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Slow Cooker Honey Almond Chicken * *

Slow Cooker Honey Almond Chicken

  • Cooking Time:

    8 hours on Low or 4 hours on High
  • Servings:



4 chick­en breasts, cut into large pieces
1/4 c. almonds, sliv­ered, (Option­al): plus more for gar­nish)
1/4 c. soy sauce
1/3 c. hon­ey
1 T. canola oil
2 gar­lic cloves, minced
1 tsp. gin­ger, fresh, minced
1/4 c. onion, sliced
1/2 c. snap peas
1 T. water
1 T. corn­starch
Serve over cooked brown or white rice

My hub­by is a fan of Almonds and so this recipe makes him hap­py. Slow Cook­er Hon­ey Almond Chick­en is so easy to pre­pare.

  1. In a 4–5 quart slow cook­er, place chick­en and 1/4 cup sliv­ered almonds.
  2. Whisk soy sauce, hon­ey, gar­lic, gin­ger, and oil in a sep­a­rate bowl to com­bine.
  3. Pour over chick­en and stir to coat the chick­en.
  4. Top with sliced onion.
  5. Cov­er. Cook for 8 hours on Low or on 4 hours on High.
  6. Approx­i­mate­ly fif­teen min­utes before fin­ished, remove the chick­en to a plate.
  7. Whisk corn­starch and water until smooth and stir into the slow cook­er.
  8. Put the chick­en along with 1/2 cup snap peas back in the slow cook­er and fin­ish crock­ing for 15 min­utes or until the sauce has thick­ened.

Serve over rice of your choice.

Option­al: Gar­nish with almonds.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!



Nutri­tion facts include brown rice.
Slow Cooker Honey Almond Chicken

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Darlene BellamyCrock Pot GirlLizSharice SimpsonBarbara Recent comment authors
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This is def­i­nite­ly one of my absolute FAVORITES!! This dish is so tasty, my whole fani­ly loves it!


I made this tonight… the fla­vor is very good. How­ev­er, my chick­en was very dry. I used large breasts, so I cut each breast into about 6 pieces, which seemed sim­i­lar in size to the pho­to. I cooked them on low for 8 hours. The chick­en was very browned when I took it out (from the soy sauce) where it had been sit­ting on the bot­tom on the crock pot. I’m new at crock pot cook­ing, so would love some advice on how not to dry out my chick­en!


I cooked mine on low for 4 hours, and the result resem­bles some­thing unde­sir­able. we tossed it and ate get­ting take out. I real­ly had high hopes for this.

I’m curi­ous if that is an actu­al true result pho­to of the crock pot meal.


I read Stefani’s post and she stat­ed that she cooked it on low for 4 hours. She didn’t cook it long enough. I want to try this with thighs; will they work?

Sharice Simpson
Sharice Simpson

i am unable to use corn­starch due to corn aller­gy. Is there a sub­sti­tute I could use instead?


I was won­der­ing where all the calo­ries came from? Chick­en breast, hon­ey and veg­gies don’t have that many calories…even with the brown rice that seems like a lot. I’m seri­ous­ly watch­ing my calo­rie intake, but this sounds SUPER yum­my, may have to see if I can alter it just a bit…

Darlene Bellamy
Darlene Bellamy

I don’t care for fresh gin­ger. What would the equiv­a­lent be in pow­dered gin­ger. Thanks so much Jean. I love your recipes and have tried many of them.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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