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
I’m watching it cook and the sauce is funnier than I thought. Can I add cornstarch to thicken it up?
Yes, that should take care of it! Mix it into a slurry with water then add and gently stir in.
Do you cook it with the slow cooker lid on or off please?
On during the slow cooking time. Off if you are using a multi-cooker during the browning phase.
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. 🙂