Why this recipe works
Honey garlic chicken is a good slow cooker candidate because the sauce is just a stir-together mix of pantry staples, and the chicken cooks in it until tender. The result is sweet, salty and garlicky, and it pairs naturally with rice and a green vegetable. It takes only a few minutes of prep.
Ingredients
- 2 pounds boneless, skinless chicken (tenderloins, breasts or thighs)
- 1/2 cup low-sodium soy sauce
- 1/2 cup ketchup
- 1/3 cup honey
- 2 tablespoons minced garlic (about 6 cloves)
- Cooked rice, for serving
- Optional: 1 tablespoon cornstarch mixed with 1 tablespoon cold water, to thicken
Ketchup may seem like an odd ingredient, but it gives the sauce body, sweetness and a little tang.
How to make it
- Whisk the soy sauce, ketchup, honey and garlic together in a bowl.
- Put the chicken in the slow cooker and pour the sauce over it.
- Cover and cook until the chicken is tender and reads 165°F in the thickest part. A commonly cited range is about 5 hours on high or up to 6 hours on low, but tenderloins and thinner pieces can finish sooner, so begin checking early.
- Shred or slice the chicken, stir it into the sauce and serve over rice.
Thickening the sauce
Slow cooker sauces usually thin out as the chicken releases juices. To thicken it, remove the chicken, then stir the cornstarch and water mixture into the hot liquid. Cook on high with the lid off for about 10 to 15 minutes, stirring occasionally, until it coats a spoon. Alternatively, pour the liquid into a small saucepan and simmer it on the stove until reduced. Return the chicken to the sauce before serving.
Choosing a cut and timing
- Tenderloins cook fastest and shred easily.
- Breasts are lean and can dry out if overcooked, so check the temperature on the early side.
- Boneless thighs are more forgiving and stay juicy.
Use thawed chicken rather than frozen, as food safety guidance generally recommends.
Serving ideas
- Over white or brown rice with steamed broccoli, peas or cauliflower
- In lettuce cups or rice bowls with shredded carrots and sliced cucumber
- As a sandwich filling on soft rolls
- With noodles tossed in a bit of the sauce
Make it a freezer meal
Whisk the sauce, put the raw chicken in a freezer bag, pour in the sauce, press out the air and freeze flat. Frozen meals are generally best within about three months. Thaw in the refrigerator overnight, then pour everything into the slow cooker and cook as above. Label the bag with the date and instructions. For more ways to stock the week, see our beginner meal prep plan.
Tweaks
- To reduce sweetness, cut the honey slightly or add a splash of rice vinegar.
- For some heat, add red pepper flakes or a spoonful of chili garlic sauce.
- For a fresher flavor, stir in a little grated ginger.
- To lower sodium, use low-sodium soy sauce and taste before adding anything salty.
Honey should not be given to babies under one year old, so serve a different dish to very young children.
Storage
Refrigerate leftovers in an airtight container within two hours of cooking and use within three to four days, with the sauce spooned over the chicken so it stays moist. Reheat until steaming hot.
For another easy sauce-and-go dinner, see our slow cooker ranch chicken or the versatile slow cooker Mexican chicken.