Crockpot Honey Garlic Chicken served in a bowl with rice and vegetables

Busy day? Me too. This Crockpot Honey Garlic Chicken is the kind of dinner that does the heavy lifting while you get on with life. Pop it in the slow cooker in the morning and come home to a sticky, garlicky chicken that somehow tastes like you spent hours on it. Simple. Honest. Trust me, it works.

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If you want a twist later, try serving it with that cozy garlic parm chicken pasta I always fall back on. It’s ridiculously good. And yes, this part matters.

Why This Recipe Is a Win

Long day. Low energy. Still want something that looks and tastes like effort. That’s where this comes in.

The sauce is sweet and savory. Garlic does the heavy flavor work. Honey gives it a glossy finish. You put in raw chicken thighs and let slow, steady heat do the rest. No babysitting. No weird steps. It feeds a small family, or gives you great lunches for a few days.

Also: thighs stay juicy. Dark meat forgives mistakes. If you forget it for an extra hour? No big deal. If you like quick wins that still impress, this one fits.

How This Recipe Comes Together

Here’s the thing. This isn’t a multi-stage recipe that asks you to sear, deglaze, and mourn your free time. You whisk sauce, pour it, and let the cooker hum.

If you’ve ever rushed this step, you know that good garlic and honey make everything feel fancy. The sauce thickens a little while it cooks and clings to the chicken. Sometimes I shred a few pieces into rice. Sometimes I eat it straight up. Both fine.

For another honey-garlic take that cooks faster on the stovetop, try my go-to honey garlic chicken thighs. Different method, same idea: big taste for little time.

Tools You’ll Want Nearby

You really need almost nothing.

Slow cooker (crockpot). Any size that fits 6 thighs.
Mixing bowl and whisk.
Tongs or a large spoon to remove the chicken.
Small plate for serving.
A measuring cup and spoons.

That’s it. No fancy gear. No special pans. If your cooker has a “low” and “high,” you’re ready.

What You’ll Need To Make Crockpot Honey Garlic Chicken

6 boneless, skinless chicken thighs*
4 garlic cloves, minced
1/3 cup honey
1/2 cup low sodium ketchup
1/2 cup low sodium soy sauce
1/2 teaspoon dried oregano
2 tablespoons fresh parsley
1/2 tablespoon toasted sesame seeds

Simple pantry items. Fresh garlic makes a difference, so use it when you can. If you must use jarred garlic, add a pinch more. The sesame seeds at the end are optional, but I like the tiny crunch.

Making It Happen: Clear, Efficient Cooking Steps

Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section)
In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section)
Remove lid and transfer chicken to a serving plate.
Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve.

That’s the whole sequence. Zero fuss. Do read the notes below they help if your slow cooker runs hot or if you like a thicker sauce.

Serving Ideas That Feel Natural and Flexible

This chicken is forgiving and easy to pair.

Serve it over plain white rice or quick-cook brown rice. The sauce soaks in.
Toss with steamed broccoli and rice for a sheet-pan-meets-crockpot bowl.
Put the chicken in wraps with a handful of slaw for an easy weeknight sandwich. If you want cheesy, try pairing with these cheesy garlic chicken wraps.
Mix shredded chicken into a grain bowl with cucumbers, scallions, and extra parsley.

No fuss plating. Just family-friendly, spoon-and-eat food.

Saving Any Leftovers

Cool it down before you stash it. Put leftovers in airtight containers.

Refrigerator: 3 to 4 days.
Freezer: up to 3 months. Freeze sauce and chicken together in a freezer-safe container or bag. Thaw overnight in the fridge.

Reheat gently. Microwave or rewarm on low in a covered pan. If the sauce looks thin after storage, simmer it a few minutes to reduce and thicken.

Smart Tips That Save Time

Trim extra fat off the thighs if you prefer, but don’t overdo it. Some fat = flavor.
If you’re short on time, toss everything in a heavy pot and simmer gently for 20–25 minutes not exactly crockpot style, but it gets you there. For a family-friendly slow-cooker swap, see this garlic parmesan chicken and potatoes that also uses thighs and a simple sauce.
Want a shinier sauce? Stir in a teaspoon of cornstarch mixed with two teaspoons water, then simmer the sauce on the stove for a minute before pouring over the cooked chicken. (I do this when I want clinging glaze.)
Double the sauce if you like extra to coat rice or wraps.

Little changes here save time but keep the flavor intact.

Easy Swaps and Extras

No ketchup? Use tomato sauce plus a teaspoon of brown sugar. It’ll be fine.
Low-sodium soy can be swapped for regular soy, but skip extra salt later.
Try adding a splash of rice vinegar or apple cider vinegar if you want bright acidity. A tablespoon does the trick.
Add crushed red pepper if you like heat. One pinch to start.

Keep it simple. These swaps all behave in a real kitchen.

What to Do If Something Goes Sideways

Sauce too thin? Simmer it in a small pot until it reduces. Or stir in a cornstarch slurry.
Sauce too salty? Add a little water and a teaspoon of sugar or honey.
Chicken dry? That’s usually overcooking shred the pieces and mix them back into hot sauce to rehydrate. No one needs dry chicken. Seriously.

Questions You Might Have

Q: Can I use chicken breasts instead of thighs?
A: Yes, but watch the time. Breasts cook faster and dry out easier. Check them at 3 hours on LOW.

Q: Do I need to sear the chicken first?
A: No. Searing adds flavor but wastes time and dishes. The slow cooker builds flavor on its own.

Q: Can I make this without a slow cooker?
A: Yes. Simmer on low in a covered pot for 25–30 minutes, or bake at 350°F (175°C) for about 25–30 minutes until cooked through. Times vary with thickness.

Q: How do I thicken the sauce after cooking?
A: Remove the chicken, then simmer the sauce on the stove to reduce, or whisk in a cornstarch slurry (1 tsp cornstarch + 2 tsp water) and cook until thick.

Q: Is this freezer-friendly?
A: Yes. Cool, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

One Last Thought

This is one of those dinners that feels like you did something impressive, while secretly not doing much at all. It’s reliable. It’s fast in the sense that it frees up your clock and tasty. Put it on the menu and relax.

If you’re curious about the original inspiration or want another version to compare, take a look at Diethood’s Crockpot Honey Garlic Chicken recipe for a similar, tested approach.