Description
Tender, juicy Slow Cooker Honey Garlic Chicken with a sweet, savory, garlicky sauce and a hint of heat. Minimal prep, perfect for busy days or meal prep.
Ingredients
1½ lbs boneless skinless chicken thighs or breasts
⅓ cup low-sodium soy sauce
⅓ cup honey
2 tbsp tomato paste
2 tsp chili paste (sambal oelek, sriracha, or hot sauce)
4 cloves garlic, minced
1 tbsp rice vinegar
2 tbsp cornstarch
Cooked rice, green onions, sesame seeds for serving
Instructions
1. Place chicken in a 6-quart or larger slow cooker.
2. Whisk soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar in a small bowl.
3. Pour sauce over chicken, coating evenly.
4. Cook on LOW for 4–5 hours or HIGH for 2–3 hours until internal temperature reaches 165°F. Flip chicken halfway if possible.
5. Remove chicken to a plate. Whisk cornstarch with some cooking liquid until smooth.
6. Stir cornstarch mixture into slow cooker. Cook on HIGH 15–30 minutes until thickened, or thicken on stovetop 5–10 minutes.
7. Shred chicken with two forks, return to slow cooker, and stir to coat.
8. Serve over rice, garnished with green onions and sesame seeds.
Notes
Chicken thighs recommended for juiciness; breasts work but check early to avoid overcooking.
Adjust chili paste for desired spice level.
Make gluten-free by using tamari and apple cider vinegar.
Paleo-friendly by replacing cornstarch with arrowroot starch.
Do not use frozen chicken directly in a slow cooker — thaw first.
Serve with rice, sautéed or steamed vegetables, cauliflower fried rice, or Asian-inspired salads.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Chicken Recipes
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 329
- Sugar: 25g
- Sodium: 572mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 162mg