Name: Crock Pot Honey Garlic Chicken
Prep time: 10 min
Cook time: 4 h 15 min
Total time: 4 h 25 min
Yield: 6 servings
Ingredients: 2.5 lb boneless skinless chicken thighs (about 8 thighs; or chicken breasts); 1 tsp kosher salt; ½ tsp black pepper (freshly ground); ½ tsp garlic powder; ½ cup honey; ½ cup low-sodium soy sauce; ¼ cup ketchup; 6 garlic cloves (minced); 1 tbsp rice vinegar (or apple cider vinegar); 1 tsp fresh ginger (grated); ½ tsp red pepper flakes (optional); 2 tbsp cornstarch; 2 tbsp cold water; 6 cup cooked white rice (from about 2 cups uncooked); 1 tbsp toasted sesame seeds; 2 scallions (thinly sliced)

Instructions

Season the chicken
Season the chicken:
Pat 2½ pounds boneless skinless chicken thighs dry with paper towels. Season both sides with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Arrange the chicken in a single layer in the bottom of a 6-quart crock pot.
Honey garlic sauce
Honey garlic sauce:
In a medium bowl, whisk together ½ cup honey, ½ cup low-sodium soy sauce, ¼ cup ketchup, 6 minced garlic cloves, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, and ½ teaspoon red pepper flakes (if using). Pour the sauce over the chicken in the crock pot and turn each piece once to coat.
Slow cook
Slow cook:
Cover and cook the crock pot chicken on LOW for 4 to 5 hours or on HIGH for 2½ to 3 hours, until the chicken is fork-tender and an instant-read thermometer reads at least 175°F for thighs (165°F for breasts). Avoid lifting the lid while it cooks, since each peek lets out heat and adds cooking time.
Thicken the sauce
Thicken the sauce:
Transfer the chicken to a cutting board. In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, then stir the mixture into the sauce in the crock pot. Cover and cook on HIGH for 10 to 15 minutes, until the sauce thickens and turns glossy.
Shred
Shred:
While the sauce thickens, shred the chicken with two forks or cut it into bite-size pieces. Return the chicken to the crock pot and toss until every piece is coated in the sticky honey garlic sauce.
Serve
Serve:
Spoon 1 cup cooked white rice into each of 6 bowls and top with the crock pot chicken and sauce. Sprinkle the bowls with 1 tablespoon toasted sesame seeds and 2 thinly sliced scallions, divided evenly, and serve hot.

Tips

Chicken thighs are the best choice for crock pot chicken because they stay juicy even after hours of slow cooking. If you use chicken breasts, cook on LOW for 3 to 4 hours and start checking at 3 hours so they don't dry out. Use low-sodium soy sauce; regular soy sauce makes the sauce too salty as it reduces. For an extra-sticky finish, spread the sauced chicken on a foil-lined baking sheet and broil for 2 to 3 minutes until the edges caramelize.

Storage

Store leftover crock pot chicken with its sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a saucepan over medium-low heat with 1 to 2 tablespoons water, or in the microwave. For a freezer meal, place the raw seasoned chicken and the honey garlic sauce (without the cornstarch) in a gallon-size freezer bag and freeze for up to 3 months. Thaw it overnight in the refrigerator before cooking; don't cook frozen chicken in a slow cooker, because it stays in the unsafe temperature zone too long.

Serving suggestions

Serve this crockpot chicken over white rice, brown rice, or cauliflower rice with steamed broccoli or green beans on the side. It's also great in lettuce wraps, on toasted slider buns, or tossed with lo mein noodles.