Uploaded July 2026 | Updated September 2026, 2 weeks ago
No pre-frying required, this Crockpot Honey Garlic Chicken is so simple to prepare. Just chop the chicken, mix the sauce ingredients together then cook together in the slow cooker until the chicken is tender. Served with the perfect amount of honey garlic sauce to soak into your rice.
Ingredients
1 kg (2.2lbs) skinless boneless chicken thigh fillets trimmed and quartered
2 tbsp cornflour (cornstarch in USA)
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp paprika
1 tbsp rice vinegar substitute with apple cider vinegar or white wine vinegar if needed
1 tbsp sesame oil
2 tbsp dark soy sauce
4 cloves of garlic peeled and minced
120 ml (1/2 cup) chicken stock
2 tbsp unsalted butter chopped into small pieces
165 ml (1/2 cup) honey
To Serve:
boiled rice or egg fried rice
chopped spring onions (scallions)
sesame seeds
Instructions
✅Add the chicken into the slow cooker.
✅In a bowl mix together the cornflour, salt, pepper, garlic powder, paprika, rice vinegar, sesame oil, dark soy sauce and garlic. Mix until well combined and all the cornflour is fully absorbed.
✅Stir in the stock, butter and honey (don't worry about lumps of butter, they'll melt as it cooks).
✅Pour the honey garlic sauce mixture over the chicken and stir together.
✅Place a lid on the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours. If you get the chance, stir once in the last hour or two of cooking, this helps to mix the sauce together so it combines nicely. Don't worry if you don't get the chances, simply mix it at the end of cooking.
✅Serve with boiled or egg fried rice and a sprinkling of spring onions and sesame seeds.
No pre-frying required, this Crockpot Honey Garlic Chicken is so simple to prepare. Just chop the chicken, mix the sauce ingredients together then cook together in the slow cooker until the chicken is tender. Served with the perfect amount of honey garlic sauce to soak into your rice.
Ingredients
1 kg (2.2lbs) skinless boneless chicken thigh fillets trimmed and quartered
2 tbsp cornflour (cornstarch in USA)
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp paprika
1 tbsp rice vinegar substitute with apple cider vinegar or white wine vinegar if needed
1 tbsp sesame oil
2 tbsp dark soy sauce
4 cloves of garlic peeled and minced
120 ml (1/2 cup) chicken stock
2 tbsp unsalted butter chopped into small pieces
165 ml (1/2 cup) honey
To Serve:
boiled rice or egg fried rice
chopped spring onions (scallions)
sesame seeds
Instructions
✅Add the chicken into the slow cooker.
✅In a bowl mix together the cornflour, salt, pepper, garlic powder, paprika, rice vinegar, sesame oil, dark soy sauce and garlic. Mix until well combined and all the cornflour is fully absorbed.
✅Stir in the stock, butter and honey (don't worry about lumps of butter, they'll melt as it cooks).
✅Pour the honey garlic sauce mixture over the chicken and stir together.
✅Place a lid on the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours. If you get the chance, stir once in the last hour or two of cooking, this helps to mix the sauce together so it combines nicely. Don't worry if you don't get the chances, simply mix it at the end of cooking.
✅Serve with boiled or egg fried rice and a sprinkling of spring onions and sesame seeds.
