Honey Soy Glazed Chicken – In the Crockpot

June 18, 2013Katie

Here in Oklahoma, the dog days of summer are hitting. You know those days where you don’t want to turn your oven on because it’s 95º outside? I resolved that THIS week I would actually try to create something in the crock pot due to the heat. I don’t know why I don’t do this more often. Coming home to a fully cooked meal is very desirable.

The problem is, I don’t like a lot of pre-crockpot fuss. I don’t like to have to brown meat or any of that jazz. I just want to throw stuff in the crockpot and let it do its magic.

In other words, sometimes I’m a lazy butt!

Last night I tried out this combination and it’s pretty good, if I do say so myself.


A little honey, soy and other ingredients provide a nice glaze for the chicken and vegetables and keep it reasonable healthy as well. This recipe will serve 8 people, but I always make a lot. At this stage in my life, I have learned to love the ease of leftovers, but you can easily cut it in half. I’d still use the same portions for the sauce however, as it is so delicious, you’ll want double of it!

I won’t bore you with pictures measuring out all these ingredients so just dump all this stuff into the bottom of your crockpot.

  • 1/3 cup of soy sauce
  • 2/3 c. honey
  • 1 T. sesame oil
  • 5 chopped garlic cloves
  • 2/3 c. of cilantro
  • 2 T. grated fresh gingeroot
  • 1 T. balsamic vinegar
  • 1 t. Sriracha hot sauce


It will look ugly and nasty but keep the faith! This combination is one of my favorite marinades on the planet and it works great as a sauce in the crock pot as well!



Oops! I almost forgot to add my 2/3 cup of cilantro. Chop it up and toss it in!


Now cut up 8 boneless, skinless chicken thighs or 4-6 chicken breasts (depending how large they are).  Our family loves chicken thighs but breasts would be even healthier!  You could put them in whole, but later, you won’t have to cut up hot meat and you’ll thank me!


Add it into the crock.


Dump in 2 cups of petite baby carrots.  The huge baby carrots might not cook as soft, so I use the petite ones. Also cut up one head of broccoli and add it in! Now, as you make this, if you like crunchier vegetables, wait and put the carrots in after an hour and the broccoli in after 2 hours. You’ll learn to add things at your preference, that is, if you’re home and able to. I wasn’t so it all went in now.


Stir this all up to coat the sauce over everything.


Pop the lid on and cook on low for 5 hours or on high for 3.


When it’s done, remove all the meat and veggies to an big bowl. You could serve the sauce as is..but if you wish to take it to another level…reduce the sauce on the stove for about 5-7 minutes in a sauce pan. Yes, I know that adds one more pot to clean up and truly, I dislike that thought a lot…but the sauce gets yummier that way.

Mix up two tablespoons of cornstarch into 1/4 cup of cold water.


Add the sauce into a saucepan with the cornstarch water and just bring it to a low bubble, then keeping an eye on it, let it thicken up.


It’s perfectly ok if you have floating bits of veggies or even a carrot, like I had… Now spoon your chicken and vegetables over some steaming hot rice in a bowl…


Ladle over some sauce.


Garnish it with additional chopped cilantro, green onions and sesame seeds.


And that’s it! One pot to clean, or two if you make the sauce thcken, and no oven heat to make you sweat in the kitchen.

And all the cooks in Oklahoma said ..



Honey Soy Glazed Chicken - In the Crockpot
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 8
  • ⅓ cup soy sauce
  • ⅔ c. honey
  • 1 T. sesame oil
  • 5 garlic cloves, thinly sliced
  • ⅔ cup fresh cilantro, chopped, plus sprigs for garnish
  • 2 T. grated ginger
  • 1 tablespoon balsamic vinegar
  • 1 /2 t. srirachi
  • 8 chicken thighs, deboned and skinless
  • 1 c. baby carrots
  • i small head broccoli, cut into pieces
  • 2 heaping T. cornstarch
  • ¼ c. water
  • 1 T. sesame seeds (for garnish)
  • ¼ c. cilantro (for garnish)
  • 2 scallions, sliced thinly for garnish
  1. In a large slow cooker, stir together sauce ingredients with whisk
  2. Add chicken and carrots; toss to coat.
  3. Cover, and cook on low until chicken is tender, about 5 hours (best but can do 3 on high)
  4. Can be eaten as is, but if desired, remove chicken and vegetables to bowl and cover.
  5. Pour sauce into saucepan.
  6. In a bowl, mix together cornstarch and water and whisk into sauce in pan. Bring to low bubble and stir for 5-7 minutes until sauce thickens and gets glossy.
  7. Garnish with cilantro, green onions and sesame seeds
  8. Wonderful served over white or brown rice.Top with garnishes of choice.


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