Slow Cooker Honey and Soy Chicken

Delicious Honey and Soy Chicken made in the slow cooker, served with vegetables and noodles. Prep, set and go!

Two white bowls filled with noodles topped with Slow Cooker Honey Soy Chicken, sliced red peppers, carrots, sesame seeds, and fresh cilantro, placed on a wooden table.

I have partnered with Lee Kum Kee to create this easy and tasty dinner. I love meals that I can throw in the slow cooker in the morning and then they are ready to go for dinner. This recipe for Honey and Soy Chicken uses the new Lee Kum Kee Slow Cook Sauce and it is a game changer! The flavours are the perfect balance of sweet and sour and they only get better as the chicken slowly cooks. My Slow Cooker Honey Soy Pulled Pork and Slow Cooker Creamy Pulled Chicken are both great recipes too!

A bowl of noodles topped with Slow Cooker Honey Soy Chicken, red bell peppers, carrots, green onions, cilantro, and sesame seeds, placed on a gray textured surface.

I used chicken thighs as they have a great flavour that works really well in slow cooked meals. However, you could also use chicken breast. I added fresh capsicum and sugar snaps to the end of my cooking. Feel free to add your favourite seasonal vegetables including broccoli, mushrooms, cabbage, cauliflower, spinach or green beans.

Ingredient notes:

Lee Kum Kee Classic Honey & Soy Chicken: It is so simple to make and their products really add so much flavour to this recipe, it's a hack to creating beautiful meals on-the-go . You can find these flavour sachets in any supermarkets.
Chicken Thighs: I used chicken thighs as they have a great flavour that works really well in slow cooked meals. However, you could also use chicken breast if that is what you have.
Vegetables: I added fresh capsicum and sugar snaps to the end of my cooking. Feel free to add your favourite seasonal vegetables including broccoli, mushrooms, cabbage, cauliflower, spinach or green beans. This recipe is so versatile!

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Add onion, garlic, ginger and carrot to the base of a slow cooker and stir together. Slice each chicken thigh into four pieces, then add on top.

A slow cooker filled with raw chicken, sliced carrots, and onions in sauce—perfect for making Slow Cooker Honey Soy Chicken. Next to it are sliced red peppers, green beans, and a slow cook seasoning packet.

Squeeze in slow cook sauce and pour in boiling water. Mix everything together and cook on high for three hours or low for six hours (or until the chicken is cooked through).

A slow cooker filled with Slow Cooker Honey Soy Chicken and carrots in sauce sits next to a tray of sliced red bell peppers and snap peas on a countertop.

A Slow Cooker Honey Soy Chicken with tender chicken, sliced red bell peppers, and snap peas in a savory brown sauce, ready to be cooked.

15 minutes before serving add the capsicum and sugar snaps.

Sliced chicken, red bell peppers, and snap peas are combined for a flavorful Slow Cooker Honey Soy Chicken dish, ready to be cooked with sauce.

Cooked noodles in a strainer next to a slow cooker filled with Slow Cooker Honey Soy Chicken, green beans, and red bell peppers in a savory sauce.

Serve on top of cooked noodles or steamed rice. Garnish with sesame seeds, spring onion, coriander and lemon wedges.

A white bowl of noodles topped with Slow Cooker Honey Soy Chicken, carrots, red bell peppers, green beans, sesame seeds, and fresh cilantro sits on a wooden table with a spoon beside it.

Recipe FAQs:

What other vegetables can I use?

Use your favourite seasonal vegetables including broccoli, cauliflower, cabbage, green beans etc. Just add them in during the last 15 minutes of cooking.

Can else can I serve this with?

I used dried egg noodles but you could also serve this with Pad Thai noodles (flat rice noodles), Vermicelli (skinny rice noodles), steamed rice or even cauliflower rice.

A white bowl filled with Slow Cooker Honey Soy Chicken, noodles, sliced carrots, red bell peppers, green onions, cilantro, and a sprinkle of sesame seeds on a wooden surface.

Storage:

Store any leftover Slow Cooker Honey and Soy Chicken in an airtight container in the fridge for up to three days. Reheat in the microwave until piping hot.

Freeze for up to 3 months - defrost and reheat until piping hot.

Top tips:

This would make a great prep bag option for faster mornings - simply add all the ingredients into a ziplock bag and freeze. Defrost and pop into the slow cooker when you are ready to cook it.

I used dried egg noodles but you could also serve this with Pad Thai noodles (flat rice noodles), Vermicelli (skinny rice noodles), steamed rice or even cauliflower rice.

Related Recipes:

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Slow Cooker Honey Soy Chicken

Yield: 4

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Slow-cooked, honey and soy chicken served with seasonal vegetables and noodles.

Ingredients

1 onion, sliced
3 cloves garlic, crushed
1 tsp ground ginger
1 carrot, sliced
500g chicken thighS
120g packet Lee Kum Kee Honey & Soy Slow Cook Sauce
400ml boiling water
1 red capsicum, sliced
100g sugar snap peas, sliced

To serve

300g egg noodles, cooked
1 spring onion, sliced
1 Tbsp sesame seeds
1 Tbsp coriander
4 lemon wedges

Instructions

Add onion, garlic, ginger and carrot to the base of a slow cooker and stir together.
Slice each chicken thigh into four pieces, then add on top.
Squeeze in slow cook sauce and pour in boiling water.
Mix everything together and cook on high for three hours or low for six hours (or until the chicken is cooked through).
15 minutes before serving add the capsicum and sugar snaps.
Serve on top of cooked noodles or steamed rice.
Garnish with sesame seeds, spring onion, coriander and lemon wedges.

Notes

Use your favourite seasonal vegetables including broccoli, cauliflower, cabbage, green beans etc. Just add them in during the last 15 minutes of cooking.
I used dried egg noodles but you could also serve this with Pad Thai noodles (flat rice noodles), Vermicelli (skinny rice noodles), steamed rice or even cauliflower rice.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 569Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 161mgSodium: 380mgCarbohydrates: 67gFiber: 7gSugar: 32gProtein: 37g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya