Crockpot Honey Chicken


On my flight the other day, I had two active military men sitting in main cabin. One was in full uniform and the other was wearing a military t-shirt. We got everyone boarded pretty quickly, and we still had four open seats in first class.

One of the men sitting in first class asked us if we could move the two military men from main cabin to first class and he’d pay for their upgrade fee to thank them for their service. I just about died from the sweetness. There are still good people out in the world!


When we went to go tell the military men that another passenger wanted to upgrade them to first class, you can tell by their immediate reaction that they were shocked. We even had to repeat it twice before it really hit them. They were so grateful and thankful for the random act of kindness that it made me really appreciate the goodness in the world. As cheesy as that may sound, I will admit I even got a little teary eyed when it happened.
Ah yes, another crockpot recipe for me. Can I be a lazier cook? I blame it on my in-the-middle-of-the-day work schedule. I normally don’t get off work until 6PM, meaning that leaves about five minutes for me to make and get dinner ready from the time I get home. Crockpots make my life so. much. easier. I get to cook while being away from home! Low maintenance, carefree recipes are my achilles heel. This recipe comes from Table for Two Blog and tastes great over white rice.
Crockpot Honey Chicken


  • 1 lb. boneless chicken breasts
  • Salt and pepper
  • 1 cup of honey
  • 1/2 cup of low sodium soy sauce
  • 1/4 cup ketchup
  • 2 tbsp. vegetable oil
  • 2 cloves of garlic, minced
  • 1/2 cup diced onion
  • 1/4 tsp. red pepper flakes
  • Cornstarch


  1. Place the chicken breasts into the bottom of the crockpot. Sprinkle salt and pepper on top.
  2. In a separate bowl, mix together the honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Evenly pour over the chicken in the crockpot.
  3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours. When done, remove chicken and cut into chunks. Before putting the chicken back, whisk the cornstarch with some water and whisk it into the sauce to thicken it up. Put the chicken back in and evenly coat with the sauce.




  1. says

    Omg!! Great recipe that tried last night while waiting for hurricanne sandy. I used tomato sauce instead but added a drop of vinegar to make it more like ketchup. Also I threw in som pale ale beer and good it down. Yummy!
    Thanks so much

  2. Anonymous says

    Made this today, but didnt have the low sodium soy. Used the amt it called for and I thought it was a little too much. Will make again maybe using a considerably less amt. Thanx for the recipe!

  3. says

    I made this today with 5 to 6 pounds of chicken breast but only four times the ingredients for the sauce and it worked out great! This was a huge hit with the family. Next time, I will try throwing in some broccoli or green peppers near the end of the cooking time.



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