Introduction
Honey Garlic Crockpot Chicken is a simple yet delicious dish that combines the sweet and savory flavors of honey and garlic to create a tender, juicy chicken that practically melts in your mouth. Perfect for busy weeknights, this recipe is made by placing chicken into a slow cooker, adding a handful of ingredients, and letting it cook low and slow until it’s perfectly cooked through. The beauty of this dish lies in its minimal preparation, which makes it an ideal choice for those who want a wholesome meal without spending hours in the kitchen. The sauce is rich and flavorful, with honey providing natural sweetness and garlic delivering a bold, aromatic kick. This dish pairs well with almost anything, from rice to vegetables, making it incredibly versatile and a favorite among those looking for a no-fuss, family-friendly meal. Whether you serve it over a bed of rice, alongside roasted veggies, or as a filling for wraps, Honey Garlic Crockpot Chicken is bound to become a regular in your recipe rotation.

The History of
The concept of slow-cooking meats dates back centuries, with many cultures using slow, moist cooking methods to break down tougher cuts of meat. However, the Honey Garlic Crockpot Chicken, as we know it today, is a relatively modern creation, emerging with the growing popularity of slow cookers in the 20th century. The slow cooker, invented in the 1950s, revolutionized the way families could prepare meals by allowing food to cook slowly throughout the day, while the ingredients melded together into rich, flavorful dishes. Honey and garlic, both staple ingredients in many cuisines, have been combined for centuries, but it wasn’t until the slow cooker became a household essential that the combination of honey, garlic, and chicken gained widespread fame. Today, Honey Garlic Crockpot Chicken is a popular recipe, especially among busy families and home cooks looking for easy, satisfying meals.

Ingredients Breakdown
Chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. Chicken thighs tend to be juicier and more forgiving, while chicken breasts, though leaner, can still be wonderfully tender when cooked slowly in the crockpot.
Honey: This natural sweetener adds richness and depth to the sauce, creating a balanced sweetness that complements the savory elements of the dish. It also helps to keep the chicken moist and tender as it cooks.
Garlic: Fresh garlic provides an aromatic, slightly spicy flavor that infuses the chicken and sauce, making the dish incredibly fragrant and flavorful. Garlic powder can be used as a substitute if fresh garlic isn’t available.
Soy Sauce: This umami-rich ingredient adds depth and saltiness to the sauce, balancing the sweetness of the honey and making the flavors more complex.
Olive Oil: Used to coat the chicken and contribute to the richness of the sauce, olive oil also helps prevent the chicken from sticking to the crockpot.
Apple Cider Vinegar: A splash of vinegar adds a touch of acidity to the dish, balancing out the sweetness of the honey and enhancing the other flavors.
Cornstarch (optional): If you prefer a thicker sauce, a little cornstarch mixed with water can be added at the end of the cooking process to thicken the liquid into a glaze.

Step-by-Step Recipe

Prepare the Chicken: Place the boneless, skinless chicken breasts or thighs into the bottom of your slow cooker.
Mix the Sauce: In a small bowl, whisk together ½ cup of honey, ¼ cup soy sauce, 4-5 cloves of minced garlic, 1 tablespoon olive oil, and 1 tablespoon apple cider vinegar.
Pour the Sauce Over the Chicken: Pour the honey garlic sauce over the chicken, ensuring the chicken is well coated.
Cook: Cover and cook the chicken on low for 4-6 hours, or until the chicken is cooked through and tender.
Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the chicken and mix 1 tablespoon of cornstarch with 1 tablespoon of water, then stir it into the sauce. Let it cook for an additional 10-15 minutes until it thickens.
Serve: Shred the chicken with two forks and serve with the sauce over rice, vegetables, or in wraps. Enjoy!

Tips for the Perfect
Use chicken thighs if you want a juicier, more flavorful result. Thighs hold up better in the slow cooker and tend to stay tender and moist. For extra flavor, you can marinate the chicken in the honey garlic sauce for 30 minutes before cooking. If you don’t have apple cider vinegar, white vinegar or lemon juice can work as alternatives to add acidity to the sauce. Always cook the chicken on low heat for the best texture, as cooking on high can result in dry, overcooked chicken. If you’re using chicken breasts, be sure to check the internal temperature around 4 hours to avoid overcooking. For a slightly spicier version, add a pinch of red pepper flakes to the sauce for an added kick.

Variations and Customizations
Vegetarian Version: Substitute the chicken with tofu or tempeh for a plant-based alternative. For best results, press the tofu to remove excess moisture and cut it into cubes before adding it to the slow cooker.
Add Vegetables: Toss in some vegetables like carrots, bell peppers, or onions for a complete one-pot meal.
Spicy Honey Garlic: Add chili paste, hot sauce, or a few slices of fresh chili peppers to the sauce for some heat.
Add Herbs: Fresh herbs like thyme, rosemary, or cilantro can be added to the sauce for a fresh, aromatic twist.
Make It Crispy: If you prefer a crispy texture, you can pan-sear the chicken on both sides before adding it to the slow cooker. This will give it a delicious crust and enhance the overall flavor.

Health Considerations and Nutritional Value
Honey Garlic Crockpot Chicken is a balanced dish, providing lean protein from the chicken along with the antioxidant benefits of garlic. However, it does contain a fair amount of sugar from the honey, so those watching their sugar intake should consider using a sugar substitute or reducing the amount of honey. Olive oil adds healthy fats, while the apple cider vinegar contributes a small amount of acidity, which aids digestion. For a lower-sodium version, you can opt for low-sodium soy sauce or tamari. The chicken itself is a great source of protein and can easily fit into a variety of dietary plans, including gluten-free, low-carb, and paleo diets, as long as the sides are chosen accordingly.

FAQ
Can I use frozen chicken? Yes, you can use frozen chicken, but be sure to increase the cooking time by an additional 1-2 hours to ensure the chicken cooks through.
Can I cook this on high heat instead of low? Yes, you can cook the chicken on high for 2-3 hours, but the texture may be different, and it could be a little drier than when cooked on low.
Can I double the recipe? Yes, you can double the recipe, but you may need to cook the chicken for an extra hour or so to ensure it’s fully cooked.
How do I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the chicken for up to 3 months.
What can I serve this with? Honey Garlic Crockpot Chicken is great served over rice, mashed potatoes, or vegetables. It also works well in wraps, sandwiches, or tacos.

Honey Garlic Crockpot Chicken

Honey Garlic Crockpot Chicken is a flavorful, easy-to-make dish that combines the sweetness of honey and the boldness of garlic, creating tender chicken with minimal effort. Perfect for busy nights, it’s a versatile meal that pairs beautifully with a variety of sides.

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Prep Time 5

Cook Time 4

Total Time 4 30

Servings 4

Ingredients

For the Chicken:

1 ½ pounds boneless skinless chicken thighs or breasts
⅓ cup low-sodium soy sauce
⅓ cup honey
2 tablespoons tomato paste
2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice
4 cloves garlic minced
1 tablespoon rice vinegar
2 tablespoons cornstarch

For Serving:

Prepared brown rice quinoa, or cauliflower rice
Toasted sesame seeds
Chopped green onion

Instructions

Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour the mixture over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F when tested with an instant-read thermometer. If possible, flip the chicken once halfway through cooking to ensure both sides are coated (though it’s not necessary if you can’t).
Once the chicken is done, remove it to a plate and let it cool slightly. Whisk the cornstarch into the cooking liquid in the slow cooker. Cover and cook on HIGH for 15 minutes, or until the sauce thickens slightly, stirring occasionally. If you prefer a thicker sauce, you can cook it for an additional 30 minutes in the slow cooker or follow the stovetop method below.
For quicker sauce thickening, transfer the cooking liquid to a medium saucepan after whisking in the cornstarch. Cook over medium heat, stirring frequently, for 5 to 10 minutes until the sauce thickens. (If your slow cooker insert is stovetop-safe, you can place it directly on the burner, but only do this if you’re certain your insert is stovetop-safe to avoid cracking.)
Once the chicken has cooled enough to handle, shred it using two forks or your fingers. Add the shredded chicken back into the slow cooker, and if you reduced the sauce on the stovetop, pour it back into the slow cooker as well. Stir to coat the chicken with the sauce. Serve over rice, and top with chopped green onions and sesame seeds.

Notes

TO STORE: Store the cooked and cooled leftovers in an airtight container in the refrigerator for up to 4 days.
TO REHEAT: Reheat gently on the stovetop in a saucepan over medium-low heat, adding a splash of broth or water if needed to prevent drying out. Alternatively, you can rewarm it in the microwave until heated through.
TO FREEZE: Place the cooked and cooled chicken in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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