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Easy Crockpot Honey Garlic Chicken Breast

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A foolproof slow cooker recipe for tender, juicy chicken breasts coated in a thick, sticky honey garlic sauce. Perfect for busy weeknights, meal prep, and family dinners.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 4 to 5 cloves garlic, minced (or 1½ tablespoons)
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (or to taste)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Salt and black pepper to taste
  • Fresh parsley or green onions for garnish (optional)

Instructions

  1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
  2. In a small bowl or measuring cup, whisk together honey, low-sodium soy sauce, minced garlic, ketchup, rice vinegar, sesame oil, dried oregano, and red pepper flakes.
  3. Place the seasoned chicken breasts in the bottom of a 4 to 6 quart slow cooker in a single layer. Pour the sauce evenly over the top. Do not stir.
  4. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2.5 to 3 hours, until the internal temperature reaches 165°F. About 30 minutes before the cooking time is up, carefully remove the lid and let it continue cooking uncovered to allow the sauce to reduce and thicken.
  5. Remove the chicken to a cutting board and let it rest for 5 minutes, then shred with two forks.
  6. While the chicken rests, make the cornstarch slurry: mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Whisk the slurry into the sauce in the slow cooker. Turn the heat to HIGH, cover, and cook for 10 to 15 minutes until the sauce thickens and becomes glossy.
  7. Return the shredded chicken to the slow cooker, stir to coat, and let it warm through for 5 minutes. Garnish with fresh parsley or green onions before serving.

Notes

For the juiciest results, cook on LOW. Do not lift the lid during the first 3 hours of cooking. The sauce will thicken naturally if you remove the lid for the last 30 minutes. Leftovers taste even better the next day and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot honey garlic chicken, slow cooker chicken breast, easy chicken recipe, honey garlic chicken, meal prep chicken

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