Mom's Best Recipes
Recipe

Slow Cooker Honey Garlic Chicken

A fresh, easy slow cooker dinner with a glossy honey garlic sauce that tastes like you tried way harder than you did.

Author By Matt Campbell
4.8
A real photograph of honey garlic chicken thighs in a slow cooker with glossy sauce, sliced green onions on top, and a serving spoon resting on the edge
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If your week needs a dinner that basically cooks itself but still makes everyone think you have your life together, this is it. This Slow Cooker Honey Garlic Chicken hits that perfect homey sweet-salty balance with a bright pop of ginger and just enough garlic to make the kitchen smell like something good is happening.

You dump, you stir, you walk away. Then you come back to tender chicken in a shiny sauce that begs for rice, noodles, or anything that can soak up the last spoonful. Bonus: it is kid-friendly, freezer-friendly, and flexible enough to handle whatever you have in the pantry.

A real photograph of a bowl of steamed rice topped with shredded honey garlic chicken and sesame seeds on a wooden table with chopsticks nearby

Why It Works

  • Set-it-and-forget-it flavor: Honey, soy sauce, garlic, and ginger melt into a sticky-sweet glaze while you do literally anything else.
  • Fresh finish: A quick splash of rice vinegar and a handful of green onions at the end keeps it from tasting flat or overly sweet.
  • Reliable texture: Chicken thighs stay juicy in the slow cooker, and a simple cornstarch slurry thickens the sauce without drama.
  • Meal prep hero: Makes great leftovers for rice bowls, lettuce wraps, or quick lunches all week.

Pairs Well With

  • Steamed jasmine rice or brown rice

  • Roasted broccoli or green beans

  • Quick cucumber salad with rice vinegar

  • Buttered noodles with sesame seeds

Storage Tips

Refrigerate: Store chicken and sauce in an airtight container for up to 4 days.

Freeze: Cool completely, then freeze in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm gently on the stovetop over medium-low with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring between rounds.

Meal prep tip: Portion with rice and broccoli into containers, then keep extra green onions and sesame seeds separate so they stay fresh and punchy.

Common Questions

Can I use chicken breasts instead of thighs?

Yes. Use boneless, skinless breasts and cook on LOW for 3 to 4 hours, or until they reach 165°F. Breasts can dry out if pushed too long, so start checking around 2.5 to 3 hours if your slow cooker runs hot.

Is this recipe very sweet?

It is sweet-and-savory, not candy-sweet. If you want it less sweet, start with 1/3 cup honey and add more at the end if needed. The vinegar finish also helps balance everything.

How do I make the sauce thicker?

The cornstarch slurry is the easiest move. For extra-thick sauce, you have two options: keep cooking on HIGH for a bit longer (results vary by slow cooker), or pour the sauce into a small saucepan and simmer for a few minutes to thicken quickly, then add it back to the chicken.

Can I add vegetables to the slow cooker?

Yes, with a little strategy. Add sturdy veggies like carrots or bell peppers in the last 1.5 to 2 hours on LOW so they do not turn to mush. Broccoli is best steamed or roasted separately and served on the side.

What if I do not have rice vinegar?

Apple cider vinegar or white vinegar works. Use a little less at first (about 1 teaspoon), taste, then add more if you want extra brightness.

My sauce tastes too salty. How do I fix it?

Soy sauces vary a lot. Stir in a splash of water or unsalted chicken broth to mellow it out, then rebalance with a little extra honey and vinegar if needed.

This recipe is my kind of chaos: you toss a handful of pantry staples into the slow cooker, walk away, and somehow dinner comes out smelling like you planned ahead. I started making versions of honey garlic chicken when I wanted comfort food that still felt fresh, not heavy. The little trick that changed everything was adding vinegar and green onions at the end. It wakes the whole thing up and keeps that sweet sauce from feeling one-note. Also, I fully support the chef tax, but do it safely: wait until the chicken is cooked through, or spoon a little sauce into a separate bowl and simmer it for a minute before tasting.