Slow cooker honey garlic chicken is just 5 ingredients and minutes to prep and smells amazing as it cooks! You’ll want to drizzle this delicious sauce over your whole plate!
We’ve got an extra busy one this week and I’m going to be happy about all the meal prepping I did over the weekend and all the easy dinners I have planned.
And oh, you are going to swoon and drool when you start to smell this cooking away in your crock pot and perfuming the whole house.
I use and recommend boneless, skinless chicken thighs, but you can substitute boneless, skinless chicken breasts as well. I’ve made it that way and while it’s a tad less flavorful, it’s still really good.
You can adjust the heat of this dish by adjusting how much red pepper flakes you use. As is, it’s a low-medium level of spicy. I use a bit less than what the recipe calls for when I’m making it for my kids and they’re fine with it.
Slow Cooker Honey Garlic Chicken
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 35 minutes
Ingredients:
- 1/3 cup low-sodium soy sauce
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, adjust for heat)
- 2.5 lbs boneless, skinless chicken thighs
- Salt and black pepper
- 1/3 cup honey
Optional Toppings:
- Sliced green onions, chopped peanuts, chopped parsley or cilantro, extra sprinkle of red pepper flakes or a drizzle of sriracha for a spicy kick
Instructions:
- First, Season chicken thighs lightly with salt and black pepper and add to the insert of your slow cooker.
- Second, Mix remaining ingredients together in a small bowl and pour the sauce over the chicken thighs in the slow cooker.
- Next, Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours.
- Remove the chicken thighs and either cut it into chunks or shred it with two forks. Mix the chicken back into the sauce in the slow cooker and let sit for at least 5-10 minutes, to help absorb the juices.
- Serve hot with any desired toppings and enjoy!
Notes:
- I use and recommend boneless, skinless chicken thighs, but you can substitute boneless, skinless chicken breasts as well.
- You can adjust the heat of this dish by adjusting how much red pepper flakes you use. As is, it’s a low-medium level of spicy. I use a bit less than what the recipe calls for when I’m making it for my kids and they’re fine with it.
- Want to make this gluten-free? Just sub some gluten-free tamari for the soy sauce.
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