Crockpot Honey Chicken

Sue Fitzpatrick


I tried this recipe for the first time last night, with a few tweaks to the original ingredients to suit our tastes. It turned out really good. I liked it a lot. The guys liked it, but like anything different, they had suggestions to make it more to their liking.

★★★★★ 1 vote
10 Min
4 Hr
Slow Cooker Crock Pot


2 lb
4 med sized skinless, boneless chicken breasts (original recipe used skinless, boneless thighs 7 or 8)
salt & pepper
1 c
1/2 c
low sodium soy sauce
1/4 c
2 Tbsp
vegetable oil
2 clove
garlic, minced (i used 1 teaspoon minced garlic from a jar)
1/2 c
diced onion
1/4 tsp
red pepper flakes (i used 1 tsp sriracha sauce for a little heat)
each, red, orange & yellow bell pepper, cut in chunks (this was my addition)
8oz snack size pineapple chunks (optional)
sesame seeds (optional)


1Remove any skin or fat from chicken. Place chicken in crockpot and sprinkle salt and pepper on both sides.
2In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion and red pepper flakes. Stir to combine well. Pour over chicken in the crockpot.
3Cook on low for 3 - 4 hours or high for 1 1/2 - 2 1/2 hours. I cooked on low for 4 1/2 hours.
4When you have 1/2 hr time remaining, remove chicken from crockpot and cut into chunks. Prior to putting the chicken back in the crockpot, combine some cornstarch (about a tbls)with cold water and whisk it into the crockpot to thicken the sauce a bit.
5(optional) Cut up the peppers and add to the pot. Add 1 small snack serving of pineapple chunks, drained. Mix through chicken and cover and let for remaining time.
6Set crockpot on warm while you prepare your side. Serve hot over a bed of white rice (optional)and sprinkle some sesame seeds on top (optional)

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Canadian
Hashtag: #crockpot