This slow cooker honey butter chicken is exactly what I make when I want dinner to basically cook itself. It's a one pot dump-and-go situation with lots of sweet, salty, garlicky, and buttery flavors. It also makes a big batch, which is great for meal prep or freezing!
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What Is Slow Cooker Honey Butter Chicken?
Slow cooker honey butter chicken is tender chicken thighs cooked low and slow in a sauce made with soy sauce, honey, garlic, and butter, then shredded and tossed back in all that goodness. The result is saucy chicken with a sweet and savory flavor that pairs perfectly with a bowl of white rice and veggies.
Why You'll Love This Slow Cooker Honey Butter Chicken
- Minimal Effort: You make a sauce, pour it over chicken, and let the slow cooker do all the heavy lifting.
- Sweet and Savory Sauce: Honey, soy sauce, and butter melt into a glossy, garlicky sauce you'll want to spoon over everything.
- Meal Prep Friendly: One batch gives you multiple servings so lunch for the week is set!
Ingredients
Honey Butter Chicken
Soy sauce
Honey
Garlic
Red pepper flakes
Chicken thighs: Boneless, skinless thighs stay juicy during the long cook and shred easily.
Onion powder
Salt
Black pepper
Unsalted butter
For Serving
Cooked white rice
Vegetable of choice: Steamed broccoli, bok choy, or green beans all pair nicely with the rich sauce.
Green onions
Sesame seeds
Customizations
- Turn Up the Heat: Stir a spoonful of chili crisp or sriracha into the sauce for an extra kick.
- Swap the Protein: Chicken breasts work too, just cook them on the lower end of the time range so they don't dry out. Make sure to keep an eye on it as well!
- Thicken the Sauce: Stir a cornstarch slurry into the cooking liquid during the last 30 minutes for a stickier, glossier finish.
How to Make Slow Cooker Honey Butter Chicken
Step 1: Make the Sauce
In a small bowl, whisk together the soy sauce, honey, minced garlic, and red pepper flakes until the honey dissolves.
Step 2: Season the Chicken
Arrange the chicken thighs in a single layer in the slow cooker and season with the onion powder, salt, and black pepper. Pour the sauce evenly over the top, then scatter the cubed butter across the chicken.
Step 3: Slow Cook
Cover and cook on High for 3-4 hours or Low for 5-6 hours, until the chicken is tender and easy to shred.
Step 4: Shred and Sauce
Remove the chicken and shred it with two forks, or use your hands once it's cool enough to handle.
Transfer it to a large bowl and spoon over as much cooking liquid as you like. I use about 70% and save the rest for drizzling at the table.
Step 5: Serve
Serve the chicken over white rice with your vegetable of choice, then garnish with chopped green onions and sesame seeds. Since this makes multiple servings, it's perfect for meal prep.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days, and reheat in the microwave or a skillet with a splash of the reserved sauce.
This one is freezer friendly too so freeze portions with some sauce for up to 3 months and thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQs)
Can I use chicken breasts for slow cooker honey butter chicken?
You can, but thighs are best for this recipe because they stay juicy through the long cook. If you go with breasts, check them on the earlier side of the cook time so they don't turn dry and stringy.
Can I use salted butter instead of unsalted?
Yes, just skip the added salt at first and taste the sauce after shredding. Between the soy sauce and salted butter, it can get salty fast.
How do I make the sauce thicker?
Mix a tablespoon of cornstarch with 3 tablespoons of water and stir it into the slow cooker during the last 30 minutes on High. You can also simmer the leftover liquid in a small pot on the stove until it reduces.
Related Recipes You'll Love
- Slow Cooker Honey Garlic Chicken
- Honey Butter Chicken
- Bourbon Chicken
- Teriyaki Chicken
- Garlic Soy Chicken
- Sweet and Sticky Hoisin Chicken
Slow Cooker Honey Butter Chicken
Equipment
Ingredients
Honey Butter Chicken
- ½ cup soy sauce
- ⅓ cup honey
- 5 cloves garlic minced
- ½ teaspoon red pepper flakes
- 2.5 pounds chicken thighs boneless and skinless
- 1 teaspoon onion powder
- 1 teaspoon salt adjust to taste
- Freshly ground black pepper
- 5 tablespoon unsalted butter cut into small cubes
For Serving
- Cooked white rice
- Vegetables of choice
- Chopped green onions
- Sesame seeds
Instructions
- In a small bowl, whisk together the soy sauce, honey, minced garlic, and red pepper flakes.½ cup soy sauce, ⅓ cup honey, 5 cloves garlic, ½ tsp red pepper flakes
- In the slow cooker, arrange the chicken thighs in a single layer and season with the onion powder, salt, and black pepper. Pour the sauce evenly over the chicken, then scatter the cubed butter on top.2.5 pounds chicken thighs, 1 tsp onion powder, 1 tsp salt, Freshly ground black pepper, 5 Tbsp unsalted butter
- With the lid on, cook on High for 3-4 hours or Low for 5-6 hours, until the chicken is tender and easy to shred.
- Remove the chicken and shred it with forks or your hands (wait for it to cool down if using your hands). Transfer the chicken to a large bowl and scoop the desired amount of the remaining liquid from the slow cooker over the chicken. I used about 70% of the liquid and kept the rest for serving later.
- Serve the chicken over cooked white rice with your vegetable of choice and garnish with chopped green onions and sesame seeds. This makes multiple servings, so it's great for meal prep.Cooked white rice, Vegetables of choice, Chopped green onions, Sesame seeds
Notes
- Boneless and skinless chicken thighs are best for this recipe because they come out tender but you can use chicken breast as well. Keep an eye on the chicken if using breast to ensure it doesn't dry out.
- Spread the chicken out in a single layer so it cooks evenly and you don't end up with some pieces tender and others still tough.
- Pour the remaining sauce over the shredded chicken and let it absorb the juices, which ensures the chicken is moist.
