Crockpot Soy Honey Garlic Chicken

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This Crockpot Soy Honey Garlic Chicken is a sweet, savory, and gently garlicky dish that practically cooks itself. Tender shredded chicken simmers in a rich soy-honey sauce with ginger and sesame, soaking up tons of flavor while you go about your day. Serve it over fluffy rice or noodles for an easy, comforting dinner the whole table will love.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/2 cup soy sauce (low-sodium recommended)
  • 1/2 cup honey
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 green onions, sliced (for garnish)
  • Sesame seeds, for garnish
  • Cooked rice or noodles, for serving (optional)

Instructions

  1. Place the chicken breasts in a single layer on the bottom of the crockpot.
  2. In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes (if using) until well combined.
  3. Pour the sauce mixture evenly over the chicken, turning the chicken once or twice to ensure it is well coated.
  4. Cover the crockpot and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
  5. Transfer the cooked chicken to a cutting board or plate. Shred it using two forks into bite-sized pieces.
  6. Return the shredded chicken to the crockpot and stir well so it soaks up the sauce. Let it sit on WARM for 5–10 minutes to absorb more flavor.
  7. Taste and adjust seasoning if needed (a splash of soy sauce for more salt, or honey for extra sweetness).
  8. Serve the soy honey garlic chicken over hot cooked rice or noodles. Garnish with sliced green onions and a sprinkle of sesame seeds.

Variation

  1. Swap the protein: Use boneless, skinless chicken thighs instead of breasts for richer flavor and extra tenderness. Adjust cook time slightly if pieces are very large.
  2. Sticky glaze version: After shredding the chicken, transfer sauce to a saucepan, thicken with 1–2 teaspoons cornstarch mixed with cold water, simmer to a glossy glaze, then toss the chicken in the thickened sauce.
  3. Veggie-loaded: Add sliced bell peppers, snap peas, or matchstick carrots during the last 45–60 minutes of cooking on LOW so they stay tender-crisp, adding color and nutrients.

Cooking Notes

  1. Slow cookers can vary in heat, so begin checking doneness at the lower end of the time range—chicken is done when it shreds easily and reaches 165°F (74°C).
  2. If your crockpot runs hot, consider adding 2–4 tablespoons of water or low-sodium chicken broth at the start to prevent the sauce from reducing too much.
  3. For deeper flavor, you can sear the chicken in a skillet for 1–2 minutes per side before adding to the crockpot, though this step is optional.

Serving Suggestions

  1. Serve over steamed jasmine or brown rice, spooning extra sauce over the top and finishing with green onions and sesame seeds.
  2. Turn it into a bowl: layer rice or noodles with steamed broccoli, edamame, shredded carrots, and this honey garlic chicken for a full meal.
  3. Use leftovers in lettuce wraps, stuffed into steamed bao buns, or tucked into meal-prep containers with veggies for easy lunches.

Tips

  • Trim excess fat from the chicken before cooking for a cleaner sauce and better texture.
  • For maximum flavor, marinate the chicken in the sauce for 30–60 minutes in the fridge before adding everything to the crockpot.
  • If you prefer a less sweet dish, start with 1/3 cup honey, then taste at the end and add a bit more if needed, letting it heat through before serving.

Prep Time:

  • Prep Time: 10 minutes
  • Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
  • Total Time: 6 hours 10 minutes to 7 hours 10 minutes (LOW) or 3 hours 10 minutes to 4 hours 10 minutes (HIGH)

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Protein: 32 g
  • Sodium: 750 mg

Frequently Asked Questions

  1. Can I use frozen chicken in this recipe?
    For food safety, it’s best to thaw chicken completely in the refrigerator before adding it to the crockpot so it cooks evenly and quickly reaches a safe internal temperature.
  2. How can I make this recipe gluten-free?
    Simply swap the regular soy sauce for a certified gluten-free tamari or coconut aminos (note that coconut aminos are slightly sweeter and less salty).
  3. Can I cook this on the stovetop instead of the crockpot?
    Yes. Simmer the chicken and sauce in a covered skillet over low heat for about 20–25 minutes, then shred and return it to the pan to soak up the sauce.
  4. How do I thicken the sauce if it’s too runny?
    Stir together 1–2 teaspoons cornstarch with an equal amount of cold water, mix into the hot sauce, and cook on HIGH (or on the stovetop) for several minutes until slightly thickened.

Conclusion

Crockpot Soy Honey Garlic Chicken turns simple pantry staples into a tender, flavor-packed meal with almost no effort. Just add everything to the slow cooker, let it simmer into savory-sweet perfection, then pile the juicy shredded chicken over rice or noodles for a comforting dinner that practically makes itself.

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Crockpot Soy Honey Garlic Chicken

  • Author: Avery
  • Total Time: 6 hours 10 minutes to 7 hours 10 minutes (LOW) or 3 hours 10 minutes to 4 hours 10 minutes (HIGH)
  • Yield: 4 servings 1x
  • Diet: Gluten-optional (use gluten-free soy sauce if needed)
Print Recipe

Description

This Crockpot Soy Honey Garlic Chicken is a sweet, savory, and gently garlicky dish that practically cooks itself. Tender shredded chicken simmers in a rich soy-honey sauce with ginger and sesame, soaking up tons of flavor while you go about your day. Serve it over fluffy rice or noodles for an easy, comforting dinner the whole table will love.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/2 cup soy sauce (low-sodium recommended)
  • 1/2 cup honey
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 green onions, sliced (for garnish)
  • Sesame seeds, for garnish
  • Cooked rice or noodles, for serving (optional)

Instructions

  1. Place the chicken breasts in a single layer on the bottom of the crockpot.
  2. In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes (if using) until well combined.
  3. Pour the sauce mixture evenly over the chicken, turning the chicken once or twice to ensure it is well coated.
  4. Cover the crockpot and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
  5. Transfer the cooked chicken to a cutting board or plate. Shred it using two forks into bite-sized pieces.
  6. Return the shredded chicken to the crockpot and stir well so it soaks up the sauce. Let it sit on WARM for 5–10 minutes to absorb more flavor.
  7. Taste and adjust seasoning if needed (a splash of soy sauce for more salt, or honey for extra sweetness).
  8. Serve the soy honey garlic chicken over hot cooked rice or noodles. Garnish with sliced green onions and a sprinkle of sesame seeds.

Notes

  • Use low-sodium soy sauce if you’re sensitive to salt, as the sauce reduces slightly and flavors intensify.
  • If the sauce is too thin after cooking, remove the chicken and simmer the sauce on the stovetop for a few minutes, or stir in a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons water and cook on HIGH for 10–15 minutes.
  • This recipe works well with boneless, skinless chicken thighs too; they tend to be extra juicy and flavorful.
  • Leftovers keep well in an airtight container in the refrigerator for up to 4 days and freeze beautifully for up to 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: Asian-Inspired

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 320 kcal
  • Sugar: 18 g (approx.)
  • Sodium: 750 mg (approx., using regular soy sauce)
  • Fat: 9 g (approx.)
  • Saturated Fat: 1.5 g (approx.)
  • Unsaturated Fat: 7 g (approx.)
  • Trans Fat: 0 g
  • Carbohydrates: 25 g (approx.)
  • Fiber: 0 g
  • Protein: 32 g (approx.)
  • Cholesterol: 95 mg (approx.)

Keywords: crockpot soy honey garlic chicken, slow cooker honey garlic chicken, easy shredded chicken, set and forget dinner, weeknight crockpot recipe

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