A slow cooker dinner that tastes like takeout but is healthier and simpler to make? Yes, please. This easy garlic, ginger, and honey chicken brings bold Asian flavors to a crock pot meal that’s kid-friendly, budget-friendly, and ready when you walk in the door.
Why You’ll Love This
If you enjoy easy crock pot dinners, this honey garlic chicken should be on your weekly rotation. It requires only about 10 minutes of hands-on prep, then the slow cooker does the rest. The finished dish tastes like your favorite takeout but without the MSG, excess oil, or high price tag. Serve it over rice or noodles with steamed vegetables for a quick, balanced meal.
Why This Recipe Works
Slow-cooking boneless, skinless chicken breasts yields tender, flavorful meat when timed correctly. In my experience, three large breasts (about 2½ pounds total) cook perfectly on High for 3 hours; if your breasts are smaller or thinner, check earlier. The combination of low-sodium soy sauce, hoisin, honey, garlic, and ginger creates a sweet-savory sauce that clings to the shredded chicken without overwhelming it with salt.
This recipe makes about six servings when plated with rice or noodles, and it’s easy to multiply or halve depending on your needs.
What Goes Into This
You’ll find a handful of pantry staples and a few Asian-flavored ingredients in this recipe. They come together to create a well-rounded, layered taste with sweet, tangy, savory, and slightly spicy notes.
- Honey – use your preferred variety; local raw honey works well when available.
- Hoisin sauce – adds depth and a slightly sweet, savory character.
- Low-sodium soy sauce – keeps the dish from becoming overly salty; coconut aminos can be used as an alternative.
- Rice vinegar – provides bright acidity.
- Minced garlic – jarred or fresh, depending on convenience.
- Ginger – fresh or ginger paste from a tube for less waste.
- Toasted sesame oil – a little goes a long way to add a nutty finish.
- Seasonings – black pepper, dried oregano, and optional red pepper flakes for heat.
- Cornstarch – mixed with cold water to thicken the sauce at the end.
- Garnishes – sliced green onions and sesame seeds.
How to Make It
Follow these steps for reliable results. The recipe card below contains ingredient amounts and times.
Step 1: Place 3 large boneless, skinless chicken breasts in the slow cooker. In a bowl or measuring cup, whisk together low-sodium soy sauce, honey, hoisin sauce, rice vinegar, toasted sesame oil, minced garlic, ginger, red pepper flakes, oregano, and black pepper. Pour the mixture over the chicken. Cover and cook on High for 3 hours or on Low for about 6 hours. Avoid cooking longer than 6 hours to prevent dryness.
Step 2: When the chicken is cooked, transfer the breasts to a plate or cutting board. Shred with two forks (or dice/slice if you prefer).
Step 3: Pour the liquid from the slow cooker into a small sauté pan. Combine 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, then whisk it into the sauce. Bring to a boil and simmer 2–3 minutes until the sauce thickens.
Step 4: Return the shredded chicken to the slow cooker, stir in the thickened sauce, and heat briefly to combine. Garnish with sliced green onions and sesame seeds. Serve over rice or noodles with steamed vegetables.
Frequently Asked Questions
Tamari is a gluten-free soy sauce alternative; coconut aminos are a soy-free, slightly milder option.
Yes. The sauce can be made and refrigerated for up to three days in an airtight container.
Absolutely. Thighs are more forgiving and less likely to dry out, making them a great alternative.
Store leftovers in airtight containers in the refrigerator for up to three days.
Expert Tips
- If using fresh ginger, a spoon is the easiest way to peel it quickly.
- Jasmine rice pairs beautifully with this dish, but Asian-style noodles also work well.
- Microwaving frozen broccoli is a simple, quick side while you thicken the sauce.
- Short on time? Place the cooked breasts in a bowl and use a hand mixer to shred the meat quickly—remove them from the sauce first to avoid splatter.
- Slow cookers are energy-efficient, tenderize tougher cuts, and let you set and forget for busy days.
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Easy Strawberry Pancakes
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Recipe
Easy Crock Pot Honey Garlic Chicken
Tender chicken breasts slow cooked in a sweet garlic-honey-ginger sauce. An easy crock pot meal with delicious Asian flavors.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Slow cooker (crock pot)
- Small sauté pan
Ingredients
- 3–4 boneless, skinless chicken breasts (about 2½ pounds)
- ½ cup low-sodium soy sauce
- ½ cup honey
- ½ cup hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon ginger paste (or fresh ginger)
- ¼–½ teaspoon red pepper flakes (optional)
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Sesame seeds and sliced green onions for garnish
Instructions
- Place the chicken breasts in the slow cooker. If yours are smaller or thinner, reduce cooking time accordingly.
- Whisk together soy sauce, honey, hoisin, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, oregano, and black pepper. Pour the sauce over the chicken. Cover and cook on High for 3 hours or Low for about 6 hours.
- Remove the chicken and shred with two forks (or dice/slice as preferred).
- Pour the cooking liquid into a small sauté pan. Whisk cornstarch with cold water and add to the sauce. Bring to a boil, then simmer 2–3 minutes until thickened.
- Return the shredded chicken to the slow cooker, stir in the thickened sauce, and heat through. Garnish with green onions and sesame seeds. Serve over rice or noodles.
Notes
- The sauce can be prepared up to 3 days ahead and refrigerated.
- You can use chicken thighs instead of breasts for juicier results.
- Cooked leftovers keep up to 3 days in the refrigerator.
Nutrition (per serving)
Serving size: 9.5 oz | Calories: 247 kcal | Carbs: 37 g | Protein: 15 g | Fat: 5 g
Nutritional information is an estimate and may vary depending on brands and ingredients used.
This recipe was originally published in March 2020 and updated in 2022.