I love this Crock Pot Honey Garlic Chicken. I’ve made it countless times, and I still love it so much I would marry it and have it’s garlicky baby chicks if I wasn’t already married.
Stupid polygamy laws.
There are as many Crock Pot chicken recipes on the internet as there are Legos in my house, so it’s a bold statement to declare a favorite, yet here I am.
The sauce is sweet and tangy with chunks of garlic floating in it. The chicken is moist and tender, and pairs perfectly with broccoli and rice.
Now I prefer chicken thighs to breasts. Thighs are where it’s at. They are more moist, they have better flavor, and they’re less expensive!
If you are loyal to chicken breasts, this right here is a great opportunity to give chicken thighs a try. But, confession time. I’ve used chicken breasts in this recipe on occasion, and it’s still great.
I’ve used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker, my 3.5 Quart Crock-Pot Casserole Slow Cooker, and my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make this Crock Pot Honey Garlic Chicken, and it’s been fine in all three. (affiliate links)
How to Make Crock Pot Honey Garlic Chicken
You’re going to need:
- 2 lbs boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 1 tsp dried basil
- 1/2 cup honey (brown sugar works, too)
- 3/4 cup soy sauce
- 3/4 cup ketchup
Place the chicken in the bottom of slow cooker.
Mix the rest of the ingredients a small bowl, and pour it over the chicken.
Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
Remove the chicken to a plate and cover to keep warm.
Pour remaining liquid in a saucepan.
Reduce (simmer down) liquid to desired thickness, pour over chicken, and serve.
Crock Pot Honey Garlic Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 1 tsp dried basil
- 1/2 cup honey (brown sugar works, too)
- 3/4 cup soy sauce
- 3/4 cup ketchup
Instructions
1. Place chicken in the bottom of slow cooker.
2. Mix the rest of the ingredients a small bowl.
3. Pour over the chicken.
4. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours.
5. Remove chicken to a plate and cover to keep warm.
6. Pour remaining liquid in a saucepan.
7. Reduce (simmer down) to desired thickness, and pour over chicken.
FEEDBACK
Linda
This was good, and the chicken was so pretty, with the brown, garlicky chunks. We had it over rice, with broccoli, which made great leftovers also.
Sarah
What a yummy recipe! I’m not a huge honey in the crock fan so I only used 1/8 cup and thought that it tasted delicious. This was easy to make and tasted great with rice.
Kim
We enjoyed this one. I seem to remember a similar recipe a number of months ago, but we thought this was even better. We had over rice with green beans one night and Asian chicken salads the next. Very versatile!
Me
I’ve already declared my love for this chicken. I’ve made it several times, using both honey and brown sugar, and both ways were fantastic.
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Can you tell me what size crock pot you use with this? None of the crock pot recipes ever list that.
Hi Erin! My response is seven months late, but I almost always use a 6.5 quart slow cooker.
This is what’s one meal I will be making this week!!!
Do you think you could make this with drumsticks leaving the skin on?
That’s what I’m doing…I will let you know how it comes out
Can the chicken be frozen?
I throw frozen chicken in my slow cooker all the time! The cook time will be longer, and the finished product will have a bit more liquid than if you used unfrozen chicken, but for this recipe I think that’d be okay.
This was amazing. I roasted some assorted veggies and threw them in the pot at the end of the 4hrs to get the taste of the sauce. My family loved it. Thank you. ♡
I hate ketchup. Does this have any residual ketchup flavor when done cooking?
I have a friend who omits the ketchup and adds a bit more honey and soy sauce with good results. I haven’t tried it myself.
Could this be made in an Instant Pot?
I don’t eat meat, but the rest of my family does. This recipe works well for all of us! I make it as instructed in the crock pot, but before cooking I reserve a bit of the sauce. At dinner time my family eats the chicken, but I put the remaining sauce over roasted broccoli or cauliflower for myself.
My family loved it but I thought it was way too salty. Any advice to make it less salty next time?