When you love takeout but not the cost or questionable ingredients, then it’s time to make your own even more delicious version at home! Slow Cooker Honey Crispy Chicken is easier than you think and so amazing!
I hope you guys like Chinese food!! Specifically, Chinese food that is healthier than take out and can be made in your slow cooker. Because seriously? I can’t stop! Our go to meal on busy days has always been to call in an order at our favorite take-out place. Then $40 and a belly ache or two later we remember that might not have been such a good idea. So lately I’ve been making our own versions of our favorites, like this slow cooker honey crispy chicken!
After I made the Slow Cooker Crispy Orange Chicken that my family loved so much I got to thinking. Why not make my other favorite….Honey Crispy Chicken. The verdict?
Well, lets just say that while it was just me and the kids for dinner and I had made about a pound and a half of chicken there were not any leftovers. We may have gotten carried away. But yum.
Can you make crispy chicken in a slow cooker?
Yes, with a little pre-work.
Of course, you could absolutely make this on the stove. But here is why the slow cooker works for me.
- Browned up my chicken in the morning, added it to the slow cooker with the sauce and turned it on.
- Cleaned up the kitchen until it was sparkly 🙂
- Had lunch and spent the early afternoon at the park with the Princess Sofia obsessed toddler. Then, while she was napping? I read a book! For real!! For fun!! No worries about dinner! Ahhhhh……
Serve with rice or noodles or whatever you like! Enjoy your favorite take-out without the guilt!
When you love takeout but not the cost or questionable ingredients, then it's time to make your own even more delicious version at home! Slow Cooker Honey Crispy Chicken is easier than you think and so amazing!
- 1 1/2 to 2 pounds boneless skinless chicken breasts cut into bite size chunks
- 2 tablespoons cornstarch
- 2-3 tablespoons canola oil
- 1/2 cup honey
- 1 clove minced garlic
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- pinch red pepper flakes
- Place cut up chicken in bag with cornstarch and shake. Add a teaspoon or so of water as needed for the cornstarch to form a light batter on the chicken
- Heat a nonstick skillet and lightly coat with olive oil
- Place the chicken in the skilled and cook for 2-3 minutes until lightly browned
- Turn over and cook for 2-3 minutes on opposite side
- Place chicken in crock
- Mix the remaining ingredients in bowl or measuring cup
- Poor over top of chicken
- Cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked
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I gave 3 stars because I haven’t actually made yet—recipe states canola oil, then instructions reference olive oil?? Is this just a mistake?
Thanks for spotting that! I’ll fix that up. While either is fine, canola is preferred.
Added more cornflour and still no “light” batter consistency. Did not brown after 10 minutes let alone 2-3 minutes and became a disgusting mush. Yes the pan was high heat, not that the recipe states that either. Not crispy at all. Turned out a runny shredded mess. Won’t make again.
I’m so sorry to hear you were frustrated and that this didn’t turn out for you. It sounds like there may have been too much water, preventing the cornstarch from coating the chicken properly and causing it to be runny. I’ll try to get a few more pics added (or a video) to better demonstrate how it should look for future users of this recipe. So sorry you didn’t get to enjoy it!
I’ve always failed at making Chinese at home but YAY ME this recipe ROCKED! I Loved it and hubby did too my picky 5 yr old wouldn’t try it. He doesn’t know what he msssed. SOOO GOOD! THANK YOU!
I’ve made this one four or five times now and it’s always a winner. So simple and satisfying.
hooray! So glad you like it!
Is this freezer friendly?
unfortunately, no this one doesn’t freeze well.
I see sesame seeds and green onions. Do we just add these as garnish at the end Amounts? Thanks
Just garnish as desired!!
Love, love, LOVE to cook chicken this way! I’ve used Lawry’s, too, as it’s one of my go-to seasonings as well, but I also like to use McCormick’s Montreal Steak Seasoning. I know! Chicken ain’t steak, but it sure is yummy on a roaster chicken!!
This chicken looks divine and I love that it’s sweetened purely with honey. A must make. Thanks for sharing, Jennifer. 🙂