Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

Published on February 25, 2026 | By

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs or chicken breasts
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup honey
  • 2 tablespoons tomato paste
  • 2 teaspoons chili paste
  • 4 cloves garlic minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch
  • For Serving:
  • Prepared white rice, brown rice, quinoa, or cauliflower rice
  • Toasted sesame seeds
  • Chopped green onion

Instructions

  1. Place the chicken in the bottom of a larger slow cooker. In a mixing bowl, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)
  2. Remove the chicken to a plate and let cool slightly. Strain the slow cooker liquid to remove the fat and heat on medium heat in a frying pan. Whisk the cornstarch into liquid. Cook on medium heat until the sauce thickens slightly, stirring occasionally.
  3. With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.
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