Sweet and savory flavors kids and adults will enjoy
Pairs well with rice, noodles, or steamed veggies
Makes the house smell amazing while it cooks
A great meal prep option for the week
Easily adaptable for different diets
Leftovers taste even better the next day
Freezer-friendly for make-ahead meals
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts
Soy sauce
Honey
Garlic, minced
Ketchup
Rice vinegar or apple cider vinegar
Onion, chopped (optional)
Cornstarch (for thickening)
Water (to mix with cornstarch)
Sesame seeds and chopped green onions for garnish (optional)
Directions
Place the chicken in the crockpot.
In a small bowl, whisk together soy sauce, honey, garlic, ketchup, and vinegar.
Pour the sauce over the chicken, making sure it is well coated.
Cook on low for 4 to 5 hours or on high for 2.5 to 3 hours, until the chicken is tender.
Once cooked, remove the chicken and shred or leave whole as desired.
In a small bowl, mix cornstarch with water and stir into the sauce in the crockpot.
Turn the crockpot to high and cook for another 10–15 minutes, until the sauce thickens.
Return the chicken to the crockpot and stir to coat in the thickened sauce.
Serve hot over rice, noodles, or vegetables.
Garnish with sesame seeds and chopped green onions if desired.
Servings and timing
This recipe serves 4 to 6 people. Cook time: 4–5 hours on low or 2.5–3 hours on high Prep time: 10 minutes Total time: Approximately 5 hours (on low setting)
Variations
Use boneless chicken breasts instead of thighs for a leaner option.
Add sliced bell peppers or broccoli for a built-in veggie side.
Replace honey with maple syrup for a different sweetness profile.
For a spicier version, add sriracha or red pepper flakes to the sauce.
Use low-sodium soy sauce to reduce the salt content.
Swap ketchup for hoisin sauce for a richer flavor.
Add fresh ginger for extra depth and warmth.
Make it gluten-free by using tamari instead of soy sauce.
For a tropical twist, mix in some pineapple chunks.
Serve it in lettuce wraps for a low-carb version.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes, or warm on the stovetop over medium heat until heated through. To freeze, let the chicken cool completely, then store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
How do I prevent the chicken from drying out in the crockpot?
Use chicken thighs, which are more forgiving and stay moist. Avoid overcooking by following the recommended time.
Can I use frozen chicken?
It’s best to thaw chicken first for even cooking and food safety, but some recipes allow frozen chicken if cooked thoroughly.
Can I cook this on the stovetop instead?
Yes, simmer the chicken and sauce in a covered pan on low for about 25–30 minutes until cooked through, then thicken the sauce.
What sides go well with this dish?
Steamed rice, jasmine rice, noodles, stir-fried vegetables, or even mashed potatoes pair well with this flavorful chicken.
Is this recipe gluten-free?
Not by default, but you can make it gluten-free by using tamari or coconut aminos instead of soy sauce.
Can I double this recipe?
Yes, simply double all the ingredients and ensure your crockpot is large enough to accommodate the added volume.
How do I make the sauce thicker?
Use a cornstarch slurry (cornstarch mixed with water) and add it at the end of cooking to thicken the sauce.
Can I meal prep this?
Absolutely. Cook it ahead of time and store in the fridge or freezer. It reheats well and maintains great flavor.
What if I don’t have honey?
You can substitute with maple syrup, agave, or brown sugar for a similar sweetness.
Can I add vegetables directly to the crockpot?
Yes, but add softer veggies like bell peppers during the last hour of cooking so they don’t overcook.
Conclusion
Crockpot Soy Honey Garlic Chicken is the perfect balance of ease, flavor, and versatility. Whether you’re serving it for a cozy weeknight dinner or prepping meals ahead, this recipe offers a no-fuss solution packed with mouthwatering results. Make it once, and it’s sure to become a staple in your kitchen.
This Crockpot Soy Honey Garlic Chicken is a flavorful, easy-to-make meal featuring tender chicken cooked in a sweet and savory sauce made with soy sauce, honey, and garlic. Perfect for busy weeknights, meal prep, or freezer-friendly meals.
Ingredients
2 lbs boneless, skinless chicken thighs or breasts
1/2 cup soy sauce
1/2 cup honey
4 cloves garlic, minced
1/4 cup ketchup
2 tbsp rice vinegar or apple cider vinegar
1 small onion, chopped (optional)
2 tbsp cornstarch
2 tbsp water (for slurry)
Sesame seeds, for garnish (optional)
Chopped green onions, for garnish (optional)
Instructions
Place the chicken in the crockpot.
In a small bowl, whisk together soy sauce, honey, garlic, ketchup, and vinegar.
Pour the sauce over the chicken, making sure it is well coated.
Cook on low for 4 to 5 hours or on high for 2.5 to 3 hours, until the chicken is tender.
Once cooked, remove the chicken and shred or leave whole as desired.
In a small bowl, mix cornstarch with water and stir into the sauce in the crockpot.
Turn the crockpot to high and cook for another 10–15 minutes, until the sauce thickens.
Return the chicken to the crockpot and stir to coat in the thickened sauce.
Serve hot over rice, noodles, or vegetables.
Garnish with sesame seeds and chopped green onions if desired.
Notes
Use chicken thighs for juicier results and to avoid drying out.Use low-sodium soy sauce to reduce salt content.Add vegetables like bell peppers or broccoli during the last hour of cooking.Swap honey with maple syrup or brown sugar if needed.To make gluten-free, use tamari instead of soy sauce.Great for meal prep or freezer storage.
