Slow Cooker Honey Garlic Chicken

6 servings
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes

Slow Cooker Honey Garlic Chicken is the perfect weeknight meal with just five ingredients. Full of flavor and easy to make with pantry ingredients and almost no prep!

Slow Cooker Honey Garlic Chicken is the perfect weeknight meal with just five ingredients. Full of flavor and easy to make with pantry ingredients and almost no prep!

Slow Cooker Honey Garlic Chicken is the perfect weeknight meal that will be waiting for you when you get home and can be prepared even if you’re in a rush in the morning! You can also add the ingredients to a freezer bag and save it for later making this a perfect make ahead meal.

When I was pregnant with out first child I went through a crazy phase where I decided the entire deep freeze needed to be filled with enough meals to get us through the first six months of life with a baby. Enter slow cooker meals.

The slow cooker seemed like the perfect cooking tool to get us through the rough times. This Slow Cooker Honey Garlic Chicken became a staple in our house.

Slow Cooker Honey Garlic Chicken made with just the small amount of each ingredient listed leaves you with just enough liquid so the tops of the chicken can brown instead of becoming soggy and grey and the liquid left over (once you skim the oil off the top that the chicken has rendered off) is the perfect amount to spoon on top of your chicken.

There is no need to pull out the cornstarch here, there’s no soupy water to thicken. Just a delicious meal you can make even fancier with the addition of some parsley or sesame seeds to give the chicken a bit of color.

For Making Ahead: If you plan to assemble and freeze the ingredients, you just add them to a freezer back and freeze flat for more even defrosting. When you are ready to cook, take the bag from the freezer and let it defrost for 24 hours in your fridge first. Then cook according to the directions in the recipe card.

Slow Cooker Honey Garlic Chicken is the perfect weeknight meal with just five ingredients. Full of flavor and easy to make with pantry ingredients and almost no prep!

Slow Cooker Honey Garlic Chicken uses pantry ingredients you have in your cupboard at this very moment (except the chicken, but I mean…). Ketchup? Soy Sauce? Honey? Garlic?

It doesn’t even take very much to make the Slow Cooker Honey Garlic Chicken delicious. I am a huge fan of cooking in your slow cooker with small amounts of liquid. Too often a recipe will call for significant amounts of added liquids and you end up with completely watery soup.

If you’re looking for more slow cooker meals that leave out all the excess liquid, here is a great list:

Slow Cooker Honey Garlic Chicken is the perfect weeknight meal with just five ingredients. Full of flavor and easy to make with pantry ingredients and almost no prep!

Tools Used In This Recipe:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Lite Soy Sauce: I am an admitted lover of salt but I don’t even own non-lite soy sauce. This is the one you want in your kitchen and if you use regular soy sauce expect that your result will be saltier.
Freezer Bags: Other brands may be more popular, but I have never had a bag burst/leak with this brand. I have however with Ziploc.

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Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken is the perfect weeknight meal with just five ingredients. Full of flavor and easy to make with pantry ingredients and almost no prep!
Yield 6 servings
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 tablespoons lite soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 3 cloves garlic , minced
  • 6 chicken thighs , bone in skin on

Instructions

  • Combine all the ingredients together in the slow cooker until well mixed.
  • Lay the chicken skin side up in a single layer and cook on low for 6-7 hours.
  • If your chicken isn't browned on the top you can put it on a foil lined cookie sheet under a broiler for 2-3 minutes.

Video

Nutrition

Calories: 167kcal | Carbohydrates: 7g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 481mg | Potassium: 311mg | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 0.7mg | Calcium: 13mg | Iron: 1mg

Slow Cooker Honey Garlic Chicken is the perfect weeknight meal with just five ingredients. Full of flavor and easy to make with pantry ingredients and almost no prep!

Slow Cooker Honey Garlic Chicken is the perfect weeknight meal with just five ingredients. Full of flavor and easy to make with pantry ingredients and almost no prep!
Slow Cooker Honey Garlic Chicken is the perfect weeknight meal with just five ingredients. Full of flavor and easy to make with pantry ingredients and almost no prep!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

      1. Made it, then browned in the broiler. This chicken is divine! I love your recipes, this is about the fifth one I’ve tried.

  1. Made this the other night for dinner, since I was recently gifted a slow cooker for my birthday! My boyfriend and I LOVED this recipe! It was perfect – I had to scroll down and find your edit about the amount of time to cook the chicken, since I was running short on time. I cooked it on high for 4.5 hours and the thighs turned out just right 🙂 

    1. Yay, so happy you enjoyed it! You’ll get a lot of use out of that slow cooker on this site alone!!

  2. Amazing. Sauce was excellent over rice. I was a little hesitant without much liquid but the chicken really did produce enough juice. Definitely going in my rotation. 

    1. Adding potatoes or veggies will produce more liquid than the original recipe so the chicken will end up looking different.

    1. Frozen chicken has much more water content, this is going to make the dish less flavorful as it is going to dilute the cooking liquid.

    1. You could definitely use a whole chicken though at the end you might want to take the sauce and add a bit of cornstarch to it and spoon it over the top since it’ll be further away from it while cooking. It’ll add more flavor to it. Enjoy!

    1. boneless chicken breasts would really dry out in a slow cooker. But you could certainly coat this over chicken breasts and bake it in the oven!

  3. Hello Sabrina!
    Think I found a new blog to love!?
    Making these today and very excited. Couldn’t live without my crock!
    Thanks for the recipe?

  4. Any tips for doubling this recipe regarding cook time? Would love to make it for a larger family pot-luck gathering.

    1. My only advice is to use multiple slow cookers to achieve the amount you want to make. You’ll want to make sure that all of the chicken is skin side up in a single layer so it’s crisps up 🙂 enjoy!!

    1. Sure, keep the side of the legs with more of the skin up to help keep them moist though. Sometimes chicken legs have skin only covering half the meat.

    1. Hey Sam, there really isn’t a good sub for soy in this recipe that isn’t even more of a random item. You could sub hoisin sauce I suppose? It would taste different but still delicious. Or teriyaki sauce.

  5. I’m trying this recipe, it looks amazing. But what is that green herb, looks like garnish added after cooking, I see in the photos?

    1. Sorry about that, I just added parsley as a garnish for a bit of color. It’s not necessary but just looks pretty 🙂

  6. I read another article/blog that said if you make a few aluminum foil balls and place them in the bottom of the Crock Pot before putting the chicken & other ingredients on top of the foil (I was going to use some green onions for a little variation – but I know it’s not something most people keep on hand)… it helps to keep the chicken from getting soggy.
    What do you think about this? Thanks!

    1. My only concern using the foil with this recipe is that you really want the chicken to marinade with the other ingredients. I’d be afraid that the other ingredients would fall to the bottom away from the chicken. If there was some way to ensure that wouldn’t happen, you could definitely try it.

    1. The small amount of each ingredient listed leaves you with just enough liquid so the tops of the chicken can brown instead of becoming soggy and grey and the liquid left over (once you skim the oil off the top that the chicken has rendered off) is the perfect amount to spoon on top of your chicken.

  7. I have made it once and will be making it again tomorrow! My son & I both loved it! I think I’m going to use regular salt this time. I think it will benefit with that extra salt. Chicken fell off the bone! Thanks for a go to recipe!

  8. I purchased 10 thighs. So I put 5 in crockpot. It’s cooking now. I have the other 5 marinating till it’s closer till the time to eat. Going to put them in the oven. Do you think it’ll work marinating it like that? Kinda worried. At least half of them will be made right lol

    1. You can definitely put the other half in the oven! I would bake 350 for 30-35 minutes or 375 for 25-30 minutes. It should come out delicious!

      1. So the other 5 being marinated in the mixture and then cooked in the oven will be fine? Since in the recipe you place chicken on top of mixture. Does this make sense lol

        1. Yes, rub the sauce into the chicken, place in a rectangular baking pan. Put additional sauce left over around the pieces and go ahead and bake. Should work just fine 🙂

  9. This looks great. Is there another ingredient I can use instead of ketchup? My family is not a fan and we never have it at the house.

    1. No, the skin protects the chicken from getting dried out. Cooking without skin-on will make the exterior of the chicken very tough.

    1. No the skin helps keep the chicken moist by basically basting it slowly as the fat renders. Skinless will get a bit tough on top.

  10. If I use frozen chicken thighs can it cook longer? I leave for work at 7:45 am and not home until 6 pm. It looks delish!!!

    1. You can but the extra liquid from the freezing will prevent the fat from rendering well and will make the sauce more watery. I’d probably recommend cooking then normal amount then switching to keep warm if your slow cooker allows for it.

    2. I can recommend getting a timer that you plug the cooker into the wall with. I’ve found it great if I know I’m going to be out longer than I want to leave the cooker going for. Time it perfectly for when you get in.

  11. This looks so good. Have you tried this on low setting for 8 hours? And left it in the crock pot on the warm setting? I’m usually gone 9 hours or so then need to make the sides.

    1. Only add enough so that it is still a single layer in your slow cooker, and if you scrunch them together the liquid will rise above the chicken since it is so packed in and it’ll be soggy. I have a pretty big slow cooker and the most I usually add is 5. 🙂

    1. So sorry this message got snagged in my spam filter! 4-5 hours would be plenty or if you’d like to make it in the oven 375 degrees for 30-35 minutes 🙂

      1. Hi Sabrina!

        I am a busy person and can never seem to find enough time to do anything, I tried your chili recipe and that had me looking like a pitmaster. I want to cook this Honey Garlic Chicken on high… is that possible? I didn’t see it listed on the recipe. If I am reading you reply to another user.. 4-5 hours on High in the slow cooker correct?

        Thanks!

        1. You’re so sweet!!
          I prefer low and slow when it comes to using my slow cooker but if you only have 4-5 hours, high would be fine. Enjoy!

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! No I promise you cannot taste the ketchup 🙂

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Skin on and bone in are pretty important and I almost never use white meat in the slow cooker unless I am only cooking it for a few hours. The skin helps keep the chicken moist instead of drying out because there is only a small amount of liquid in the recipe.

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! I don’t recommend chicken breasts in the slow cooker as they will dry out. The extra fat in the chicken thighs helps keep the meat moist. You can cook it in the oven at 350 degrees for 30-35 minutes if you’d like to use chicken breasts instead (skin on-bone in).

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! How did it turn out? Sorry I didn’t get back to you in time… especially that it took two months for me to see all the comments that had been accidentally flagged.

  12. This recipe is so awesome! I can be impatient with crock pots so I try to peek a lot, but it was so juicy and I even let it go 6 1/2 hours with only 4 thighs and still had great results!

  13. Sorry to ask . . . At what temperature (for the six hours) does this amount of chicken cook at? Thank you so much.

    1. It’s in the slow cooker, so I just cook it on the “low” setting. In the slow cooker, this is probably around 190-210 degrees.

  14. I just ordered some chicken thighs so that I can try this out. I also just bought a slow cooker so this is going to be my first recipe in it. Fingers crossed!

    1. Good luck! And congratulations on your new cooking vessel! If you’re anything like me, you’ll be using it all the time once you get the hang of it!

      1. Well this all looked like a great idea smells great BUT in my heart I knew there was NO WAY it was going to crisp… Followed all direction I am a excellent cook… Did you turn your slow cooker to HIGH?? to get the chicken that color or leave it in for 24hrs! lol ..Guess the broiler ha? … There is toooo much moisture in a slow cooker for any meat to crisp… very disappointed I have to work now to crisp this…

        1. Yes, I mentioned in step 3 that if your chicken isn’t browned on the top you can put it on a foil lined cookie sheet under a broiler for 2-3 minutes. Hope this helps get the crisp you’re looking for!

  15. Chicken thighs RULE! These look incredible and I love how easy they are. No fuss dinners are always a winner.

  16. I don’t use my slow cooker much, but I think this recipe will change that! I love that the chicken gets crispy and browned, and not soggy and grey like you mentioned. A lifesaver, indeed, on a busy night! YUM!

  17. I’m with you on using small amounts of liquid in a slow cooker, otherwise everything turns into soup. The caramelization on this chicken looks stellar!

  18. This honey garlic chicken looks sooo good and I LOVE that it’s made in the slow cooker. Honey and garlic is the best flavor combo. I’m definitely making this for dinner soon!