Kitchen notes · a little help before you start
Crock Pot Honey Garlic Chicken
Honey garlic sauce makes these chicken breasts especially inviting, with a little vinegar keeping the sweetness lively. The sauce gathers around the meat, ready for spooning over each helping. Enjoy the chicken sliced or pulled into tender shreds that catch plenty of that savory glaze.
- Prep
- 10 min
- Cook
- 240 min
- Total
- 250 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Season the chicken first
Place the chicken in the cooker and season with salt and pepper before adding the sauce.
2. Whisk the sauce thoroughly
Whisk the honey mixture with cornstarch until combined before pouring it over the chicken breasts.
3. Check the thickest part
Cook on low and check the thickest part of the chicken for the specified internal temperature.
Get to know the ingredients
Honey
Choose clear honey rather than creamed honey so it can whisk readily into the sauce liquids.
Broth
Low-sodium chicken broth or water are the given liquid options for blending the honey sauce.
Garlic
Use minced garlic so its pieces distribute through the sauce around the slow-cooked chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Crock Pot 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
Slice or shred with sauce
Once fully cooked, slice or shred the chicken and serve it with the sauce from the cooker.
A little more help as you go
Optional pepper flakes
Include the red pepper flakes if you like a little heat to balance the honey's sweetness.
Freeze airtight
Store cooked chicken in a freezer-safe container for up to three months, then thaw overnight in the refrigerator.
A few questions you might have
Do I make a separate thickening slurry?
The cornstarch is whisked directly into the sauce ingredients before they are poured over the chicken.
Should the slow cooker be covered?
Yes, cover after pouring the sauce over the breasts and keep the low cooking setting.
How long can leftovers be refrigerated?
Keep leftovers in an airtight container in the refrigerator for up to four days.
How can I reheat thawed leftovers?
Reheat in the microwave or oven until piping hot after thawing them overnight in the refrigerator.
Can I serve the chicken without shredding?
Yes, slice the cooked breasts instead if you prefer, and serve the slices with sauce.
Any more cooking tips?
Storage Store: Store this recipe in an airtight container in the refrigerator for up to 4 days. Allow it to cool to room temperature before putting it in the fridge. Freeze: This chicken dish freezes so well! Store it in a freezer-safe container and freeze it for up to 3 months. Allow the chicken to thaw overnight in the refrigerator before reheating it in the microwave or oven until piping hot.
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: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
