3 Ingredient Honey Garlic Chicken Bowls
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When life gets hectic, and the thought of dinner feels like climbing Mount Everest, this 3-ingredient honey garlic chicken bowls recipe will swoop in to save the day. Made in the oven or the slow cooker, I find either cooking method is super easy – one just takes longer than the other.
It’s easy, flavourful, and filling along with being versatile enough to make everyone at the table happy.

The Simple Ingredients Needed
- Chicken Breasts: Boneless, skinless chicken breasts are used for this recipe. Just like my 3 Ingredient Crockpot Shredded Chicken and Gravy recipe, I like how chicken breasts shred when cooked. However, I’ve used chicken thighs as well, and depending on the day, I actually like them a bit better. They’re juicy, forgiving, and soak up all that sweet-savory goodness. Don’t sleep on chicken drumsticks, or even pork tenderloin will get the job done if that’s what you have on hand.
- Honey: This sweet nectar brings all the sticky, caramelized vibes to the party. If you’re out of honey, you can swap it with maple syrup or brown sugar for similar results.
- Garlic: Freshly minced is ideal for that bold, punchy flavor, but garlic powder works in a pinch. Feeling fancy? Try roasted garlic for a deeper, sweeter flavor.
- Oil: This is optional and used if you’re going to make this honey garlic chicken in the oven.

EAZYTIP: Ingredients like common seasonings (salt, pepper, garlic powder) and oil don’t count towards the ingredient list because most people have these basic items in the pantry.
Cooking Methods
Slow Cooker
- Place the chicken in your slow cooker. In a small bowl, mix up the sauce ingredients and pour this mixture over the chicken. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is fork tender. Shred with a couple forks and serve.



Oven-Baked
- Preheat your oven to 375°F. Lightly grease a baking dish with vegetable oil to prevent sticking. Place the chicken breasts in the dish and pour the honey garlic sauce mixture over the top. Cover the dish with foil to keep the moisture in and bake for 25-30 minutes, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before shredding. Pro Tip: Baste the chicken with the sauce halfway through baking for extra flavor and moisture.
EAZYTIP: If you find the sauce is on the thinner side, feel free to make a cornstarch slurry to add to it to thicken it.
Alternatives To Rice
Rice is classic and comforting, but sometimes I’m not into rice. So here’s some suggestions for the bowls when you’re feeling the same way.
- Cauliflower Rice: Perfect for anyone rocking a low-carb or keto lifestyle. It’s light, fluffy, and soaks up the sauce like a champ.
- Quinoa: A protein-packed option that adds a slightly nutty vibe to the dish.
- Mashed Potatoes: Yep, smother that chicken and sauce over creamy spuds for ultimate comfort food.
- Zoodles (Zucchini Noodles): Light and veggie-forward for when you’re feeling extra healthy.
How to Serve Honey Garlic Chicken Bowls
This chicken is a multitasker! Beyond bowls, here are some other ways to enjoy it fresh or when you have leftovers.
- Wraps: Use the chicken and rice as filling, then wrap it up with some fresh greens and a drizzle of extra sauce.
- Fajitas: Saute some peppers and onions, add pineapple chunks to the sauce, and wrap it all in a warm tortilla. Sweet and spicy perfection.
- Sandwich Style: Pile the chicken on a soft bun, top with a pineapple ring to make it similar to these CrockPot Chicken Teriyaki Chicken Sandwiches.
- Salad Topper: Dice the chicken and throw it over a crisp salad for an easy lunch.

Switching Up the Protein
Not a chicken fan? No worries, this recipe works like magic with a few other different proteins.
- Pork Tenderloin: Sweet, juicy, and shreds beautifully.
- Shrimp: Cut the cook time down—these little guys cook in minutes!
- Tofu: For a plant-based twist, press and cube firm tofu, then let it soak up all that saucy goodness.
- Beef Strips: Think honey garlic beef bowls—delicious and hearty.
Make It Saucier
If you’re a sauce lover (same), here’s how to amp it up.
- I sometimes increase the sauce ingredients by about 50% with the same amount of chicken.
- Add a splash of chicken broth or water while simmering.
- Mix in a little soy sauce for a salty, umami punch.
- For a sticky glaze, dissolve a teaspoon of cornstarch in cold water and stir it into the sauce.
Freezing and Storing Tips
Keep leftovers in the fridge for about 3 days, separate from the rice. Keep them covered and to reheat the rice, add an ice cube to the container and microwave to add moisture back to the rice.
Also, this recipe is freezer-friendly and meal-prep gold. Here’s how to freeze it like a pro for up to 3 months.
- Super Cubes: Portion out the chicken and rice into silicone molds for easy reheating.
- Together or Separate: You can freeze the chicken and filler (like rice) separately for flexibility or together for grab-and-go meals.
- Label everything with the date to keep track of freshness (though let’s be real, it won’t last long in the freezer!).
Have You Tried This 3 Ingredient Honey Garlic Chicken Bowls Recipe?
Have you made this delicious honey garlic chicken? Did you make extra sauce? Please let me know! Please leave your comments below, and don’t forget to leave a star rating on the recipe card.
3 Ingredient Honey Garlic Chicken

Whip up this 3-ingredient honey garlic chicken bowl in no time! Savory chicken with a slight sweetness from the honey, and some salty notes from soy sauce make this sauce perfect over rice.
Ingredients
- 1 lb boneless, skinless breasts
- 1/4 cup honey
- 1/2 cup soy sauce
- 3 garlic cloves, minced
- 1/4 cup water
- oil (optional to the method of cooking)
Instructions
1. Place the chicken breasts in a 5 quart (or larger) slow cooker. Season with salt and pepper if desired.
2. In a medium mixing bowl, whisk together honey, soy sauce, water, and minced garlic. Be sure the honey is dissolved in the soy and water. Pour this mixture over the chicken in the slow cooker.
3. Cook the chicken on low for 6-8 hours or high for 3-4 hours until the chicken is fork tender.
4. Use forks to shred the chicken, then serve it hot over rice.
Notes
For alternative cooking methods (Stove and Instant Pot), please refer to the main body of the blog post.
Chicken thighs are a great substitute in this recipe. I've also listed a few other proteins to use if you're not into using chicken.
For the Rice: To cook enough rice for 4 people (1 ½ cups of uncooked rice) on the stovetop:
- Rinse 1 ½ cups of rice under cold water until the water runs clear. This removes excess starch and helps prevent it from becoming sticky.
- In a medium saucepan, bring 3 cups of water to a boil.
- Add the rinsed rice, a pinch of salt, and a drizzle of oil or a small pat of butter (optional, for flavor and texture).
- Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for 18-20 minutes without lifting the lid.
- Remove the pot from heat and let it sit, covered, for 5 minutes to steam. Fluff with a fork before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 99Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 2mgCarbohydrates 18gFiber 0gSugar 17gProtein 0g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.