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.:
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"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.
🐓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.
😊 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.
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🧂 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
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❄️ 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.
Max says
I am trying near to recipe with a bit less soy sauce, a bit more ketchup and honey (using more chicken) and fresh basil leaves. We'll see but I expect it to be pretty darn good.
BTW some of the "adjustments" involve a completely new recipe - pretty funny to read!
Leona Ferranti says
You are so right about changing the whole recipe lol
JoJo says
Has anyone attempted this recipe without the basil ? My kids don't really care for it. And if so , any recommended substitutions for it would be greatly appreciated. About to attempt this for dinner tonight along with some home made fried rice . Fingers crossed!
DrDan says
Hi JoJo,
Just leave it out.
DrDan
Carol Chiasson says
Hi JoJo... I use Clubhouse Signature salad herbs or Garlic Plus for pretty much everything. But for this recipe I used the herbs because I already had mucho garlic in it. Just a thought.
Carol from Alberta, Canada :)
Jenn says
If the sauce is still runny maybe try pouring it into a sauce pan and bringing it to a boil and maybe doing a cornstarch slurry to thicken it up some
Megan Highfill says
This is really good! I made my own ketchup to cut down on sugar and sodium (and I think it tastes better). Next time, I would cut the soy sauce in half, add sriracha, and maybe compensate for the liquid with some chicken broth. But it's perfectly good as it is, too. I used 1 pound of chicken breast, cut into 4 pieces, cooked on low for 2.5 hours. My slow cooker runs hot. Also, I shredded the chicken 5 min. before serving. I don't love chicken breast, so this infused the sauce into the breast even more. Thanks for the recipe!
Marissa says
I was surprised at how easy and absolutely delicious this recipe is! I served this with jasmine rice and broccoli slaw for a little more asian flare. I will definitely be making this dish again when I am craving this flavor. P.S. I did not thicken the sauce at the end. I liked the consistency as is. Thanks for this recipe.
DrDan says
Thanks for the note. I have only thickened once as a test of concept for the many requests. I like the way the thinner sauce soaks into the rice. But some people want more of a "gravy".
Lew Lorton says
Easy to make, followed the recipe to the letter (although the note that says remewmber to turn up to high for the last 30 minutes was confusing because it wasn't clear that it was for the thickening note or for the entire origianl recipe.
Unfortunately this tasted terrible both to me and my wife. We both suffered through a bit, then I tossed it all. Use fesh ingredients and was scrupulous amount measurements but nothing.
I have no idea where I or the recipe went wrong.
DrDan says
So sorry it didn't work for you.
I would have suggestions but have no idea what when wrong for you. I'm looking at the wording for the last 30 minutes but really no matter what you did at that point, it did not cause the taste disaster you suffered.
Dan
Kathleen says
I made this recipe this afternoon, and I"ll update this post with how it comes out. I found the sauce to be thick (like a custard or pudding) before cooking. We'll see how it is cooked. I added 1/2 tsp. onion powder and black pepper. What recipe doesn't use black pepper?! It smells delicious, so I'm anxious to try it.
Kathleen says
Update: It came out wonderfully! I transferred the sauce to a saucepan on the stove, and added a corn starch slurry to thicken it up. It was wonderful. Juicy chicken, great flavor. I think I'll add real onions to it next time rather than the onion powder. Maybe some red pepper flakes as well to cut the honey.
Wonderful recipe!
Robin Cosden says
I have this cooking right now. It’s bitter, probably because of the basil. I searched for a cure. Lemon juice or vinegar sounded like a reasonable fix. Just added vinegar, letting it cook to see how it tastes after a bit.
Tara says
Made this tonight and it was good. 4 hours was plenty. I did add the cornstarch to thicken.
Kat says
Just tried this recipe. It's so delicious!! Turned out perfect. I didn't have corn starch so I used coconut flour to thicken the sauce. Will definitely be one of my go-to recipes. Thank you.
GetSirius says
How about pouring in a little bourbon? Think I'll give it try
Tara says
Can I use bar b q in place of ketchup. I don't have ketchup.,,what do you think I could sub this with..?t
DrDan says
That would change the taste some. I'm not sure I like the idea.
DrDan
Marzena says
I only added fresh grated ginger, delicious !!!!
Lynn says
I tried this recipe today, and while I followed the instructions exactly, the chicken breast pieces came out very dry. Any suggestions?
Thanks
DrDan says
If you're getting that then the chicken is over cooking. Your pot might run a bit hot. Cut down the time to 3 hours.
DrDan
Gigi says
I made this yesterday. It was very easy! I doubled the entire recipe. I wound up cooking it on low for 3 hrs (it seemed done by then) and then adding 4 tablespoons full of cornstarch mixed in a little cold water and turned it to high for another 30 minutes. I also towards the end added a few grinds of pepper and 1 tablespoon full of sesame oil. The sesame oil made all the difference. My whole family liked it - even my son who is the pickiest eater in the world. Will definitely make this again. Thanks!
pat says
Even low sodium soy sauce is really too salty, I have only found 1 in the mid 400s and that is the Sprouts brand. Walden Farms makes an asian salad dressing which I am going to try as a marinade on my wings salt content on that dressing is in the mid 200s-->WYI I am a nurse and I teach pt's low sodium diet as well as low fat
Rich says
Made this and it was great. Second time I substituted BBQ sauce and a shot of dijon mustard for the ketchup. Came out great both ways. Also seered the breasts before putting into crock to give it a bit of a crusty outer.