Save the white styrofoam container for a more desperate time—today we’re making easy Slow Cooker Honey Garlic Chicken. Its sweet, sticky sauce has all the allure of your favorite takeout but is made of healthy, natural ingredients. The recipe is only eight ingredients (nine if you are a stickler and count the rice), and if you cook Asian food regularly (meaning you own soy sauce), you have all of them in your pantry right now.

Healthy slow cooker honey garlic boneless skinless chicken thighs served on a plate with rice and broccoli

I regularly hear that you are constantly on the lookout for healthy, easy crockpot chicken recipes. As a fellow appreciator of keeping dinner simple (but delicious!) and healthy (but by no means “diet”), recipes like this slow cooker honey garlic chicken thighs are some of my absolute favorites to create.

The recipe index also suggests that when it comes to picking a slow cooker chicken recipe theme, I have a serious penchant for this entire “takeout/fake out” approach. (Although, I do have an extensive list of other Healthy Crock Pot Chicken Recipes.)

Current delivery-goes-healthy menu options include (though are not limited to): Pineapple Chicken, Crock Pot Cashew Chicken, Asian Lettuce Wraps, and Crockpot Teriyaki Chicken, with a side of Slow Cooker Beef and Broccoli.

Easy slow cooker chicken in a crockpot with a wooden spoon

Does reading that recipe list make anyone else want to borrow a few extra slow cookers and create one of those restaurant-style combo plates? (I’ll have the #2 with slow cooker honey garlic chicken, the cashew chicken, and a side of Quinoa Fried Rice please!)

For today, however, this tasty slow cooker honey garlic chicken is exactly what I want at the center of my plate.

The breezy ingredient list only takes a few minutes to stir together, the honey sauce merits nothing short of universal praise, and the leftovers easily pack for lunch and reheat like a dream.

Healthy slow cooker chicken thighs served in a crock pot with a wooden spoon

About This Easy Slow Cooker Honey Garlic Chicken Recipe

The Ingredients

  • Chicken. I opted to make this a juicy and flavorful boneless skinless chicken thighs slow cooker recipe, but you certainly can make this a honey garlic chicken chicken breast slow cooker recipe. Either will be tasty!
  • Honey and Garlic. This is a seriously under appreciated ingredient combination. The honey gives the sauce its signature sweetness and stickiness, without the need for any additional sugar.
  • Soy Sauce. The salty ying to balance the honey’s sweet yang.
  • Tomato Paste. Wait, don’t go. I know that tomato paste sounds odd in a takeout-type recipe, but it gives the sauce richness and a touch of acidity. Don’t skip it.
  • Chili Paste. (Also known as sambal oelek.) You can find it in the Asian or international food aisle of most major grocery stores (and even Target). If you don’t have it, swap red pepper flakes. This dish isn’t spicy, but you can always add more if you like a good kick.
  • Rice Vinegar. To make the sauce punchy and addictive.

The Directions

  1. Add your chicken to the slow cooker. In a mixing bowl, whisk your sauce ingredients together, and pour over the chicken. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is done. The chicken will bathe the yummy sauce!
  2. Remove the chicken to a plate to cool. Whisk the cornstarch directly into the slow cooker and cook until your sauce thickens.
  3. Shred the chicken, and return it to the slow cooker. Stir and coat your chicken in the sauce. Serve as desired (I like to serve it over rice topped with green onions and sesame seeds), and ENJOY!

As noted above, after the chicken has cooked, I add cornstarch directly to the slow cooker to thicken the sauce further because we like our sauce nice and thick.

If you are in a hurry, you can 1) skip the cornstarch step entirely and live with a thin (but still flavorful) sauce or 2) speed things along by transferring the sauce to a small saucepan, adding the cornstarch, then it on the stove instead. See recipe instructions below for tips.

Shredded chicken in a sauce served on a plate with rice and broccoli

Recipe Adaptations

  • To Make Gluten Free. Use gluten-free tamari in place of the soy sauce, and swap the rice vinegar for apple cider vinegar.
  • To Make Paleo. Use arrowroot starch in place of the cornstarch.

Tips for Cooking Chicken in the Slow Cooker

Choosing Between Breasts and Thighs, Bone-In or Bone-Out

  • As far as which type of chicken to use for this crock pot chicken recipe, you have options. Boneless skinless chicken thighs are what I used in this recipe. Dark meat is more forgiving, so it won’t dry out as easily. If you like, you can certainly make this a slow cooker chicken breast recipe instead. Be sure to check the chicken early to ensure it doesn’t overcook.
  • To make slow cooker chicken thighs bone in, I suggest removing the skin first so that the sauce doesn’t become greasy. You will also need to extend the cook time. I’d estimate 4 to 6 hours on low, depending upon the size of your chicken. The same is true of slow cooker bone-in chicken breasts.

About Using Frozen Chicken for Slow Cooker Recipes

  • While it is safe to cook raw chicken in the slow cooker, the chicken must be thawed. Do not put frozen meat in a slow cooker. It will spend too long at room temperature and may not be safe to eat.
  • If you do have your heart set on cooking with frozen chicken—say dinner is around the corner and you just realized you forgot to pull the chicken thighs out of the freezer (not that this has ever happened to me before!)—I’d suggest my Instant Pot Teriyaki Chicken, which can be made safely with frozen chicken thighs or chicken breasts.

shredded chicken thighs in a brown asian sauce served on a plate with rice and broccoli

How to Serve Slow Cooker Honey Garlic Chicken

Make this recipe more filling by adding a side dish, or turn it into slow cooker honey garlic chicken and veggies.

  • Veggies. Simply sauté or steam broccoli or mixed vegetables while the sauce finishes thickening in the slow cooker. I used a frozen stir-fry blend that I sautéed with olive oil, garlic, and a few shakes of soy sauce. Steam-in-the-bag microwavable frozen veggies are an easy option too.
    • Try your honey garlic chicken over the top of Sautéed Cabbage for a low-carb meal.
  • Rice. Pile the veggies over cooked brown rice (or cauliflower rice) with lots of the juicy chicken. Spoon the tasty honey garlic sauce generously over the top.
  • Salad. Tasty Asian-inspired, crowd-pleasing Ramen Salad would be delicious.

How to Store, Reheat, and Freeze

  • To Store. Store cooked and cooled leftovers in an airtight container in the refrigerator for up to 4 days.
  • To Reheat. Reheat gently in a saucepan on the stovetop over medium-low heat, with a splash of broth or water if needed to keep it from drying out. You can also rewarm this in the microwave until heated through.
  • To Freeze. Place cooked and cooled chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

  • Programmable Slow Cooker. I like ones like this that switch to “keep warm” after the timer is up to help deter overcooking.

^^THAT SAID, every slow cooker model is different. I always recommend checking slow cooker recipes early to test for doneness.

  • Small Whisk. I use a 9-inch whisk 99.5% of the time over my large, standard whisk—so much so that I just ordered a second one, because my first one always seems to be dirty from recent use. It’s perfect for the slurry you’ll need for this sauce.
  • Instant Read Thermometer. The best, most accurate way to know when the chicken is cooked through.

 

 

Slow Cooker Honey Garlic Chicken with Broccoli and Rice on a Plate

Slow Cooker Honey Garlic Chicken

4.72 from 160 votes
Healthy Slow Cooker Honey Garlic Chicken. Easy recipe with 8 simple ingredients! Juicy chicken thighs or breasts in a sticky honey garlic sauce.

Prep: 5 mins
Cook: 4 hrs
Total: 4 hrs 30 mins

Servings: 4 servings

Ingredients
  

For the Chicken:

  • 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup honey
  • 2 tablespoons tomato paste
  • 2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice
  • 4 cloves garlic minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch

For Serving:

  • Prepared brown rice, quinoa, or cauliflower rice
  • Toasted sesame seeds
  • Chopped green onion

Instructions
 

  • Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, 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.)
  • Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you'd like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.
  • For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)
  • 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.

Notes

  • TO STORE: Store cooked and cooled leftovers in an airtight container in the refrigerator for up to 4 days.
  • TO REHEAT: Reheat gently in a saucepan on the stovetop over medium-low heat, with a splash of broth or water if needed to keep it from drying out. You can also rewarm this in the microwave until heated through.
  • TO FREEZE: Place cooked and cooled chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1of 4, about 1 cupCalories: 329kcalCarbohydrates: 32gProtein: 35gFat: 7gSaturated Fat: 2gCholesterol: 162mgPotassium: 572mgFiber: 1gSugar: 25gVitamin A: 163IUVitamin C: 3mgCalcium: 27mgIron: 2mg

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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336 Comments

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    1. Hi Mary! It likely could be, though it would need adjustment because the liquid level is probably not enough. I’ve only tested it in the slow cooker, so if you decide to experiment, I’d love to hear how it goes.

      1. I made this in the Instant Pot tonight and it was delicious! I added about 3/4 cup of chicken broth to up the liquid content, then I cooked it on the Poultry setting (high pressure for 15 minutes) and did natural release. My thighs were still partially frozen – if they had been fresh, I would have cooked them for about 8-9 minutes or so with natural release. 

        I took the thighs out, added the cornstarch and cooked it using the sautée setting to thicken. Then I returned the chicken to the pot to pull and coat.

        Thanks for the yummy recipe!5 stars

          1. I used gochuchang in place of the chili paste (not really a replacement, just a different kind of chili paste) to make a Korean fried chicken-style sauce. I added 3 tbsps of gochuchang, a few thai chilies, and used a bit of ketchup to replace the tomato paste. Sounds less appetizing but many American Asian dishes use ketchup and I sadly didn’t have tomato paste on hand. It was so delicious and had a sweet and spicy flavor with a bit of tang from the gochuchang. Loved it! I will totally make this again with bone in thighs to get more juiciness!5 stars

        1. So good! A hit for the entire family and will be added to the “go-to” list. I only made a couple of adjustments that included adding some chicken stock at the end to increase the amount of sauce to serve with.
          I only wish I would have doubled the recipe. We ate it all and have no leftovers to enjoy.
          Thanks for the great recipe!5 stars

        2. I’ve made this several times using the slow cooker function on my pressure cooker and just love it. At this very moment, I have the sauce cooking over a homemade veggie crumble and beans to see how it will taste. It smells amazing.5 stars

      2. You could always just add water and then cook down in the skillet before adding cornstarch for the sauce. Idk I’m no chef just an idea.

        1. I’m so happy that you enjoyed it! Thank you for sharing this kind review! I’d recommend checking out this Slow Cooker Chicken Curry recipe.

    2. Oh no! I accidentally mixed the corn starch with the sauce that I put over the chicken, do you think this will turn out okay? :( 

  1. Love your recipes! I made this last night and it was a great easy and tasty meal I’ll surely make again. So many ads though, makes it difficult to read through and follow the recipe while cooking, especially on my phone :-(5 stars

    1. Hi Lizzy! Thanks for the honest feedback. I’m so glad you enjoy the recipes! I’m always evaluating the number and placement of ads on my site to help the reader experience—I will definitely keep this in mind.

  2. looking forward to making this on our Minnesota snow day. Is the rice included in your calorie/nutritional info at the bottom of the recipe? I am thinking so with the carb count.

    1. Hi Jennifer! Rice is not included in the estimate. I hope you enjoy it—and I hope you’re staying warm!

  3. Made this last night for dinner and enjoyed it alot. The chicken stayed surprisingly tender and the sauce was delicious. Served it over coucous because I had some leftover from another meal – really good. I think that leftovers could be rolled up in a flour tortilla for a quick lunch – and definitely don’t forget the scallions!5 stars

        1. Hi Gus! Apple cider vinegar is the closest swap, but it won’t be quite the same. If you try the recipe, I hope you enjoy it!

  4. Delicious! Easy to make and lots of flavor. This recipe was perfect to throw in the crockpot on a Sunday afternoon and use for lunches throughout the week. One quick note – don’t try to cook the chicken much longer than the recommended time in the recipe! The second time I made this, I tried leaving the chicken in while I was at work all day and it was definitely on the burned side…still lots of flavor though :D The first time I made it, I cooked the chicken 4.5 hours and it was perfect!5 stars

  5. Hi Erin. What are you thoughts on using bone-in chicken thighs; de-bone after cooked through; and put back into the cooker?5 stars

    1. Hi Cindy, I think that should work! Note that they may take longer to cook than the boneless thighs. I hope you enjoy the recipe!

  6. This is awesome. Easy to prepare and tastes great. Would you recommend letting the chicken and thickened sauce sit in the crockpot on low for a few minutes after combining the two or no? 5 stars

    1. Hi Kiah! I’m so glad you enjoy the recipe—you can definitely let it sit for a minute or two if you find you want it warmer!

  7. Made this for dinner tonight; only addition I made was adding some ginger because I had it on hand, just grated a couple of teaspoons. It was definitely a hit!5 stars

  8. This dish is one of the tastiest and authentic Asian-flavored dishes I’ve ever made in my own kitchen. It could be an entree on the menu of any fine restaurant. I used boneless/skinless chicken thighs and served over Jasmine rice. It was delicious. I tried the recipe for the first time a month ago using boneless/skinless chicken breasts and it was delicious. I couldn’t wait to try it again using thighs which I knew would offer the best flavor, tenderness, and moistness. I wasn’t disappointed. Thank you for your creativity and passion. Very enjoyable! PS: I made a little more sauce and it was a good idea. You could bottle this and sell it!5 stars

    1. Sherrill, I’m glad to hear this was a winner for you! Thanks so much for taking the time to share this review.

  9. FanTAStic!..and a huge hit with my whole gang :-) I went with bone-in chik thighshttps://www.wellplated.com/instant-updates/ almost always the best Call for great chicken flavorhttps://www.wellplated.com/instant-updates/ and added fresh chopped ginger about halfway through the slow-cooking. The only sub I did was using Bragg Liquid Aminos in place of the Soy Sauce. Have used and loved the Bragg L.A.s for years, for its great taste, much higher nutritional value, and Paleo-friendliness (it’s also totally non-GMO and gluten-free, if either of those are “your Thing” ;-)5 stars

    1. SVV
      I am making mine now. I did NOT have the other paste on hand. So I got creative and added red ancholie (sp) chili powder and red pepper flakes as my men love the heat in any dish. I added a bit more honey and a bit more Ls soy sauce. I am crossing my fingers the recipe comes out okay. Yikes.

          1. Thank you for sharing this kind review, Carolyn! I’m so pleased that you enjoyed this recipe!

  10. Delicious!
    Made it yesterday and everyone said it was delicious!
    I  added yellow onion & mushrooms.
    Definitely a keeper 5 stars

      1. Thanks to whoever gave the adaptations for instant pot. I don’t use a slow cooker so it was super helpful for me to get started. Can’t wait to try it.

  11. I was looking for easy crockpot chicken recipes and came across this site. So glad I did!  This was easy and delicious. I don’t typically cook with chicken thighs but they were delicious. I made roasted broccoli to go along with it – heated a baking sheet  in the oven and threw broccoli  straight from the freezer onto the sheet, drizzled sesame oil over it and seasoned with garlic powder, salt and pepper.  Looking forward to leftovers!5 stars

  12. I just made this recipe in the instant pot using the slow cook function yesterday. With the 6qt duo pot it worked out perfectly at 5 hours cooking time. Thinking about going for a more BBQ-oriented marinade next time. Either way great recipe!4 stars

  13. I am making this tonight, looks wonderful ? I agree about the ads, they are extremely annoying. Especially the video ad that pops up covering the screen on my iPhone. I was in the grocery store getting the ingredients when the ad popped up and wouldn’t run because my connection wasn’t that good. Luckily I remembered everything I needed and returned home with everything. 5 stars

    1. Hi Carl! I hope you enjoyed the recipe! I’m sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load. I do truly appreciate your feedback!

  14. My whole family liked this and it was quick and easy. My husband says it’s in his “top 10” recipes I make and it is way better than Panda Express (he likes, I don’t). Healthier too!5 stars

  15. Easy. Very very tasty. I tripled the sauce ingredients. I used boneless skinless breast first time and now used big thighs with skin. It’s delicious either way.5 stars

    1. Not sure what we’re missing but we’ve tried making this recipe twice and both times its never as saucy or nearly as dark as your photos. The taste is just alright but honestly just leaves me with semi flavorful dry chicken. I want to love this recipe especially given all of the good comments. 2 stars

      1. Hi Jasmine, I’m sorry that you haven’t enjoyed this dish. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I know it’s disappointing to try and new recipe and not have it turn out, so I really wish it would’ve been a hit!

  16. I made this for a church luncheon this morning, so I tripled up the sauce recipe. I bought the 6 packs of Foster Farms large, boneless, skinless chicken breasts at Costco yesterday. Last night I cut the chicken breasts in half the long way, then across 3 or 4 times, making large chunks. I didn’t go crazy on the hot paste, because there are old ladies there and I didn’t want to make it too hot. I followed everything else exactly. I made the sauce and put it in a container, then had the chicken in the crockpot and put both in the fridge overnight.

    I set my iPhone for 4am, got up, put the sauce into the crockpot and set it to low, then went back to bed until 8am. 8am I got up, removed the chicken from the sauce, added the cornstarch, whisked it, then put the lid on and let it cook for 15 minutes. When I came back to it the sauce had done nothing, so I poured it into a deep frying pan on the stove and cooked it on medium – it firmed right up to the perfect consistency. I left it on Warm until my husband hauled it out to the car, drove to Church, plugged it in, went to service, and came back an hour later to serve it.

    I just gave the whole thing a nice stir and made sure all of the pieces were coated with the sauce. Everyone loved it and wiped it out. I did not make rice or anything else to go with it, because I knew there would be a lot of dishes and the rice would be hard to cook and serve under the circumstances – and I was right. There was plenty to eat, but this particular chicken dish was a big hit. I think it was very popular because it wasn’t the same old hot dogs in BBQ sauce or meatballs. This was something different and it was a special day because one of the women in our Church turned 96 today! And let me tell you, that woman is bopping around like she is 50 or 60 years old.

    Next time I make this recipe I will be sure to add more of my Thai paste to it, which will make the sauce just perfect.5 stars

    1. I’m SO happy to hear this was a hit for your church luncheon, Sherry! Thank you for taking the time to share this incredibly kind review!

      1. The chicken came out nice, but I think next time I will just leave the sauce in the crockpot. I tried putting it on the stove and it burned. I looked again and I was using the crockpot directions not the stove directions….the sauce smelled good all day! I had to quickly remake it on the stove and it wasn’t really the perfect consistency. I think I just struggle with cooking and look to crock pot recipes for simplicity and need to write out the recipe for myself instead of reading it on my phone3 stars

  17. A hit!!!  My whole family loved it (even the picky one). Before we got done eating I was already asked/told to please make it again. I had to double the recipe and glad I did. There are 5 of us and all that’s left is about 1 serving worth of leftover.  Thank you so much!!  Can’t wait to cook more recipes. 5 stars

    1. You just MADE my day, Cathleen! Thank you so much for taking the time to share this kind review! I’m glad this recipe was a hit for the entire family!

  18. I loved this recipe and so does my family (some of whom are very picky). I’ve made it a handful of times and it’s always a hit. Also a good recipe to make for having guests over because it’s easy, filling, and simple but still very flavorful.5 stars

    1. Hi Vicki, I haven’t tried using both at the same time, but you could experiment with it. I hope you enjoy the recipe!

  19. I made the Slow Cooker Honey Garlic Chicken exactly as written, and it turned out wonderful . The chicken was tender and delicious and the sauce was perfectly smooth and thick. I served it over white rice. Everybody loved it.5 stars

    1. YAY! I’m so happy to hear that this recipe was a hit, Mary! Thank you for taking the time to share this kind review!

  20. I tried this recipe today and while it was still pretty good and I will definitely make it again, the sauce seemed to have gotten a little “burnt”. Any ideas on why this happened?5 stars

    1. Hi Amanda! It’s hard to say what might’ve happened without being in the kitchen with you. Did you stir the sauce after adding in the cornstarch? I’m glad you were still able to enjoy the recipe!

  21. Hi,

    I accidentally added corn-starch to the sauce mixture and poured it over the chicken. Will this ruin it or is there something I can do to save it?

    1. Hi!  I made this 2 weeks ago, and we loved it.   However we all  found it very salty, even with low sodium soy sauce.  Any suggestions?5 stars

      1. Hi Megan, I’m so happy to hear that you loved the recipe! You could try making this with less soy sauce next time to help with the saltiness.

    1. YAY! I’m so happy to hear that you enjoyed this recipe, Kevin! Thank you for taking the time to share this kind comment!

    1. Hi Alie! Since the honey is an integral part of the recipe, I would not recommend this substitution. If you’re looking for a recipe where you can use brown sugar instead of honey, I recommend trying this Crock Pot Teriyaki Chicken. I hope this helps!

    1. Hi Jamie! I have not tried doubling this recipe, but others have done so with success. I suggest making the recipe as directed and checking with an instant read thermometer to make sure the chicken is cooked through before shredding it. I hope this helps and that you love the recipe!

  22. My crock pot broke! I’m getting a new one, but for now do you have any suggestions to convert this to a stovetop recipe?

    1. Hi Sara! I’ve only ever tried this in the slow cooker. You could try experimenting with it on the stove on low heat, but I’m afraid I can’t give you specifics, since this is the only way I’ve made the recipe. I do have this stovetop recipe that is also Asian inspired that you might enjoy: https://www.wellplated.com/healthy-beef-and-broccoli/. If you decide to try it on the stove, I’d love to hear how it goes!

    1. Hi Gia! I’m very sorry to hear that you did not enjoy this dish. I (and many other readers) have really enjoyed the flavors in this recipe. However, I know it can be frustrating to try a new recipe and not have it work out, so I truly wish you would’ve enjoyed it!

    1. Hi Billy! I’m sorry to hear that you didn’t enjoy this dish. I know it can be frustrating to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

    2. I completely agree…… I followed this recipe exactly and I’m not sure why my sauce doesn’t even appear as dark as in the photos. Such a fail and a waste of expensive chicken especially in the middle of a p.

      1. Hi Stace, I’m very sorry to hear that you also did not enjoy this dish. I (and many other readers) have really enjoyed the flavors in this recipe. However, I know it can be frustrating to try a new recipe and not have it work out, so I truly wish you would’ve enjoyed it!

    1. Hi Steffanie! Yes, you can make this in advance, and store in the freezer for up to 3 months. I recommend thawing it in the refrigerator the night before you reheat it. I hope you enjoy it!

  23. I have made this a few times and it has been a favourite for all the family. I was wondering if it would be possible to swap the chicken for a pork shoulder? How long would I need to cook the pork for. 5 stars

    1. Hi Elizabeth! I’m so happy your family has enjoyed this recipe! I have not tried it with pork, so I’m afraid I don’t have any specific advice. If you experiment with it, I’d love to hear how it goes!

  24. This was AH-mazing!! Definitely double it so you have lots of leftovers for lunches the rest of the week. All three of my boys gobbled it up! So so good!5 stars

  25. Do you think you could use chicken wings that are divided, remove them, thicken sauce, pour sauce over wings on lined cookie sheet and crisp them a little in the oven. Then sprinkle with sesame seeds and chopped green onions. The sauce sounds so delicious!

    1. Hi Harriette! I have not tried this, but it sounds delicious! I would recommend skipping the slow cooker entirely, and reducing your sauce on the stove. Then, toss the wings with the sauce, and bake them in the oven according to the directions from my Lemon Pepper Wings recipe (this post has some great tips for baking wings). I recommend checking the wings often just to make sure the sauce doesn’t burn. If you try this, I’d love to hear how it turns out!

    1. I’m so happy to hear that this recipe was a hit, Doris! Thank you for taking the time to share this kind review!

  26. I love this recipe! The house smelled amazing. Made the recipie exactly as written and loved it with the chicken thighs and…where have you been all my life sambal oelek chili paste!
    Making it again as I write this, using boneless skinless chicken breasts, as thats what was in the freezer.
    YUMMY!!
    Tommorrow, I am going to make your green chili recipie..I know it will be delicious!5 stars

  27. Delicious!!! A definite keeper. My 14 year old daughter, whose been very picky lately, said yummy immediately! Husband and son (16) liked it as well. Will double the recipe in the future so we have leftovers! The only change I made is that I prefer to cut the chicken into chunks ahead if time instead if shredding. Turned out great! The sauce is delicious, as other people have said. I love your website! It’s one of my go to places for healthy kid friendly recipes. Thanks so much!5 stars

        1. Jennifer, apple cider is the closest swap, but it won’t be quite the same. Every kind of vinegar has its own unique flavor and rice vinegar is the standard in Asian cooking. If you try the recipe, I hope you enjoy it!

  28. Thanks so much for this delicious recipe!

    I made a few adjustments based on ingredients I had:

    I used a little white wine and white vinegar combo in place of the rice vinegar (added a bit more honey)

    I also added some ground ginger to the mix, because, well, why not!?

    During the last 15-30 minutes of “sauce thickening” I added a bag of frozen broccoli stir fry to the sauce and dumped the shredded chicken back in to simmer a bit back on low before serving all over brown rice. The green onions are a must! I also added some more red pepper flakes to the top while my fiance opted for some Krystal hot sauce. All in all, the recipe was fantastic. Will be making again!5 stars

    1. I’m so happy to hear that this recipe was a hit, MacKenzie! Thank you for taking the time to share this kind review!

  29. Oh WOW this is so good. I’m a “ Flexitarian “ meaning I only eat meat I know is humanely raised. My sister raises her own chickens and tonight I cooked 1 bird and 2 boneless and I’m loving this recipe. I doubled it and cooked it in my crockpot for 5 hours. Yum! Thanks for the easy instructions. 5 stars

    1. Hi Thomas, I’m sorry to hear that this didn’t turn out as you’d hoped. I (and many other readers) really love the flavors of this recipe, so I wish you would’ve enjoyed it too!

  30. This is SO good and so easy too. Okay, I have to confess that I had some rotisserie chicken I needed to use up and so didn’t use the slow cooker. I made the sauce on the stove ,then stirred in the chicken and put it in a covered casserole and microwaved until it was piping hot. Then I let it sit to marry the flavors while I cooked brown rice. I microwaved a couple minutes more to reheat and served on top of the rice with chopped green onions and sesame seeds, along with a side of broccoli. Our plates looked exactly like your photo!The flavor was excellent. I will definitely make again, next time in the slow cooker and probably will increase the sambal oelek a bit. Delicious! Many thanks for an outstanding recipe!5 stars

    1. I’m so happy to hear that you enjoyed this recipe, Pam! Thank you for taking the time to share this kind review!

  31. Absolutely loved this recipe! Super easy to put together and SO delicious!! I served it with brown rice and green beans. 5 stars

    1. Delicious! I added extra sriracha because I like it spicy. I also added broccoli. Very tasty and simple.4 stars

      1. Thank you for taking the time to share this kind review, Madeline! I’m so happy to hear that the recipe was a hit!

  32. Wow….is this ever good!! I followed the recipe exactly. I did opt for the boneless, skinless chicken thighs and am I ever glad I did. Chicken came out tender, sauce is delicious, recipe was easy….winner winner chicken dinner as they say!!!

    Thank you Erin for another keeper to add to my rotation!!

  33. This recipe is so easy and simple to make.  I am always looking for slow cooker recipes that use boneless chicken and do not require any browning first.  I used boneless chicken breasts as a matter of preference and it was delicious! This recipe has been added to our weeknight dinner rotation! 5 stars

    1. I’m so pleased to hear that this was a hit, Catherine! Thank you for taking the time to share this kind review!

  34. HI Erin,

    Is it possible to make this chicken in an instapot??
    Thanks in advance of your assistance. I really love your recipies!!

    1. Hi Laura! It likely could be, though it would need adjustment because the liquid level is probably not enough. I’ve only tested it in the slow cooker, but other readers have reported success with it. If you decide to experiment, I’d love to hear how it goes!

  35. This dish is incredible! So tasty and flavorful. I doubled the recipe – I plan to have the leftovers for lunch today and I can hardly wait! I imagine the chicken will “marinade” in the sauce the longer it sits. I paired the chicken dish with cauliflower fried rice and garlic broccoli and this dinner was a hit! Thank you, Erin!5 stars

  36. This is probably a dumb question but is the calorie of 329 of just the chicken and the sauce? The 329 cal doesn’t include the rice or veggies correct? I just want tot make sure my calorie count is correct!! Thank you!

    1. Hi Melissa – not dumb at all! The calorie estimate is just the chicken and sauce. I hope you enjoy the recipe if you try it!

  37. Simple and delicious!  Three hours on high was perfect for my crockpot.  The chicken was fall apart tender (yum!) And we used it in tacos. I will double the sauce recipe next time because I like a lot of sauce but other than that the recipe is perfect! Definitely will be making this again and again!5 stars

  38. I made this last night and the flavors were amazing! I did add grated fresh ginger half way through cooking in the slow cooker. I also added about a cup on chicken broth after mixing in the cornstarch for more sauce. An easy and nutritious meal. Definitely will make again!!!5 stars

    1. Hi Mary! You can find the amount needed in the recipe card at the bottom of this post. If you click the “Jump to Recipe” button at the top of the page, it will take you straight there. I hope this helps!

  39. This was delicious! I will definitely make this again. It is now on the comfort foods list. I had to make a few substitutions: Apple Cider Vinegar for the Rice Vinegar and the Red Pepper Flakes for the Chili Paste.5 stars

    1. I’m so happy that you enjoyed it, Carol! Thank you for sharing this kind review and your substitutions!

    1. Definitely, Suzy (as long as everything fits into your slow cooker)! I have not tried it, but others have done so with success. I suggest making the recipe as directed and checking with an instant read thermometer to make sure the chicken is cooked through before shredding it. I hope this helps and that you love the recipe!

  40. I’ve looked at this dish 3or 4 times read the comments. I’m sold on.It looks great. I’m new at making dishes but every time I make one of these dishes you guys put out there. People think I’ve been cooking for years so thank you so much for all your recipe ideas.

    1. Hi Benjamin! I’ve never tried adding the broccoli to the slow cooker in this recipe, so it would be a complete experiment. If you decide to try it, I’d love to hear how it goes! You may also enjoy my recipe for Crockpot Chicken and Broccoli.

  41. Just finished cooking this exactly per the recipe, and it was incredible. Once the sauce thickened the textures and flavors were divine and paired perfectly with some fluffy jasmine rice. Easy recipe that will definitely make it into my rotation.5 stars

  42. I don’t understand why this recipe is so highly rated. The flavor wasn’t great. If I had to describe the flavor of the sauce, I would say it tasted heavy and brown. There was too much tomato paste.

    1. Hi Elyse, I’m sorry to hear that this dish wasn’t to your tastes. I (and many other readers) have really enjoyed the flavors in this recipe. However, I know it can be frustrating to try a new recipe and not have it work out, so I truly wish you would’ve enjoyed it!

  43. Made this tonight and it’s SO good! Not quite as sweet as I was expecting, and the chili paste definitely adds a kick, but my husband and I both really enjoyed it – will be making again! Thanks for the great recipe :)5 stars

  44. I love the fact that your Recipes are adaptable with instructions for Gluten Free cooking!

    1. I’m so happy that it’s been helpful for you, Lili! I hope you enjoy the recipe if you try it!

    1. Hi Nicole! This dish isn’t spicy, but you could start with 1 tablespoon and taste the sauce before adding another. I hope you enjoy the recipe!

  45. I’m in the middle of making this, I had to convert 1/3 cup as I use UK measurements. My sauce looks thick enough without the need for cornstarch, the one in the video looks alot more liquid than mine, will the chicken still cook ok?

    1. Hi Megan! Have you cooked the chicken yet? The cornstarch is added after the chicken has cooked in the sauce, so you can decide if you want to use it then. I hope you enjoy the recipe!

  46. I made this in my traditional pressure cooker, doubled the recipe and cooked for 10 minutes after it came up to pressure. It wasn’t necessary to add any additional liquid. After removing the chicken from the cooker, I put it back on the stove and allowed the sauce to boil and reduce down by about half. The flavor became more intense and no thickener was needed. It was so delicious. I have made this several times, at my husband’s request. We have eaten it over brown rice and as lettuce wraps. The leftovers freeze (when there are some) freeze beautifully.5 stars

  47. Hi, I just chucked all of this into my slow cooker and turned it on and then I realised I added the cornflour/starch as well. Will this totally ruin it or don you think it will be ok? 

  48. I am a huge fan of my slow cooker and this was not only really delicious but easy.  The only thing I changed was I used chili garlic sauce instead of samba olek and garlic – I’ve got a better sense of the heat with chili garlic sauce.  Served it over basmati rice and it was a big hit with my family.  5 stars

  49. Made it just as directed and this is the best Asian inspired chicken dish I’ve made at home. Every other recipe I’ve tried has tasted too tangy (like ketchup), too vinegary, or something else. I will definitely make again! 5 stars

  50. Love this recipe. The kids think it’s great too. Having made it a couple of times, I have made a minor variation in starting it on the stovetop by cooking the tomato paste in some vegetable oil, and then, sauteing the garlic until aromatic. I add all of the remaining ingredients (except chicken), mixed well into the pot (creating a thick sauce) which I warm though adding the chicken after – and then into the slow cooker. Makes it just a little easier I think and comes out great! Many thanks for the terrific meal!5 stars

    1. Al, I am so so pleased to hear it! Thanks for taking time to share this lovely review and your tweaks too!

  51. Very good! My husband said it tastes just like takeout Chinese food. Made it with hot sauce as I couldn’t find chili paste, ACV instead of rice vinegar (as suggested), and arrowroot powder instead of cornstarch. Served over fried rice with steamed broccoli.5 stars

  52. I just threw this together quick and my kids kept distracting me! Will it matter that I put the cornstarch in right away with the sauce? I didn’t read till after I did it that it’s supposed to go in after and I am cooking it on low for 5 hours.

  53. It seems like you want to make a lot of not-spicy dishes spicy, which is a major turnoff.  Is that to cover up for other things that would make it taste better if it was made in a more traditional way? 

    1. Hi CC! By “not spicy” I mean that I didn’t add a larger quantity of something like sambal, sriracha, or red chili flakes, which are easy to incorporate in individual servings, but if one member of a household is spice sensitive, putting a lot of it in the whole dish could ruin the meal for them. The beauty of cooking is that it’s easy to adjust things to your taste, which is why I like to give people a heads up as to what to expect. Personally, I find it harder to create flavorful dishes that don’t rely on “hot” heat, like the kind in sambal, sriracha, etc. Feel free to adjust the recipes as you like.

  54. Finally tried the honey garlic chicken! To die for!  My husband wants it at least once a week! Another favorite!  Thank you!!!5 stars

  55. I love your recipes, love to cook, and am so glad to have found your website. 
    I have one question: What temperature means “cook on HIGH in the slow cooker”?
    I only have the Instant Pot, for me HIGH means pressure cook. 
    Bet I’m wrong.
    Please let me know, because I manually am able to adjust the heat to any temperature I want.
    Appreciate an answer.. ?5 stars

    1. Hi Irene! You’ll want to use the slow cooker setting/button on your Instant Pot, making sure it’s set to “high”. I hope this helps and that you enjoy the recipe!

        1. Hi Dan! I haven’t tried making the recipe this way, but you could experiment with it. If you try it, I’d love to hear how it goes!

  56. Wow, this was so delicious, I followed everything to the T except when I added the cornstarch I added another half of sauce mixture to make it more saucy. This was way better than I expected and will now be added to my weekly meal preps.5 stars

  57. This was FANTASTIC! Hardly had to “shred” the chicken because it was basically falling apart. Not sure if that’s good. But it is soooooo delish! Thank you!5 stars

  58. This tastes AMAZING and is so easy! It took me awhile to mince the garlic and shred the chicken but that’s all the effort required.5 stars

      1. I wanted to love this but the vinegar seemed incredibly overpowering to me. Did I use the wrong type? I got regular rice vinegar. Was I supposed to use a seasoned or sweetened variety?2 stars

        1. I’m sorry this recipe wasn’t to your tastes, Amanda. Rice vinegar was the correct choice, so I’m not sure what might’ve gone wrong. Other readers have used apple cider vinegar with success, so you could experiment with that next time if you prefer.

    1. Quite tasty. Not sure if I messed with quantities of ingredients ( i am not much for measuring ) but mine tasted like BBQ sauce. That being said my daughter loved it. Going to try with steak this week. Thanks!5 stars

  59. So easy and so tasty! Will double the recipe next time for my family of 4. Excellent as “sloppy Joes” too. Thank you.5 stars

  60. This was amazing. Made it with chicken breasts and cut back the time a little. Even my picky eater loved it.5 stars

    1. I’m sorry that this recipe wasn’t to your tastes, Jo. I (and many other readers) have truly enjoyed it, so I wish it would’ve been a hit for you too!

  61. This is one of my FAVORITES. I first made it with chicken breasts and finally tried the thighs last night. I loved it with the breasts but WOW it is next level with the thighs. We are huge garlic lovers, so I add some extra minced cloves in as well.

    I am going to double this next time since we never have enough leftovers. Is there anything I would need to change with the cook time or ratios? Thank you!!5 stars

    1. I’m SO happy that you’ve enjoyed the recipe, Taylor! Thank you for sharing this kind review! I have not tried doubling this recipe, but others have done so with success. I suggest making the recipe as directed and checking with an instant read thermometer to make sure the chicken is cooked through before shredding it.

  62. I made this tonight and I have to say, it was one of my absolute favorite crockpot dishes. My husband said it tasted just like it came from a Chinese restaurant. Needless to say, we will be making this again!5 stars

  63. Wow this turned out so bad! I followed the recipe exactly and after 2.5 hours on low, it was all burnt! It wasn’t even the full time for the low setting. It was also too salty. Wouldn’t make it again.

    1. I’m sorry that you didn’t enjoy this dish, Sarah. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I know it’s disappointing to try and new recipe and not have it turn out, so I really wish it would’ve been a hit!

  64. This was really good. I used garlic powder instead of garlic and left out the tomato paste, chili paste, and cornstarch. I also used regular vinegar instead of rice vinegar and just added some water instead of using low-sodium soy sauce. I know that seems like a lot to leave out, but it still turned out really well. I had to cook it more than the recipe stated, though. I served it with rice and steamed broccoli and carrots. I also made the healthy strawberry oatmeal bars from this site for dessert, and I highly recommend those too. :)5 stars

  65. Easy to make and so delicious! My 14mo. old grand-baby loved it! I followed this recipe exact except only using 1 tsp of chili paste and 2 xlrg garlic cloves and arrowroot instead of cornstarch! Next time i will double the Sauce recipe for 1 1/2 pounds chicken breast. As we like to drizzle this over our rice! Love your recipes! Thank you!5 stars

    1. I’m sorry that this recipe wasn’t to your tastes, Christina. I (and many other readers) have truly enjoyed it, so I wish it would’ve been a hit for you too!

  66. It was delicious. I used hot sauce instead of chili paste, will definitely make again. I was wondering if the calories included the brown rice or not?5 stars

    1. I’m so happy that you enjoyed it, Melissa! Thank you for sharing this kind review! The nutrition estimate does not include the rice.

  67. I’m not quite sure why this recipe is called ‘honey garlic chicken’ because it tastes like neither of those wonderful flavors. There are so many good reviews on this recipe so it was a huge let down for me. I do not recommend. The flavor of the sauce was awful. I’m not sure how to even describe it but gross.

    1. I’m sorry that this recipe wasn’t to your tastes, Beth. I (and many other readers) have truly enjoyed it, so I wish it would’ve been a hit for you too!

  68. made this a few days ago. delicious! was actually a little on the sweet side for me so maybe next time will cut down on the honey just a bit. used 2 chicken breasts since thats what i had. i think my slow cooker runs hot because even on low a lot of the liquid cooked off so added some veg broth just to add back some liquid. made with brown jasmine rice and some roasted broccoli, and a generous amount of sriracha. yum! next time will maybe do a veggie fried rice with it.5 stars

  69. This recipe is amazing!! Made as is and it is delicious. I just love sambal oelek but don’t typically reach for it or have a ton of recipes that call for it. Really good, the chicken just fell off the bone and it was the perfect flavor profile. Well, I used instapot instead of a slow cooker because who has the time? Will definitely be putting this in the recipe box. Thank you!5 stars

  70. This recipe was simple and delicious. Even my picky kids ate it! I especially loved that everything is cooked in the crockpot. Not need to use any other pans.5 stars

    1. Hi! Based on what I can find online, it sounds like 1/2 teaspoon of the minced garlic will equal about 1 clove. I hope this helps!

  71. I absolutely love this recipe!!! I made it for the first time a few weeks ago and have been craving it ever since!! I will be making again many times in the future! Does anyone know if this recipe is in the Well Plated Cookbook??5 stars

    1. I’m so happy that you enjoyed the recipe, Miranda! Thank you for sharing this kind review! The cookbook actually contains all NEW recipes, but you can still access this one on my blog anytime you’d like.

  72. This is not good. I don’t know which of the flavors does it, but it smells terrible which means it also doesn’t taste appetizing. I was very excited for this but think I’ll be eating frozen fried chicken tenders for dinner.1 star

    1. I’m sorry that you didn’t enjoy this dish. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I know it’s disappointing to try and new recipe and not have it turn out, so I really wish it would’ve been a hit!

    2. You don’t mention how you prepared the dish. Did you follow directions? Because I did and it turned out perfect. It’s utterly delicious. I grated a teaspoon of ginger and added a couple of teaspoons to the honey-garlic sauce. Other than that, I followed it to the letter. Comments like yours aren’t very helpful. You need to offer more details so Erin can problem solve as to what went wrong exactly. I seriously doubt you followed the recipe.5 stars

  73. I have a question, for the nutrition facts does that include the brown rice? Or is it just for the chicken? Can’t wait to try! Thanks!

  74. I love this chicken. The flavor is so good! My whole family enjoyed it. Just wondering if you have anything similar that is not in the crock pot?5 stars

    1. I’m so happy that you enjoyed it, Diane! I’d recommend checking out my Asian recipes section for inspiration. I hope this helps!

  75. Really enjoyed this recipe! The crockpot makes it sooooo easy. Can adjust it to taste and put over vegetables, rice or pasta which makes it really great. Will be freezing leftovers next time for a quick meal. Thank you!5 stars

  76. This is one of my go-to recipes, love it! I really enjoy reading comments to see what twists people put on recipes and, I have to say, I can’t believe people leave such rude comments! Amazing the safety the internet provides for people to show their true colors. They say things they would never say to someone’s face. Very disappointing. Keep doing what you do!5 stars

    1. Alexis, it is part of the online territory so I try to keep a thick skin :) I am SO GLAD you love this recipe. Thank you for taking time to leave this wonderful review!

  77. Made this one tonight (my 4th WellPlated recipe!) and my husband and teenage sons said it definitely has to go in the regular rotation. We all loved it!5 stars

  78. Delicious! Made as written except I didn’t have chili paste. I subbed sriracha and the entire picky family loved it! I’ll definitely make this again.5 stars

  79. I am a little disappointed with this recipe. It was all going great until I added the cornstarch. It dried up the chicken and changed the taste terribly. I added another batch of sauce and chicken stock to recover the flavour and consistency.3 stars

    1. I’m sorry you had trouble with this recipe, Andrea. If you prefer, you can use less cornstarch next time. I hope you were still able to enjoy the dish!

  80. Could I use coconut aminos in place of the soy sauce? My boys have an allergy to soy? Coconut aminos are less salty than soy sauce and slightly sweeter. Maybe I could add a little extra salt to make it more like soy sauce?

    1. Hi Heather! Yes, you can swap coconut aminos for the soy sauce in this recipe. I’d recommend starting with the salt amount listed, then adding more to taste as needed. I hope you enjoy it!

  81. Hello. If I add chilli paste, will this make the meal hot or spicy? My kids won’t eat it if it’s hot or spicy.

    1. Hi Krystle! This dish isn’t spicy, but you could start with 1 teaspoon and taste the sauce before adding another. I hope you enjoy the recipe!

        1. Hi Cat, great catch, I’ll fix that! I’m pretty sure Krystle knew what I meant, though. Thanks!

    1. Hi Heather! I recommend cooking the chicken on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, but every slow cooker is different. The best way to know for certain is to check the internal temperature with an instant read thermometer. I hope this helps!

  82. I’m a little bummed with how it turned out . I made a mistake with adding the cornstarch before putting the sauce in the slow cooker and the chicken was a bit dry. The good news is my husband loved it. Next time I am going to read the instructions more carefully!4 stars

  83. Hi…I want to use left over chicken breasts from tonight’s dinner, and I was wondering if I can make this sauce on the stovetop tomorrow? I’ll shred the chicken and toss it in the sauce just to heat it up. How long should I cook the sauce? Thanks🙂

    1. Hi Chris! While I’ve only tested the recipe as written, other readers have reported success with making the sauce on the stovetop instead. If you decide to try it too, I’d love to hear how it goes!

  84. This recipe is delicious and super easy! I had most of the ingredients in my house already because I love Asian inspired dishes. The only adjustment I made was using chili garlic sauce instead of chili paste. It still had a nice hint of spice without being too hot. Served over rice and steamed broccoli. Definitely worth making if you have the time for the crockpot!5 stars

  85. This Crock Pot Honey Garlic Chicken looks and sounds delicious! Just wondering if you used bone-in skin-on Thighs? It looks like it, from the pictures. Looking forward to fixing it…thanks for the recipe

  86. It was easy and so delish! One thing I will recommend is stick with the honey. I tried to cut sugar and used Agave nectar. It didn’t come out sticky,as the recipe stated. Other than that,we will be having this again.5 stars

  87. I was eager to try this after seeing the star rating. However, I was a bit hesitant after seeing people post about how dry their chicken came out when adding the cornstarch. I decided to try the chicken before adding the cornstarch to see if it really was that piece making the chicken dry. My chicken was dry before even getting to that part of the recipe!! My kids didn’t even want to eat this because it was that dry.2 stars

    1. Hi Melissa, I’m sorry to hear the chicken didn’t come out as expected. It’s so hard to know what might’ve gone wrong without being in the kitchen with you. I know it’s disappointing to try something new and not enjoy it, so I truly wish you would have loved them.

    1. I’m sorry that this recipe wasn’t to your tastes, Kylie. I (and many other readers) have truly enjoyed it, so I wish it would’ve been a hit for you too!

  88. I was wanting to make this recipe but I only have an instant pot. How would I transfer the time to the instant pot and what buttons would I use for the slow cook option? Also do I keep the lid on the instant pot the entire time? Thank you.

    1. Hi Marisol Sanchez! It likely could be made in the instant pot, though it would need adjustment because the liquid level is probably not enough. I’ve only tested it in the slow cooker, so if you decide to experiment, I’d love to hear how it goes.

  89. This recipe was going amazing until I added the cornstarch. Unfortunately it made the sauce way too thick and clumpy, and really dried out the chicken :-( I tried to fix it up by adding more soy sauce/sriracha but something about the flavor is off. Will try again next time without the cornstarch!

    1. Hi Olivia, I’m sorry you had trouble with this recipe. If you prefer, you can use less cornstarch next time. I hope you were still able to enjoy the dish!

  90. Followed the recipe and it was absolutely delicious. Adult children declared it a success so will definitely cook again. Doubled the quantities and served with jasmine rice and broccoli.5 stars

    1. Hi Nicole! The nutrition information is just the chicken. When rice is included, I’ll note it for you. I hope you love it!

  91. This was awesome! The recipe couldn’t have been easier to prep, just toss in the slow cooker and 5 hours later incredibly flavorful, tender chicken with an amazing sauce. I served it over brown rice and you really should top it with sesame seeds and spring onions. This is going into my regular rotation. Thanks so much!5 stars

  92. I LOVE this recipe! It’s one of our go-to’s and is SO easy. I love that I don’t have to pre-cook anything… you just make the sauce and dump it in. So tasty :)5 stars

  93. Really good! Moist and flavourful – even after I was late and left it 8 hours in the crockpot. Served with broccoli, egg noodles and fried tortilla strips which soaked up extra liquid. A keeper😊. Thank you!5 stars

  94. Um, this recipe is amazing. My husband and I call it crack chicken it is so good. We’ve made this recipe many many times, so easy and so yummy. Thank you for sharing this recipe!5 stars

    1. Hi Alyssa! I would not recommend that. In fact I have a whole section in the blog post about why using frozen chicken in a slow cooker is not a good idea.