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Last Updated on January 12, 2022 by Jess

I love chicken. But we are a hunting family, so our primary protein source is venison. And chicken can be expensive. But when we have it, I am all about seasoning it with a little olive oil, salt, pepper, garlic, and minced onion, and sticking it under the broiler with some veggies. It’s the perfect, no-nonsense meal that I could eat multiple times a week. My kids, on the other hand, get sick of the quick and easy meal. So when I said I wanted chicken for dinner the other night, they moaned and groaned. I am not a mom who is a short order cook. We all eat the same thing at our house unless it’s leftover night. Thus, this delicious and simple honey and soy garlic chicken was born.

So, because I am a good mom, I switched up my normal routine and put together some Asian-inspired chicken in the crockpot and then got to making other creations in the kitchen. (Once I am in the kitchen cooking, I’m hard pressed to leave!). Now to get cooking!

Your ingredients (for 5-6 servings):

2 pounds boneless, skinless chicken breast
1/4 cup honey
1/4 cup soy sauce
2 teaspoons minced garlic
1/4 cup water
2 teaspoons sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes (or more, if you are the spicy sorta person!)
2 tablespoons minced onion
1 tablespoon cornstarch
1 tablespoon cold water
steamed broccoli (I am all about the heads and the stems. Use it all!)
cooked brown rice

Your Steps to Honey and Soy Garlic Chicken

Spray a crockpot with olive oil cooking spray. Layer the bottom with the chicken. Mix honey, soy sauce, 1/4 cup water, garlic, ginger, oil, pepper flakes, and onion. Pour over chicken . Cook on high for 2 1/2 hours. I flipped it halfway so it got coated on all sides. After 2 1/2 hours, remove chicken and cut into bite size pieces. It isn’t shred worthy yet, so slicing is the way to go (but it is so moist!) If you wanted to cook the chicken longer, you could get it to shred worthy temperature!

Any who…pour the sauce from the crockpot into a small saucepan. Bring it to a boil. While you are waiting for it to boil, whisk the cold water and cornstarch together in a small mug or bowl. Once the sauce is boiling, slowly add the cornstarch and water mixture. Continue whisking sauce until thickened, about 2 minutes. Pour over the chicken. (I combined them back in the crockpot). Serve over rice with steamed broccoli. Sprinkle sesame seeds on top if you them for a little texture!

I do hear you…”You only cooked it for 2 1/2 hours? Who has the right timing for a dinner that cooks 2 1/2 hours?” I did get home from work earlier than normal, so this dinner was a cinch to throw together and get to other things. You could totally cook this on low for 4-6 six hours and have a shreddable chicken. You do you and make it work for you and your family. Here’s to a dinner together that everyone enjoys!