If you’re looking for an easy, flavorful, & nourishing dinner that practically makes itself, this Crockpot Honey Ginger Chicken is the ultimate set-it-and-forget-it recipe! It’s packed with bold, sweet-and-savory flavor thanks to raw honey, fresh ginger, and garlic — and made with just a handful of wholesome ingredients. This shredded chicken recipe is so versatile & can be used in so many different ways!
The easiest slow cooker chicken
As a big fan of keeping dinner simple and healthy recipes like this slow cooker honey garlic chicken is an absolute staple! Bursting with flavor, versatile, and addicting-ly good, you’ll want this one on repeat!
Even better? It’s gluten-free, dairy-free, Whole30-modifiable, and perfect for meal prep. Serve it in lettuce cups, over cauliflower rice, or tucked into a grain-free tortilla for a healthy and satisfying meal.
Why You’ll Love This honey ginger chicken
- Slow cooker convenience – Minimal prep, maximum flavor
- Paleo, Whole 30 Approved & gluten-free – Made with nourishing ingredients
- Meal prep friendly – Stores and reheats beautifully
- Naturally sweet & savory – With no refined sugar!
Recipe video
I included this recipe in my weekly meal prep series on Instagram along with my anti-inflammatory golden milk chia pudding!
How to make crockpot Honey ginger shredded chicken
Full recipe is in the recipe card at the bottom of the post!
Ingredients
- Boneless skinless chicken breasts or thighs
- Raw honey
- Coconut aminos (paleo soy sauce alternative) or tamari, soy sauce, or coconut aminos
- Orange juice
- Freshly grated ginger
- Garlic cloves
- Red pepper flakes (optional, for heat)
- Arrowroot starch
Steps
- Add to Crockpot:
Place chicken in your slow cooker. In a small bowl, whisk together all of the sauce ingredients. Pour the mixture over the chicken. - Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and pulls apart easily. - Shred:
Remove the chicken, shred it with two forks. Store in an air-tight container in the fridge and reheat prior to eating!
how to serve Honey Ginger Chicken
- Veggies. Simply sauté or steam broccoli or mixed vegetables while the sauce finishes thickening in the slow cooker.
- Try your honey garlic chicken over the top of Sautéed Cabbage for a low-carb meal.
- Rice. Pile the chicken and veggies over cooked rice or cauliflower rice for a paleo, low-carb option!
- Or, you could serve this honey garlic chicken with Cauliflower Fried Rice.
- Salad. Add to an Asian-inspired salad or add to lettuce cups with chopped green onions & sesame seeds.
- Asian-inspired tacos!
- On top of zucchini noodles or roasted sweet potatoes.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Reheat on the stovetop with a splash of broth.
Substitutions & Variation
- No coconut aminos? Try tamari if you’re not strictly paleo or avoiding soy.
- Want it spicier? Add more red pepper flakes or a splash of sriracha.
More healthy recipes to try
- Healthy snack wraps
- Healthy homemade cheesy gordita crunch
- Dill pickle salsa
- Crispy smashed potato salad
- Avocado guacamole deviled eggs
- Easy cornbread chili casserole
- Healthy chicken broccoli rice casserole
- Healthy chicken pot pie soup
- Japanese carrot ginger salad dressing
- Healthy broccoli salad
Tag me on Instagram @danishealthyeats if you try it—I’d love to see your snack wrap creations! If you love this recipe, it’d mean the world to me if you left a star rating & review below!
Honey Ginger Shredded Chicken (slow cooker)
Ingredients
Chicken
- 1.5 lbs chicken breast or skinless, boneless chicken thighs
- 1/3 cup honey
- 1/3 cup liquid or coconut aminos or soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp red pepper flakes or 1 tbsp sriracha
- 1 tbsp fresh grated ginger
- 3 garlic cloves, grates or finely diced
- 1 1/2 tbsp tapioca flour mixed with 1/4 orange juice
Assembling the bowls
- cooked rice
- steamed or baked broccoli
- pickled red onions or kimchi
- anything you want! (:
Instructions
- Add the chicken breast to the bottom of your slow cooker or crock pot.
- In a large bowl, whisk together the tapioca flour and orange juice (this helps eliminate any clumps). Then add the remaining ingredients, whisking well. Then pour this over the chicken. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is super tender and can be pulled apart with a fork. (I think it's better on high heat!)
- When it's finished, use two forks to shred the chicken into small pieces. Then stir everything well so the thicken soaks up all that saucy goodness. You can cook it on high for another 20 minutes or so if your chicken isn't absorbing all the sauce well! (this makes it even better!)
- Move to an air-tight container and place in the fridge. Reheat when ready to eat.
