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Slow Cooker Sunday:  Honey Garlic Chicken

Sometimes there just isn’t time to go to the store. We need a recipe that we can throw together in a couple of minutes with things we already have in the house. This is that kind of recipe. Likely you already have everything you need to make it at home and it takes less than 5 minutes to get into the crockpot. Easy, peasy. Once it’s done there are endless serving possibilities – serve it over rice, stuff it into a sandwich, toss is on a salad, wrap it up in some lettuce, or add it to stir-fried vegetables. Since this recipe is so versatile, consider doubling up for leftovers during the week. It makes a terrific lunch or dinner.

Sunday Slow Cooker: Honey Garlic Chicken
Servings: 8 servings
Serving Size: about 2/3 cup
Nutritional Info: 177 calories, 3g of fat, 16.6g of carbohydrates, .2g of fiber, 24.6g of protein
Weight Watchers® PointsPlus®: 5 *


  • 2 lbs. boneless, skinless chicken breast, cut into chunks
  • 3 garlic cloves, minced
  • 3/4 tsp. dried basil
  • 1/3 cup soy sauce
  • 1/3 cup ketchup
  • 1/4 cup honey
  • Pinch red pepper flakes


  1. Whisk together the garlic, basil, soy sauce, ketchup, and honey.
  2. Add the chicken to the crockpot.
  3. Pour the sauce over and mix everything together.
  4. Cook on low for 4 hours. If at any point the chicken seems to be drying out (some chicken contains more liquid than others), then add a but of chicken broth.
  5. For crispy outside, spread onto a baking sheet and broil for 3-5 minutes.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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21 Response to Slow Cooker Sunday: Honey Garlic Chicken

  1. Ana R. on June 24, 2013

    I guess since I used 2lbs of chicken and added a little more of what the ingredients called for, my chicken didn’t come out looking like yours did :( it still taste good though. I will have to make it again.

  2. Lola J on June 27, 2013

    My chicken came out terribly dry! I think next time I will use chicken drumsticks or thighs rather than breast. Thanks for the recipe.

  3. Maggie M on July 23, 2013

    Is it a good idea to add vegetables with the chicken? Like broccoli or mushrooms?

  4. Amanda on November 5, 2013

    I cooked the recipe as said, and my sauce came out completely watery in the end.

    My solution to this was to transfer the mixture to a pot and simmer it on medium/high heat. Simmering it reduced the liquid and made the sauce thicken. The dish turned out wonderful on a bed of rice after that.

    Just know, the sauce pops when it boils, so make sure to have a lid on the pot to avoid a mess, but don’t cover the pot 100% or else the moisture can’t escape the pot.

    • Kristen on November 6, 2013

      I am sorry to hear that this didn’t turn out as you expect. My best guess would be that the chicken you used had a high water content that caused the whole recipe to be watery. In the future if this happens I would recommend taking all the liquid from the crockpot and simmering it in a sauce pan until it thickens.

  5. Angela on December 7, 2013

    This sounds great! I would like to try it this week. I am just wondering how there is 6 grams of fiber per serving? I don’t see any ingredients that would add that much fiber. I still use old Weight Watchers points, so it’s 3 points whether is has 6 grams or 0 grams of fiber. I was just curious.

    I look forward to trying this!

  6. Grace on December 9, 2013

    I used this recipe but since I did not have 4 hours lead time to cook it I did it without the slow cooker. The sauce was very tasty, which is always what I am looking for (An easy teriyaki, honey/garlic no-fuss sauce) I sprinkled a bit of ginger powder and a couple of drops of sesame oil to give it more of a teriyaki zing. So I browned the chicken in a skillet and added the sauce and cooked it for a few minutes. Because I knew I was going to brown it in the oven I did this step way before I needed it and just let it sit until I was ready to prepare the rice. I thought that at this point if you wanted to freeze it or even set it in the fridge for another day you could. I will have to keep that in mind for the future. While the rice cooked I slid the chicken and some veggies in to bake. My family liked it a lot…no leftovers.

    • Ann-Marie on February 12, 2014

      What temp in the oven did you put it on? And for how long?

      Thank you!

      • Kristen on February 17, 2014

        Cooking it for 15-20 minutes (depending on the size of the chunks) at 400 degrees should work great.

  7. Grace on December 9, 2013

    I did not have time to slow cook it so I browned the meat and added the sauce and cooked it briefly since I knew I was going to brown it. I thought that this would be a good point to either freeze it or put it in the fridge for another time. I also added a bit of ginger powder and a splash of sesame oil. I am always looking for any easy Asian sauce with chicken so I was hoping this would be it. While I cooked the rice I put the chicken in the oven and roasted some veggies. The sauce was tasty and there were no leftovers!

  8. Becky on February 18, 2014

    I just tried this recipe yesterday and it was sooooOOoOOoOooo GOOD! Mouth wateringly good! I posted about it on my blog! I love all the recipes you have here and I see myself trying many of them!

  9. Jeanean on April 25, 2014

    This turned out great. I ended up adding pineapple tidbits to the leftovers. I think it helped cut the sweetness.

  10. cindy on July 29, 2014

    Can I add to couscous to the crockpot to cook at the same time?

    • Kristen on July 30, 2014

      I have never tried it but I would recommend cooking the couscous separately since it is such a quick cooking grain.

  11. Kristy on August 4, 2014

    Hi just wondering if I could leave the breast filles whole and make this? Looking for more of a pulled chicken type of thing.

    • Kristen on August 4, 2014

      Whole chicken breasts should work fine.

  12. Jessica on August 11, 2014

    This is the best recipe! This is our new go to meal. :)

  13. Danielle on September 23, 2014

    I have made this 4 times and it is delicious. I cook chicken breasts whole and shred it when finished. I have never transferred to broiler. Served with rice and steamed Chinese veggie blend. My kids love it.

  14. Jessica on October 3, 2014

    We love this recipe! We started using thighs because it keeps it from drying out and the last couple times we didn’t cut up the chicken because they were frozen, but they turned out moister than before and I didn’t have to boil down the sauce to thicken it.

  15. Laura on October 19, 2014

    Going to make this tomorrow!!

  16. Laura on January 19, 2015

    Looking forward to making this, but I have a (probably very silly) question, I’m halving the recipe, so do I need to reduce the cooking time too.
    Looking forward to a response x


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