Crockpot Honey Garlic Chicken with Rice
Sweet, savory, and incredibly easy to make, this Crockpot Honey Garlic Chicken with Rice is a family-friendly dinner packed with flavor. Tender slow-cooked chicken is coated in a rich honey garlic sauce and served over fluffy rice for a satisfying meal.
Ingredients
- For the Chicken
- 2 lbs boneless, skinless chicken thighs (or breasts)
- ½ cup honey
- ⅓ cup low-sodium soy sauce
- ¼ cup ketchup (adds tang and body to the sauce)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional but recommended)
- 1 tsp sesame oil
- ½ tsp crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- To Thicken Sauce
- 2 tbsp cornstarch
- 3 tbsp water
- For Serving
- 3 cups cooked jasmine or basmati rice
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Steamed broccoli or snap peas (optional, but great for balance)
Instructions
- Lightly season chicken with salt and pepper. Place in the crockpot.
- In a bowl, whisk together honey, soy sauce, ketchup, vinegar, garlic, ginger, sesame oil, and red pepper flakes. Pour over the chicken.
- Cover and cook on LOW for 6–7 hours or HIGH for 4 hours, until chicken is tender.
- Remove chicken and shred or cut into chunks.
- To thicken sauce: whisk cornstarch and water in a small bowl, then stir into the sauce in the crockpot. Cook on HIGH for 15–20 minutes until thickened.
- Return shredded chicken to the crockpot and coat with sauce.
- Serve hot over cooked rice, garnished with sesame seeds and green onions.