Sticky honey garlic chicken made easy in your crock pot. Just mix the sauce, add skinless chicken breasts or thighs, and let it slow cook to tender, juicy perfection.
The sweet, garlicky sauce is packed with flavor and perfect over rice. 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."
🧡 Why You’ll Love This Crock Pot Honey Garlic Chicken
- Sweet and sticky sauce: Big flavor from pantry ingredients.
- Foolproof and flexible: Use skinless chicken breasts or thighs—no browning needed.
- Budget- and health-friendly: Easy on your wallet and adaptable for low-fat or gluten-free diets.
- Scales up or down: Great for two or the whole family.
- Complete meal: Just add rice or veggies and dinner’s done.
🐓Ingredients
- 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: Honey Garlic Chicken in a Crock Pot
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.
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 skinless, boneless chicken — Breasts or thighs both work. This is not a recipe for bone-in split chicken breasts. Cut breasts into serving-size pieces for even cooking and better sauce coverage. Thighs are usually fine as-is. Bone-in, skinless thighs are okay—they’ll just take longer.
- Cook to the right temperature — Chicken breasts are done at 165°F. Thighs are safe at 165°F but are more tender 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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🧂 Seasoning & Flavor Options
- 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 Recipe Size & Choosing a Crock Pot
This recipe makes about 4 servings (roughly 1 cup each), but it’s easy to cut in half or double as needed.
- Half recipe – Works for two people and fits in a 1-quart crock pot, but be cautious: smaller slow cookers are often less accurate. Monitor the temperature.
- Full recipe – Ideal for a 2- to 4-quart crock pot.
- Double batch – Use a 3-quart or larger crock pot and check the final temperature carefully—larger pots can overcook smaller recipes if left unattended.
✅ Use the serving adjustment in the recipe card to scale the ingredients.
❌ Instructions won't change—only the ingredient list updates the amounts.
✅ Always cook to internal temperature, not time. Time estimates are provided for planning only.
🍽️ Serving Suggestions
Serve this sweet and sticky chicken over cooked rice, cauliflower rice, or fried rice, and don’t forget to spoon on that extra sauce. Garnish with toasted sesame seeds and sliced green onions for a fast, flavorful finish.
For a complete meal, add stir-fried vegetables or steamed broccoli—both pair well with the sweet garlic sauce and round out the plate without much effort.
🍚 More Chinese-Inspired Recipes
Looking for more takeout-style meals at home? Try these reader favorites:
❄️ Storage & Leftovers
Store leftovers in an airtight container:
- Refrigerator: Up to 4 days
- Freezer: Up to 4 months
Reheat in the microwave or in a saucepan over medium-low heat. If the sauce has thickened too much, add a splash of water or chicken broth to loosen it 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 or ingredients you use, as some may contain wheat-based vinegar or thickeners.
No. Starting with frozen chicken can be unsafe because it may not reach a safe internal temperature quickly enough. Also, adding frozen meat can cause ceramic crock pots to crack due to sudden temperature changes.
📖The Recipe Card with Step-by-Step Instructions
Sticky Honey Garlic Chicken in a Crock Pot
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.
Ms. Marcia says
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 says
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 says
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 says
Out of soy sauce, do you think I could use Worcestershire sauce? thanks so much!
DrDan says
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 says
Thanks for the recipe. Do you think that it could be cooked on high taking less time?
DrDan says
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 says
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 lick. 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 says
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 says
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 says
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 says
Can you make this with frozen chicken breasts?
DrDan says
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 says
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 says
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 says
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 says
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 says
Thanks for the note. Glad it worked so well for you.
Dan
David says
If I want double. The chicken should I double everything?
DrDan says
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 says
Am I the only one who noticed that the recipe never says to add the sauce to the pot?
DrDan says
You're the first. Maybe the picture covered it but I will add the wording.
Dan
Sharon says
This was not a good recipe to me . The basil was very offsetting .weird flavour.
heather says
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 says
I tried this recipe, it was terrible, no one would eat it. There's too much soya sauce.
DrDan says
Hi Wendy, Per the USDA ( https://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf) it is not safe.
DrDan