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Crockpot Honey Ginger Chicken on a white plate garnished with green onions and sesame seeds

Crockpot Honey Ginger Chicken

This Crockpot Honey Ginger Chicken is a time-saving, flavor-packed dish that combines tender chicken thighs with a sweet and savory glaze, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-1.75 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/2 cup reduced-sodium soy sauce (or 1/3 cup regular soy sauce)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, grated
  • 4 cloves garlic, minced or grated
  • 1 ½ tablespoons tapioca flour + 1/4 cup water (optional)
  • Green onion and sesame seeds to garnish
  • Steamed white rice and roasted broccoli to serve

Equipment

  • Slow Cooker
  • Whisk
  • Mixing bowl
  • Tongs or Spatula

Method
 

  1. In a small bowl, whisk together honey, soy sauce, rice vinegar, sriracha, sesame oil, ginger, and garlic until smooth.
  2. Place the chicken thighs in the slow cooker and pour the sauce evenly on top.
  3. Cover and cook on high for 3-4 hours (or low for 7-8 hours). I recommend high heat for the best results.
  4. Flip the chicken halfway through cooking if possible, but it’s not essential if you're short on time.
  5. Remove the chicken from the slow cooker, shred it with two forks, and set it aside briefly.
  6. To thicken the sauce (optional): Whisk together the tapioca flour and water. Stir this slurry into the sauce in the slow cooker.
  7. Stir the shredded chicken back into the slow cooker and cook on high for 15-20 minutes, letting the sauce thicken further.
  8. Serve over steamed rice, garnish with sliced green onions and sesame seeds, and pair with roasted broccoli on the side.

Notes

Shortcut tip: Use pre-minced ginger and garlic to save even more prep time.