Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts instead of thighs. However, breasts tend to dry out more quickly, so check for doneness around the 2.5-hour mark on LOW to prevent overcooking.

Can I make this recipe gluten-free?

Absolutely! Simply swap the soy sauce for gluten-free tamari or coconut aminos , and ensure that any additional sauces or ingredients you use are labeled gluten-free.

How do I thicken the sauce without cornstarch?

If you prefer not to use cornstarch, try using arrowroot powder or tapioca starch as a substitute. Alternatively, reducing the sauce on the stovetop over medium heat will naturally thicken it.

Slow Cooker Honey Garlic Chicken

Description

This Slow Cooker Honey Garlic Chicken is an easy, flavorful dish featuring juicy chicken in a rich, sticky honey garlic sauce. Perfect for busy nights, it requires minimal prep and delivers a delicious, restaurant-quality meal straight from your slow cooker. Serve it over rice, noodles, or steamed vegetables for a satisfying dinner.

Ingredients

Scale

For the Chicken

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

For Serving

Cooked brown rice, quinoa, or cauliflower rice
Chopped green onions
Toasted sesame seeds

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Instructions

Prepare the Chicken: Place the chicken in the bottom of a 6-quart or larger slow cooker. Ensure the pieces are evenly spread for even cooking.
Make the Sauce: In a medium mixing bowl, whisk together the soy sauce, honey, tomato paste, chili paste, minced garlic, and rice vinegar until smooth and well combined.
Cook the Chicken: Pour the sauce over the chicken, ensuring all pieces are coated. 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 (75°C) when checked with an instant-read thermometer. If available, flipping the chicken halfway through will help coat it evenly in the sauce.
Thicken the Sauce: Remove the chicken from the slow cooker and transfer it to a plate to cool slightly. Whisk the cornstarch into the sauce in the slow cooker until fully dissolved. Cover and cook on HIGH for 15 minutes, stirring occasionally, until the sauce thickens. For a quicker option, transfer the sauce to a saucepan and heat it over medium heat on the stovetop until it reaches the desired thickness.
Shred and Coat the Chicken: Using two forks, shred the chicken into bite-sized pieces. Return the shredded meat to the slow cooker, stirring well to coat it in the thickened sauce.
Serve and Enjoy: Spoon the chicken and sauce over cooked brown rice or quinoa. Garnish with chopped green onions and toasted sesame seeds for extra flavor and crunch.

Notes

For a thicker sauce: Increase the cornstarch to 3 tablespoons or let the sauce simmer longer on the stovetop.
For a spicier kick: Add extra chili paste, a pinch of red pepper flakes, or a drizzle of sriracha before serving.
For a low-carb option: Serve over cauliflower rice or with steamed vegetables instead of rice.
Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating.

Prep Time: 5 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-Inspired

Nutrition

Serving Size: About 1 cup
Calories: 329 kcal
Sugar: 25g
Sodium: 780mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 35g
Cholesterol: 162mg