Go Back
- 4 boneless, skinless chicken breasts - 1/2 cup pure honey - 1/4 cup soy sauce (or tamari for gluten-free) I use boneless, skinless chicken breasts for this dish. They cook evenly and soak up flavors well. Pure honey brings natural sweetness that balances the saltiness of soy sauce. For a gluten-free option, tamari works just as well. - 4 cloves garlic, finely minced - 1 teaspoon fresh ginger, finely grated - 1 tablespoon toasted sesame oil Minced garlic adds depth to the sauce. Fresh ginger gives it a nice spice. I use toasted sesame oil for a nutty flavor that enhances the dish. - 1 cup fresh broccoli florets - 1 cup bell peppers, sliced - Sesame seeds and thinly sliced green onions for garnish Fresh broccoli florets add color and crunch. I like using a mix of bell peppers for a vibrant look. Finally, sprinkle sesame seeds and green onions on top for a burst of flavor and a pretty finish. {{ingredient_image_2}} Start by taking a medium bowl. Add the following ingredients: - 1/2 cup pure honey - 1/4 cup soy sauce (or tamari for gluten-free) - 4 cloves garlic, finely minced - 1 teaspoon fresh ginger, finely grated - 1 tablespoon toasted sesame oil - 1/2 teaspoon freshly ground black pepper - 1 teaspoon sea salt Now, whisk these ingredients together. Make sure to mix well until everything is smooth. A good mix helps the flavors blend nicely. Next, grab your slow cooker. Place 4 boneless, skinless chicken breasts inside. Pour the honey garlic mixture over the chicken. Make sure each piece is well coated. This will keep the chicken juicy and flavorful as it cooks. Cover the slow cooker with its lid. Set it to cook on low for 4-6 hours or on high for 2-3 hours. Cooking time may vary based on your slow cooker model. About 30 minutes before the cooking time ends, add 1 cup of fresh broccoli florets and 1 cup of sliced bell peppers to the slow cooker. Gently stir to mix the vegetables with the chicken and sauce. This adds color and nutrition to your dish. To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cool water in a small bowl. This is your cornstarch slurry. Add this slurry to the slow cooker in the last 15 minutes of cooking. Stir well to combine it with the sauce. This will give your dish a nice, thick texture. To make sure your chicken is just right, aim for an internal temperature of 165°F (75°C). This ensures it is safe to eat. You can serve the chicken whole if you want a nice presentation. If you shred it, the sauce soaks in more. Shredding makes it easier to eat too. Want to take the flavor up a notch? Try adding a pinch of red pepper flakes or some fresh herbs like cilantro or basil. You can also swap soy sauce for coconut aminos for a different taste. If your slow cooker runs hot or cold, adjust the cooking time. Check at 4 hours on low or 2 hours on high. Each slow cooker is a bit different! Garnishing makes your dish pop! Sprinkle sesame seeds and sliced green onions on top just before serving. For a lovely meal, serve the chicken and veggies on a bed of fluffy rice or hearty quinoa. The colorful veggies will make your plate look very inviting! Pro Tips Marinate for Maximum Flavor: For an even richer taste, consider marinating the chicken in the honey garlic mixture for at least an hour or overnight in the refrigerator before slow cooking. Add More Veggies: Feel free to include additional vegetables like snap peas, carrots, or mushrooms for a more colorful and nutritious dish. Use Chicken Thighs: For a juicier and more flavorful option, substitute chicken breasts with boneless, skinless chicken thighs. Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and they can be easily reheated on the stove or in the microwave. {{image_4}} You can easily swap proteins in this recipe. Try using tofu for a vegetarian option. If you prefer pork, it works well with the honey garlic sauce too. For vegetables, feel free to mix things up. Add carrots or snap peas for extra crunch. You can even try adding zucchini or cauliflower for a different taste and texture. Want to boost the flavor? Add spices like red pepper flakes for some heat. Fresh herbs like cilantro or basil can brighten the dish. You can also experiment with sauces. Try hoisin or teriyaki for a unique twist. These will change the flavor while keeping it sweet and savory. If you're gluten-free, use tamari instead of soy sauce. This simple swap keeps the taste while making it safe for your diet. For low-sugar options, consider using monk fruit sweetener or agave instead of honey. These substitutes can reduce sugar without losing sweetness. To store leftovers properly, let the honey garlic chicken cool first. Place it in an airtight container. Keep it in the fridge for up to three days. This helps prevent spoilage and keeps flavors fresh. Always label the container with the date. This way, you know when to eat it. For meal prep, you can freeze portions of honey garlic chicken. Use freezer-safe bags or containers. Make sure to remove as much air as possible to avoid freezer burn. It can last up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat it in a pan or microwave until hot. Check for spoilage before eating leftovers. Look for off smells, changes in color, or mold. If you notice any of these signs, discard the chicken. Always practice good food safety by washing hands and surfaces. This helps prevent foodborne illnesses. Yes, you can use an oven or stovetop. For the oven, preheat it to 375°F (190°C). Place the chicken in a baking dish. Pour the honey garlic mixture over the chicken. Cover with foil and bake for 30-40 minutes. Check the chicken's internal temperature to ensure it reaches 165°F (75°C). For the stovetop, heat a skillet over medium heat. Add the chicken and sauce, cooking for about 20-25 minutes. Flip the chicken halfway through for even cooking. To add heat, try these simple tricks: - Add red pepper flakes. Start with a pinch and adjust to taste. - Mix in some fresh chopped chili peppers. Jalapeños or serranos work well. - Use a spicier soy sauce, like sriracha soy sauce. - Add a dash of hot sauce to the honey garlic mixture. This dish pairs well with several sides: - Steamed rice or quinoa for a filling base. - Roasted vegetables to add more flavor and color. - A fresh salad for a light and crunchy contrast. - Noodles tossed in sesame oil for a unique twist. This blog post guides you through making Slow Cooker Honey Garlic Chicken. You learned the main ingredients, like chicken, honey, and soy sauce. We discussed tips for cooking perfect chicken and enhancing flavors. Variations allow you to use different proteins or adjust for diet needs. Storage tips help keep leftovers fresh and safe to eat. I hope you feel excited to try this easy recipe. Enjoy discovering your own twists!

Slow Cooker Honey Garlic Chicken

Discover the ultimate easy honey garlic chicken recipe with our Slow Cooker Honey Garlic Chicken! This gluten-free honey garlic chicken is a game-changer, featuring tender slow cooker chicken cooked in a flavorful sauce. Load it up with vibrant vegetables for a wholesome meal. Perfect for busy weeknights, this recipe is simple and delicious. Don't miss out—save this recipe for your next dinner! #SlowCookerRecipes #HoneyGarlicChicken #EasyDinner #GlutenFreeCooking
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1/2 cup pure honey

1/4 cup soy sauce (substituting tamari for gluten-free)

4 cloves garlic, finely minced

1 teaspoon fresh ginger, finely grated

1 tablespoon toasted sesame oil

1/2 teaspoon freshly ground black pepper

1 teaspoon sea salt

1 cup fresh broccoli florets

1 cup bell peppers, sliced (a mix of colors is visually appealing)

1 tablespoon cornstarch mixed with 2 tablespoons cool water (for thickening)

Sesame seeds and thinly sliced green onions for garnish

Instructions
 

In a medium mixing bowl, thoroughly whisk together the honey, soy sauce, minced garlic, grated ginger, sesame oil, black pepper, and sea salt until the mixture is smooth and well incorporated.

    Place the chicken breasts into the slow cooker. Pour the honey garlic mixture over the chicken, making sure each piece is generously coated in the sauce.

      Cover the slow cooker with its lid and set it to cook on low for 4-6 hours or on high for 2-3 hours, adjusting based on your specific slow cooker.

        Approximately 30 minutes before the cooking time is complete, add the broccoli florets and sliced bell peppers to the slow cooker. Gently stir to ensure the vegetables are mixed in with the sauce.

          For a thicker sauce, combine the cornstarch and water in a small bowl to create a slurry. Add this slurry to the slow cooker during the last 15 minutes of cooking and stir thoroughly to incorporate it into the sauce.

            Once cooking is finished, check that the chicken is tender and reaches an internal temperature of 165°F (75°C). If desired, shred the chicken for easier serving, allowing the flavors to absorb further.

              To serve, plate the shredded chicken and colorful vegetables over a bed of fluffy rice or hearty quinoa, drizzling with the remaining sauce from the slow cooker.

                - Prep Time: 10 minutes

                  - Total Time: 4-6 hours (cooking time varies by method)

                    - Servings: Serves 4

                      Presentation Tips: Garnish the dish with a sprinkle of sesame seeds and fresh green onion slices for an extra pop of color and flavor before serving.