Honey Glazed Chicken: For Instant Pot and Crock Pot

Simple, flavorful and versatile! This honey glazed chicken can be made in your instant pot or crock pot. Serve it with a side of brown rice and veggie for one amazing dinner.

This recipe was originally shared back in 2014. Since then, we’ve had it for dinner about one million times and seriously adore it.

It’s usually made in my crock pot, but, since, acquiring my instant pot, sometimes, I make it in that too.It just depends on my daily schedule.

Seven Ingredients = Sweet and Tangy Chicken

• Chicken
• Butter
• Honey
• Minced garlic
• Soy sauce
• Cornstarch

Gather Your Supplies:

• Crock Pot (slow cooker) or Instant Pot (pressure cooker)
• Mixing bowl
• Whisk
• Non stick cooking spray
• Sharp knife or two forks (for shredding/cutting)
• Serving spoon or tongs

A few notes:

• Yes, you can use partially frozen chicken breasts!
• I used 1.25 lbs of boneless chicken breasts. This should be approx 3-4 medium size breasts.
• For the crock pot version: In the past, I have used boneless chicken tenders for this recipe and cooked the same amount of time. However, I haven’t used them in the instant pot yet, so, can’t say what the cook time would be for them.

Honey Glazed Chicken

Erin Table for Seven

This honey glazed chicken can be made in your instant pot or crock pot. Serve it with a side of brown rice and veggie for one amazing dinner.

4.54 from 13 votes

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Prep Time 25 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 55 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 558 kcal

Ingredients

  

1x2x3x

• 1.25 pounds boneless chicken
• ¼ cup butter melted
• ¼ cup soy sauce
• ½ cup honey
• 1 teaspoon minced garlic
• 1 tablespoon cornstarch
• ¼ cup water

Instructions

 

FOR CROCK POT:

• In a  bowl, whisk together melted butter, honey, minced garlic and soy sauce.
• Spray crock pot with non stick cooking spray.
• Add chicken  into pot. Pour sauce mixture on top.
• Cover and cook on low for 3 hours.
• Remove chicken from pot.  ( leave sauce in pot)
• In a small bowl, whisk together cornstarch with water until smooth.  Whisk into crock pot with remaining sauce.
• Cut or shred chicken , then, stir into pot. Be sure to coat chicken with sauce.
• Increase temperature to high and continue cooking for an additional 30 minutes  for sauce to thicken.  Leaving the lid off your crock pot will help thicken the sauce.

FOR INSTANT POT:

• In a  bowl, whisk together melted butter, honey, minced garlic and soy sauce.
• Spray instant pot with non stick cooking spray.
• Add chicken  into pot. Pour sauce mixture on top.
• Cover and cook on high pressure for 15 minutes.
• Do a natural release and remove chicken (not sauce) from pot.
• In a small bowl, whisk together cornstarch with water until smooth.  Whisk into pot with remaining sauce.
• Select “Saute” and cook the sauce for 4-5 minutes for sauce to thicken. Whisk frequently to avoid burning.
• Cut or shred chicken , then, stir into pot. Be sure to coat chicken with sauce.
• Serve both version with a side of brown or white rice.

Notes

• Cook time noted in recipe is for crock pot.

Nutrition

Calories: 558kcalCarbohydrates: 38gProtein: 25gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 169mgSodium: 1013mgPotassium: 350mgFiber: 0.2gSugar: 35gVitamin A: 465IUVitamin C: 0.4mgCalcium: 22mgIron: 1mg

Tried this recipe?Let us know how it was!