Go Back
A close-up overhead view of tender chicken chunks in a thick, glossy dark amber honey garlic sauce, sprinkled with toasted sesame seeds and fresh scallions inside a black ceramic slow cooker. (Crockpot Honey Garlic Chicken)

Crockpot Honey Garlic Chicken (So Easy & Sticky!)

This Crockpot Honey Garlic Chicken recipe delivers incredibly tender chicken chunks in a thick, sticky, and glossy dark amber honey garlic sauce. A set-it-and-forget-it meal that's perfect for any busy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Boneless, Skinless Chicken Breasts about 900g, cut into 1.5-inch chunks
  • 1 tbsp Olive Oil Optional, for searing
  • Salt and Black Pepper, to taste
  • 1/2 cup Honey 120ml
  • 1/2 cup Low-Sodium Soy Sauce 120ml
  • 4 cloves Garlic minced
  • 2 tbsp Rice Vinegar 30ml
  • 1 tsp Sesame Oil 5ml
  • 2 tbsp Cornstarch 16g
  • 1/4 cup Water 60ml
  • 1 tbsp Toasted Sesame Seeds 9g
  • 1/4 cup Fresh Green Scallions 25g, chopped

Equipment

  • 1 Slow Cooker (4-6 quart)
  • 1 Small Bowl
  • 1 Skillet Optional, for searing chicken and toasting seeds.

Method
 

  1. Pat chicken chunks dry and season with salt and pepper. Optional: Heat olive oil in a skillet over medium-high heat. Sear chicken in batches for 2-3 minutes per side until golden-brown. Transfer to the slow cooker.
  2. In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, and sesame oil. Pour over the chicken and stir to coat.
  3. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until chicken is tender and cooked through.
  4. In a small bowl, whisk together the cornstarch and cold water to form a slurry. Pour into the slow cooker, stir well, and cook on high for another 20-30 minutes, until the sauce is thick and glossy.
  5. While the sauce thickens, toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Serve the chicken hot, garnished generously with the chopped scallions and toasted sesame seeds.

Notes

Don't Skip the Slurry: Adding the cornstarch and water mixture at the end is non-negotiable for achieving that signature thick, sticky sauce.
The Optional Sear Adds Depth: While you can make this as a true 'dump' meal, searing the chicken first creates a more complex, savory flavor.
Low and Slow is Best: For the most tender, juicy results, cooking on low heat is ideal.