One of my go-to meal prep recipes is crockpot honey garlic chicken. The preparation time is only 5 minutes, and the result is an outrageously tender, savory chicken that you will fall in love with.
This chicken recipe is perfect year-round and goes on everything. Tuck it into wraps, pita, and sandwiches. Pile it over rice or steamed sweet potatoes. Serve it cold over salad....the list is endless.
If you're after new ways to cook chicken, don't skip past my chicken ramen bowls, this recipe for Campbells chicken curry (so easy), or my balsamic chicken.
Ingredients
You don't need much to make this better-then-takeaway pull-away chicken. Check out the ingredients here:
- Chicken breast: Tender and lean, chicken breasts serve as the perfect base.
- Reduced sodium soy sauce: This brings a savory, umami depth to the dish.
- Honey: Adds a natural sweetness and balance.
- Hoisin sauce: With its complex flavor profile of sweet, salty, and slightly tangy, it gives the dish an Asian-inspired depth.
- Rice vinegar: This offers a mild tang that balances out the sweetness of the honey and hoisin.
- Toasted sesame oil: A small amount adds a rich, nutty aroma and flavor.
- Garlic: Fresh garlic imparts a robust, savory kick.
- Scallions: These fresh onions lend a mild, slightly sweet flavor, with the green tops offering a burst of color and freshness.
- Sesame seeds: Optional, but I love adding them.
See recipe card for quantities.
Instructions
In terms of preparation, this recipe takes little to no skill or time. Here's how to make it:
- Grate your garlic and place your chicken in the crock pot.
- In your slow cooker add the soy sauce, honey, hoisin sauce, garlic, rice vinegar, toasted sesame oil, and salt and pepper. Stir to combine.
- Step 3: Cook the chicken in the slow cooker for 3-4 hours on high or 6-7 hours on low. When cooked halfway, flip the chicken breast over. Once fully cooked, shred the chicken.
To save time, I use and hand mixer for shredding the chicken. By this stage, the chicken is so buttery soft that it shreds in seconds.
Substitutions
You can make a couple of ingredient substitutions depending on what you have and the flavors you prefer:
- Chicken breast: If you prefer dark meat, boneless chicken thighs will work well. They’re more flavorful and stay moist during slow cooking.
- Reduced sodium soy sauce: Coconut aminos is a gluten-free alternative with a similar flavor. You could also use tamari.
- Honey: Use maple or agave syrup. Just note the level of sweetness is different.
- Hoisin sauce: Try plum sauce for a similar sweet and tangy flavor.
- Rice vinegar: You could use apple cider or white wine vinegar instead.
- Toasted sesame oil: Olive oil is a neutral substitute, and peanut oil is delicious, too.
Variations
Make your own version of this recipe by playing around with it. I love mixing other ingredients together to make new flavor creations.
Here are a few variations that work really well:
- Spicy crockpot chicken: Add 1-2 tablespoons of sriracha or your favorite hot sauce to the sauce mixture. Use regular soy sauce instead of reduced sodium for a deeper, saltier flavor.
- Citrusy: Add the zest and juice of one orange or lime to the sauce. You can swap lime juice for the rice vinegar. Garnish with freshly chopped cilantro.
- Sweet and tangy: To balance the sweetness of the honey and hoisin sauce, add 1-2 tablespoons of apple cider vinegar and 1 tablespoon of brown sugar for a tangy profile. Substitute apple cider vinegar and orange juice for an extra layer of flavor.
- Garlic butter: Replace the sesame oil with unsalted butter for a creamy, rich flavor. Add 8-10 cloves of garlic and include fresh thyme. After cooking, toss the chicken in melted garlic butter and garnish with fresh parsley.
For a pulled pork recipe, check out my slow cooker balsamic pork recipe!
Equipment
You'll pretty much just need a crock pot! That, and a grater to get the ginger fine.
Storage
Store leftover crockpot chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure to let the chicken cool to room temperature before storing to prevent condensation.
To freeze, allow the chicken to cool completely and transfer it to a freezer-safe container or zip-top bag. It can be stored in the freezer for up to 3 months for best quality.
Thawing notes
To thaw frozen crockpot chicken, transfer it to the refrigerator for 24 hours before reheating.
For quicker thawing, place the bag in a bowl of cold water, changing the water every 30 minutes.
Reheating notes
Reheat the chicken on the stovetop over low heat, adding a splash of broth or water to keep it moist. You can also reheat it in the microwave.
Top tip
For extra flavor, marinate the chicken in the sauce mixture for at least 30 minutes before placing it in the crockpot. This lets the chicken absorb the seasonings and gets a more flavorful and tender result.
FAQ
Yes, you can cook the chicken on high heat for about 3-4 hours. However, for the most tender and flavorful results, it's best to cook it on low for 6-7 hours.
Absolutely! You can double the ingredients, but make sure your crockpot is large enough to accommodate the additional chicken and sauce. You may need to slightly adjust the cooking time depending on the size of the batch.
Definitely! If you prefer a less sweet sauce, reduce the honey or add more soy sauce for a saltier flavor. Taste the sauce before cooking and adjust as needed to suit your preferences.
Related
Looking for other recipes like this? Try these:
Crockpot Soy Honey Garlic Chicken
Equipment
- Crockpot
- Grater
Ingredients
- 2 lbs 4 pieces of chicken breast
- 1 cup reduced sodium soy sauce
- ½ cup honey
- ¼ cup hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 6-8 cloves of garlic
- 2 scallions
- 1 teaspoon sesame seeds
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Grate your garlic.
- In your slow cooker add the chicken, soy sauce, honey, hoisin sauce, garlic, rice vinegar, toasted sesame oil, and salt and pepper. Stir until well combined.
- Cook in the slow cooker for 3-4 hours on high or 6-7 hours on low. Make sure to flip the chicken breast over when cooked halfway.
- Once fully cooked, shred the chicken. I use a hand mixer for easy
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