Tender Crock Pot Honey Garlic Chicken made with chicken thighs, soy sauce, honey, and fresh garlic. An easy dump-and-go dinner the whole family loves!A FLAVORFUL SLOW COOKER CHICKEN DINNERThis Crock Pot Honey Garlic Chicken is one of those meals that I was super excited about. It checks all my boxes for a perfect dinner- easy and relatively hands-off! This simple dinner with tender shredded chicken coated in a sweet and savory honey garlic sauce is perfect for busy days and works great over rice, noodles or veggies!FREQUENTLY ASKED QUESTIONS:How else can I serve this Honey Garlic Chicken? If you arent using it as a main with your rice or noodles and favorite side dishes, I think this would be a fun and different filling for tacos or burritos even some yummy burrito bowls! Why does my slow cooker seem to cook faster? Keep in mind that slow cookers can vary significantly in cooking time, even between models of the same brand. I tested this recipe in my crock pot brand slow cooker (purchased in 2023), and the chicken was fully cooked and shreddable in just over 3 hours on low. I also had my mom test it in her older crock pot (early 2000s model), and it took around 4 1/2 hours on low to reach the same doneness.Newer models often run hotter than older ones. If your slow cooker tends to run hot or cooks quickly, check on the chicken a bit earlier the first time you make this. Do I need to sear the chicken first? Nope. This recipe is designed to be a true dump-and-go meal, no searing required. The slow cooker does all the work. However, if you would like to take the time to do that, you certainly could. Is Honey Garlic Chicken spicy? Only a very tiny bit, and that comes from the optional crushed red pepper flakes. You can leave them out for a completely mild version. Can I make this on the stovetop? If you want to make a stove top version, I have a similar recipe that you can try. Give my Honey Garlic Chicken recipe a whirl and see if you like that. What to serve with Slow Cooker Honey Garlic Chicken? I like it with rice or even some lo mein noodles. It would also go nicely with a steamed vegetable or your favorite roasted veggie sides. Whats the best way to store and reheat leftovers? Store leftovers in an airtight container in the fridge for up to 4 days.You can freeze leftovers. Cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months.Reheat in the microwave or on the stovetop until warmed through. If frozen, thaw overnight in the fridge before reheating. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)boneless, skinless chicken thighs Boneless, skinless chicken breasts can be used.soy sauce Use low-sodium soy sauce to reduce saltiness, or substitute with tamari or coconut aminos.honey Maple syrup or brown sugar can be used in place of honey, though the flavor will be slightly different.ketchup this sounds weird I know but it works here and it dont taste it as a separate ingredient.garlic For this recipe, fresh garlic is recommended over garlic powder. It adds depth and flavor that garlic powder just doesnt replicate. Jarred minced garlic will work in this recipe and is a convenient option. That said, fresh crushed garlic adds the best flavor and is what I recommend.ginger The squeeze tube of Ginger Paste (not an affiliate link) is a great alternative to the fresh stuff. Just squirt out how much you need (in this case 1 teaspoons) its such a time saver. Typically, most grocery stores find this in the refrigerated produce area. Sometimes it could be in a refrigerated international food section and occasionally, some stores will have it in the spice aisle.sesame oil if you arent a fan of sesame oil, you can use your favorite oil here.crushed red pepper flakes an optional ingredient to bring some heatwater and cornstarch this will be used to thicken the sauce.HOW TO MAKE CROCK POT HONEY GARLIC CHICKEN:Place the chicken thighs in the bottom of a 5-6 quart slow cooker. In a medium bowl, whisk together the soy sauce, honey, ketchup, garlic, ginger, sesame oil, and crushed red pepper flakes if using.Pour the sauce mixture over the chicken in the slow cooker. Cover and cook on low for 3-5 hours or on high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165F. NOTE: Do not remove the lid while cooking, this will result in the meat taking longer to cook and it not coming out as tender.Remove the chicken and shred it with two forks. In a small bowl, whisk together the water and cornstarch until smooth. Stir the cornstarch slurry and shredded chicken into the sauce in the slow cooker.Cover and cook on high for 15 to 20 minutes, or until the sauce thickens slightly. Serve over rice, noodles, or vegetables. Add sesame seeds or sliced green onions if desired. Make sure to spoon some of the sauce over the chicken when serving.CRAVING MORE RECIPES?Honey Garlic ChickenHoney Garlic Pork ChopsHibachi ChickenCrock Pot Mississippi ChickenAir Fryer General Tsos Chicken PrintCrock Pot Honey Garlic ChickenTender, juicy, shredded chicken thighs coated in a honey garlic sauce, all made in the Slow Cooker.Course Dinner, Main CourseCuisine AmericanPrep Time 5 minutes minutesCook Time 6 hours hoursTotal Time 6 hours hours 5 minutes minutesServings 6Calories 353kcalAuthor Brandie SkibinskiIngredients2 pounds boneless, skinless chicken thighs cup soy sauce (I prefer light soy sauce) cup honey cup ketchup5 cloves garlic, minced (about 5 teaspoons)1 teaspoons fresh minced ginger1 teaspoon sesame oil teaspoon crushed red pepper flakes (optional) cup water2 Tablespoons cornstarchOptional toppings:sesame seedssliced green onionsInstructionsPlace 2 1/2 pounds boneless, skinless chicken thighs into a 5-6 quart slow cooker. In a medium bowl, whisk together cup soy sauce, cup honey, cup ketchup, 5 cloves garlic, minced, 1 teaspoons fresh minced ginger, 1 teaspoon sesame oil and teaspoon crushed red pepper flakes (if using.) Pour the sauce mixture over the chicken in the slow cooker. Cover and cook on low for 3-5 hours (preferred method) or on high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165F. NOTE: Do not remove the lid while cooking, this will result in the meat taking longer to cook and it not coming out as tender. Remove the chicken and shred it with two forks. In a small bowl, whisk together cup water and 2 Tablespoons cornstarch. Stir the cornstarch slurry and shredded chicken into the sauce in the slow cooker. Cover and cook on high for 15 to 20 minutes, or until the sauce thickens slightly.Serve over rice, noodles, or vegetables. Top with sesame seeds and sliced green onions, if desired. Make sure to spoon some of the sauce over the chicken when serving. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This takes anywhere between 4-6 hours in the Slow Cooker.NutritionCalories: 353kcal | Carbohydrates: 31g | Protein: 39g | Fat: 9g | Sodium: 1344mg | Fiber: 0.4g | Sugar: 26g