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Healthy Slow Cooker Honey Garlic Chicken

This easy slow cooker recipe delivers all the sweet, sticky goodness of your favorite takeout dish but with wholesome, natural ingredients. With only eight ingredients (or nine if you count the rice), this dish is perfect for weeknights and meal prep alike. Chances are, you already have most of these ingredients in your pantry!

Why You’ll Love This Recipe

  • Healthy & Flavorful: Sweet honey balances savory soy sauce and garlic for a perfectly sticky sauce.
  • Effortless Prep: Minimal chopping and just a quick mix of ingredients.
  • Meal Prep Friendly: Stores and reheats beautifully, making leftovers a dream.

Ingredients

  • Chicken: Boneless, skinless thighs (or breasts, if preferred). Dark meat adds extra juiciness.
  • Honey & Garlic: The signature combo for sweetness and robust flavor.
  • Soy Sauce: Adds that rich, salty depth.
  • Tomato Paste: Enhances the sauce’s richness—don’t skip it!
  • Chili Paste (or Sambal Oelek): A touch of heat. Swap for red pepper flakes if needed.
  • Rice Vinegar: For a hint of acidity that brightens the flavors.
  • Cornstarch: Thickens the sauce to your desired consistency.
  • Optional: Rice and steamed broccoli for serving.

Instructions

  1. Prepare the Chicken: Place chicken thighs in your slow cooker.
  2. Make the Sauce: In a bowl, whisk together honey, soy sauce, garlic, tomato paste, chili paste, and rice vinegar. Pour over the chicken.
  3. Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and cooked through.
  4. Thicken the Sauce: Remove the chicken to a plate. Whisk cornstarch into the sauce directly in the slow cooker. Cook on HIGH for 10–15 minutes until thickened.
  5. Shred & Combine: Shred the chicken with two forks and return to the slow cooker. Stir to coat in the sauce.
  6. Serve & Enjoy: Serve over rice, topped with green onions and sesame seeds, with a side of steamed broccoli or mixed veggies.

Recipe Adaptations

  • Gluten-Free: Substitute tamari for soy sauce and use apple cider vinegar instead of rice vinegar.
  • Paleo: Replace cornstarch with arrowroot powder.
  • Vegetarian Option: Use tofu or tempeh in place of chicken.

Tips for Success

  • Choose Your Cut: Dark meat (thighs) stays moist longer but breasts work if monitored closely.
  • Avoid Frozen Meat: Always thaw chicken before slow cooking for safety.
  • Short on Time? Thicken the sauce faster by transferring it to a saucepan on the stovetop.

How to Serve

  • With Rice: Spoon the juicy chicken and sauce over brown or white rice.
  • With Veggies: Pair with steamed broccoli, sautéed cabbage, or a stir-fry mix.
  • As a Salad: Add shredded chicken to an Asian-inspired salad.

Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Keep in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
  • Reheat: Warm gently on the stovetop or microwave with a splash of water or broth.

Recommended Tools

  • Slow Cooker: A programmable one with a “keep warm” setting is ideal.
  • Small Whisk: Perfect for mixing the sauce and thickening the slurry.
  • Instant-Read Thermometer: Ensure perfectly cooked chicken every time.

Dinner doesn’t have to be complicated—this Slow Cooker Honey Garlic Chicken brings takeout-level flavors right to your kitchen!

Healthy Slow Cooker Honey Garlic Chicken
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Healthy Slow Cooker Honey Garlic Chicken

Recipe by snackonmeat
Servings

4

servings
Prep time

5

minutes
Cooking time

4

hours 

An easy and flavorful recipe with just 8 simple ingredients! Juicy chicken thighs or breasts simmered in a sweet and savory honey garlic sauce.

Ingredients

  • For the Chicken:

  • 1 ½ pounds boneless, skinless chicken thighs or chicken breasts

  • ⅓ cup low-sodium soy sauce

  • ⅓ cup honey

  • 2 tablespoons tomato paste

  • 2 teaspoons chili paste (sambal oelek, sriracha, or your favorite hot sauce)

  • 4 cloves garlic, minced

  • 1 tablespoon rice vinegar

  • 2 tablespoons cornstarch

  • For Serving:

  • Brown rice, quinoa, or cauliflower rice

  • Toasted sesame seeds

  • Chopped green onion

Directions

  • Prepare the Chicken:
  • Place the chicken in the bottom of a 6-quart or larger slow cooker.
  • Make the Sauce:
  • In a medium mixing bowl, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour the sauce over the chicken.
  • Cook:
  • Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F. For best results, flip the chicken halfway through cooking to coat both sides. (If you can’t, no worries—it will still be delicious.)
  • Thicken the Sauce:
  • Remove the chicken from the slow cooker and set aside to cool slightly. Whisk the cornstarch into the cooking liquid.
  • Slow Cooker Method: Cover and cook on HIGH for 15–30 minutes, stirring occasionally, until the sauce thickens.
  • Stovetop Method (faster): Transfer the cooking liquid to a medium saucepan after whisking in the cornstarch. Simmer over medium heat, stirring often, until the sauce thickens, about 5–10 minutes. (If your slow cooker insert is stovetop-safe, you can use it directly on the stove—just ensure it’s safe to do so.)
  • Shred and Combine:
  • Use two forks to shred the chicken, then return it to the slow cooker. If you reduced the sauce on the stovetop, pour it back into the slow cooker. Stir to coat the chicken evenly in the sauce.
  • Serve:
  • Spoon the chicken over your choice of rice or grains. Garnish with green onions and sesame seeds. Enjoy!