Description

This crockpot honey garlic chicken pasta is sweet, savory, and hands-off! Just set it and forget it for a delicious, comforting dinner.

Ingredients

For the Slow Cooker Chicken and Sauce:

1.5 – 2 lbs Boneless, Skinless Chicken Breasts or Thighs: Thighs will yield a more flavorful and juicy result, but breasts work perfectly well.
½ cup Honey: Use a good-quality, pure honey for the best flavor.
½ cup Low-Sodium Soy Sauce: Using low-sodium allows you to control the salt level. For a gluten-free version, use tamari or coconut aminos.
¼ cup Ketchup: Adds a touch of sweetness, tang, and helps thicken the sauce.
¼ cup Chicken Broth or Water
6-8 large cloves Garlic, minced: Do not use jarred garlic; fresh is essential here.
1 tbsp Rice Vinegar or Apple Cider Vinegar: This brightens the sauce and balances the sweetness.
1 tsp Sesame Oil (optional, but highly recommended for authentic flavor)
½ tsp Black Pepper
½ tsp Crushed Red Pepper Flakes (optional, for a subtle kick)

For the Thickening Slurry and Pasta:

2 tbsp Cornstarch
3 tbsp Cold Water
12 oz Pasta of choice: Linguine, fettuccine, or spaghetti are classic choices, but penne or rotini also work well.
Fresh Parsley or Green Onions, chopped, for garnish
Toasted Sesame Seeds, for garnish

Instructions

Step 1: The Simple Slow Cooker Start
Place the raw chicken breasts or thighs in the bottom of your slow cooker. There is no need to sear them first. Season lightly with black pepper.

Step 2: Whisk Together the Magic Sauce
In a medium bowl, whisk together the honey, soy sauce, ketchup, chicken broth, minced garlic, rice vinegar, sesame oil, and crushed red pepper flakes (if using). Whisk until the honey is fully dissolved and the ingredients are well combined.

Step 3: Let the Slow Cooker Work Its Magic
Pour the sauce mixture evenly over the chicken in the slow cooker. Cover with the lid and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken is done when it is tender and shreds easily with a fork.

Step 4: Shred the Chicken
Once the chicken is cooked, use two forks to shred it directly in the slow cooker. It should fall apart effortlessly. Stir the shredded chicken into the sauce.

Step 5: Thicken the Sauce
In a small bowl, create a slurry by mixing the 2 tablespoons of cornstarch with the 3 tablespoons of COLD water until it forms a smooth paste with no lumps. Stir this slurry into the slow cooker with the shredded chicken and sauce. This step is crucial for transforming the thin cooking liquid into a rich, glossy glaze.

Step 6: The Final Cook
Cover the slow cooker again and cook on HIGH for an additional 20-30 minutes. During this time, the sauce will thicken significantly, becoming sticky and coating the chicken beautifully.

Step 7: Cook the Pasta
While the sauce is thickening, bring a large pot of salted water to a boil. Cook the pasta according to package directions until it is al dente. Drain well.

Step 8: Combine and Serve
Add the cooked, drained pasta directly to the slow cooker with the thickened honey garlic chicken. Use tongs or a large spoon to toss everything together, ensuring every strand of pasta is coated in the glorious sauce.

Step 9: Garnish and Enjoy
Transfer the pasta to a serving platter or individual bowls. Garnish generously with freshly chopped parsley or green onions and a sprinkle of toasted sesame seeds. Serve immediately

Notes

4-6 Quart Slow Cooker (Crockpot)
Large Pot for Pasta
Whisk
Measuring Cups and Spoons
Two Forks (for shredding)
Small Bowl (for the slurry)

Prep Time: 10 minutes
Category: Lunch
Cuisine: American

Nutrition

Calories: 550 kcal
Sugar: 25 g
Sodium: 900 mg
Fat: 5g
Carbohydrates: 65 g
Fiber: 2g
Protein: 35 g