Slow, glossy, and deeply sweet with a light savory kick, this Slow Cooker Sticky Honey Chicken is all about easy comfort. Bite-sized diced chicken gets a thin flour coating, a quick butter sear for color, then simmers in a honey-soy glaze until tender and sticky. The texture is soft and saucy, with a caramel shine that clings to rice. It’s perfect for busy weeknights and makes a simple family meal — serve with steamed rice and a side of greens for balance. If you like creamy slow-cooker chicken, try our Crock Pot Angel Chicken creamy slow cooker dinner for another easy option.

Why You’ll Love This Slow Cooker Sticky Honey Chicken

Hands-off cooking: sear quickly, then let the slow cooker do the work.
Sweet and savory balance: honey and light soy sauce make a glossy, saucy finish.
Tender texture: slow cooking turns diced chicken tender without drying.
Minimal prep: simple ingredients and no complicated steps.
Easy to scale: make more for meal prep or halve for dinner for two.
Kid-friendly flavor: mild, slightly sweet, and familiar.
Quick serving idea: spoon over steamed rice and add quick-sautéed vegetables.

What Is Slow Cooker Sticky Honey Chicken?

This dish is diced chicken breast coated lightly in flour, browned briefly in butter, then slow-cooked in a honey-soy-brown sugar sauce until the sauce becomes sticky and the chicken is tender. The taste is sweet with a salty umami edge, and the texture is glossy and clingy — each bite is coated with the sauce. It’s a comfort-food recipe that fits weeknight dinners, casual family meals, and easy meal prep days. The slow-cooker method keeps the work low while building deep flavor and a saucy finish.

Ingredients for Slow Cooker Sticky Honey Chicken

For the Base

500g chicken breast, diced
Flour for coating
Butter for browning

For the Sauce

3 tbsp honey
1/4 cup light soy sauce
1 tbsp brown sugar
2 tsp minced garlic
1/2 small onion, thinly sliced

To Serve

Rice and vegetables on the side

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Use boneless, skinless chicken thighs (optional) if you want more fat and richness. Keep the same weight.
Flour: Any all-purpose flour works. For a gluten-free option, use rice flour or a gluten-free blend (texture may change slightly).
Butter: Swap for a neutral oil (canola or vegetable) if you prefer dairy-free. Butter adds browning flavor but isn’t required.
Light soy sauce: You can use low-sodium soy sauce to reduce salt. Tamari is a gluten-free alternative but will change the salt level.
Honey and brown sugar: For lower sugar, reduce brown sugar to 1/2 tbsp and keep honey, or use a sugar-free syrup very cautiously (flavor will differ). Label these changes optional.
Onion and garlic: Fresh gives best flavor. If using garlic powder, start with 1/2 tsp garlic powder instead of 2 tsp minced garlic.

Step-by-Step Instructions

Step 1 – Coat the chicken

Pat the diced chicken dry with paper towels. Toss the pieces lightly in flour until each piece has a thin coating. Shake off excess flour.
Visual cue: The chicken should look dusted, not heavily floured.

Step 2 – Brown the chicken

Heat a pan over medium heat and add enough butter to coat the surface. Add the floured chicken and brown on all sides. Don’t cook through; you only want color. Add the thinly sliced onion toward the end and cook until the onion is slightly softened.
Visual cue: Chicken edges are golden and onions are translucent.
Pro cue: Browning adds flavor; don’t skip, but keep it quick so the slow cooker finishes cooking.

Step 3 – Prepare the sauce

In a bowl, mix together 3 tbsp honey, 1/4 cup light soy sauce, 1 tbsp brown sugar, and 2 tsp minced garlic until the brown sugar dissolves and the mixture is smooth.

Step 4 – Combine in the slow cooker

Add the browned chicken and softened onions to the slow cooker. Pour the sauce over the chicken and stir gently to coat all pieces.

Step 5 – Cook the chicken

Cover and cook on high for 2–3 hours, or until the chicken is fully cooked and tender. Check at 2 hours; the sauce should reduce and become sticky.
Pro cue: If the sauce is too thin near the end, remove the lid and cook an extra 10–20 minutes to reduce. If too thick, stir in a splash of water.

Step 6 – Serve

Spoon the sticky honey chicken over rice and serve with vegetables on the side for a complete meal. Adjust seasoning if needed.
Visual cue: Sauce is glossy and clings to the chicken pieces.

Pro Tips for Success

Dry the chicken well before flouring to get even browning and less splatter.
Use medium heat when browning so you get color without overcooking. Quick sear only.
Slice the onion thin so it softens during the short sear and then melds into the sauce.
Stir the sauce ingredients until sugar dissolves — this prevents grainy sauce.
If your slow cooker runs hot, check at 2 hours to avoid overcooking. Diced chicken cooks faster than whole pieces.
For a thicker glaze, uncover during the last 10–20 minutes to reduce liquid.
Taste at the end and add a pinch of salt or a splash of soy if it needs more savory balance.
Use low-sodium soy sauce if you need to control salt; you can always add more at the end.

Flavor Variations

Optional: Spicy honey chicken — add 1 tsp chili flakes or a drizzle of sriracha to the sauce before cooking.
Optional: Ginger boost — add 1 tsp minced fresh ginger to the sauce for a bright, warm note.
Optional: Citrus twist — stir in 1 tsp lemon or orange zest at the end for a fresh lift.
Optional: Sesame finish — sprinkle toasted sesame seeds and a few drops of toasted sesame oil before serving (use sparingly).
Optional: Veggie-rich — add bite-sized carrots or bell peppers in the last 45 minutes of cooking so they stay firm.
Optional: Thicker glaze — after slow cooking, transfer sauce and chicken to a skillet and simmer to a thicker glaze.

Serving Suggestions

Spoon over steamed white rice, jasmine, or brown rice for an easy plate.
Serve with stir-fried broccoli, bok choy, or green beans for a balanced meal.
Make a bowl: rice, sticky honey chicken, quick pickled cucumber or carrot, and sliced scallions.
Use as a filling for wraps or rice paper rolls with fresh herbs and shredded cabbage.
Serve with cauliflower rice for a lower-carb option.
Use leftovers tossed with noodles and sesame oil for a quick lunch.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare the sauce and dice the chicken ahead of time and store separately in the fridge for up to 24 hours. Flour the chicken just before cooking for best texture.
Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat gently on the stove over medium-low heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring between intervals. Avoid high heat to prevent drying the chicken.
Texture changes: The sauce will tighten and thicken as it cools. Reheat with a small splash of water to restore a glossy texture.

Storage and Freezing Instructions

Fridge: Store in an airtight container for 3–4 days.
Freezing: You can freeze the cooked dish in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note: texture may soften slightly after freezing because the chicken was diced; it will still be tasty but may be less firm.
If you prefer not to freeze cooked chicken, freeze the sauce separately and combine with freshly cooked chicken when ready.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
320 kcal | 39 g | 18 g | 6 g | 1 g | 925 mg

Estimates vary by brands and portions.

FAQ About Slow Cooker Sticky Honey Chicken

Q: My sauce is too thin after cooking. What do I do?
A: Remove the lid and cook on high for 10–20 minutes to reduce and thicken or transfer to a skillet and simmer until glossy.
Q: How can I keep the chicken from drying out?
A: Don’t overcook. Check at 2 hours; diced chicken cooks faster than large pieces. Keep heat to the recommended slow-cooker setting.
Q: Can I skip the sear step?
A: Yes, but searing adds flavor and texture. If short on time, you can add the chicken raw to the slow cooker, but expect less color and depth.
Q: Is light soy sauce the same as low-sodium?
A: Not always. Light soy sauce refers to a thinner, saltier style; check labels and use low-sodium soy sauce if you need less salt.
Q: Can I use frozen chicken?
A: It’s safer to thaw first. Using frozen chicken increases cook time and could keep the slow cooker at unsafe temperatures for longer.
Q: How long will leftovers keep?
A: Stored in the fridge in an airtight container, 3–4 days. Freeze for longer storage (up to 2 months).

TastyInspo Notes

Finish with a small sprinkle of toasted sesame seeds for a restaurant touch.
Thinly slice scallions and scatter on top just before serving for color and bite.
Add a few drops of fresh lime juice at the end to balance the sweetness when desired.
Serve with a wedge of lime and quick-pickled cucumber to cut through the glaze.
For clearer plating, spoon sauce over rice first, then place chicken so the shine shows.

Troubleshooting

Bland flavor: Taste and add a pinch of salt or more soy sauce. A splash of vinegar or citrus can brighten it.
Overcooked chicken: Check sooner next time; diced chicken may finish near 2 hours on high.
Sauce is grainy: Stir sauce until sugar dissolves before pouring over chicken. Brown sugar sometimes needs extra stirring.
Burning during sear: Use medium heat and enough butter/oil to prevent sticking. Don’t crowd the pan.
Too salty: Add a little water, extra honey, or serve over more plain rice to balance saltiness.
Sauce too thick after cooling: Reheat with a splash of water or broth to loosen.

Conclusion

This Slow Cooker Sticky Honey Chicken is simple, sweet, and hands-off — perfect when you want a satisfying family meal with little fuss. The quick sear builds flavor, and the slow cooker turns the diced chicken tender while the honey-soy mix becomes a sticky glaze. Try the linked recipe for another easy slow-cooker chicken idea and borrow any finishing touches you like: Slow Cooker Honey Garlic Chicken with Sticky Sauce.