This slow cooker sticky honey chicken is sweet, glossy, and very tender. The sauce clings to each bite of lightly floured, browned chicken for a sticky, caramel-like finish. Texture is soft chicken with a silky, slightly thick sauce and a gentle garlic lift. It’s simple to make: a quick sear, mix a few pantry items, then let the slow cooker do the rest. Perfect for an easy weeknight meal over rice, and it pairs well with steamed greens or roasted vegetables. For a similar slow-cooker take with more veggies, see a related recipe that keeps the same sweet-savory balance: slow cooker honey garlic chicken and veggies.

Why You’ll Love This Slow Cooker Sticky Honey Chicken

Hands-off cooking: brown quickly, then let the slow cooker finish the rest.
Sweet and savory: honey and light soy sauce make a balanced glossy sauce.
Tender texture: slow cooking keeps diced chicken juicy and soft.
Uses simple pantry staples you likely have on hand.
Fast prep: most work is searing and stirring a single sauce.
Flexible serving: serves easily over rice, noodles, or with roasted vegetables.
Kid-friendly flavors: mild sweetness with familiar garlic notes.
Easy to scale up for meal prep or a family dinner.

What Is Slow Cooker Sticky Honey Chicken?

Slow Cooker Sticky Honey Chicken is diced chicken breast that’s lightly coated in flour, browned in butter, then slow-cooked in a honey-forward sauce until the meat is very tender and the sauce is glossy. The flavor is sweet with a modest saltiness from light soy sauce and a touch of brown sugar for depth. Garlic brightens the sauce, while the small amount of onion adds a soft base note.

The cooking method uses a short sear to develop flavor, then a slow cooker for low-effort, even cooking. The final result is comfort food with an easy, weeknight vibe — warm, familiar, and crowd-pleasing. Serve it over plain rice with a side of steamed or roasted vegetables for a full, balanced plate.

Ingredients for Slow Cooker Sticky Honey Chicken

For the Base

500 g chicken breast, diced (about 1.1 lb)
Flour for coating
Butter for browning

For the Sauce

3 tbsp honey
1/4 cup light soy sauce
1 tbsp brown sugar
2 tsp minced garlic
1/2 small onion, thinly sliced

To Serve

Rice and vegetables for serving

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: You may use boneless skinless chicken thighs instead of breast for more fat and richer flavor (optional). Adjust cook time if pieces are much larger.
Flour: Use all-purpose flour for a light coating. For a gluten-free swap, use rice flour or a 1:1 gluten-free baking mix (optional). Texture will be slightly different.
Butter: You can brown chicken in a neutral oil (canola or vegetable) if you prefer. Butter adds a richer color and flavor.
Honey: Raw or clear honey both work. For a less sweet finish, reduce to 2 tablespoons (optional).
Light soy sauce: Use reduced-sodium soy sauce or tamari for lower sodium or gluten-free needs (optional). Tamari will keep the same savory note.
Brown sugar: Adds caramel depth; for a swap use coconut sugar for a lower-glycemic option (optional).
Garlic and onion: Fresh minced garlic and sliced onion are best for flavor. You can use 1 tsp garlic powder if needed, but fresh tastes better.

Step-by-Step Instructions

Step 1 – Prep the chicken and flour

Pat the diced chicken dry with paper towels. Toss the pieces in flour until they are lightly coated. Shake off any excess flour.
Visual cue: The coating should be dusted on, not clumpy or cakey.

Step 2 – Brown the chicken and onion

Heat a pan over medium heat and add butter. Quickly brown the floured chicken on all sides to get light color, about 2–3 minutes. Add the thinly sliced onion and cook until slightly softened, about 1–2 minutes more.
Visual cue: You want golden edges on the chicken but not fully cooked through.

Step 3 – Mix the sauce

In a bowl, whisk together 3 tablespoons honey, 1/4 cup light soy sauce, 1 tablespoon brown sugar, and 2 teaspoons minced garlic until smooth and the sugar dissolves.

Step 4 – Combine in the slow cooker

Add the browned chicken and softened onions to the slow cooker. Pour the honey-soy mixture over the chicken and stir gently to coat.

Step 5 – Cook until tender

Cook on high for 2–3 hours. Check for tenderness near the 2-hour mark; the chicken should be tender and easily pierced.
Pro cue: If the sauce looks thin at the end, remove the lid and cook an extra 10–20 minutes on high to reduce and thicken.

Step 6 – Finish and serve

Once cooked, give the chicken a gentle stir so the sauce clings to the meat. Serve hot over rice with vegetables on the side.

Pro Tips for Success

Dry the chicken well before flouring to get an even coating and better browning.
Don’t over-flour: a light dusting is enough. Excess flour makes the sauce cloudy.
Brown quickly on medium heat, not high. You want color without overcooking the interior.
Use light soy sauce as written for the right balance; darker soy will add too much color and salt.
Check tenderness at 2 hours; diced breast cooks faster than whole pieces. Stop when tender to avoid dry texture.
If your sauce is too thin after cooking, finish uncovered on high or transfer to a pan and simmer until reduced.
Taste before serving and add a pinch of salt only if needed — soy sauce has salt already.
Keep pieces similar in size so they cook evenly.

Flavor Variations

OPTIONAL — Spicy Honey: Add 1/2–1 tsp chili flakes or a small drizzle of sriracha to the sauce for heat.
OPTIONAL — Citrus Bright: Stir in 1 tsp fresh lime or lemon juice at the end for a fresher lift.
OPTIONAL — Sesame Finish: Sprinkle toasted sesame seeds and a few drops of sesame oil just before serving for a nutty aroma.
OPTIONAL — Ginger Boost: Add 1 tsp grated fresh ginger to the sauce mixture for warmth and depth.
OPTIONAL — Herb Freshness: Stir in chopped scallions or cilantro after cooking for a green finish.

Serving Suggestions

Serve the sticky honey chicken over steamed white or brown rice to soak up the sauce.
Pair with steamed broccoli, bok choy, or snap peas for a quick, healthy plate.
Toss with cooked noodles for a honey-soy noodle bowl.
Add roasted vegetables (carrots, bell peppers) on the side to make it a full meal.
Garnish with sliced green onions or toasted sesame seeds for color and crunch.
For a meal prep bowl, pack rice, chicken, and blanched green beans into containers for easy reheating.

Make-Ahead, Storage & Reheating

Make-ahead: Brown the chicken and mix the sauce up to a day ahead. Store components separately in the fridge and combine in the slow cooker when ready. You can also assemble everything in the slow cooker pot and refrigerate overnight; start cooking from cold and add 30–45 minutes to the cook time.
Refrigerator storage: Store cooled chicken in an airtight container for up to 3–4 days.
Reheating: Reheat gently on the stove over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or a teaspoon of soy sauce if the sauce seems thick or has stuck to the container. You can also reheat in the microwave in short bursts, stirring between intervals to keep the sauce even.
Texture note: Cooked chicken will firm up when chilled. Reheat slowly to keep it tender and avoid drying.

Storage and Freezing Instructions

Freezing: This dish freezes well. Cool completely, then place in freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Thawing and reheating: Thaw fully in the fridge, then reheat on the stove over medium-low heat until hot. Add a small splash of water or stock if the sauce is too thick after freezing.
If you prefer not to freeze cooked chicken, freeze cooked rice and sauce separately, or freeze raw browned chicken and sauce in a sealed bag and cook from thawed in the slow cooker for best texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 380 kcal | 32 g | 32 g | 10 g | 1 g | 820 mg

Estimates vary by brands and portions.

FAQ About Slow Cooker Sticky Honey Chicken

How can I thicken the sauce if it’s too thin?
Finish cooking uncovered for 10–20 minutes on high, or transfer to a pan and simmer until reduced. A cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) stirred in at the end and heated will thicken quickly (optional).
Is 2–3 hours on high enough to cook chicken in a slow cooker?
Yes. Diced chicken cooks faster than whole pieces. Check tenderness after 2 hours to avoid overcooking.
Can I use frozen chicken?
It’s best to use thawed chicken to keep cooking even. If you must use frozen, increase cook time and ensure internal temperature reaches 165°F (74°C).
Can I make this on low instead of high?
Yes. Cook on low for 4–6 hours. Check at 4 hours for tenderness.
What if the dish tastes too salty?
Reduce soy sauce next time or use a low-sodium light soy sauce. For a quick fix, serve over more rice or add a bit of water and a small extra tablespoon of honey to balance.
Can I skip browning the chicken?
Browning adds flavor and color, but if you’re short on time you can skip it. The final sauce will still be tasty but slightly less deep in flavor.

Notes

Use a nonstick or heavy pan for even browning and easy cleanup.
Cut chicken into similar pieces so they cook at the same rate.
For glossy sauce, stir gently after cooking; vigorous stirring can break the coating.
If you like a thicker glaze, remove chicken at the end and simmer the sauce alone for a few minutes, then return the chicken to coat.
Adjust sweetness to taste: a little less honey still keeps the sticky quality but lessens sweetness.
Serve immediately over rice for the best texture and shine.

Troubleshooting

Bland flavor: Brown the chicken better and make sure the brown sugar dissolves into the sauce before cooking. Taste at the end and add a small pinch of salt or extra soy sauce if needed.
Overcooked or dry chicken: Check at the 2-hour mark. Diced breast cooks quickly; stop when tender. Use thighs next time if you want fork-tender with less risk of drying.
Sauce too watery: Finish uncovered on high for 10–20 minutes or transfer to a skillet and reduce until thick and glossy.
Sauce too thick or sticky after cooling: Warm gently before serving and add a teaspoon or two of water to loosen it slightly.
Burning in the pan when browning: Use medium heat and a fat with a high smoke point or a mix of butter and oil; don’t leave unattended.
Clumpy flour in sauce: Shake excess flour off the chicken before browning and stir the sauce well before adding to the slow cooker.

Final Thoughts

This Slow Cooker Sticky Honey Chicken is a reliable, simple dish that gives you sweet, tender chicken with minimal effort. It’s great for busy nights and scales easily for more people or meal prep. Try the variations to change the flavor profile and keep it in your rotation for a fast, comforting meal.

Conclusion

If you want another take on a similar sticky, honeyed slow-cooker chicken, check this version for more ideas and tips: Slow Cooker Honey Garlic Chicken {with Sticky Sauce}