Tender chicken breasts slow cooked in the crock pot with a sweet garlic honey ginger sauce. This easy crock pot honey garlic chicken is loaded with delicious Asian flavors! The best crock pot honey garlic chicken!
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Welcome to My Kitchen Serenity! Do you love crock pot meals? We love this easy chicken dinner because it’s cooked in a slow cooker which means when it’s finished cooking, the chicken is tender and juicy and infused with a sweet and savory honey sticky sauce. Delicious served over rice or Asian noodles!
Chinese honey garlic chicken is a very popular take out entree. Before you pick up your phone and call your local Chinese delivery restaurant, consider making your own! It’s really easy to make, and you may even have leftovers for the next day if it all doesn’t get gobbled up.
Be sure to check out my Easy Crock Pot Mexican Casserole recipe. Crock Pot Mexican Casserole is an easy one pot meal packed with flavor and loaded with ingredients such as ground beef, rice, corn, black beans, salsa, and enchilada sauce.
Cooking chicken in the crockpot couldn’t get any easier. You just have to make sure you don’t overcook the chicken or it’ll get dry. I’ve learned cooking boneless skinless chicken breasts in the crockpot on HIGH for 3 hours is perfect IF the chicken breasts are large. Example: three large boneless skinless chicken breasts, with a total weight of approximately 2-1/2 pounds, are perfectly cooked in my slow cooker for 3 hours on high.
This recipe begins with 2-1/2 pounds of boneless, skinless chicken breasts. For me, that was 3 large chicken breasts. This recipe makes about 6 servings when served over rice or noodles.
What makes the sauce so sticky and sweet? The honey and the hoisin sauce are the sticky and sweet contributors to this Asian sauce! You’ll love it when these flavors come together with the soy sauce, garlic, ginger, and rice vinegar!
This recipe calls for low sodium soy sauce, so please choose a low sodium version because we don’t want the sauce to be too salty (the hoisin sauce contains plenty of salt). What we want is a savory sweet-ginger flavor. Use coconut aminos if you avoid soy.
Use your favorite honey, whether it’s store-bought or from your local farmer. You can use fresh ginger but I always end up throwing any leftover ginger away, which erks me because it can be expensive. I like to buy ginger paste in a tube (next to the fresh herbs in the grocery store). It’s finely chopped ginger that stays fresh for weeks in the refrigerator.
Hoisin sauce is a thick, slightly sweet, slightly salty sauce that is sometimes referred to as Chinese barbeque sauce. Widely used in Asian cooking, it’s popular for dipping sauces as well.
Toasted sesame oil is an important ingredient for this recipe. It adds that signature nutty flavor that’s common in many Asian recipes.
Red pepper flakes add a hint of heat! You can leave this ingredient out if you wish – or you can as much as your taste buds desire!
We’ll use a little bit of cornstarch mixed with water at the end to thicken the sauce. Then, we’ll top it all off with some sesame seeds and sliced green onions.
Accompaniments and side dishes
The most popular choice would be to serve honey garlic chicken over rice. You can skip cooking your own rice and purchase the pre-cooked rice in a pouch. Tons of flavors to choose from, however, I like the Jasmine rice. If you’re a noodle lover, then serve honey garlic chicken over your favorite Asian noodles.
While the sauce is thickening on the stove, pop a bag of frozen broccoli into the microwave to serve with your honey garlic chicken.
Boneless, skinless chicken breasts – you can substitute with boneless, skinless thighs
Low sodium soy sauce – using low sodium soy sauce is a must!
Honey – use local or your favorite
Hoisin sauce – hoisin sauce is delicious with beef & pork, too
Toasted sesame oil*
*try my Egg Roll in a Bowl recipe for more ways to use rice vinegar, soy sauce, & toasted sesame oil
Minced garlic – buy the minced garlic that comes in a jar
Ginger paste – buy the ginger paste in a jar or tube (it’ll last longer)
Red pepper flakes (adjust to your heat preference)
Green onion for garnish
Sesame seeds for garnish
You can find my favorite 6-quart crockpot here on Amazon. I’ve had it several years and love it!
STEP 1: Place the chicken breasts in the slow cooker.
STEP 2: Mix the low sodium soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, and oregano in a mixing bowl or jumbo measuring cup. Stir with a whisk to combine. Pour over the chicken breasts. Put the lid on the crockpot and cook on high for 3 hours. Alternatively, you can cook on low for about 6 hours. I would not cook longer than 6 hours or the chicken will be overcooked!
RECIPE TIP: You can prepare the sauce up to 3 days in advance.
STEP 3: When the honey garlic chicken is done cooking, remove the chicken and place it on a plate or cutting board. Using two forks, shred the chicken. I prefer shredded chicken for this recipe, however, diced or sliced is fine, too.
STEP 4: Pour the sauce from the crockpot into a small saute pan on the stove. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and add it to the sauce. Bring to a boil and simmer for 2-3 minutes to thicken.
STEP 5: Return the chicken and the sauce to the crockpot and stir to combine. Top with sliced green onions and sesame seeds.
Leftovers will stay fresh for up to 3 days in the refrigerator. Store in airtight containers. I like to use BPA-free glass containers with locking lids. Check out this 20-piece set of glass food storage containers with locking lids. These containers are great for meal prep, too!
Soy Sauce Substitutions
Tamari is soy sauce that’s made without grains, therefore, it’s a great gluten-free soy sauce alternative. Coconut aminos is a soy-free seasoning sauce that’s a popular alternative to soy sauce for those who avoid soy. Coconut aminos are lighter in flavor than tamari, but are a great soy sauce alternative.
Benefits of a Crock Pot
- Superior at tenderizing tougher cuts of meat. Besides you can set it and forget it, there are many benefits of a crock pot! Let’s explore them:
- The crock pot will do all the cooking while you’re asleep or away from your home.
- Only two pots to clean! One pot to cook the sauce at the end, and the other pot being the slow cooker.
- It’s convenient to take to the office or another person’s home…just plug it up to reheat (or keep warm) that delicious food you just made.
- Slow cooking brings out more flavor most of the time.
- Your crock pot will use much less electricity than your oven or stove.
Who Invented the Crock-Pot
The crock-pot was invented by Irving Nachumsohn in 1940! He invented the slow cooker to cook a Jewish stew that is eaten on the Sabbath. He wanted to cook it the day before the Sabbath but it was prohibited for Jews to cook on the Sabbath. So he invented the crock pot to cook it the day before! Here’s the entire article from One Country, A Brief History of Crock-Pot, The Original Slow Cooker.
Easy Crock Pot Honey Garlic Chicken
- 3-4 boneless, skinless chicken breasts (about 2-1/2 pounds)
- 1/2 cup low sodium soy sauce
- 1/2 cup honey
- 1/2 cup hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon ginger paste
- 1/4-1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- sesame seeds for garnish
- sliced green onions for garnish
- Place the chicken breasts in the slow cooker.
- Mix the low sodium soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, and oregano in a mixing bowl or jumbo measuring cup. Stir with a whisk to combine. Pour over the chicken breasts. Put the lid on the crockpot and cook on high for 3 hours. Alternatively, you can cook on low for about 6 hours. I would not cook longer than 6 hours or the chicken will be overcooked!
- When the honey garlic chicken is done cooking, remove the chicken and place it on a plate or cutting board. Using two forks, shred the chicken. I prefer shredded chicken for this recipe, however, diced or sliced is fine, too.
- Pour the sauce from the crockpot into a small saute pan on the stove. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and add it to the sauce. Bring to a boil and simmer for 2-3 minutes to thicken.
- Return the chicken and the sauce to the crockpot and stir to combine. Top with sliced green onions and sesame seeds.
If you try this recipe, let me know. I’d love to hear from you!