This crockpot honey garlic chicken is sticky, sweet, and tender — a simple slow-cooker meal that delivers big flavor with very little work. The sauce combines warm honey, salty soy, and bright garlic and ginger for a glossy coating that soaks into the chicken as it cooks. Texture is soft and pull-apart on the inside, with a slightly sticky glaze on the outside. It’s perfect for busy weeknights or an easy weekend dinner; serve it over plain rice, steamed vegetables, or tossed with noodles for a complete plate. If you enjoy other slow-cooker chicken dishes, try this similar crockpot garlic butter chicken for another crowd-pleasing option.

Why You’ll Love This Crockpot Honey Garlic Chicken

Hands-off slow-cooker method: set it and forget it for hours.
Simple pantry ingredients you likely already have.
Sweet-and-savory sauce that doubles as a spoonable glaze.
Very forgiving: chicken stays moist and won’t dry out easily.
Quick to finish: ready in 3–7 hours depending on heat.
Flexible for meal prep — easy to scale up or down.
Great weeknight comfort food that also works for company.
Minimal cleanup: one slow cooker, one mixing bowl, one spoon.

What Is Crockpot Honey Garlic Chicken?

Crockpot honey garlic chicken is a slow-cooked chicken dish made by simmering chicken breasts in a honey-soy sauce flavored with garlic and ginger. The slow, even heat lets the sauce penetrate the meat so each bite is tender and slightly sweet with a savory umami kick. The cooking method is the slow cooker (crockpot), which creates a relaxed, comfort-food vibe — ideal for busy evenings, potlucks, or an easy family dinner. It’s not spicy; it’s cozy, slightly glossy, and pairs well with plain sides that soak up the sauce.

Ingredients for Crockpot Honey Garlic Chicken

For the Base

4 chicken breasts

For the Sauce

1/2 cup honey
1/4 cup soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger

To Serve

Salt and pepper to taste
Rice or vegetables (optional, for serving)

Ingredient Notes (Substitutions, Healthy Swaps)

Honey: You can use maple syrup as an optional swap for a deeper, woodsy sweetness. Note: flavor changes slightly.
Soy sauce: Low-sodium soy sauce is a good swap if you want less salt. Coconut aminos also work as a gluten-free alternative, but expect a lighter flavor.
Garlic and ginger: Fresh minced is best for flavor. If you must, use 1 teaspoon garlic powder and 1 teaspoon ground ginger as an optional emergency swap (flavor will be less vibrant).
Chicken breasts: Use boneless, skinless breasts for even cooking. If you prefer thighs, they will also work but may need a bit less time on high. (Optional.)
Salt: Because soy sauce contains salt, add table salt sparingly; taste after cooking and adjust.
Diet-friendly: Reduce honey to 1/3 cup and add a splash of rice vinegar for brightness to lower sugar slightly. This is optional and will be less sweet.

Step-by-Step Instructions

Step 1 – Place the chicken in the slow cooker
Arrange the 4 chicken breasts in a single layer in the slow cooker. If they overlap slightly, that’s okay — the slow cooker will still cook them evenly.
Visual cue: The cooker should look like an even layer of chicken with space for sauce to cover.

Step 2 – Mix the sauce
In a bowl, whisk together 1/2 cup honey, 1/4 cup soy sauce, 1 tablespoon minced garlic, and 1 tablespoon minced ginger until smooth.

Step 3 – Pour the sauce over the chicken
Pour the honey-garlic mixture evenly over the chicken breasts so each piece gets coated.

Step 4 – Season and close
Season lightly with salt and pepper to taste. Close the slow cooker with the lid.

Step 5 – Cook low or high
Cook on low for 6–7 hours or on high for 3–4 hours. The chicken is done when it is fork-tender and reaches a safe internal temperature (165°F).
Pro cue: For shreddable texture, cook the full time on low; for firmer slices, use the high setting and check at 3 hours.

Step 6 – Serve
Serve the chicken over rice or with vegetables. Spoon extra sauce over the top. If you like a thicker glaze, remove the chicken and simmer the sauce on the stovetop in a small pan for a few minutes until it reduces and thickens.

Pro Tips for Success

Use even-sized chicken breasts so they cook at the same rate.
Don’t open the slow cooker frequently; each peek adds 15–20 minutes to cook time.
Low and slow gives the best tender texture; high is fine when you’re short on time.
If sauce is too thin at the end, thicken by simmering a small amount on the stovetop or stirring in 1 teaspoon cornstarch mixed with 1 tablespoon cold water. (Optional.)
Taste the sauce near the end and adjust salt — soy sauce is salty, and added table salt may be unnecessary.
For a stickier, glossy finish, reserve some sauce before cooking, then brush it on the chicken after cooking and broil for 1–2 minutes if your slow cooker’s insert is oven-safe.
Use a meat thermometer to check for 165°F internal temp for food safety.

Flavor Variations

Optional: Spicy Honey Garlic — add 1/2 teaspoon red pepper flakes to the sauce for a gentle heat.
Optional: Citrus Honey Garlic — add 1 tablespoon orange juice and zest for a bright citrus note.
Optional: Sesame Finish — sprinkle toasted sesame seeds and thinly sliced green onion when serving.
Optional: Garlic-Heavy — double the minced garlic for a stronger garlic flavor.
Optional: Ginger Boost — add 1/2 teaspoon ground ginger plus the fresh for more warmth.
Optional: Brown Sugar Twist — swap half the honey for brown sugar for a deeper caramel flavor (keep total sweetener similar).

Serving Suggestions

Serve over steamed white or brown rice to soak up the sauce.
Plate with stir-fried or roasted vegetables like broccoli, snap peas, or carrots.
Toss shredded chicken with cooked noodles and extra sauce for a quick noodle bowl.
Use leftovers in wraps or on top of a salad for a quick lunch.
Add a side of quick-pickled cucumbers to cut the sweetness with acidity.
Garnish with chopped green onions and sesame seeds for color and texture.

Make-Ahead, Storage & Reheating

Make-ahead: Mix the sauce up to 24 hours ahead and store it in the fridge. Place raw chicken in the slow cooker insert, pour sauce on just before cooking.
Storage: Refrigerate cooled leftovers in an airtight container for 3–4 days. Label with date.
Reheating: Reheat on low in a covered skillet with a splash of water or broth until warmed through, or microwave in short bursts, stirring between intervals. Add a little extra sauce or water to loosen if it has thickened.
Texture changes: The chicken will firm slightly after refrigeration and the sauce will thicken. Reheat gently to avoid drying.

Storage and Freezing Instructions

Freezing cooked chicken: Cool completely, transfer to a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Note that texture can change after freezing; sauce may separate slightly but will recombine when reheated.
Freezing raw with sauce: Not recommended to store raw chicken mixed with sauce in freezer bags for long periods due to texture and safety; instead, freeze cooked portions.
If you plan to freeze, consider undercooking slightly so reheating finishes the cook without drying.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 310 kcal | 31 g | 42 g | 3.5 g | 0 g | 1000 mg

Estimates vary by brands and portions.

FAQ About Crockpot Honey Garlic Chicken

Q: How do I know the chicken is done?
A: Use a meat thermometer — the internal temperature should read 165°F. The meat should also be fork-tender.

Q: My sauce is too thin. How can I thicken it?
A: Remove the chicken and simmer the sauce on the stove to reduce, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the sauce while heating until thickened.

Q: Can I use frozen chicken breasts?
A: It’s better to thaw first for even cooking and food safety. If needed, cook on low and add time, but thawed chicken is recommended.

Q: Is this recipe very salty?
A: The soy sauce provides salt. Use low-sodium soy sauce or reduce added table salt to lower sodium.

Q: Can I make this in an Instant Pot?
A: Yes, you can use a pressure cooker on high pressure for about 8–10 minutes with a quick release, but times may vary by appliance.

Q: Can I shred the chicken and still have good texture?
A: Yes — cook on low for the full time for easy shredding, then shred with forks and stir into the sauce.

TastyInspo Notes

Finish with a citrus squeeze (lime or lemon) for brightness on the plated dish.
For color, add thinly sliced scallions and toasted sesame seeds just before serving.
If serving to kids, spoon less sauce on the plate and offer additional on the side.
Pair with plain rice to let the sauce shine rather than heavily seasoned starches.
Use a shallow bowl for serving to collect sauce around the chicken for better presentation.

Troubleshooting

Bland flavor: Increase garlic or add a splash of soy sauce at the end; a pinch of salt or a squeeze of citrus can brighten it.
Too sweet: Add a teaspoon of rice vinegar or a squeeze of lemon to balance the sweetness.
Overcooked/dry chicken: For next time, cook on low and shorten time; check earlier and remove when just tender.
Too watery sauce: Reduce sauce by simmering on the stove or use cornstarch slurry to thicken.
Sauce too salty: Add honey or a bit of water and simmer to mellow salt; use low-sodium soy sauce next time.
Burn on bottom: Ensure the slow cooker is set correctly; avoid using the higher temperature for too long and stir gently if needed.

Final Thoughts

This crockpot honey garlic chicken is a reliable, flavorful meal that comes together with minimal effort. It’s sweet, savory, and tender — a great go-to for busy nights or simple dinner plans. Try the optional variations or keep it classic; either way, it makes a comforting plate that’s easy to love.

Conclusion

For more ideas and a slightly different take on this classic flavor profile, see the full Crockpot Honey Garlic Chicken recipe – Diethood for extra tips and photos.