Slow Cooker Honey Crispy Chicken
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!
Chinese food lovers unite! This recipe is so easy, and it’s healthier than take-out! You’ll know exactly what’s in it. Plus *ahem* it’s A LOT cheaper to make.
While boneless, skinless chicken thighs are more flavorful, the extra fat in them will keep the chicken from staying crispy in the slow cooker. Best to use chicken breasts for this one.
Your family will be so impressed by this dish. (Shhh! Don’t tell them how easy it was to make!)
The coating on this dish will be light and crispy, not thick breaded and deep fried like you would get at a Chinese restaurant.
If there are leftovers (and that’s a BIG “if”), store in airtight container in the fridge. For best results, serve immediately.
If you like this recipe, give my Slow Cooker Crispy Orange Chicken a try!
Ingredients You’ll Need…
- boneless, skinless chicken breasts
- cornstarch
- canola oil
- honey
- minced garlic
- chicken broth
- soy sauce
- rice vinegar
- onion powder
- salt
- red pepper flakes
How To Make Slow Cooker Honey Crispy Chicken…
- 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 non-stick 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
- Pour over top of chicken
- Cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked
Pro Tips…
You can meal prep this dish. Just keep chopped chicken separate from sauce until ready to cook.
If the cornstarch is not sticking to chicken like a batter and is too runny, you may need to add a little more of it. If the cornstarch still looks dry on chicken, add some water.
Spice it up by adding more red pepper flakes!
Slow Cooker Honey Crispy Chicken
Ingredients
- 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
Instructions
- 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
Notes
- Meal Prep: keep chicken and sauce separate until ready to use
- Add extra red pepper flakes to spice it up
- Add more cornstarch if need to thicken or won't stick to chicken
Sorry but this recipe doesn’t work for me. First time I tried the chicken was so over cooked after 5 hours on low it was chewy. Tried again this time on high for 2 hours…. it tasted better but in no way crispy and still seemed really over cooked. I then tried again using bigger chicken pieces and the same cooking time, but no better.
The only one of your lovely recipes that haven’t worked in my slow cooker
I’m sorry to hear it didn’t work to your liking.
Hello! I’m excited to try this recipe, currently this is in the crockpot. Will the liquid that is in with the chicken harden/thicken after the 4-6 hours?
yes, it will thicken as it cooks
Hi, where can i buy canola oil?
any supermarket or grocery store will carry it
I keep trying to brown chicken, but nothing happens. Is there a temp I should turn my stove on to?
Just use a higher heat, and don’t move the chicken around much in the pan, leave it for a minute or 2 without stirring and it will start to brown. Also
I don’t buy rice vinegar since this is the only recipe for which I would use it. Would it be all right to use a different vinegar?
you could try white wine or apple cider vinegar, but I would use a little less as they have a stronger flavor.
Flavor department very good, preparation for me nice and easy. I love cooking with my slow cooker so I enjoy using your recipes, grandchildren enjoyed the chicken with rice.
Can I cook this recipe in an Instant Pot ? I am a newbie using an instant pot but I believe you must have at least 1 cup of liquid in the bottom of the pot.
I haven’t tried it, but I don’t think this would work well because it would end up soggy.