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Slow Cooker Honey-Sauced Chicken

by 25 Comments

I saw this pin all over the place over on Pinterest. Lots of people were making it, and I had to give it a try. This was so good. Like lick-your-plate-clean good. And so, so easy.

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Slow Cooker Honey-Sauced Chicken

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours

Yield: Serves 4

Gather

1 pound chicken breasts
1/2 tsp salt
1/4 tsp black pepper
1/2 c honey
1/4 c lower-sodium soy sauce
1/8 c chopped onion (or 1/16 cup onion flakes)
1/8 c ketchup
1 Tbsp vegetable oil
1 clove garlic, minced
1/4 tsp red pepper flakesVCA_1992

Step by Step

  1. Season both sides of chicken with salt and pepper, put into crock pot.
  2. In a small bowl, whisk together honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.VCA_2008
  3. Pour over chicken.VCA_2017
  4. Cook on low for 3 hours or on high 1 1/2 hours. Cut chicken into bite size pieces, then return to pot and toss with sauce.
  5. Serve over rice or noodles.
    6. To bake chicken as a 30 minute meal:
  6. Dice chicken and season both sides with salt and pepper, place in 8x8 pan.
  7. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.
    8. Stage 2 Feingold Friendly as long as you use approved ingredients (soy sauce, ketchup)

Nutrition

WW PP 6; Calories 202.2; Fat 3.8g; Saturated Fat 0.3g; Cholesterol 10.3mg; Sodium 624.8mg; Potassium 115.9mg; Carbs 39.2g; Sugar 36.9; Protein 5.2g

Weight Watchers Points Plus are based on chicken and sauce only. Rice not included.

http://shrinkingkitchen.com/slow-cooker-honey-sauced-chicken/

This recipe was adapted from Mmm…Cafe.

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  • that looks really good and I have 2 chicken breasts sitting in my frig. Looks like tonight is a slow cooker honey-sauced chicken kind of night! Yummy!

  • Jen

    I made this last week and OMG it was good!! My husband and daughter both ate it ALL! there were not leftovers! 

  • Jen

    oh yeah, and I used chicken thighs (boneless, skinless) and cooked it in the oven. It was just one of those days and since it cooks so quickly in the crock, I didnt want to leave it on all day while I had school and therapy. 

  • Leannkbarr

    Can’t wait to try this.  I also saw it all over Pinterest.  I am thinking pork would be good too (:

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  • Amy

    why do you cook it then cut the chicken up and toss it?  why not cut it up before cooking?

    • The chicken woul dry out in the slow cooker if you pre-diced it. We do offer the option of a 30 minute bake time for diced chicken!

  • Amy

    This would be good with sesame seeds sprinkled on top, too!  Yum!  Making this tonight… thanks.

  • I can do this w frozen chicken, right? And double the recipe? I just need more time, right? (I’m such a bad cook…)

    • Yes! I do it with frozen chicken every time, and I really don’t add much extra time. I actually tend to overcook chicken in the slow cooker and it turnes out like leather! And totally double it! You might add an extra 1/2 to an hour (on low) for doubling the recipe and using frozen, but I wouldn’t add much more. Also, it tends to turn out better if I cook it on low rather than high!
      Good luck! Let us know what you think about it!

  • Aprnol16

    Mine didn’t turn out as dark as yours, and your sauce looks thicker. Suggestions?

    • Hi!
      I’m not sure why ours turned out differently. Honestly, I didn’t have a lot of sauce in the end, and it wasn’t really thick. I know my slow cooker runs really hot, so often times I have to reduce cooking time so my chicken doesn’t turn to leather.

      Did yours taste okay?

      • Aprnol16

        It was delicious! My husband loved it, too. Just have to play around with cook time/temp to get thicker consistency.

        Thanks!!

  • What if I wanted to make this with bone-in thighs or drumsticks? How long do you think I should cook it?

    • Oops! Didn’t realize my husband was signed in to Yahoo when I posted this! 

      • No problem! Also, once the chicken is cooked, I would shred it off the bone and toss it back in the sauce. Then just stir it up and serve.

    • In a slow cooker, I might add 1 hour on the high setting, and up to 2 hours for on low for bone-in thighs/drumsticks. They tend to cook slower and the meat is not as tender, so low-heat and longer is better for falling off the bone yum! You also need to take into account the extra fat from dark meat, so you’ll probably want to omit the oil from the recipe, even though it’s not much!

  • Domcoulon

    I just made this and it was so good!

  • Tereasa

    This may be a silly question but here goes.  I am wondering about the red pepper flakes and whether that makes this “hot” at all.  My kids probably wouldn’t touch it if it did.  I assume that leaving them out wouldn’t have a huge impact?

    • Yes, red pepper flakes are hot, but in this recipe so little is used that it really doesn’t add any heat. I think it just helps balance out the sweetness! If you leave them out, it won’t make a big difference at all!

  • Hannahoverton

    This may be a dumb question, but is the chicken already cooked?

  • Crystal

    This was delicious! One bite and my husband said “Put this recipe on your list of things to make again!”

  • Lisa_ShrinkingJeans

    I’ve made this many times since this recipe was first posted and I am making it again tonight for dinner- yummy! And, the kids love it!!!