Slow Cooker Honey Garlic Pulled Chicken

This Slow Cooker Honey Garlic Pulled Chicken is tender, juicy, and coated in a sweet-savory honey-garlic glaze. Perfect for sandwiches, tacos, or bowls, it’s an easy, gluten-free, crowd-pleasing dish that’s ideal for busy weeknights or meal prep.

Why You’ll Love This Recipe

This Slow Cooker Honey Garlic Pulled Chicken is your new go-to for effortless, flavor-packed meals. Tender chicken thighs soak up a sticky, sweet-savory glaze of honey, garlic, and soy sauce, transforming into melt-in-your-mouth perfection with zero fuss. The slow cooker does all the work, leaving you with juicy, shreddable chicken that’s versatile enough for sliders, tacos, rice bowls, or salads. It’s naturally gluten-free (with tamari), budget-friendly, and kid-approved, making it a weeknight hero or party star. The sauce strikes a perfect balance—garlicky, slightly tangy, and just sweet enough. Plus, it freezes beautifully, so you can batch-cook and enjoy this crowd-pleaser any time.

Recipe Tips and Tricks

• Use Thighs: Dark meat stays juicier than breasts; boneless speeds prep.
• Sear for Flavor: Quick browning adds caramelized depth (optional but recommended).
• Thicken Glaze: Simmer sauce on stove post-cook for sticky texture.
• Shred Easily: Use two forks or a hand mixer for fast shredding.
• Taste Glaze First: Adjust honey or soy before cooking for perfect balance.
• Don’t Overcook: Check at 3 hours on HIGH to avoid dry chicken.
• Add Veggies Late: Onions or peppers in last hour keep them crisp.
• Double the Sauce: Extra glaze is great for drizzling or dipping.

Yield: 6 Servings

Slow Cooker Honey Garlic Pulled Chicken

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Juicy pulled chicken in sticky honey-garlic glaze—slow-cooked, versatile, and delicious.

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 20 minutes

Ingredients

• ⅓ cup low-sodium soy sauce
• ½ cup honey
• ½ tsp red chili flakes (optional)
• 1 tbsp cornstarch (optional, for thickening)
• 1 tbsp toasted sesame oil
• 1 tsp fresh grated ginger
• 2 lbs boneless, skinless chicken thighs
• 2 tbsp green onions and 1 tsp sesame seeds (for garnish)
• 2 tbsp rice vinegar
• 6 cloves garlic, minced

Instructions

1. Season Chicken: Pat thighs dry; season lightly with salt and pepper for a flavor boost.
2. Sear (Optional): In a skillet, sear chicken 2 minutes per side over medium-high heat—adds caramelized depth.
3. Mix Glaze: In a bowl, whisk honey, soy sauce, garlic, rice vinegar, sesame oil, ginger, and chili flakes.
4. Taste Glaze: Adjust with more honey for sweetness or soy for savory—find your perfect balance.
5. Assemble in Slow Cooker: Place chicken in 4-6 quart slow cooker; pour glaze over top.
6. Cook Low and Slow: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until shreddable.
7. Shred Chicken: Remove thighs to a board; shred with two forks or hand mixer.
8. Thicken Glaze: Mix cornstarch with 1 tbsp water; stir into sauce on HIGH for 10 minutes (or simmer on stove).
9. Combine: Return shredded chicken to slow cooker; toss in glaze and let rest 10 minutes.
10. Serve: Pile onto buns, tacos, or rice; garnish with green onions and sesame seeds—enjoy!

Notes

• Use a 4-6 quart slow cooker for even cooking.
• For thicker glaze, simmer on stove after slow cooking for 5-10 minutes.
• Leftovers make excellent wraps, salads, or pizza toppings.
• Store glaze separately if serving later to keep chicken juicy.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 293Total Fat 12gSaturated Fat 3gUnsaturated Fat 9gCholesterol 148mgSodium 820mgCarbohydrates 18gFiber 1gSugar 14gProtein 31g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Thighs (2 lbs, boneless, skinless): Juicy and forgiving; breasts work but may dry out.
• Honey (½ cup): Natural sweetener; raw honey adds subtle floral notes.
• Soy Sauce (⅓ cup, low-sodium): Umami base; tamari for gluten-free.
• Garlic (6 cloves, minced): Fresh for bold flavor; roasted for sweeter depth.
• Rice Vinegar (2 tbsp): Adds tangy balance; apple cider vinegar as substitute.
• Sesame Oil (1 tbsp): Nutty depth; toasted for best flavor.
• Ginger (1 tsp, grated): Fresh for zing; ground (¼ tsp) in a pinch.
• Red Chili Flakes (½ tsp, optional): Gentle heat; adjust to taste.
• Cornstarch (1 tbsp, optional): For thickening glaze post-cook.
• Green Onions/Sesame Seeds (for garnish): Adds crunch and visual pop.

Variations and Substitutions

• Protein Swap: Use pork shoulder or chicken breasts for variety.
• Low-Carb: Serve in lettuce wraps or over cauliflower rice.
• Spicy Version: Add sriracha or fresh chilies with garlic.
• Vegan Twist: Swap chicken for jackfruit or tofu.
• Maple Swap: Replace honey with maple syrup for different sweetness.
• Veggie Boost: Add carrots, bell peppers, or zucchini in last hour.
• Gluten-Free: Use tamari or coconut aminos instead of soy.
• Teriyaki Style: Add 1 tbsp hoisin and skip chili flakes.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm in skillet with splash of water or microwave.

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