1/2 to 2 pounds of skinless boneless chicken breast cut into 4-6 pieces. You may use chicken thighs if you wish.
Combine 1/2 cup of ketchup, 1/4 cup soy sauce (low sodium preferred), 1/4 cup honey, four cloves crushed garlic, and 1/2 teaspoon basil. Whisk together.
Spread the chicken across the bottom of a slow cooker. Add the sauce. This is a 3 1/2 qt, but big should be ok especially if cooking a larger amount.
Cook on low for 3-4 hours. You want an internal temperature of 165 or above. 
Serve with rice and use the sauce as gravy.
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📖 Recipe
Crock Pot Honey Garlic Chicken Breast
Ingredients
- 1 1/2 pounds skinless boneless chicken breasts - Cut into 4-6 pieces. May use thighs.
- 1/2 cup ketchup
- 1/4 cup soy sauce - low sodium preferred
- 1/4 cup honey
- 2-4 cloves garlic - crushed
- 1/2 teaspoon basil - to taste
Instructions
- Start with 1 1/2 to 2 pounds of skinless boneless chicken breast cut into 4-6 pieces. You may use chicken thighs if you wish.
- Combine 1/2 cup of ketchup, 1/4 cup soy sauce (low sodium preferred), 1/4 cup honey, 2-4 cloves crushed garlic and 1/2 teaspoon basil. Whisk together.
- Spread the chicken across the bottom of a slow cooker. Add the sauce. This is a 3 1/2 qt, but big should be ok especially if cooking a larger amount.
- Cook on low for 3-4 hours. You want an internal temperature on the chicken of 165.
- Serve with rice and veggies.
Recipe Notes
Pro Tips:
- Use low sodium soy sauce.
- Will fit nicely in a 2 qt or bigger crock pot. Double recipe will need 3 1/2 quart or larger. If you add vegetables, you will also need to increase the crock pot size.
- "Mini" crock pots tend to have temperature control problems. Also, cooking in a large crock pot can cook faster due to the small size of the recipe.
- Add the extra water to have more sauce if serving with rice and veggies. Or just double the sauce ingredients.
- Add veggies for the last hour of cooking. This can increase cooking time.
- Cook to an internal temperature of 165 for the chicken. This can vary with size of chicken pieces and your crock pot. The final safe internal tempature of chicken is 165°. If using thighs, you will be happier with the texture of the chicken if you cook to about 180°.
- Several want the liquid thicker at the end of cooking. You can thicken it some with cornstarch. Try one tablespoon cornstarch in two tablespoons of cool water mix well then add to the liquid in the pot about 30 minutes before completing and turn up to high. Cornstarch does not do well when reheated or frozen.
- Good refrigerated for 3-4 days. Good frozen for 3-4 months but cooked rice does not freeze well.
Nutrition
Originally Published January 4, 2015. Updated with expanded explanations and options along with refreshed photos.
Jackie
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
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
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
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
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
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
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
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
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
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
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
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
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
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...
Ms. Marcia
Hi Dan! I made this recipe yesterday in the crockpot, with the intention of having it for dinner tonight. It was delicious and I think letting the flavors meld together overnight in the fridge only made it better! I pretty much followed the recipe with only a couple differences:
I was doubling the recipe so I used I used:
1 cup of ketchup, 1/4 cup of low sodium soy sauce, 1/4 cup of dark honey, 1/4 cup of real maple syrup (on the advice above from the Canadian person), 1/4 cup of water, 1 Tbsp of crushed garlic from a jar (we love garlic) and 1 Tbsp of dry basil pulverized between my fingers before adding to sauce. I mixed this all up and let it sit for about an hour. Then poured it over about 3.5 pounds boneless skinless chicken breasts, cut up like you said. Cooked on low for 4 hours, although 3.5 would have been been plenty. I like my sauce thin so I did not thicken it.
Served tonight over Jasmine rice with a salad. My husband said, "I hope you wrote this down". I did, and will make it again and again.
Thanks for the great recipe! 5 stars from us!!
Carol Chiasson
I've put this in the crock pot for tonight's dinner and I've slightly amended it as others have. Instead of basil, I used Clubhouse Signature salad herbs. I also added just a bit of water because I sliced up some mini red potatoes, green onion that needed to be used up and skinny carrots and put them on the bottom of the crock pot. It smells delicious and I can hardly wait to dig in! Next time I might sprinkle toasted sesame seeds on top when I serve it onto individual plates.
Shae
I followed this exactly as written, save for I didn't have sodium reduced soy sauce, just used a tad less of regular. I had two boneless skinless chicken breasts, and cooked on low for 5 hours.
If they would have had bones in them, the meat would have been falling off them. Delicious. There was enough sauce to go on the rice, and plates were almost licked clean.
Thank you for this recipe, so easy and my husband said it was a keeper!
Lauren
Out of soy sauce, do you think I could use Worcestershire sauce? thanks so much!
DrDan
Hi Lauren,
Worcestershire is spicier and will change the taste profile. Having said that, some will suggest a 1 to 1 substitute or a 3/4 to 1 substitute.
I believe there is too much taste difference and would not do it in this recipe since it is a major part of the recipe.
Dan
Crystal
Thanks for the recipe. Do you think that it could be cooked on high taking less time?
DrDan
Hi Crystal,
I'm concerned about the sauce cooking at a higher temperature and "burning". If you do it, please report back.
Thanks for the note.
Dan
CeCe
Made this for the fourth time today in less than a month. I love how simple the ingredients and instructions are, and it doesn’t break the bank to make. I’ve tried it with chicken breast or some boneless, skinless chicken thighs. Both seem to work out well, I just have to adjust the cooking time a smidge. I also love the slurry trick to thicken the sauce so it’ll sit on the rice and won’t sink to the plate.
I have noticed that it needs some more time to get to temp. Not sure if it’s just my crockpot being wonky or because I use a disposable liner. Whatever the case, I just keep checking with my meat thermometer so I know when it’s done.
The only modifications I’ve done are using coconut aminos instead of soy sauce and minced garlic from a jar. The coconut aminos are a necessity for me because of family food allergies, but it’s got a great flavor and less sodium, so I don’t have to worry about it turning into a salt bomb. The minced garlic was my goof because I didn’t do proper notes on my grocery list and was buying ingredients for 3 different recipes at the same time. My family seems to like it, and I like the convenience of using the jar method. I also put a little of the garlic juice in the recipe when measuring it out.
Another note is that I prefer using clover honey. Because I was making it so much, my little honey bear squeeze bottle was depleting rapidly, so my mom was nice enough to pick up a bottle of honey from Sam’s Club before they closed our stores. The only option was raw and unfiltered honey. I can taste a difference, but I think I’m the only one. A family member that is notoriously picky (doesn’t like meat on the bone, only likes white meat, loads of dietary restrictions, hates leftovers) ended up getting second helpings and finishing off all my leftovers. This recipe is a definite keeper and one I will happily share with others. Thanks!
Lois
The original recipe for this with the boneless, skinless chicken thighs said it takes 6 hours on low to cook. Your version with boneless, skinless chicken breast says cook on low for 4 hours. Why the difference in cooking times?
DrDan
Hi Lois,
I can't speak to their time. 4 hours is about the max you want or they start drying and the internal temp was 170 plus.
Hope that helps.
Dan
DrDan
Fast second reply. Chicken thighs should be cooked to about 185. The is when they are tender. They are safe at 165 but need 185 to be tender. They can also tolerate over cooking better. So add the two an they may be their 6 hours. I think better in the morning.
Denise
Can you make this with frozen chicken breasts?
DrDan
Food safety recommendations are to not do frozen chicken in a crock pot. Also, ceramic pots can crack with the cold and heat going at the same time.
Dan
SassyLady
I added my own twist as I always do to slow cooker recipes...
1. 3 frozen chicken breasts thawed, seasoned with salt and pepper and seared on both sides for flavor
2. 1/3 white onion julienned, sauteed in 1/2 packet of soy and 1/2 ounce water in same skillet chicken seared in
3. one 4 oz. can of diced green chili peppers for extra flavor (1/2 bell pepper julienned will do the same) added to sauce
4. one packet of siracha sauce added to 10 packets (= 1/2 cup) of ketchup (needed to get rid of packets)
5. increased honey to 1/3 or 1/2 a cup
6. placed half the onions on the bottom of chicken, rest on the top then added the sauce
I must say that the garlic honey soy sauce is delicious to me...not sure what else went wrong for everybody else...I don't cook with basil so I excluded it...basil is more for European dishes.
DrDan
Hi there SassyLady,
Thanks for the note and modifications.
Something can go wrong with any recipe so I don't take it personally. If you read the comments on the major recipe sites, it gets quite entertaining. Somebody changes almost every ingredient and cooks it differently then gives a one star and bad review.
Dan
Melanie
I didn't have enough ketchup, but used a bit of Sriracha instead. My kids and husband loved it! I can't find where to rate it, but I'll definitely be making it again.
Lisa Hymas
Fabulous!! I needed a crock pot recipe in 15 min. Did a quick search, saw this, threw it together. I used 4 frozen chicken breasts on low for about 5 hours. I sliced the breasts into 1 inch cubes when done cooking and mixed them back into the sauce. The chicken was so tender! We served with rice and some veggies on the side. GREAT FIND! My kids all loved it too.
DrDan
Thanks for the note. Glad it worked so well for you.
Dan
David
If I want double. The chicken should I double everything?
DrDan
I probably would. It will cook ok without doubling but the flavor will dilute some and there will less liquid to top the rice with at the end. You get some water out of the chicken during the cooking so the liquid at the end would be weaker. At least increase it some if you don't do double. Please note the comment about the soy sauce in the recipe box.
Debra154
Am I the only one who noticed that the recipe never says to add the sauce to the pot?
DrDan
You're the first. Maybe the picture covered it but I will add the wording.
Dan
Sharon
This was not a good recipe to me . The basil was very offsetting .weird flavour.
heather
I've had my chicken in for two hours on low and its definitely done! Anyone else have this issue..I'm thinking because I got thin sliced chicken breast.
Jack
I tried this recipe, it was terrible, no one would eat it. There's too much soya sauce.