Kitchen notes · a little help before you start
Slow Cooker Honey Garlic Chicken
Sweet garlic sauce makes tender chicken especially inviting, with a little lime brightening the glaze at the end. Spoon up the small pieces while they are warm and well coated. The green onion finish adds a fresh bite to the rich, savory sauce.
- Prep
- 15 min
- Cook
- 240 min
- Total
- 255 min
- Original yield
- Serves 5
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Chinese · Asian
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Coat the thighs evenly
Pour the whisked sauce over the chicken and toss a little if needed so the pieces are evenly coated.
2. Cook until tender
Keep the slow cooker covered on low until the chicken is cooked through and tender before taking it out to shred.
3. Mix the slurry separately
Whisk water and cornstarch together before stirring them into the transferred cooking liquid in the saucepan.
Get to know the ingredients
Green onion portions
Use the white portion in the sauce mixture and reserve the green tops for the optional serving garnish.
Minced ginger
Peel and mince the ginger before whisking it into the honey sauce with the garlic and toasted sesame oil.
Lime juice
Keep the lime juice for the thickened sauce after it leaves the heat, before tossing that sauce with the chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Slow Cooker Honey Garlic Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Toss with the glaze
Return the cut chicken to the slow cooker, pour over the finished sauce and toss before adding the optional garnishes.
A little more help as you go
Shred or chop
The cooked thighs may be shredded or chopped into bite-size pieces before their final toss in the thickened sauce.
Straining is optional
The cooking liquid may be strained before thickening if you prefer. The directions expect about two cups for the saucepan.
A few questions you might have
Can I use tamari?
Tamari is listed as an alternative to soy sauce. Whisk it into the honey mixture before pouring over the chicken.
What size slow cooker is used?
The directions use a five-to-seven-quart slow cooker for the thighs and their sauce, covered during the low cooking stage.
How long does the sauce simmer?
Once it reaches a simmer over medium-high heat, let it simmer for one minute to thicken, lowering heat slightly if needed.
Does the sriracha go in after cooking?
It goes into the initial sauce with honey, soy sauce, onion whites, garlic, ginger and sesame oil before slow cooking.
Are green onion tops the only garnish mentioned?
The final step also names sesame seeds. Both are added after tossing the chicken with the finished sauce.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
