Slow cooker honey garlic chicken requires just 5 minutes of prep and combines tender, juicy chicken breasts in a sticky, sweet, salty, slightly spicy sauce.
Place the chicken in the crockpot in a single layer so it cooks evenly.
Add the minced garlic with all the sauce ingredients (minus the cornstarch slurry), to the slow cooker – no need to stir. Top with the butter, cubed into several pieces.
Add the lid and cook the chicken until tender - on LOW for 4-5 hours or on HIGH for 2-3 hours.The exact time will vary so check for doneness. Insert a meat thermometer into the thickest part of the chicken. It should read 165ºF/74ºC. Alternatively, insert a fork into the thickest part of the chicken – the fork should go through the meat easily, and any running juices should be clear (no sign of pinkness).
Towards the end of cooking, prepare the cornstarch slurry by combining the starch and water and mixing until smooth.
Once ready, remove the chicken from the crockpot and set aside to rest for at least 5 minutes, loosely tented with foil.
Pour all the liquid into a saucepan and add the cornstarch slurry. Mix well and bring to a boil over medium-high heat, stir/whisk constantly until it thickens - just a couple of minutes.
Serve the chicken breasts with the honey garlic sauce, optionally garnish with scallions (green onions) and sesame seeds, and enjoy!
Storage instructions
Refrigerate: Allow the chicken to cool for no more than two hours. Then store it in the fridge in an airtight container for 3-4 days.Freeze: Store any leftovers in an airtight container or Ziplock bag with the sauce for up to 4 months. Allow it to thaw in the refrigerator overnight (for up to 24 hours) when needed.Reheat: Reheat in a saucepan with a splash of broth or water (to keep it juicy). Alternatively, you could wrap the dish in foil to bake at 350ºF/175ºC until hot (about 10-15 minutes).
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Notes
The cooking time can vary depending on the chicken's thickness, whether it has bones, and on your slow cooker. Check the chicken 30-60 minutes before the earliest recommended time to ensure it's cooked through.
For other cuts of meat, adjust the cooking as follows:
Bone-in Chicken Breasts: 4-6 hours on LOW or 2.5-3.5 hours on HIGH.
Bone-in Chicken Thighs: 4-6 hours on LOW or 2.5-3.5 hours on HIGH.
Boneless, Skinless Chicken Thighs: 4-5 hours on LOW or 2-3 hours on HIGH.
If using frozen chicken: I don’t recommend placing frozen chicken in a slow cooker for food safety reasons. It’s best to thaw it in the fridge overnight first.