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