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Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

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TORA.V

Easy to prepare and very tasty. Can also be baked with the same results if you don't have a slow cooker. Serve over rice.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 724 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
  2. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
  3. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
  4. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.
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Reviews

Kathy Stuart Dobson
250
6/5/2008

Using the suggestions of some of the other reviewers, I didn't bother to brown the chicken first. [I'm of the same mindset, I want to have a one-pot meal and not bother dirtying other pots/pans] I put a cup of uncooked rice in the bottom of the crockpot first. I used scant powdered ginger instead of fresh, about 6 lightly smashed big cloves of garlic, and a couple of shots of teriyaki marinade & a splash or 2 of dry sherry. I skipped the last thickening step with cornstarch; my "secret" to thickening many slow cooked soups and sauces is to add some instant mashed potatoes. It came out great, the mashed potato wasn't noticable at all. Everyone Loved It!

Jason S. Spiegelman
188
12/19/2007

Easy recipe to make. I agree with most of the reviewers. I substituted four skinless, boneless chicken breasts for the recipe, and did not brown. Just put all of the marinade right into the crock pot, mixed it (careful of splashing), added the breasts, and cooked on high for 2 hours. THen lowered it to "low" for one hour, added the pineapple, 15 minutes, and done. Added cornstarch - thickened right up. Don't be deceived - the recipe smells WAY too "ginger-y" but does not taste that way. IF I was going to go strictly on scent, I would have said "this is going to be disgusting." When I tasted it, though, I was reminded that ginger is WAY more aromatic than it is gustatory, so it tastes very balanced. Thanks!

Julie A.
115
10/14/2005

Wow, this dish is fabulous. It reminds me of terriaki chicken but with a heavier garlic taste to it. I made it with just 3 chicken breasts, because we didn't need any more than that. I made the full amount of sauce. I did brown my chicken in a frying pan sprayed with pam, however I believe that next time I will skip this part as it seems unnecessary. The chicken turns a nice brown color from the sauce so it seems odd to try to brown it first as well. I also did not have fresh ginger so I substituted 1 tsp of ground ginger. I also did not have a can of pineapple tidbits. So I just put in one small can of pineapple juice, I think it was about 6 oz. I also scooped out the little pieces of garlic before I put in my cornstarch mixture. I think that next time I will leave the garlic whole and that will make it easier to take out later. Of course this is just a personal preference not to have chunks of garlic in my sauce. That is all that I changed and it turned out great! I served it with white rice and put some of the sauce on the rice. My kids did not want to eat it at first, but after they tasted it they said it was good. Thank you!!!