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This Crockpot Sweet Garlic Chicken brings together sticky-sweet sauce and a bold garlic punch, all made effortlessly in your slow cooker. Trust me—once you taste this family-friendly, savory comfort dish, it’ll become your go-to weeknight hero.
Why You’ll Love This Recipe
- Totally hands-off slow cooker magic—set it and forget it
- Sweet meets savory in every mouthful
- Garlic lovers rejoice: four cloves pack a flavorful punch
- Minimal prep, maximum flavor—no chopping marathon
- Perfect for busy weeknight dinners or lazy Sunday meals
- Family-friendly crowd pleaser with a hint of honey
- Leftovers taste even better the next day
- Easy cleanup—just one pot to wash
Ingredients
- 2 lbs boneless skinless chicken thighs (or breasts)
- ½ cup low-sodium soy sauce
- ⅓ cup honey (wildflower or clover work great)
- 4 cloves garlic, minced (more if you dare!)
- 2 tablespoons ketchup (or tomato paste)
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 1 tablespoon sesame oil (toasted for depth)
- ½ cup chicken broth (low-sodium)
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- Optional garnish: sesame seeds, sliced green onions
Directions
- Arrange the chicken
Place the chicken thighs in the bottom of your crockpot. It’s okay if they overlap—slow cooker heat circulates nicely. - Whisk the sauce
In a bowl, combine soy sauce, honey, minced garlic, ketchup, vinegar, sesame oil, broth, pepper, onion powder, and paprika. Whisk until smooth. - Pour and swirl
Drizzle the sauce over chicken pieces, making sure each one gets coated. Give the pot a little swirl to even out the seasoning. - Cook low and slow
Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours). You’re looking for 165°F internal temperature and meat that falls apart with a fork. - Shred or slice
Remove chicken to a platter, shredding with two forks or slicing it up nice and neat. - Thicken the glaze
Stir cornstarch into water until smooth, then pour slurry into the crockpot. Switch to HIGH, cover, and let sauce bubble for 5–10 minutes until glossy and thick. - Combine and soak
Return shredded chicken to the pot, stirring to coat every juicy strand with sweet garlic sauce. - Garnish and serve
Sprinkle with sesame seeds and green onions. Dish it over rice, cauliflower rice, or buttered noodles—comfort food guaranteed.
Servings & Timing
- Serves: 4–6 people
- Prep Time: 10 minutes of easy mixing and seasoning
- Cook Time: 4–5 hours on LOW (or 2–3 hours on HIGH)
- Total Time: About 4 hours 10 minutes (hands-off hours make it feel shorter!)
Variations
- Spicy Sweet Garlic: Stir in ½ teaspoon red pepper flakes before cooking.
- Citrus Kick: Add 1 tablespoon freshly squeezed orange juice to the sauce.
- Paleo Twist: Swap honey for maple syrup and use coconut aminos instead of soy sauce.
- Creamy Version: Stir in ¼ cup plain Greek yogurt after thickening for a richer sauce.
- Veggie Boost: Toss in sliced bell peppers and onions halfway through cooking.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze portions for 2–3 months. To reheat, microwave on medium power for 2–3 minutes, stirring halfway, or warm gently on the stovetop with a splash of broth to loosen the sauce.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Absolutely—you’ll still get juicy results, just keep an eye on cooking time (breasts cook a bit faster).
Q: How do I prevent the sauce from burning?
A: Make sure there’s enough liquid (chicken broth or water) and cook on LOW if you’ve got time—it’s gentler.
Q: Is this recipe freezer-friendly?
A: Yes—cool completely before freezing in meal-prep containers; thaw overnight in the fridge.
Q: What sides go best with this?
A: Rice, mashed potatoes, steamed veggies, or even lettuce wraps for a lighter twist.
Q: Can I skip the cornstarch?
A: You can, but the sauce will remain thinner—still tasty, just saucier.
Q: Any tips for getting extra caramelization?
A: After cooking, broil the coated chicken under low heat for 2–3 minutes; watch closely!
Q: How garlicky is “garlic lovers” level?
A: With four cloves, it’s noticeable but balanced—double up if garlic is your soulmate.
Conclusion
This Crockpot Sweet Garlic Chicken is the perfect balance of sweet and savory, with a garlicky kick that’ll have everyone licking their plates. Give it a whirl next time you need an easy, fail-safe dinner—and let me know in the comments how you personalized it!
Crockpot Sweet Garlic Chicken
Ingredients
- 2 lbs boneless skinless chicken thighs (or breasts)
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey (wildflower or clover)
- 4 cloves garlic minced
- 2 tablespoons ketchup (or tomato paste)
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 1 tablespoon sesame oil (toasted)
- 1/2 cup chicken broth (low-sodium)
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- Sesame seeds and sliced green onions for garnish
Instructions
- Place the chicken thighs in the bottom of your crockpot, overlapping slightly for even cooking.
- In a bowl, combine soy sauce, honey, minced garlic, ketchup, vinegar, sesame oil, broth, pepper, onion powder, and paprika until smooth.
- Drizzle the sauce over the chicken, then gently swirl the pot so every piece gets coated.
- Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours) until chicken reaches 165°F internally.
- Remove chicken, shred with forks or slice, then return to the pot.
- Mix cornstarch and water, stir into sauce, switch to HIGH, and cook 5–10 minutes until glossy and thick.
- Stir shredded chicken back into the thickened sauce, letting each strand soak up flavor.
- Top with sesame seeds and green onions. Enjoy over rice, noodles, or in lettuce wraps.
Notes
Nutrition
