This Crockpot Honey Pepper Chicken is the perfect sweet-and-spicy, set-it-and-forget-it weeknight dinner. Tender shredded chicken simmers in a glossy honey, soy, and pepper sauce with colorful bell peppers and onions. It’s comforting, bold in flavor, and ridiculously easy just toss everything in the slow cooker and let it work its magic.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup soy sauce (low-sodium preferred)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup bell peppers, sliced (any color)
- 1/2 cup onion, sliced
- Salt to taste
- Chopped green onions, for garnish
Instructions
- Place the chicken breasts in the bottom of the crockpot in a single layer as much as possible.
- In a medium bowl, whisk together the honey, soy sauce, apple cider vinegar, garlic powder, ground black pepper, and red pepper flakes until smooth and well combined.
- Pour the honey-soy mixture evenly over the chicken in the crockpot, turning the chicken once or twice so it’s well coated in the sauce.
- Add the sliced bell peppers and onions on top of and around the chicken.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender (internal temperature reaches 165°F / 74°C).
- Once cooked, transfer the chicken to a cutting board and shred it with two forks, then return the shredded chicken to the crockpot.
- Stir the shredded chicken into the sauce and vegetables until everything is evenly coated and saucy.
- Taste and season with salt as needed. Let the chicken sit on WARM for 5–10 minutes to soak up more flavor, if desired.
- Garnish with chopped green onions and serve hot.
Variation
- Swap chicken: Use boneless, skinless chicken thighs instead of breasts for an extra-juicy, richer version that’s a bit more forgiving if slightly overcooked.
- Sticky honey pepper bowls: Thicken the sauce with cornstarch, then spoon the shredded honey pepper chicken over steamed rice or quinoa with extra fresh bell peppers for a takeout-style bowl.
- Extra veggie version: Add sliced carrots, snap peas, or broccoli florets during the last hour of cooking on LOW for a more veggie-packed, one-pot meal.
Cooking Notes
- Avoid overfilling the crockpot; it should be no more than about two-thirds full for even cooking.
- Every slow cooker runs a little differently start checking around the minimum cook time, especially if your crockpot runs hot or you’re using smaller chicken breasts.
- If the sauce seems too thin after shredding the chicken, remove the lid and cook on HIGH for 15–20 minutes to let excess liquid evaporate and the sauce reduce slightly.
Serving Suggestions
- Serve over a bed of steamed jasmine or basmati rice to soak up the sweet and spicy sauce.
- Pair with mashed potatoes, roasted vegetables, or a simple green salad for a hearty, balanced dinner.
- Stuff the shredded honey pepper chicken into tortillas or lettuce wraps, then top with slaw and extra green onions for a fun, casual twist.
Tips
- Spray or lightly grease the crockpot insert for easier cleanup, especially if you plan to cook on HIGH.
- For best texture, use thawed (not frozen) chicken so the sauce doesn’t become too watery and the chicken cooks evenly.
- If meal prepping, cook a double batch and portion into containers with rice and veggies for grab-and-go lunches all week.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 33 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use frozen chicken?
For food safety and best texture, it’s recommended to fully thaw chicken before adding it to the crockpot so it comes up to temperature quickly and cooks evenly. - How do I make this less spicy?
Reduce the red pepper flakes to a pinch or omit them entirely, then add a small amount at the end to taste if you’d like a gentle kick. - Can I make this ahead of time?
Yes. Combine the sauce ingredients and raw chicken in a freezer bag, freeze, then thaw in the fridge overnight and dump into the crockpot when ready to cook. - What can I use instead of soy sauce?
Use tamari or coconut aminos for a gluten-free option, adjusting salt to taste, and note that coconut aminos are slightly sweeter and less salty.
Conclusion
This Crockpot Honey Pepper Chicken turns a handful of pantry staples into a tender, saucy, sweet-and-spicy dinner with almost zero effort. Just load up the slow cooker, let it simmer, then shred and serve. It’s family-friendly, perfect for meal prep, and versatile enough to pile over rice, tuck into wraps, or enjoy straight from the bowl.
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Crockpot Honey Pepper Chicken
- Total Time: 6–7 hours
- Yield: 4 servings 1x
- Diet: Gluten-free option (use gluten-free soy sauce/tamari)
Description
This Crockpot Honey Pepper Chicken is the perfect sweet-and-spicy, set-it-and-forget-it weeknight dinner. Tender shredded chicken simmers in a glossy honey, soy, and pepper sauce with colorful bell peppers and onions. It’s comforting, bold in flavor, and ridiculously easy just toss everything in the slow cooker and let it work its magic.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup soy sauce (low-sodium preferred)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup bell peppers, sliced (any color)
- 1/2 cup onion, sliced
- Salt to taste
- Chopped green onions, for garnish
Instructions
- Place the chicken breasts in the bottom of the crockpot in a single layer as much as possible.
- In a medium bowl, whisk together the honey, soy sauce, apple cider vinegar, garlic powder, ground black pepper, and red pepper flakes until smooth and well combined.
- Pour the honey-soy mixture evenly over the chicken in the crockpot, turning the chicken once or twice so it’s well coated in the sauce.
- Add the sliced bell peppers and onions on top of and around the chicken.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender (internal temperature reaches 165°F / 74°C).
- Once cooked, transfer the chicken to a cutting board and shred it with two forks, then return the shredded chicken to the crockpot.
- Stir the shredded chicken into the sauce and vegetables until everything is evenly coated and saucy.
- Taste and season with salt as needed. Let the chicken sit on WARM for 5–10 minutes to soak up more flavor, if desired.
- Garnish with chopped green onions and serve hot.
Notes
- For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the crockpot during the last 20–30 minutes of cooking, and let it simmer until slightly thickened.
- Adjust the heat by increasing or decreasing the red pepper flakes; start with less if you’re spice-sensitive.
- Use low-sodium soy sauce if possible so you can better control the salt at the end.
- If your chicken breasts are very large, you may need a bit more cook time for them to become shred-tender.
- Leftovers keep well in the refrigerator for up to 3–4 days and can be frozen for up to 2–3 months.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 22 g (approx.)
- Sodium: 780 mg (approx., will vary with soy sauce)
- Fat: 7 g (approx.)
- Saturated Fat: 2 g (approx.)
- Unsaturated Fat: 4–5 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 28 g (approx.)
- Fiber: 1 g (approx.)
- Protein: 33 g (approx.)
- Cholesterol: 95 mg (approx.)
Keywords: crockpot honey pepper chicken, slow cooker honey pepper chicken, sweet and spicy chicken, easy crockpot dinner, weeknight dinner, shredded chicken, honey soy chicken