Crockpot Honey Garlic Chicken is a flavorful and tender dish perfect for busy weeknights or meal prep. The sweet and savory sauce, infused with honey, garlic, and soy, coats juicy chicken to create a mouthwatering meal. Slow cooking enhances the flavors, making it a crowd-pleaser for the whole family.
Recipe Tips and Tricks
- Use Fresh Garlic: Freshly minced garlic intensifies the flavor compared to pre-minced or powdered varieties.
- Thicken the Sauce: To achieve a thicker sauce, whisk cornstarch with water and add during the last 30 minutes of cooking.
- Check Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Add Vegetables: Carrots, broccoli, or snap peas can be added in the last hour for a complete one-pot meal.
- Layer Properly: Place chicken at the bottom of the crockpot for even cooking.
Why You’ll Love This Recipe
Crockpot Honey Garlic Chicken is not just a meal; it’s a comforting experience. The slow cooking process locks in flavor, while the honey and garlic create a delectable glaze that clings to the chicken. This recipe is incredibly versatile, easy to prepare, and requires minimal cleanup. It’s a wholesome dish that balances sweetness and umami, making it ideal for family dinners, meal prep, or serving guests. You’ll love how the crockpot does all the work, letting you come home to a warm, delicious dinner.
Crockpot Honey Garlic Chicken
A sweet and savory Crockpot Honey Garlic Chicken dish that’s tender, flavorful, and perfect for effortless weeknight dinners.
Ingredients
- 4 boneless, skinless chicken thighs
- 1/3 cup honey
- 1/3 cup low-sodium soy sauce
- 3 garlic cloves, minced
- 1/4 cup ketchup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- Optional garnish: sesame seeds, green onions
Instructions
- Prepare the Sauce: In a medium bowl, whisk together honey, soy sauce, minced garlic, ketchup, and rice vinegar.
- Assemble in Crockpot: Place the chicken thighs in the crockpot and pour the sauce evenly over the top.
- Cook: Cover and cook on low for 4-6 hours or until the chicken is tender and fully cooked.
- Thicken Sauce: In the last 30 minutes, mix cornstarch with water to form a slurry. Stir it into the sauce in the crockpot to thicken.
- Serve: Garnish with sesame seeds and sliced green onions. Serve over steamed rice or noodles.
Notes
- Avoid overcrowding the crockpot for even cooking.
- For crispier chicken, briefly broil the cooked chicken after removing it from the crockpot.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 349Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 137mgSodium 1095mgCarbohydrates 33gFiber 1gSugar 26gProtein 31g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken: Boneless, skinless chicken thighs are best for their tenderness and flavor, but chicken breasts work as well.
- Honey: Opt for raw or organic honey for the purest flavor.
- Garlic: Mince fresh garlic cloves for a robust and authentic taste.
- Soy Sauce: Use low-sodium soy sauce to control the saltiness.
- Ketchup: Provides a tangy base that balances the sweetness of the honey.
- Rice Vinegar: Adds a slight tang and depth to the sauce.
- Cornstarch: Essential for thickening the sauce to a luscious consistency.
Variations and Substitutions
- Protein Alternatives: Swap chicken with pork chops or shrimp for a different take on the dish.
- Vegetarian Option: Replace chicken with tofu or chickpeas, and adjust cooking time.
- Spicy Twist: Add a teaspoon of sriracha or red pepper flakes for a spicy kick.
- Sweetener Swap: Replace honey with maple syrup or brown sugar for a different sweetness profile.
- Soy-Free: Use coconut aminos as a soy-free alternative.
- Gluten-Free: Ensure soy sauce or substitutes are gluten-free if needed.
Storage Options
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze portions in sealed freezer-safe containers or bags for up to 3 months.
- Reheating: Thaw frozen chicken in the fridge overnight, then reheat on the stovetop or microwave until heated through.
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