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Slow Cooker Honey Soy Chicken is an easy, hands-off dinner with tender chicken in a sweet and savory sauce. Perfect for busy nights.
Know Before You Scroll
What You’ll Need
Chicken thighs, soy sauce, honey, vinegar, garlic, green onions
Flavor Profile
Sweet, savory, tangy with a rich soy depth
Difficulty Level
Easy
Equipment Needed
Skillet, slow cooker
Top Tip
Brown the chicken first for deeper flavor
Time-Saving Tips
Use pre-cut chicken thighs
Ingredient Swaps
Use chicken breast instead of thighs
A Reader Favorite
This recipe was originally posted back in 2015, and it’s been a reader favorite ever since. With over 37,000 shares on social media and nearly all 5-star reviews, it’s one of those reliable, go-to dinners people come back to again and again.
I’m republishing it now with an even easier, super early dump-and-go option for those nights when you just don’t have time to brown the chicken. I’ve also added more helpful tips, variations, and guidance so you can make it work perfectly for your kitchen and your schedule.
Ingredient Notes
Chicken & Coating
Best Choice
Boneless, skinless chicken thighs for tenderness
Substitutions
Chicken breast works but may be slightly less juicy. Cornstarch helps create a light coating that thickens the sauce later.
Sauce Base
Best Choice
Combination of light and dark soy sauce for balance
Substitutions
Use all low-sodium soy if needed, but flavor will be lighter. Light soy adds saltiness, dark soy adds color and depth.
Sweet & Tangy Balance
Best Choice
Honey and brown sugar create sweetness while rice wine vinegar adds brightness
Substitutions
Apple cider vinegar can work in place of rice vinegar.
Where to Find
Garlic and green onions bring freshness and depth
Aromatics
Best Choice
Reserve some green onions for garnish for a fresh finish.
Substitutions
Insert here
Where to Find
Insert here
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Coat the Chicken
Place the cubed chicken in a bowl and toss with 3 tablespoons cornstarch until evenly coated. Shake off any excess so it’s not clumpy.
2
Brown for Flavor
Heat 1 tablespoon oil in a skillet over medium-high heat. Add the chicken in a single layer and cook until lightly golden on all sides. You’re looking for a pale golden crust, not fully cooked pieces.
Don’t have time to brown the chicken? See the recipe card for a dump and go method.
3
Build the Base
Add the remaining oil if needed, then push the chicken to one side. Add the garlic and sliced green onions and cook for about 1 minute until fragrant.
4
Create the Sauce
Pour in the honey, light soy sauce, dark soy sauce, and rice wine vinegar. Add freshly ground black pepper to taste. Stir in the chicken stock and brown sugar, mixing until dissolved. Bring to a gentle simmer until the sauce looks slightly glossy.
5
Slow Cook Until Tender
Transfer everything to the slow cooker. Cover and cook on low for 4 to 6 hours. The chicken should be tender and the sauce rich and infused.
6
Finish and Serve
Taste the sauce and season to taste with salt, pepper, or a splash more vinegar if needed. If you want a thicker sauce, simmer it on the stove for a few minutes. Spoon over rice and garnish with reserved green onions.
Perfect Pairings
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Recipe
Slow Cooker Honey Soy Chicken
Ingredients
- 2 tablespoons vegetable oil (plus more as needed)
- 2 pounds boneless skinless chicken thighs (cubed)
- 2 tablespoons cornstarch
- 2 cloves garlic (chopped)
- 4 green onions (sliced into rounds (reserve some for garnish if desired))
- ¼ cup honey
- ¼ cup light soy sauce (or low-sodium soy sauce)
- ¼ cup dark soy sauce (adds color and depth, not saltiness)
- ½ cup rice wine vinegar
- ¼ cup brown sugar
- Freshly ground black pepper
- 1 cup chicken stock (or water)
Instructions
- Place the chicken in a bowl and toss with the cornstarch until evenly coated. Shake off any excess.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned on all sides. Transfer to a plate if needed.
- Add the remaining oil to the pan if it looks dry. Add the garlic and green onions and cook for about 1 minute until fragrant. Return the chicken to the pan and stir to combine.
- Stir in the honey, light soy sauce, dark soy sauce, rice wine vinegar, and black pepper. Add the chicken stock and brown sugar and stir until dissolved. Bring to a gentle simmer until slightly glossy.
- Transfer everything to the slow cooker. Cover and cook on low for 4 to 6 hours, until the chicken is tender.
- Taste and season to taste before serving. If needed, simmer the sauce on the stovetop for a few minutes to thicken.
- Serve over rice and garnish with reserved green onions.
Method 2: Dump-and-Go
- Add the cubed chicken directly to the slow cooker and sprinkle over the cornstarch. Toss to coat as evenly as possible.
- Add the garlic, green onions, honey, light soy sauce, dark soy sauce, rice wine vinegar, brown sugar, black pepper, and chicken stock. Stir well to combine.
- Cover and cook on low for 4 to 6 hours, until the chicken is tender and cooked through.
- Stir well before serving and taste for seasoning. If you’d like a thicker sauce, cook uncovered on high for 15 to 20 minutes or transfer the sauce to a saucepan and simmer until reduced.
- Serve over rice and garnish with reserved green onions.
Tips
- The sauce came out quite thick when I added it to the slow cooker and I worried it would burn. But my slow cooker builds up a lot of condensation that drips into the food as it cooks, thinning the sauce. If your slow cooker doesn’t do that, I would suggest saving the thickening until the end so it doesn’t burn around the sides.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I skip browning the chicken?
You can, but the flavor won’t be as rich. Browning adds depth that really makes the sauce taste like takeout.
Can I make this without a slow cooker?
Yes, simmer it covered on the stovetop for about 25 to 30 minutes until the chicken is tender.
Why use both light and dark soy sauce?
Light soy adds saltiness while dark soy adds color and a deeper, slightly sweeter flavor.
How do I thicken the sauce more?
Let it simmer uncovered on the stove for a few minutes after cooking to reduce and thicken naturally.
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