Description
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.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 310
- Sugar: 18g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
