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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 Homemade 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 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. (For more tips on cooking chicken in the slow cooker, see my Crockpot Shredded Chicken.)
  • 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 (Instant Pot Brown Rice is an easy way to make 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, Asian Cabbage Salad, or Asian Cucumber 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

4.51 from 325 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 minutes
Cook: 4 hours
Total: 4 hours 30 minutes

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.

Video

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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Erin Clarke

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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838 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. You can use ketchup in place of tomatoe paste, about 1/2 cup
          I also added ginger powder, 1 tbls sesame oil and onion powder
          Very delish!5 stars

    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!

    2. There’s lots of websites out there that are conversion settings for slow cookers to stove top. One I found says for low 4-6 hours slow cooker, they say 15-30 minutes stove top. For high 2-3 hour slow cookers, they say 30-45 minutes stove-top. Hope that helps.

    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. I loved that the chicken was so tender and easy to shred. I did not particularly like the sauce, but I’m pretty sure that is due to the honey. I have found that honeys have very distinct flavors, depending on their type. I usually keep only Tupelo honey, but didn’t have any since I recently moved to a new city. I would make this again with a different type of honey, and I would spice it up with some ginger and Szechuan peppers. I would also be interested to learn whether you have experimented with different varieties of honey.3 stars

      1. Hi Larry! So glad you enjoyed the chicken, sorry to hear about the sauce! I haven’t experimented with different varieties of honey before. Hope you are able to find one that would would enjoy with this dish!

    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.

    1. Hi Gillian! I’m sorry to hear that, but I know we all have different taste. Feel free to adjust the flavors to your liking.

  95. Wow! This was so easy and delicious. My husband’s response: “this really is so good. It can definitely go in the recipe book on repeat!”

    Last minute, I realized I was out of tomato paste, so I swapped with ketchup. And I also added a tablespoon of butter to the sauce for added richness. Delicious!

    To make things even easier, I served it with a microwave steamer bag of jasmine rice and microwave steamer bag of broccoli. Easy peasy! Thank you!!!5 stars

  96. I am trying this recipe right now in my slow cooker but I am wondering if there is a way that this could be made in the instant pot?

    1. Hi Shyan! 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.

  97. Oh no! I added the arrowroot starch to the sauce BEFORE adding it all to the slow cooker. Is it ruined? I don’t have enough ingredients to do it all over. :(

  98. This is the 3rd slow cooker recipe I have made by Erin THIS WEEK. Just like the others, this as a total success. My husband and I loved this. I served it with jasmine rice and it was delicious. Better than take-out and so easy to make. Thank you!5 stars

    1. Hi Valerie! I’m sorry you feel that way and are having trouble. So you were not able to find the full recipe in the recipe card? I see it just fine on my end?? There is even a “Jump To Recipe” button at the top of the screen that takes you there quickly. Hopefully you will be able to find it next time.

  99. My 3qt slow cooker says you always ha e to put it at least a cup of liquid to cook. This is much less. Is that okay with so little liquid?

    1. Hi Poochie! I’m sorry I am not able to advise because I don’t have a 3qt slow cooker. I use a 6qt and it works well for me.

  100. I’ve made this before and loved it. I want to try it again for meal prep, but would it be possible to use chicken that is already cooked? Like a rotisserie chicken? Thanks!

    1. Hi Sean! I’m going to say no because this dish cooks in the slow cooker from 2-5 hours based on which temperature you use. Using cooked chicken will make it way over cooked. If you are waiting to use cooked chicken, you could likely just make the sauce and let it simmer in a pot over the stove for a little while. I haven’t tried it out, but it would might work. If you decide to experiment, let me know how it goes!

  101. I really didn’t like the sauce. To me it tasted fishy. I think it might have been the chili paste so I threw the rest of the chili paste away.

    1. Hi Alice! Sorry to hear about the sauce! That could of been the culprit, doing a quick search online (because mine does not) some brands of chili paste may contain fish extract or something similar. I’d encourage you to try this again with a different type of hot sauce because the chicken is really very good. Hope this helps!

    1. Hi Mary! I have no idea why you wouldn’t have any sauce left. You definitely should of had a good amount. Maybe your slow cooker runs hot? Other than that, it would be hard to know what went wrong.

      1. Very tasty! Will definitely be making again. I paired it with jasmine rice and broccoli and it was a hit in our house. However, I was also left with no sauce. I may try to add water to the end next time.4 stars

        1. I’m sorry to hear this wasn’t what you hoped for, Stephen. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

  102. I tried to get the boneless skinless thighs but there was only one package left and someone had ripped open the package! So for my first time making this recipe I am stuck using tchicken breasts. Do you suggest cutting the chicken breast or leaving them whole? Our store didn’t have the chili paste so I picked up some cholula hot sauce. I am considering not putting the hot sauce in since my kids don’t like spicy things. Will leaving the hot sauce out ruin the dish?

    1. Hi Courtney! I haven’t tested this with chicken breast but I know other readers have tried and it worked for them. It will not be ruined if you leave out the hot sauce. Hope you enjoy it!

  103. I followed this recipe to the “T” but must say it was not as tasty as I’d hoped. The chicken was very tender and juicy and shredded easily, but my family and I thought it lacked flavor. If I make it again I may try adding a rub to the chicken before putting in the slow cooker.2 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Dell. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  104. Love this! Easy and so tasty! Served over stir fried cauliflower rice & veggies-a perfect meal. Thanks Erin!5 stars

    1. Hi Summer! I’ve only tested this recipe for the slow cooker. If you decide to experiment, let me know how it goes!

    2. Yes! I doubled my recipe and cooked it in the InstaPot on high for 30 minutes. I then took out the chicken from the pot and turned on the Sauté setting, added the cornstarch water mixture and cooked for about a minute before adding the shredded chicken back into the pot.

      Note: I didn’t have tomato paste, so I used a 10oz can of Rotel and it was still delicious!5 stars

    1. Hi Shanna! I’ve not tested out tripling the recipe in the slow cooker, so it would be hard to advise. I would definitely check it at the 5 hours mark to see what temperature the chicken is at. Hope you enjoy it!

  105. Forgive me if this has been answered already. I’m typically out of the house for 10+ hours on a workday so will chicken and sauce still be okay staying on keep warm for awhile? Usually only have chicken breasts on hand worried about them drying out. I’m very new to using my crockpot help me!!

    1. Hi Kayla! I haven’t tested it for it to keep warm for that amount of time, so it would be hard for me to advise. If you decide to experiment, let me know how it goes!

    2. Hey Kayla,

      When I need items to stay in my crock pot longer than the recipe calls for, I actually set the timer for about an hour earlier (or more in your case). That way with it on keep warm it will continue to cook and normally it doesn’t dry out. That’s just my experience and my technique. :)

      If you try it, I hope it works for you.

      Thanks,
      Hope

  106. Wow! Definitely a recipe to keep and make again and again. So much flavor and I used 2 full chicken breasts which came out very juicy. I did double up on the sauce, which I’m glad I did. Thank you5 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Ev Naba. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

    1. Hi Lesley! I’m confused because I see it on my end. The full recipe with the measurements was right in the recipe card above the area where you commented. There is also a “jump to recipe” button at the top of the page as well to help get you to the recipe card faster. Can you please double check? Thanks!

  107. I thought this recipe looked a little dry, but I followed it exactly anyway and I looked at it after an hour and the whole thing was burnt solid to the bottom, completely black! There was simply not nearly enough liquid in. A real shame, such a lot of food wasted.

    1. I’m sorry you had trouble with this recipe, Sarah. The ingredients are correct. I test the recipe out multiple times before it comes to my readers. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. I hoped it would of been a success for you.

  108. I was really excited to cook this for my family, but after following the recipe exactly within one hour about half of the meal was burnt solid to the bottom. To try and save it I added 1 litre of water and it start to sort of resemble the dish it was meant to .. just a burnt version of it.

    Please would you consider amending the recipe please so others also don’t have the disaster I had, could have gone a lot worse if I had left it unattended for the full 4 hours!1 star

    1. Hi Sarah. I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), so I wish it would’ve worked for you too. This recipe was tested multiple times before coming to the blog, so the only way for me know why it didn’t work for you was to be in the kitchen with you, and that is not something I am able to do. Things to consider: every slow cooker is different, some run hotter than others, types or brands of ingredients are different as well. I’ve tested the recipe over and over with great success, so I am unsure what else I can do on my end.

    1. Hi Christina! It might, but I’ve only tested the recipe as written so I wouldn’t be able to advise on how much. If you decide to experiment, let me know how it goes!

  109. Huge hit here! We have a soy and cornstarch allergy in the house so I simply changed the soy sauce to coconut aminos, and used arrowroot powder instead of cornstarch. Shredded the chicken and tossed it all with broccoli before serving. Easy and delicious mid-week dinner!5 stars

  110. Thank you for an excellent recipe Erin! I made this with four boneless chicken breasts, increasing recipe many of the recipe ingredients, like the entire 6 oz of tomato paste. It’s easy to make and delicious. Not many leftovers from this one.5 stars

  111. Can it be just as good without the tomato paste…or do you have another recipe without tomato paste? I am allergic to tomatoes, but the recipe looks so good…help a gal out and tell me it is just as good?

    1. Hi Erin, there is no substitute for the tomato paste that doesn’t include tomatoes to my knowledge. I would just leave it out. I’m sorry I am not able to tell you how the end result will taste due to only have making it with the paste. Hope you enjoy it!

  112. Girl, you put your foot in this one! My mother specifically asked that I put this one into the rotation. If she’s happy, I’m happy. I used chicken breasts- which I accidentally left in too long so they were a tad dry- and I served it over white rice toasted in sesame oil before I cooked it, lightly steamed broccoli florets and I garnished with toasted sesame seeds and fresh chives from our garden. It came out beautifully, looking like I spent all day in the kitchen when I spent all day cleaning the house. #winning5 stars

    1. Hi Lauren! It all depends on the weight of the chicken. The recipe calls for 1 1/2 pounds chicken breast, so if you are using 3 pounds you would likely need to double the sauce.

  113. Just wanted to drop a quick note. This was a quick and yummy recipe. Very glad to find recipes that are limited on store prepared ingredients (canned,etc). Pretty sure my mom and i are not your target followers (ages 97 & 66). By shaking up our old habits and using recipes such as this one, mom has lost 15 lbs and i (a diabetic) have lost 45 lbs. and the sweet recipes, mmwwaaa. i just can’t say how happy these recipes make us with ease and omgosh the flavors!5 stars

  114. I have tried a few of your other recipes and LOVED them! This one did not turn out well-it tasted bitter. We had to throw it out. I am not sure what happened but it was inedible. I do appreciate all you do and look forward to trying more recipes from both your blog and book!1 star

    1. I’m sorry to hear the recipe wasn’t to your taste, Karina. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  115. I have made this before and it is delicious! However, I was wondering if there is a replacement for the tomato paste? Sometimes I try to work with what I already have in my kitchen and I don’t always have tomato paste readily available.

    Thanks!

    1. Hi Cassidy, there is no substitute for the tomato paste that doesn’t include tomatoes to my knowledge. I would just leave it out. I’m sorry I am not able to tell you how the end result will taste due to only have making it with the paste. Hope you enjoy it! Also not sure if you know this but you can freeze tomato paste. This is how I always have it around, I open a can measure out 1 tablespoon at a time and freeze them! So easy and keeps me stocked up!

        1. Hi Catherine! I recommend freezing small dollops of tomato paste on parchment paper on a baking sheet. Once they’re solid, you can transfer them to a ziptop bag. I hope this helps!

  116. Delicious!! I added extra soy sauce and rice vinegar and drizzled it on top of the finished product and that was delicious too! Loved the flavors 👌🏼👌🏼5 stars

  117. This was so simple to make and so delicious. A real midweek dinner winner- and loved by my 10 year old too!

    Staple now4 stars

    1. Hi Ariel! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  118. I’ve made many dishes from recipes on Pintrest. However, this has to be the best so far. Instructions were spot on. Flavors are amazing. Sauce and chicken both pop. Thank you so much. Will be following and making more meals from your page.5 stars

  119. I have been meaning to try one of your recipes for a while. I read through a bunch of the comments because this recipe is different from other recipes I have made. I almost didn’t make it though because I saw a few negative reviews. Let me just say I am so glad I decided to anyways. It was very simple and delicious. I will definitely be making it again! I guess the moral of the story is you can’t please everyone, but this one is a winner!5 stars

  120. I have just prepared this for dinner tonight and I’m really looking forward to it. I will post about the end result soon.

  121. Hi! I recently got an instant pot and it has a slow cooker option. How would I make this in an IP?

    1. Hi Rhiannon! You can make this in an Instant Pot using the slow cooker times as directed in the recipe. I hope you enjoy it!

  122. I love this recipe. I’ve made it half a dozen times, and always get rave reviews. Also awesome as a leftover meal.5 stars

  123. Not fan of it. My family n friends didnt like it ether.Taste like something was missing. Im not complaining, Im reviewing from my experience.2 stars

    1. I’m sorry this recipe wasn’t to your tastes, Kay. I really wish you would’ve enjoyed it!

  124. Hi Erin! I threw this in before work today and noticed I added the cornstarch in the beginning…will this have a different outcome? Thanks!5 stars

  125. This recipe is sooo delicious! I’ve made it about 5 times now and will forever be a family favourite! Thank you5 stars

  126. I made this for my own family and my Ukrainian guests too. Eight people aged 52 down to 2, it was a huge hit with everyone. I have often tried recipes and they have not worked out well. This was easy to follow and tasted amazing. Thank you I will be trying some more of your recipes very soon!5 stars

    1. Hi Carda! I haven’t tested this out by doubling but a few other readers have and had great success doing it. They didn’t comment saying they needed to increase the cooking time. When in doubt: check with an instant read thermometer to make sure the chicken is cooked through before shredding it. If you decide to experiment, let me know how it goes!

  127. Just made this and was really looking forward to it, however the sauce burnt to the bottom of my slow cooker so it was no good. Not sure where I went wrong :(

    1. Hi Jenna, how long did you cook it? Also what was the temperature of your chicken at this point. It might have cooked a little too long. Sorry this happened to you! I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

  128. This was delicious. Easy to make and so tasty. My family loved it. Great recipie for a winters night.5 stars

  129. Absolutely amazing! Served it with brown rice one day and whole wheat penne pasta the next. I used the crockpot to make the sauce thicken with cornstarch. Family loved it, especially my picky eater 😅5 stars

  130. Love this recipe. So easy. Have made this every week since I discovered it. Lovely with some carrots added too.5 stars

  131. Very good and easy to prepare. Next time I make it I will reduce the honey a bit as it was a little sweeter than I like.5 stars

  132. Hi Erin!

    Can this recipe be made with bone-in, skin-on thighs? If so, what temperature should it be cooked on and for how long? Please lend know if there are any modifications needed!

    1. Hi Caroline! I’ve covered this in the section of the blog post “Choosing Between Breasts and Thighs, Bone-In or Bone-Out” hope this helps!

  133. Loved! My rice vinegar expired 😕 so I used Mirin instead, which made the sauce very similar to peppered steak sauce.

    I also doubled the sauce because it’s super addicting. Lol5 stars

  134. Tested in Sweden by a Swede.
    Great. 👌🏻

    Enjoyed it very much together with rice, I think I will try in combos with chopped greens inside some Greek Pita bread.. possibly with some cold white yoghurt sauce..

    PS: Join us at the metric system, we are all hanging out there waiting for you guys. 😏

    1. Hi Ty! I’m sorry you are having trouble following the recipe. The steps are listed in the recipe card, in the blog post and you can view them in the video as well. Hope you’ll give it a try and enjoy it!

  135. Loved it very similar to teriyaki chicken, found the sauce was exactly as I liked it without the corn starch, just let the chicken cook an extra hour5 stars

  136. Amazing, easy to put together, everyone(3 adults) had 2nds & still enough leftovers for 2morrow. Definitely going to be one of my staples.5 stars

  137. Just made this tonight. Tasted amazing! I used gochujang as the chilli paste and also seared the chicken breast (very quickly) with chopped sautéed onions and a fine chopped red chilli (de-seeded) as well as added around 1/2 pint of chicken stock and followed rest original recipe before letting it slow cook. Tasted fabulous! Thank you for this recipe. Plan to make this for friends next time as well as becoming a regular meal!5 stars

  138. Can I prep the night before keep in fridge and have ready to cook for the am. Or should I pour the sauce over the chicken in the am???
    Can’t wait to try it!!!

    1. Hi Tara! Yes, I think this would work. I’ve prepped things and refrigerated them in my insert before. Let it stand at room temperature to take off some of the chill before cooking. Hope you enjoy it!

    1. Hi Cheyenne, 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. Hope you enjoy the recipe!

  139. We did not care for this at all. Made it exactly as recipe states. Too much cornstarch and very bland flavors.1 star

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

  140. Pretty good. I doubled the recipe and had to substitute liquid aminos for soy sauce, tomato paste for chili paste, and apple cider vinegar for rice vinegar. The liquid amino flavor was pretty overpowering, even though I used 1/4 c. less than the doubled recipe called for.4 stars

  141. This recipe was so incredibly easy to throw together! The chicken was perfectly cooked and it shredded so easily with just two forks. I served it with white rice and mixed veggies. My parents and I loved it so much! I will definitely make it again.5 stars

    1. Hi Nate! I’m sorry to hear that. The timing has worked well for myself (and others) but I’m glad you were still able to enjoy it!

      1. So do I just put the chicken thighs in whole? Sorry, never cooked chicken in a slow cooker before only beef stew and I have to chop that up first.

  142. This Honey Garlic Chicken quickly became on of my go-to’s that I will definitely be rotating into my dinner planning throughout the year! With 2 young kids in afterschool activities, there is no better dinner to have planned than a slow cooker one. It’s so tasty and so easy! I serve it over white rice with roasted crushed brussel sprouts, topped with green onions and sesame seeds. The last time I made it, I doubled the recipes and used the leftovers for Honey Garlic Chicken Swiss Grilled Cheeses on the panini maker for dinner the next day 🤤 sooooo so good5 stars

  143. HI! i am making this for the first time, If I skip that chili paste part, because i am making this for my children and i don’t make spicy foods for them, will it make a difference in the flavor? what would you use in place of that chili pasta/ sriracha hot sauce?

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

  144. This is stunning thank you most definitely in my weekly recipes I’ve done it twice once for a friends and it went down amazing everyone raves about it and everyone wanted the leftovers
    I leave out the chilli because we’re not huge on spice and it’s just perfect sticky chicken
    I cook it for 6hours on low every time and perfect5 stars

  145. Hi, have made this twice now. It’s lovely 😊 is there anything I can add to make it abit more juicier? Doesn’t seem to be enough juice once served and can taste quite dry! Thank you.

    1. Thanks Gemma! I haven’t had any problems with it being dry but here are a few tips. Maybe try using dark meat (drys out less), cook it a little less (just keep an eye on the internal temperature), or increasing the sauce by half more. Hope this helps!

  146. Cooked on low, for five hours and my chicken was black and the sauce has a burnt taste, have to throw out food. Five hours on low was way too long.

    1. I’m sorry to hear that Michael. I know how disappointing it is to try and new recipe and it not turn out for you. Did you happen to start checking it at 4 hours? Instructions say 4-5 hours on low or until the internal temperature reaches 165 degrees.

    1. Hi Lynn, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  147. It came out delicious. The best part is I had all the ingredients at home already. Thanks for sharing. This one was a time saver :)5 stars

  148. Hi! I feel so silly, I whisked in the corn starch with the other sauce ingredients and added it at the beginning 😮….do you think it’ll still turn out? Thank you in advance!

  149. Easy recipe that tastes great! Will definitely add this to my meal plan rotation. I ended up cooking the chicken for 2 1/2 hrs and flipped it 2hrs in. For the sauce, I ended up only cooking it for 5min because it thickened up quickly.5 stars

  150. Hi! I’m cooking this recipe tonight. The ingredients call for garlic but I don’t see when to add the garlic in the actual recipe. Do I need to saute the garlic first or am I supposed to just dump it in after I add the sauce part? Thanks 😊

    1. Hi Amber! Step 1, second sentence says: “In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. ” Hope this helps!

  151. I made this for the first time today, and it was absolutely delicious. I did put the juice and the cornstarch in a pan to thicken it a little quicker. Then I added the chicken to it. The only thing I changed was I added a couple tablespoons of orange juice concentrate to the liquid. I will definitely make this again.5 stars

  152. We slow cook 6 dinners a week, and let me tell you, this is my favorite receive so far. It is unbelievably good, like shockingly good. We follow the recipe to a T, except that we add a generous amount of ginger paste to the sauce as well. We always use thighs—tastes so much better than breast. And then we serve on brown rice. For veggies, I sauté carrot chips and bok choy in sesame oil, garlic, ginger paste, soy sauce, and red pepper flakes. Amazing!!! We’ve had this for four dinners the last two weeks.5 stars

  153. I can’t find chili paste ANYWEHRE!! it says to substitute red pepper flakes. Do I add these to more tomato paste? Or just add some instead of the chili paste since I don’t have it?5 stars

  154. Made this a few weeks ago and loved it!! Craving it again and wanting to make for tonight. Could I substitute ketchup for the tomato paste?5 stars

    1. Hi Julia! So glad you enjoyed the recipe! Thank you for this kind review! I haven’t tested it with ketchup so can’t say for sure but that is not normally a substitute for tomato paste.

  155. I need help. I got sidetracked and had to leave the house earlier than the recipe should’ve been ready so did 1 hour high and 45 min low. I left slow cooker on warm for 5 hours, hoping it wouldn’t ruin the recipe. Some of the sauce burned around the edges but would it be safer to cook the chicken to temp in oven then finish the prep? Ps I’m not expecting perfection just food safe and tasty if possible. Should I throw it out?
    (Just asking advice not reviewing)

    1. Hi J! Honestly I think you have to decide on what to do. I can’t give you advice on how safe food could/ or might be if not cooked properly. If it were me, I would not eat it.

      1. Thank you! I checked and it was pretty much fully cooked but not soft yet. So I turned it on low, accidentally fell asleep and by the time it was done it was cremated lol. It’s my mistake, I’ll try cooking it again in the future on a new slow cooker with a timer shut off. Oops!

  156. Hi – This looks amazing! I don’t have a slow cooker, do you recommend trying in a Dutch oven or slow cooker setting on instant pot? Thank you

    1. Hi Samantha! You can make this in an Instant Pot using the slow cooker (setting) times as directed in the recipe. I hope you enjoy it!

    1. I’m sorry to hear you had trouble with the recipe, Neil. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it

  157. Hi Erin!
    I’m not a fan of cornstarch. Could you use quick-cooking tapioca as a thickening agent?

    Thanks,
    Lena

    1. Hi Lena! Maybe? I just haven’t tried it so can’t say for sure. If you decide to experiment, I’d love to know how it turns out!

  158. I don’t have a slow cooker or an instant pot. Not enough room for such big items. Plus I’m retired so I don’t need my food to take so long. How long should I cook what looks like this appetizing recipe stove-top? Thanks.

    1. Hi Kazy! 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!

  159. Hi Erin, I’m looking to make this for a dinner party. Can I make this recipe ahead of time and reheat it and can I leave this chicken breasts whole (so it is prettier) in the plates :) ?

    1. Hi Isabelle! I’m not sure I would recommend that but I’m sure it could be done. Chicken breast can go from great to dry quickly. What is beautiful about this recipe is that once your chicken is shredded the sauce really surrounds the chicken and makes it taste so good and moist! And while the breast should have great flavor I really don’t know what the results would be. If you decide to experiment, I’d love to know how it turns out!

    1. Hi Jimmy. I’m so confused, because I see it on my end! The recipe is in the recipe card, right above the area where you commented. You can also click the “jump to recipe” button at the top of the screen to get you there faster. Could you please check again!

  160. I want to make this for dinner tomorrow but we don’t like spicy, can this be made without the chili paste and still taste good?

  161. THIS RECIPE COULDN’T BE EASIER. THE FLAVOR IS HEAVENLY, AND THERE’S LOTS OF SAUCE FOR THE RICE TO SOAK UP. FREEZES VERY NICELY…5 stars

  162. The liquid doesn’t seem to be enough to cover chicken in slow cooker ? I think I may double the sauce . Gonna try it for dinner . See how it works out with double the sauce .

    1. Hi Rebecca! I’ve only tested the recipe with honey but it might work. If you decide to experiment with it, let me know how it goes! Hope you enjoy it!

  163. This was not at all a good flavor. I followed everything exact and it tasted almost like chicken was soaked in Worcester sauce.1 star

    1. I’m sorry to hear the recipe wasn’t to your taste, Karen. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  164. First time using my slow cooker and tried this recipe. Did not disappoint at all!! SO MUCH FLAVOUR!! I added pieces of ginger to mine and subbed tomato paste with some tomato-basil pasta sauce ( because I didn’t have tomato paste)5 stars

  165. Hi, I’d like to add broccoli florets to this recipe. When would you suggest I add them to the slow cooker? Do you think it will have any effect on the sauce? Thank you!
    Joanie

    1. Hi Joan! I’d add the broccoli in at the last 30 minutes. I’m not sure about any effect on the sauce, I’ve only tested the recipe as written. Enjoy!

  166. The chicken was tender and easy to pull apart. But the flavor was off. Maybe it was the tomato paste? Maybe it got too hot? But something did not taste right with the finished product…like a bitter, burnt flavor.2 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, M. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

    1. I’m sorry to hear the recipe wasn’t to your taste. Tay. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  167. Hi I love this recipe! I’ve made it a handful of times and it’s always delicious. I do notice that when I store in fridge and go to eat the leftovers, the sauce becomes this weird gel like texture and I’m assuming that’s due to the cornstarch. Is there any tips on how to avoid that? Thanks!5 stars

    1. Hi Ashley! So glad you enjoyed the recipe! Thank you for this kind review! I haven’t had this happen before but it might also be from the fat of the chicken. Does the texture stay that way after you reheat it? Or while it’s just cold?

  168. I made this dish last Friday and it was delicious.
    The problem is you do not give amounts of ingredients.
    It was delicious (over Bismarck rice) but I would like to know how it should taste.

    1. Hi Susan! I’m so confused, because I see it on my end! The recipe is in the recipe card, right above the area where you commented. You can also click the “jump to recipe” button at the top of the screen to help get you there faster. Could you please check again!

  169. Chicken was super dry after about 3 hours on low and I was monitoring the temperature and pulled it at 165°. I did like the sauce although it was a bit to thin even with the soy sauce added. Not on my “make again” list..2 stars

    1. I’m sorry to hear you had trouble with the recipe, Anne. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

  170. Second time making this as it was a big hit the first time. Broke the ceramic insert of my crock pot while making it the second time so I transferred to my Instapot and used the slow cook setting. I kept an eye on it as the Instapot tends to cook faster, and glad I did as it was done in 2 hours.

    When done I took chicken out, rough chopped it while I put the Instapot on saute to add the cornstarch and that worked perfectly! Returned chicken to the Instapot and set on warm while waiting for the sticky rice to cook. Perfect, inexpensive quick & easy meal and we have enough for seconds. Lightly sweet, savory with a bit of spice. May add more Sambal next time to up the spice level. This will now be a permanent part of the family menu!5 stars

  171. Probably the biggest waste of chicken I have ever made! Followed the recipe exactly. It was basically inedible just tasted like dry chicken with soy sauce on it! After waiting 4 hours to eat it it was too late to make anything else decent so we are now having toast for dinner… never again!1 star

    1. Sorry to hear that you had trouble with the recipe,Grace. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  172. Absolutely love this recipe!! Second time making it today for dinner and the house smells amazing!!

    I did make a mistake this time (I misread when preparing as I was chasing my toddler) and put the cornstarch in straight away at the start of the cook.. will this still come out okay?

    Thank you for sharing this delicious recipe!5 stars

  173. I made this recipe for dinner tonight and it was so delicious! I used what I had on hand: chicken breasts (no thighs) and sriracha (no chili paste). Served with Jasmin rice and broccoli. My husband loved the tangy, sweet, spicy, tender chicken, meal. I’ll definitely make this again!

    Note: I’m glad I read the reviews when it came to the cook time. It only took about 3 hours 15 min. on LOW. (Maybe because I used medium thick breasts or perhaps my slow cooker cooks a little high?) Anyway, be sure and monitor the doneness, because the reward is a super tasty delight.5 stars

  174. Out of curiosity… what would happen if someone didn’t read the recipe correctly and put the cornstarch in right at the start? Asking for a friend that is definitely not me.

  175. I made this tonight and there ended up being hardly any sauce for the chicken! The shredded chicken soaked up everything. I had to make another double batch of sauce to even have anything to put over the rice. Regarding the taste, it was mediocre. Not very thrilling. Bummer! I won’t be making this again. :(3 stars

    1. Sorry to hear that you had trouble with the recipe, Gigi. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  176. I really liked this! I cut the chicken up into 1 in cubes and cooked on high for 2 hours. I also added the corn starch in with everything else on accident but it still turned out delicious! I served it over quinoa—which I cooked on stove top for the first time. Overall it was really good! Filling too!

    Question though, are the carbs/nutrition facts including the rice or excluding it?4 stars

    1. Hi Jasmine! The nutritional facts do not include the items that are suggested to serve with the chicken such as the rice. Glad you enjoyed this!

  177. First time making this recipe. The chicken tasted burnt. I had the crock pot timed for 5 hours but sat for 6 more additional hours ( I guess by keeping the food warm, it burned it). Will try it again but not on a work day so that I can monitor it3 stars

    1. Hi Linda! Definitely wouldn’t recommend letting it sit warming for 6 hours. It’s not something I’ve doesn’t so can’t guarantee the result. It might be why it tasted burnt.

  178. Very good and easy! My picky eaters even liked it! Didn’t have chili paste, so I subbed chili crisp 1:1. Didn’t have tomato paste, subbed tomato sauce 3 to 1. Just added a tiny bit more cornstarch. It was so good! Thank you!5 stars

  179. Not sure what happened. The sauce itself was tasty but the chicken smelled and tasted like a wet dog. I used thawed chicken, maybe it was that. Regardless, made the recipe X2 and we could not eat it. Read online that frying the chicken on high temp before cooking it in the slow cooker could have helped to this weird odour and taste. Not going to try again, I’m afraid. 🥲

  180. The sauce is amazing!!! Rich and bold in flavor. I used chicken breasts and they fell apart after 5 hrs in the crock pot.5 stars

  181. This turned out delicious! My fiancé and I both thoroughly enjoyed it and he’s a picky eater. I made more sauce than the recipe called for and added salt and pepper to the chicken. I served it with rice and broccoli. My chicken thighs did turn out a little dry but it’s because my 11-in-1 Instapot tends to cook things faster than recipes call for. I only cooked it for about 90 mins on high and that was because I went to flip the chicken at the halfway mark. So next time I plan to cook it for 90 mins – 2 hrs on low. Thanks for the recipe!5 stars

  182. This recipe turned out very sweet. Next time I’ll modify and use a LOT less honey. The chicken did come out tender.2 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Karmir. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  183. not nice at all really. too sweet and means that you are not able to eat much without it leaving you feel rather queezy1 star

    1. I’m sorry to hear the recipe wasn’t to your taste, Taryn. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  184. Excited to make this but I’ll be gone for 7 hours today, I already mixed it up. I’m wondering if I can put it in the fridge to marinade overnight and make it tomorrow when I can monitor it better?5 stars

    1. Hi Anna! How did it work out for you? I’ve not tried to use this as a marinade so it would be really hard for me to say if it was going to work or not. It likely could, I just haven’t tested it.

  185. Do not i repeat do NOT make this recipe in your crockpot. The cook time is far too long even on low and you will absolutely destroy your crockpot with how burned it gets. Mine is still soaking in baking soda to try to clean it. The chicken is dry and all around worst honey garlic chicken I’ve had.1 star

    1. I’m sorry to hear that you had trouble with the recipe, Cara. The timing has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

    2. Did you by any chance put the corn starch in at the beginning? I have done that before on accident a burned the slow cooker. This recipe worked prefect at the recommended cooking time for me, so just curious if maybe that’s why it didn’t work for you?

  186. A perfectly balanced recipe in every way! Amazing flavour and tender chicken. I was worried it would be too sweet, based on some reviews but I didn’t find that at all!

    I made the sauce in the slow cooker on high, so it all came together very nicely and I didn’t need an extra bowl. I also wanted to see the height of the liquid to make sure it was going to cover the chicken. I felt it wouldn’t cover them so I actually cut the chicken into smaller consistency sized pieces and it was covered perfectly. I watched it carefully to make sure it didn’t burn (based on the smaller chicken pieces) but it was ready as per the schedule. All round very happy :)

    I do wish the recipe had one of those fancy buttons that would tell you metric measurements as well as American measurements. Not that it is a huge issue.

    I think the amount of advertising made it a bit clunky to navigate. Especially as I was leaving the page to convert measurements. I had to take pictures of the method and ingredients to not get mixed up5 stars

    1. Hi SIOBHAN! So glad you enjoyed the recipe! Thank you for this kind review! I’m truly sorry for any inconvenience the ads caused you. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

  187. Just making this now in Slow Cooker..
    As I’m doing a calorie deficit diet and logging all my food, I’m wondering what the sodium (salt) content is for this recipe? It’s not in the nutritional table/breakdown.

    I’ll update this review once the recipe has cooked and I’ve tried it.. :)

    1. Hi Gayle! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  188. It was okay. I was expecting it to taste like Chinese food but it was a bit more like pulled chicken BBQ. I won’t make it again.3 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Miche. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  189. This is my first recipe to try in my slow cooker. I couldn’t be happier!! This was so simple to make and it comes out so good!
    I’m going to browse through your website now and look for more recipes!
    Thank you Erin!5 stars

  190. I just wanted to comment and say that this recipe was amazing to my husband and I! I used a crockpot liner, idk if that helps with the stickiness of the honey…and I used about 1/4 cup of honey. Cooked on low for 4 hours. I didn’t have any issues that the other comments had about burnt or over sweet. I served it with broccoli and matchstick carrots over rice, and it was soooooo good!5 stars

    1. Hi Kelli! I’m not sure if you saw but in Step 2 it can take 15-30 minutes depending on how thick you want it. 15 minutes would only make it slightly thick. Hope this helps!

  191. Not sure what happened to your site but there are so many ads and it takes them forever to show up on the site. Used to love coming by your site but I just can’t now. God bless but I’ll find another recipe site

    1. I’m truly sorry for any inconvenience the ads caused you, Sylvia. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

  192. Made this recipe tonight and everyone loved it! My 16 year old even called dubs on the leftovers for himself. Thank you for this easy and delicious recipe.5 stars

    1. Hi Hannelore! I’ve covered this in the section of the blog post “Choosing Between Breasts and Thighs, Bone-In or Bone-Out”. Hope this helps!

    1. I’m sorry to hear the recipe wasn’t to your taste, Melissa. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  193. Thank you for the recipe. Made 12 boneless skinless thighs, but only doubled the amount of marinade and it was more than plenty. I have adult boys with me and they can eat so I like to have leftovers. They all loved it! I didn’t have enough honey so just used what I had and added a little maple syrup which probably was total to one serving size. The only issue I had was when I added the cornstarch to the liquid, it clumped up and even whisking it wasn’t taking out the clumps. I did do it stovetop as I thought it would be easier. But overall still good. Served with rice. Thanks again.5 stars

    1. To avoid clumps in your cornstarch, don’t add directly to the crock pot. Get a small bowl, add a bit of the sauce from the crock pot to it, add desired amount of cornstarch to the bowl, and stir/whisk–then you add it to the crockpot.

    2. You have to take one to one tablespoon cornstarch and cold water. Whisk til smooth w a fork. Then add it to sauce and mix in. Then you can hear it further and it will thicken up nicely w no clumps.

    1. Hi Kasey, 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 if needed. I hope you enjoy it!

  194. This recipe was so easy and so delicious. Minimal ingredients and ingredients that are usually in my kitchen at all times. Served over sweet potatoes because that’s what I had and was awesome.5 stars

    1. I’m sorry to hear you had trouble with the recipe. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

    1. We gave a few suggestions in the recipe card. You could use sambal oelek, sriracha, or hot sauce of choice. Hope this helps!

    1. I’m sorry to hear that Ellie. Could you give us some more details in order to troubleshoot this for you? Did you cook it on low or high? Did you check the internal temperature at the 4 hour or 2 hour mark?

    1. Chili paste is mostly mild in overall heat, though it does tend to be slightly hotter than sriracha. You can always decrease it or leave it out. Enjoy!

  195. Hi Erin!
    Just have to say- love your website and your recipes!

    Love this recipe for crock pot honey garlic chicken. I’ve made this so many times now, I know it off by heart lol.

    Everyone in the family loves this! So 5 stars in my opinion – it’s hard to make something that pleases everyone in a family with 5 kids 😂.

    When I first saw to add tomato paste when looking over your list of ingredients- I almost said forget it. I’m not a fan of things that taste too ‘tomatoey’ ( yet I’ll eat fresh tomatoes with lots of pepper on it but only in summer, I know I’m weird eh? 😂) .

    I decided to make this recipe using all of what you listed— why? Because I’ve made a few other recipes of yours … and I figured since I’ve enjoyed all the others I’ve made, I’m gonna stick with the OG recipe and use the tomato paste.

    Well…… it was worth it- just like you said!

    Any other time unless I’ve tasted the dishes ahead of time- I would have left out the tomato paste or used maybe a quarter of what is asked for haha. But I’m so glad I followed it the way you meant for it to be!

    Thanks for sharing such delicious recipes that are quick to make too!5 stars

    1. This makes me so happy! I believe in testing my recipes thoroughly, to make sure your time and ingredients are worth it! I appreciate your support.

  196. This was so yummy!!! Weird question, but could you convert it from slow cooker to oven roasted? I want to make it at work (fire station), but have a lot of mouths to feed. I figured doing one giant batch in the oven would be quicker/easier than using a bunch of crockpots. What do you think? Thanks in advance!5 stars

    1. I’ve never tried it that way, but you could check out some of the oven times for chicken thighs in this baked chicken thigh recipe (I have times for boneless and bone-in): https://www.wellplated.com/baked-chicken-thighs/

  197. Wow, my husband and I LOVED this. Delicious and incredibly easy. I followed the recipe exactly. Thanks for a great recipe!!5 stars

  198. This was not good. The sauce was bitter and too thick and the chicken was dry. I even cooked it an hour less on low than the recipe suggested. To me, it needs more liquid to cook in. Won’t be making it again.1 star

    1. I’m sorry to hear the recipe wasn’t to your taste, Caroline. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  199. Super easy recipe to build off of, but also very tasty on it’s own!

    Most recently I made this as a double batch with bone in thighs (about 8), with a few mods:

    50/50 Tomato Paste & Red Miso
    Gochujang for the chili paste
    50/50 Rice & Black vinegar
    Doubled the garlic (smallish cloves) and gave a few dashes of Penzey’s Roasted Garlic Powder
    Dash of 5 spice, white pepper and mustard powder.

    Served with white rice, steamed veg and some egg rolls to mop up the sauce.

    Super easy to prepare and hits every time, thanks Erin!5 stars

  200. My picky kids love it. So easy, so yummy. I’ve made it twice according to the recipe. Will make it again and maybe add bell peppers or some veggies.5 stars

  201. SUPERB!!! Easy healthy tasty dish I served it with Jasmine rice and roasted broccili I did add a touch of toasted sesame oil for extra flavor (2TBSP)… my husband was happy and I loved serving something healthy and delicous.5 stars

  202. This is the second time I’ve made this recipe in a month. I doubled the sauce ingredients since I used 2 lbs of chicken breasts. I thickened the sauce on high for the full 30 minutes, and it was amazing! Next time I will probably add some broccoli florets to see how that works. Any thoughts on the broccoli?5 stars

  203. This looks really great. I would like to double the recipe, though. Are all ingredients then doubled, or just the chicken thighs? Also, how would that affect cooking time, if at all? Thanks so much!

    1. First time. Not a good cook. Came out perfect! Husband loved it! Next time I would double the sauce / liquid ingredients. The rice really sucked it up. DELICIOUS.5 stars

    1. Hi! I’ve never tried it that way, but you could check out some of the oven times for chicken thighs in this baked chicken thigh recipe (I have times for boneless and bone-in): https://www.wellplated.com/baked-chicken-thighs/

  204. I made this for dinner last night ~ my house smelled amazing and dinner did not disappoint ~ delicious!!! I used chicken thighs and they were done after 4 hours on low. I thickened the sauce on low for 30 minutes, stirring regularly. Definitely will double the recipe next time so we will have leftovers. Thank you for another great recipe!5 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, D. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

    2. Too salty. Too strong. Not our favorite. Not sure where the salty flavor came from- doubled the recipe maybe shudda left the soy sauce alone.1 star

      1. I’m sorry to hear that, Anne. It might be the brand of soy sauce, could you tell us which one you used? Thank you!

  205. Not sure siracha is a good substitute for the chili sauce as this tasted very sour to us. Recipe instructions great just not our flavour preference unfortunately.3 stars

    1. I’m sorry to hear this wasn’t to your taste, Michelle. Several other commenters have mentioned using the sriracha and enjoying it so I definitely think its based on personal taste. Maybe try using red pepper flakes instead next time. Hope this helps!

  206. I just put all ingredients in the crock pot. Unfortunately I included the corn starch as well. I hope this doesn’t ruin it! We shall see!!

  207. As the crockpot came to the final hour of cooking, the house filled with a delicious scent, and 1 by 1, my young adult kids started hoovering in the kitchen, trying to see what was in the crockpot. We served it with white rice and stir-fried veggies, taking a bit of the sauce before thickening it and adding it to the stir-fry pan. My kids all agreed it was better than what we’d ever had from a Chinese restaurant, and this is a recipe we must keep! They have NEVER said to keep a recipe before, even for ones they did like and ate seconds of! This will be a definite family rotation meal in this household. Thanks5 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, SA. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  208. First time trying this tonight. It was a BIG hit in our house!! Our Granddaughters are very picky eater and they both had seconds! For sure adding this to our regular rotation5 stars

  209. This was absolutely delicious! I followed the recipe as written using boneless chicken thighs and sambal oelek for the chili paste. Mind you, many times I tinker with a recipe adding my own twist but I will not be changing anything with this recipe the next time I make it. An added bonus, it was easy to put together.5 stars

  210. Flavors are good, kind of a barbecue vibe but definitely would add a bit of oil and chicken stock next time so it’s more “melt in your mouth”. If you’re using chicken breast you need a little oil or butter because chicken thighs are naturally more fatty.3 stars

  211. My husband and I both enjoyed this recipe. He is usually the cook in the house (and cooks very well!) but, this time I cooked and he said it was very good. One thing I noticed about my crockpot, it cooks at a higher temp even on the low settings. My chicken thighs were done on LOW in just about 2 hours. They were on their way to getting too done–but luckily, I was home and checked with the meat thermometer. What I am wondering for those that are saying their chicken dried out, is that it’s possible their crockpot is cooking at a higher temp, too. If I had waited the 4 hours to check, it would have been a disaster. I tripled the sauce as I had read others wished they had more sauce–and I had a little over 3 lbs. of chicken thighs–so double the meat. I will make this again, but next time add some ginger as I have read others state. I loved the toasted sesame seeds and spring onions on top! Looked so beautiful and added a depth of flavor! Looking forward to trying some of your other recipes!5 stars

  212. Came out delicious. I had to use Apple Cider Vinegar because I didn’t have rice vinegar on hand but, it was still perfect. Doubled the batch and had enough left for lunches for a few days. Would definitely recommend!5 stars

  213. This recipe was so easy and so delicious! The flavor was outstanding! I used regular white vinegar and Louisiana hot sauce as substitutions. I don’t have a lot of space for storing ingredients I don’t use often, so I go to substitutions when I can using what I have.5 stars

  214. The recipe was easy and quick to put together, but I’d make a few changes. First, I’d double the sauce. Mine barely coated the shredded chicken. There needs to be some to spoon over rice. And it needed punching up. I’d add more honey, chili paste, and definitely garlic. Finally, I’d cook it for a shorter time. I did mine for 3 hours on high and the chicken was dry. I’ll make it again, but with the listed changes.3 stars

    1. I’m sorry to hear you had trouble with the recipe, Joan. Slow cookers can vary widely and it sounds like yours might run hotter than mine. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

    1. Hi Bri, you can use arrowroot powder or leave it out. If you leave it out the sauce will be thinner than you see here. Enjoy!

  215. Very good and easy to make, the only thing is that I think the corn starch did not mix in well, there was a slight powdery taste, other than that I added red pepper flakes like you suggested and it gave it a nice kick. I will deflate this again5 stars

  216. So good. Everyone loved it. My friend put sauce on her tofu.
    So good that I followed reviews who said that they doubled the sauce. So that’s what I’m doing for my second try. First time with breasts now with thighs5 stars

  217. This is very good tasting recipe. I used the Sirracha sauce but next time I’ll try the chilli paste. I got ahead of myself and added the corn starch into the soya sauce mix and cooked it all together. It came out fine.5 stars

  218. My husband and kids loved this. My 3 year old son was trying to eat all the chicken while I was shredding it hahah. Kid approved!!!!5 stars

  219. WHY POST A RECIPE THAT LOOKS NOTHING LIKE THE REAL OUTCOME?? Presentation is important. It did smell good while cooking. But the end result was dark brown, ugly. — and more importantly tasted WAY too much of soy, not at all of honey, and the vegetables all tasted the same. No difference from potato to carrot to green bean. I can’t imagine any kids saying yummy let alone adults. I hope this review allows a picture.—-apparently not, it looked like slimed mud! Veteran slow cooker user.2 stars

    1. I’m sorry to hear you had trouble with the recipe, Mary. I’m confused because there are no vegetables in this recipe? You can definitely adjust the seasonings and flavorings based on your preference.

  220. This has become a favorite in a house full of picky kiddos! I’ve made it at least 4 times, and now they know the smell as soon as they get home from school and are quite excited. My crock pot runs hot and I sometimes have to leave it for longer on warm if I’m in the office- but on those occasions I just skip the cornstarch step and the sauce keeps the chicken moist. Still plenty to add over rice or noodles. Thanks for sharing- so quick and easy, and tastes great!5 stars

  221. I made the slow cooker honey garlic chicken, and it was easy to make and VERY delicious.
    Had my cousins over ( they always like to try new things) and they loved it too and want the recipe.5 stars

    1. Hi! I normally find it at my local grocery store. The best thing to do is Google shop chili paste and it should show where you can find it in your area. Hope this helps!

    1. Hi Caitlyn, 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.

  222. This recipe is really delicious! I did change it up a bit by adding about three tablespoons of Mae Ploy sweet chili sauce and and a tablespoon of Sriracha. I adjusted it to my taste with the Soy sauce as well and my Husband loved it! Brown rice and Broccoli were the perfect sides! I was on a time constraint and cooked on High for one hour and then on low for three. Perfectly done! What an awesome dinner! Thank you Erin!5 stars

  223. The recipe was easy and the chicken turned out fine but the flavor was a bit bland. I’ve read through some reviews for things other people have tried but if be open to any of your suggestions?3 stars

    1. Thanks for the feedback Ashely, glad it was easy for you! The flavor profile is spot on for us, so the suggestions we have are the ones in the recipe. Of course you could increase the amounts of the seasonings to see if that helps with your preference.

  224. Some of the weirdest comments in here. Most people compaining of dry chicken need to invest in a thermometer.

    To thicken a sauce without corn starch, cook the sauce down on a stove until achieving your liking.

    Very good. Thanks Erin.5 stars

  225. I have an 8.5 quart slow cooker and used all the ingredients as provided but my chicken was dry and didn’t soak up much flavor. Should I have put some more liquid in the crockpot for the juices to fully absorb into the chicken? I slow cooked for 5 hours.

    1. Hi Steve, I’m sorry to hear you had that experience. What did the temperature say on your instant-read thermometer at 5 hours. It sounds like maybe it was a little overcooked. All slow cookers are different so yours might run hotter than mine. We recommend cooking it on low for 4-5 hours so yours might need to only cook 4. Hope this helps!

  226. Hi There, I don’t have tomato paste on hand. Do you have an alternate that could work? Thanks!

    1. You can use ketchup in place of tomatoe paste, about 1/2 cup
      I also added ginger powder, 1 tbls sesame oil and onion powder
      Very delish!

  227. I tripled my batch and it came out perfect! My chicken took 3 1/2 hours on low to reach 165. I took the chicken out I shredded it. I put the cornstarch in the crockpot put it on high for 15 minutes thickened beautifully. I also used homemade honey not store bought.5 stars

  228. I loved this! I made a few alterations however, I used gochujang as my chili paste and added some extra as I love Korean dishes and wanted a little kick on the flavour. I omitted the vinegar, and cooked the thighs on high for 2 + hours. Chicken was super tender and flavourful, will be adding this recipe to the rotation as it was really easy and quick to prepare.5 stars

  229. Followed the ingredient list exactly as written and have to say it was one of the saltiest dishes I’ve ever prepared! I even used low sodium soy sauce and it still was unbelievably salty.1 star

    1. I’m sorry to hear you had trouble with the recipe. Could you let us know which was the brand of soy sauce used? This might contribute to why it turned out salty for you. Thanks!

    1. I’m sorry to hear you had that experience, Sarah. This could contribute to the type of soy sauce being used. Which brand is it?

    1. I’m sorry to hear you had trouble with the recipe, Camille. Could you tell us if you cooked it on high or low? How many hours? Also what size crockpot did you use? What was the internal temperature at the minimum mark?

  230. Loved this recipe and so easy to make! A new family favourite. Served with sticky rice and wok fried tenderstem broccoli very nice5 stars

  231. This is delicious. I used chicken tenderloins because that’s what I had. So reduced cook time (checked chicken with meat thermometer so I didn’t overcook). I used sriracha instead of chili paste. Otherwise I followed the recipe exactly. Using low sodium soy sauce made for the perfect salty/sweet combo with the honey. For those looking for more heat just add additional chili paste or sriracha, but this was a hit with my family!5 stars

  232. I’ve made this recipe three times now and it’s a big hit. I didn’t have the exact ingredients the two times I made it and substituted with crushed red pepper, regular soy sauce, and apple cider vinegar. The third time I made it, I used rice vinegar and low sodium soy sauce and I really noticed the difference in flavor. I think maybe the difference is the soy sauce. The low sodium soy sauce does make it rather bland and I couldn’t really taste the sweetness of the honey very much. I plan to make this recipe today but with regular soy sauce this time.5 stars

  233. I’m making this tonight but curious if the listed nutritional value is including the sides you listed like rice? Where is 32g of carbs coming from?

    1. Hi, Kaylie, I believe it’s coming from the honey. Honey is high in carbs. From looking it up online is roughly 17g per, 1 tablespoon. Hope this helps!