Shredded honey garlic chicken simmers chicken in a sweet and savory sauce of honey, soy sauce, garlic, and tomato paste until it falls apart. It needs fifteen minutes of prep and four to five hours on low, and it serves four.
Once the chicken is shredded, it goes back into a thickened sauce that clings to every strand. Pile it over rice, tuck it into buns, or spoon it onto tacos for a flexible meal that makes weeknights easier.
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Why This Shredded Honey Garlic Chicken Recipe Works
The slow cooker does the work, so the chicken turns tender enough to shred with two forks.
Honey, soy sauce, garlic, and a touch of chili paste create a sticky sauce that balances sweet, salty, and spicy.
A quick cornstarch slurry thickens the cooking liquid into a glossy glaze that coats the shredded meat.
Ingredients for Shredded Honey Garlic Chicken
- The chicken uses twenty four ounces of thighs or breasts and four cloves of crushed garlic.
- The sauce is three quarters of a cup of soy sauce, one third of a cup of honey, two tablespoons of tomato paste, two teaspoons of chili paste, one tablespoon of rice vinegar, and two tablespoons of cornstarch mixed with two tablespoons of water.
Chicken thighs or breasts. Thighs stay richer and breasts are leaner, and both shred well.
Honey. It sweetens the sauce and thickens as it cooks.
Soy sauce. It adds salty, savory depth.
Garlic and chili paste. They build aromatic warmth.
Cornstarch slurry. It turns the thin liquid into a glossy glaze.
How to Make Shredded Honey Garlic Chicken
1. Load the cooker. Place the chicken in the bottom of the slow cooker and scatter the garlic over it.
2. Add the sauce. Whisk the soy sauce, honey, tomato paste, chili paste, and vinegar and pour it over the chicken, stirring to coat.
3. Cook. Cover and cook on low for four to five hours or on high for two to three hours without lifting the lid.
4. Shred. Move the chicken to a plate and shred it with two forks, then keep it warm.
5. Thicken. Strain the liquid into a pot or back into the cooker, whisk in the cornstarch slurry, and simmer on high for fifteen minutes.
6. Combine. Return the chicken to the sauce, cook uncovered for ten minutes, and serve over rice with sesame seeds and scallions.
Keep the lid on while the chicken cooks. Each time you lift it, steam escapes and the cooking time grows by fifteen to twenty minutes. Chicken thighs are more forgiving than breasts, which can turn dry if overcooked, so check breasts at the earlier end of the time range.
Make the slurry with cold water so it mixes smoothly. Hot liquid makes cornstarch clump instantly. Stir it into simmering sauce and cook for a full minute or two until the sauce turns glossy and coats the back of a spoon. If the sauce is too thin, add a little more slurry, and if it is too thick, stir in a splash of water or broth.
How to Serve Shredded Honey Garlic Chicken
Serve the chicken over steamed rice with broccoli, or pile it on toasted buns with slaw. For more honey garlic dishes, try honey garlic chicken bites, slow cooker chicken fajitas, crockpot chicken alfredo, or honey garlic turkey skillet.
How to Store and Reheat Shredded Honey Garlic Chicken
Refrigerate the cooled chicken in its sauce in an airtight container for up to four days. Reheat it in a skillet or the microwave with a splash of broth to loosen the sauce. Freeze the chicken in its sauce for up to three months and thaw it overnight in the refrigerator.
Tips and Variations for Shredded Honey Garlic Chicken
Flag the allergens. This dish contains soy, and some soy sauces contain wheat, so check labels or use tamari for a gluten free version.
Do not taste raw chicken. Taste the sauce only after the chicken has finished cooking, and wash your hands and tools after handling raw poultry.
Check the temperature. Chicken is safe at 165 F in the thickest part.
Use low sodium soy sauce. The sauce reduces and can get salty.
Add vegetables. Broccoli or snap peas cook on the side.
Try maple syrup. It works in place of honey.
Adjust the heat. Add more chili paste for spice.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and chilling poultry.
You can use bone in thighs for extra flavor. Cook them a little longer, then remove the skin and bones before shredding. Skim the fat from the top of the cooking liquid before thickening it, so the sauce stays glossy instead of greasy.
Leftover chicken makes excellent lunches. Spoon it into a rice bowl with cucumbers and carrots, tuck it into a wrap with crisp lettuce, or toss it with noodles. It also freezes well in single serving containers, which makes it a handy option for busy days.
Frequently Asked Questions About Shredded Honey Garlic Chicken
How long does shredded honey garlic chicken take?
Cook it on low for four to five hours or on high for two to three hours.
Can you use frozen chicken in shredded honey garlic chicken?
Thaw the chicken first for safe and even cooking.
Can you freeze shredded honey garlic chicken?
Yes. Freeze it in its sauce for up to three months and thaw it overnight.
Why is my sauce thin?
Simmer it with a cornstarch slurry until it thickens and turns glossy.
Can I use tamari?
Yes. Tamari or coconut aminos make a gluten free version.
Slow Cooker Shredded Honey Garlic Chicken
Equipment
- Slow cooker
- Two forks
- Small saucepan
Ingredients
Main Ingredients
- 24 oz chicken thighs or breasts
- 4 cloves garlic crushed
- ¾ cup soy sauce
- ⅓ cup honey
- 2 tbsp tomato paste
- 2 tsp chili paste
- 1 tbsp rice vinegar
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp sesame seeds
- 2 tbsp sliced scallions
Instructions
Cooking
- Load. Place the chicken and garlic in the slow cooker.
- Sauce. Whisk the soy sauce, honey, tomato paste, chili paste, and vinegar and pour over the chicken.
- Cook. Cook on low for 4 to 5 hours.
- Shred. Shred the chicken with two forks.
- Thicken. Simmer the strained liquid with the cornstarch slurry for 15 minutes, then toss with the chicken.
