Crockpot Honey Garlic Chicken Tenders

You don’t need a culinary degree to make food people beg for—just a slow cooker and this sauce that slaps.

These Crockpot Honey Garlic Chicken Tenders are sticky, glossy, and fork-tender, with that sweet-savory kick that makes you “accidentally” eat four.

Toss them in before work, come home to irresistible dinner energy.

Minimal effort, maximum clout. If you can pour, stir, and walk away, you can nail this.

What Makes This Special

This dish nails the trifecta: fast prep, big flavor, and crowd appeal. The slow cooker turns lean tenders into juicy bites without babysitting.

The honey-garlic combo is comfort food with a glossy finish that looks restaurant-level but is weeknight-easy.

Bonus: the sauce doubles as a glaze for rice, roasted veggies, or a drizzle over salads. It’s budget-friendly, kid-approved, and adult-addicting—basically the dinner cheat code.

Crockpot Honey Garlic Chicken Tenders

Recipe by Wendy CarterCourse: Chicken, Dinner

Servings

4

servings

Prep time

10

minutes

Cooking time

3

hours 

Calories

360

kcal

Ingredients

• 2 pounds chicken tenders (or sliced boneless skinless chicken breasts)

• 1/2 cup honey (runny, not crystallized)

• 1/4 cup low-sodium soy sauce

• 3 tablespoons ketchup (adds body and tang)

• 2 tablespoons rice vinegar (or apple cider vinegar)

• 5 cloves garlic, minced (don’t be shy)

• 1 tablespoon fresh grated ginger (optional but recommended)

• 1–2 teaspoons sriracha or red pepper flakes (to taste)

• 1/2 teaspoon black pepper

• 1 tablespoon cornstarch + 1 tablespoon water (slurry for thickening)

• 1 tablespoon sesame oil (finishing touch)

• Sesame seeds and sliced green onions (for garnish)

• Cooked rice or cauliflower rice (for serving)

Step-by-Step Instructions

• Mix the sauce: In a bowl, whisk honey, soy sauce, ketchup, vinegar, garlic, ginger, sriracha, and black pepper until smooth.
• Layer the chicken: Place chicken tenders in the crockpot in a mostly even layer. No need to be precious—just don’t tightly stack.
• Pour and coat: Pour the sauce over the chicken and gently flip a couple tenders so everything’s kissed by glaze.
• Cook low and slow: Cover and cook on Low 4–5 hours or High 2.5–3 hours, until the tenders are cooked through and very tender.
• Thicken the magic: Whisk the cornstarch and water. Transfer 1 cup of hot cooking liquid to a small pot, whisk in the slurry, and simmer 2–3 minutes until glossy. Stir in sesame oil.
• Glaze it up: Return thickened sauce to the crockpot, gently toss to coat the chicken without shredding it to bits.
• Garnish and serve: Sprinkle sesame seeds and green onions. Serve over rice with extra sauce spooned on top. Snap a pic—you earned it.

Smart Storage Guide

• Fridge: Store in an airtight container with sauce for up to 4 days. The sauce keeps it juicy.
• Freezer: Freeze in portions with sauce for up to 3 months.
  

  Thaw overnight in the fridge.

• Reheat: Gently warm on the stovetop over low heat or microwave in 45-second bursts, stirring sauce so it doesn’t separate.
• Leftover glow-up: Chop and toss into fried rice, wraps, or a noodle bowl. IMO, it’s killer on a brioche bun with slaw.

Health Benefits

Chicken tenders are a lean protein source that supports muscle repair and satiety. Garlic and ginger bring antioxidant and anti-inflammatory perks, plus big flavor without extra calories.

Using low-sodium soy sauce helps control sodium intake while keeping umami high. You control the sweetness—dial honey up or down to match your goals. Pair with broccoli or snap peas for fiber and a nutrient punch.

Nutrition Stats

• Per serving (approx., 1/6 recipe): 360 calories
• Protein: ~33g
• Carbs: ~32g
• Sugars: ~27g (from honey and ketchup)
• Fat: ~7g
• Sodium: ~620mg (varies by soy sauce brand)

These numbers shift with portion size, honey quantity, and your soy sauce choice, FYI.

Recipe Fails to Watch Out For

• Overcooking on High forever: Tenders dry out faster than thighs.
  

  Set a timer. Trust it.

• Skipping the cornstarch slurry: You’ll end up with watery sauce that slides off. Not the vibe.
• Using dark soy or regular soy at full volume: Can make it too salty and muddy-flavored.
  

  Low-sodium is your friend.

• Stacking chicken too thick: Uneven cooking = some pieces tough, some underdone. Keep a single layer when possible.
• Adding sesame oil early: It loses aroma when cooked long. Finish with it for that nutty pop.

Switch It Up

• Sticky Orange Twist: Swap half the honey for orange marmalade; add zest and a squeeze of fresh orange.
• Spicy Gochujang Heat: Stir 1–2 tablespoons gochujang into the sauce for deep, savory spice.
• Lemon Pepper Lift: Add 1 tablespoon lemon juice, zest, and 1 teaspoon cracked pepper; reduce honey by a tablespoon.
• Peanut Crunch: Whisk 2 tablespoons peanut butter into the thickened sauce; top with crushed peanuts and cilantro.
• Low-Carb Shift: Use a sugar-free honey alternative and serve over cauliflower rice.
• Thigh Highs: Use boneless, skinless chicken thighs for extra juiciness; cook time may increase by 30–45 minutes.

FAQ

Can I make this without a slow cooker?

Yes.

Bake covered at 350°F (175°C) for 20–25 minutes, then uncover, add thickened sauce, and bake 5–7 more minutes until glossy. Or simmer gently on the stovetop until the chicken is cooked through.

How do I prevent the chicken from shredding?

Use tongs and handle gently after cooking. Stop cooking as soon as the tenders hit 165°F and feel springy.

If you want whole pieces, avoid stirring aggressively once they’re tender.

Can I meal prep this?

Absolutely. Portion chicken and sauce with rice or veggies into containers. It reheats well for 3–4 days and stays juicy thanks to the glaze.

What vegetables go well with this?

Broccoli, green beans, snap peas, carrots, or baby bok choy.

Steam or roast them and finish with a little of the sauce—instant harmony.

Is ketchup necessary?

It adds tang and body. If you’re out, substitute 1 tablespoon tomato paste plus 1 teaspoon maple syrup and a splash of extra vinegar.

Can I thicken the sauce in the crockpot?

Yes. Stir in the slurry directly, then cook on High with the lid slightly ajar for 15–20 minutes.

It’s a bit slower but saves a pan.

Will chicken breasts work?

Totally. Slice into tender-sized strips for even cooking. Check for doneness a bit earlier—breast meat dries out if neglected.

Bringing It All Together

These Crockpot Honey Garlic Chicken Tenders are the definition of low-lift, high-reward: a glossy, garlicky glaze over juicy bites that make weeknights feel upgraded.

You mix, set, forget, and come back to dinner with swagger. Keep the pantry staples on hand and this becomes your reliable “I’ve got this” meal.

Serve it over rice, pile it into sliders, or eat it straight from the fork—we won’t judge.

Simple, sticky, sensational. Dinner: handled.