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Slow Cooker Honey Garlic Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 70 reviews
  • Author: Jessica
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Asian
  • Diet: Low Salt

Description

This Slow Cooker Honey Garlic Chicken recipe features tender, juicy chicken thighs or breasts simmered in a sweet and savory honey garlic sauce with a hint of spice. Perfectly cooked in a slow cooker, this dish is easy to prepare and makes a flavorful weeknight dinner served over rice, quinoa, or cauliflower rice, garnished with toasted sesame seeds and chopped green onions.

Ingredients

Scale

For the Chicken:

  • 1 ½ pounds boneless, skinless chicken thighs or chicken breasts
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup honey
  • 2 tablespoons tomato paste
  • 2 teaspoons chili paste (sambal oelek, sriracha, or hot sauce of choice)
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch

For Serving:

  • Prepared brown rice, quinoa, or cauliflower rice
  • Toasted sesame seeds
  • Chopped green onion

Instructions

  1. Prepare the Chicken: Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or large measuring cup, whisk together soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour this sauce mixture over the chicken, ensuring it is evenly coated.
  2. Cook the Chicken: Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F (74°C). If possible, flip the chicken halfway through cooking to coat both sides, though this is optional.
  3. Thicken the Sauce in Slow Cooker: Remove chicken to a plate and let cool slightly. Whisk cornstarch into the slow cooker liquid, cover, and cook on HIGH for 15 minutes, stirring occasionally, until the sauce thickens slightly. For a thicker sauce, cook up to 30 minutes or use the stovetop thickening method.
  4. Thicken the Sauce on Stovetop (Optional): For quicker thickening, transfer the cornstarch-mixed sauce to a medium saucepan. Cook over medium heat, stirring frequently for 5 to 10 minutes until thickened. Only do this if your slow cooker insert is not stovetop safe.
  5. Shred and Combine: Using two forks (or fingers if cooled enough), shred the chicken and return it to the slow cooker. Add the thickened sauce back if it was reduced on the stove. Stir well to coat the shredded chicken with the sauce.
  6. Serve: Serve the honey garlic chicken over prepared rice, quinoa, or cauliflower rice. Garnish with toasted sesame seeds and chopped green onions.

Notes

  • TO STORE: Store cooked and cooled leftovers in an airtight container in the refrigerator for up to 4 days.
  • TO REHEAT: Reheat gently on the stovetop over medium-low heat with a splash of broth or water to prevent drying, or rewarm in the microwave until heated through.
  • TO FREEZE: Freeze cooked and cooled chicken in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

  • Serving Size: 1 serving (approx. 6 oz chicken with sauce and ½ cup cooked rice)
  • Calories: 350 kcal
  • Sugar: 16 g
  • Sodium: 630 mg
  • Fat: 7 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 75 mg

Find it online: https://jessicasrecipes.com/slow-cooker-honey-garlic-chicken-recipe/