Slow Cooker Honey Garlic Chicken – Slow cooker honey garlic chicken requires only 5 ingredients and takes only a few minutes to prepare, plus it smells delicious while it cooks! You’ll want to spread this delectable sauce all over your plate!
The sauce in this slow cooker honey garlic chicken is the same as in the original 15-minute honey garlic chicken, which received wonderful reviews. And as a honey garlic chicken stir fry with a ton of vegetables. And oh, you’re going to swoon and drool when you smell this cooking in your crock pot and perfuming the entire home. Its sweet, sticky sauce has all the appeal of your favorite takeout but is crafted with healthy, natural ingredients. The recipe has just eight ingredients (nine if you add the rice), and if you prepare Asian food on a daily basis (meaning you own soy sauce), you probably have all of them in your cabinet right now.
About This Honey Garlic Chicken Slow Cooker Recipe:
- The chicken. I chose to make this a juicy and savory boneless skinless chicken thighs slow cooker dish, but it would also be delicious as a honey garlic chicken chicken breast slow cooker meal. Either way, it’ll be delicious!
- Garlic and honey This is a significantly underappreciated component combination. Without the need for extra sugar, the honey provides the sauce its unique sweetness and stickiness.
- Soy sauce is a condiment. The salty ying counteracts the sweet yang of honey.
Tomato puree. Don’t leave yet. I know tomato paste seems strange in a takeout-style meal, but it adds richness and a hint of acidity to the sauce. Don’t skimp on it.
- Paste de Chili (Also known as sambal oelek.) It may be found in the Asian or foreign food aisles of most large supermarkets (and even Target). If you don’t have it on hand, use red pepper flakes. This recipe isn’t particularly spicy, but you can certainly add extra if you want a strong kick.
- Vinegar rice To make the sauce flavorful and addicting.
Notes On Honey Garlic Chicken In Slow Cooker:
- I prefer and prefer boneless, skinless chicken thighs, but boneless, skinless chicken breasts can also be used. I’ve made it that way, and though it’s a little less flavorful, it’s still delicious.
- You may alter the spice of this meal by varying the amount of red pepper flakes used. As is, it’s spicy on the low-medium side. When I make it for my kids, I use a little less than the recipe asks for, and they don’t mind.
- Do you want to make it gluten-free? Simply substitute gluten-free tamari with the soy sauce.
- Place the chicken in the slow cooker. Whisk together the sauce ingredients in a mixing dish, then pour over the chicken. Cook for 4 to 5 hours on LOW or 2 to 3 hours on HIGH, or until the chicken is done. The chicken will be drenched in the delectable sauce!
- Transfer the chicken to a platter and set aside to cool. Cook until the sauce thickens, whisking the cornstarch directly into the slow cooker.
- Return the shredded chicken to the slow cooker. Stir in the sauce and coat the chicken with it. Serve whatever you choose (I prefer to serve it over rice with green onions and sesame seeds), and ENJOY!
As previously said, when the chicken has cooked, I add cornstarch straight to the slow cooker to thicken the sauce even more because we want our sauce thick.
If you’re in a rush, you can either ) skip the cornstarch stage completely and live with a thin (but still savory) sauce,) speed things up by moving the sauce to a small pot, adding the cornstarch, and then heating it on the burner.
To cook Honey Garlic Chicken in the Slow Cooker, follow these steps:
- Prepare the slow cooker: Place the chicken thighs in a 5 quart slow cooker. Whisk together the honey, soy sauce, hoisin sauce, garlic, ginger, and sesame oil in a small bowl. Cook for 4-6 hours on low and 3-4 hours on high.
- To shred the chicken, remove it from the slow cooker and shred it.
- Make a thick sauce, similar to a roux: In a small mixing dish, combine the cornstarch and water. In the slow cooker, whisk it into the sauce. Return the shredded chicken to the slow cooker and simmer for another 15 minutes to thicken the sauce. Serve with rice and relish!
Slow Cooker Chicken Cooking Techniques:
Choosing Breasts vs. Thighs, Bone-In vs. Bone-Out.
- You have several options for the sort of chicken to use in this crock pot chicken dish. In this dish, I used boneless, skinless chicken thighs. Because dark meat is more forgiving, it will not dry up as quickly. You can absolutely adapt this into a slow cooker chicken breast dish if you choose. Check the chicken frequently to ensure it does not overcook.
- To make slow cooker bone-in chicken thighs, I recommend removing the skin first so that the sauce does not turn oily. You will also need to increase the cooking time. Depending on the size of your chicken, I’d estimate 4 to 6 hours on low. The same may be said for bone-in chicken breasts cooked in the slow cooker.
How to Serve Honey Garlic Chicken in a Slow Cooker?
Make this honey garlic chicken a full supper by serving it with side dishes that complement it wonderfully. Your family will want it and appreciate all of the variations that may be accommodated by this slow cooker chicken.
- Veggies: For a side dish, try stir-frying vegetables, asparagus, or mashing potatoes. Make it more easier by using microwave or frozen veggies to help you finish the dish faster.
- Rice: I adore rice and the convenience of using my rice cooker to prepare a meal. Fried rice, cauliflower rice, or white rice is always a family favorite. The honey garlic sauce poured over the rice and chicken adds a lot of flavor and pleasure to the dish.
- Salad: Because this is an Asian dish, I prefer to include Asian-inspired salads like broccoli ramen salad, edamame ramen salad, or kale ginger peanut salad.
How to Keep, Reheat, and Freeze Food?
- To keep. Cooked and cooled leftovers can be refrigerated in an airtight container for up to 4 days.
- To heat up again. Reheat gently in a saucepan over medium-low heat, adding a splash of broth or water as required to prevent it from drying out. You may also reheat this in the microwave until it is well hot.
- To put a stop to. Cooked and cooled chicken can be stored in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
MORE DELICIOIUS RECIPES HERE:
- In the case of the Chicken:
- 1 1/2 lbs. boneless, skinless chicken thighs or breasts
- 1/3 cup soy sauce (low sodium)
- 1/4 cup honey
- two tbsp. tomato paste
- 2 tablespoons chili paste, sambal oelek, sriracha, or other spicy sauce
- 4 minced garlic cloves
- 1 tbsp. rice vinegar
- 2 tbsp. cornstarch
- To be served:
- Brown rice, quinoa, or cauliflower rice, cooked
- Sesame seeds, toasted
- Green onion, chopped
In the bottom of a 6-quart or larger slow cooker, place the chicken. Whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar in a medium mixing bowl or very big measuring cup. Pour the sauce over the chicken.
Cook for 4 to 5 hours on LOW or 2 to 3 hours on HIGH, or until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you have time, turn the chicken halfway through to cover both sides. (If not, don't worry; it'll still be delicious.)
Transfer the chicken to a platter and set aside to cool slightly. Combine the cornstarch and the slow cooker cooking liquid in a mixing bowl.
Cook, covered, on HIGH for 15 minutes, or until the sauce slightly thickens, stirring periodically. If you want the sauce to be really thick, simmer it for a full 30 minutes in the slow cooker OR use the stovetop technique below.
Reduce the sauce on the heat to thicken it faster: After whisking in the cornstarch, transfer the simmering liquid to a medium saucepan. Cook, stirring often, over medium heat until the sauce thickens, 5 to 10 minutes.
Shred the chicken with two forks (or your fingers if the chicken is cool enough) and place it in the slow cooker. If you reduced the sauce on the stove, return it to the slow cooker at this point. Stir the sauce into the chicken to coat it. Serve with rice and garnished with green onions and sesame seeds.
Skinless, boneless chicken thighs should be used. To avoid too much fat melting into your braising liquid/sauce, sear the skin to render some of the fat.