So, Why Am I Making Slow Cooker Honey Garlic Chicken… Again?

Alright, so if you ever find yourself standing in your kitchen, staring vacantly at a pack of chicken thighs and muttering, now what?—welcome to my Tuesday evening. My slow cooker honey garlic chicken is the dinner I make when the day gets away from me; like last week, when I got so caught up watching re-runs of Chopped that I forgot to defrost the soup I’d planned. This recipe? It saves my skin every time. Plus, it makes the whole house smell like you’re actually put-together even if your socks don’t match (guilty, again!).

Why You’ll Love This—Or At Least, Why I Do

I keep trying fancy new chicken recipes and my family will smile politely, but ask for “the sticky chicken” on Sunday. I even brought it to my mate Julie’s potluck, and someone followed me into the kitchen to get the recipe—no joke. The best part? It basically cooks itself; you toss everything in the slow cooker, ignore it for hours, and then pretend you worked hard (shhh). PS: When I first started making this, I always ended up with gluey sauce. Turns out, you don’t have to thicken it quite as much as some folks claim. Live and learn, right?

What You’ll Need (Don’t Fret If You’re Missing Something)

About 2 lbs (900g) boneless, skinless chicken thighs (I’ve used chicken breasts when they’re on sale—good, but tends to dry out unless you watch like a hawk)
1/2 cup good honey (any brand works honestly, but sometimes I use that squeezy bear bottle if I’m out of the fancy raw stuff)
1/3 cup soy sauce (low-sodium is my thing—grandma swore by Kikkoman but, frankly, store brand is fine)
4 cloves garlic, minced (or that pre-minced garlic from a jar if I’m being lazy)
2 tablespoons ketchup (I know, weird, but trust me. I tried it without once and the flavor was flat)
1 tablespoon rice vinegar (apple cider vinegar works in a pinch)
1 teaspoon fresh ginger, grated (optional, but I love the zip it gives)
1/2 tablespoon cornstarch stirred into 2 tablespoons cold water (for thickening, if you fancy it thicker)
Sesame seeds and sliced spring onions for topping (totally optional; sometimes I forget and nobody cares)

What To Do (Or How I Fumble My Way To Dinner)

Put the chicken thighs in your slow cooker. Spread ’em out but don’t fuss if they’re a bit crowded—it somehow works out fine.
In a jug, stir together the honey, soy sauce, minced garlic, ketchup, vinegar, and ginger if you’re using it. Pour it all over the chicken. Try to cover everything, but if it pools a bit, it doesn’t matter. Before I got my life together, I’d just dump everything in without mixing. You won’t notice if you’re not fussy.
Slap the lid on and cook—if you’re on top of things, do Low for 4–5 hours. If you’re running behind (that’s me, most days), High for 2–2.5 hours. Chicken should be basically falling apart and smell heavenly.
Now, this is where I sneak a bit of sauce to “check for seasoning” (just tastes, I swear). If it’s salty enough, good! If not, sprinkle a pinch more soy sauce on—it’s not an exact science.
If you want thicker sauce, mix your cornstarch and water in a tiny bowl and stir into the liquid in the cooker. Let it go another 10–15 mins on High. Don’t worry if it looks cloudy for a bit, that’s just the cornstarch doing it’s thing.
Finish up by scooping the chicken over rice (or noodles, whatever). Throw on some sesame seeds or spring onions if you can actually find them. Or not.

Notes—A Few Truths I’ve Picked Up

This gets better after a day in the fridge, but good luck with leftovers.
Sometimes the sauce turns out thinner than I want—prob’ly because I forget the cornstarch step. The world keeps spinning.
I’ve tried tossing in extra veg. Sometimes it works, sometimes it’s just kind of sad and soggy (unless you’re a carrot fan; carrots work great).
Too much ginger overpowers everything. Trust me—I learned the hard way.

Variations I (Maybe) Recommend

Crispier version? Broil cooked chicken for a couple minutes under the grill. It’s more fuss, but the crispy bits—oof, amazing.
Different protein: I did this with pork shoulder once. Not too shabby! Tofu, on the other hand, was a bit of a soggy fail. Just being honest..
Swap the honey: Maple syrup in a pinch makes it nice but not quite as sticky-sweet. Your call.
Spicy kick: Sometimes I add a splash of sriracha—just don’t overdo it unless you like a fiery dinner surprise.

What If My Kitchen Is Missing Stuff? (Equipment)

Obviously, a slow cooker is handy. (I use this battered old Crock Pot – not fancy!) If you don’t have one, you can totally try a Dutch oven on super-low in the oven; just keep an eye on it so it doesn’t dry up. Oh, and a garlic press is lovely, but a knife and a bit of patience do the job. For the love of all that’s good, don’t go buying a new gadget unless you’re looking for an excuse!

Stash or Scoff: Storing Leftovers

Alright, if—by some act of willpower—you manage leftovers, stick them in an airtight tub in the fridge. Good for up to three days (but, honestly, it never lasts longer than overnight around here). If you want to freeze, I say go ahead, but the texture isn’t quite the same. Still tasty, just a bit softer after thawing. More info on safe chicken storage here in case you’re just as fanatical—er, I mean, careful—as me!

Serving Up: Here’s How I Like It

I plop mine right onto jasmine rice (sometimes brown rice if I’m pretending to be healthy). My daughter thinks it’s best with sticky rice, but I can’t be fussed. Steamed broccoli pairs well—if you need something green to convince yourself it’s a balanced meal. Sometimes I just serve with whatever’s wilting in the crisper. Oh, and please use chopsticks if you want—my husband just goes for the biggest fork he can find!

Little Pro Tips I Learned The Messy Way

Don’t try to “speed up” by cutting the cook time in half—it ends up weirdly tough. I tried. Never again.
If you skip pre-mixing the sauce, sometimes the honey just sits on the bottom and burns a bit.
Definitely wait before adding cornstarch, or you end up with mystery lumps. They haunt me to this day.
If you care about appearances, take the fat off the finished sauce. I usually forget (don’t tell my dietician)

Real FAQ About Slow Cooker Honey Garlic Chicken

Can I use frozen chicken?: I get this question loads! Technically you’re supposed to thaw first (see the official slow cooker guidelines on Crock-Pot’s FAQ)—but, between you and me, I’ve done it once or twice and it was fine. Just add 30 minutes and give it a good stir.
Do I have to use thighs?: Nope! Use whatever chicken you’ve got (breasts, tenders). Just watch the cook time. Thighs just stay juicier, at least in my experience.
Is this gluten free?: It can be, if you use tamari instead of soy sauce. Or get a gluten free soy sauce (I like San-J).
Can I double it?: Oh definitely. As long as your slow cooker isn’t crammed to bursting. If you need to feed a crowd, go wild.

I could yammer on about how easy this Slow Cooker Honey Garlic Chicken is, but really, just toss it in and let it work its magic. If you beat my record for eating it three straight days, let me know—though, honestly, my willpower’s terrible when this is in the fridge. Anyway, hope your kitchen smells as good as mine does right now.