Crock Pot Honey Ginger Chicken Bowls

Crock pot honey ginger chicken bowls 1_small

This one was a hit — I’m talkin’ capital H-I-T — with the kiddos. They liked it as much as the Honey Sesame Chicken from last year.

This is not one of those Crock-Pot recipes that can simmer all day. It only takes 2 hours in the cooker, so it’s best started during nap time and finished right before dinner. But it reheats beautifully, so don’t be afraid to make it early and refrigerate, then give it a quick zap right before serving. (I’d make the rice fresh though.)

Tender chicken coated in honey, garlic, soy sauce and maple syrup and tossed with pineapple, peppers and green onions? Now that’s a lot of flavor for one crock pot dish!

Crock Pot Honey Ginger Chicken Bowls

Crock Pot Honey Ginger Chicken Bowls


1 pound chicken breast, cut into bite sized pieces

salt and pepper

2 Tablespoons agave or honey

3 cloves garlic, minced

1 piece (1-inch Size) fresh ginger, minced

2 1/2 Tablespoons soy sauce

3 Tablespoons maple syrup

1 Tablespoon ketchup

1 teaspoon Sriracha

1/4 cup diced pineapple

chopped red pepper, for garnish

chopped green onion, for garnish

4-6 cups cooked rice


Season chicken with salt and pepper.

Combine honey, garlic, ginger, soy sauce, maple syrup, ketchup and Sriracha in a small bowl and whisk together. Place chicken in the slow cooker and pour sauce over top. Cook on high for 2 hours.

Remove chicken and place in a side dish. Pour sauce from slow cooker into a small sauce pan and reduce over medium-low heat until thick and syrupy.

Pour sauce over chicken. Add pineapple, red pepper and green onion for garnish. Serve over rice.

Serves 4-6.

adapted from Tasty Kitchen

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  1. Thank you for sharing. This does sound delish. My girls love Chinese food so I will add this to our menu selection!

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