Slow Cooker Honey Garlic Chicken

This Honey Garlic Chicken takes just 10 minutes of planning time to toss everything together and is so tasty! In addition its route more advantageous than takeout! I love making Asian enlivened plans at home so as to control the saltiness. You should simply stir up the sauce fixings, slash up your garlic, ginger and green onions and toss it all in the moderate cooker alongside the chicken.

The chicken turns out staggeringly delicious and delicate by cooking it on low for 2-3 hours.

I made bunches of sauce to go over the chicken with extra to serve over rice. It is sweet from the nectar and tart from the soy sauce. It additionally is stacked with huge amounts of garlic and has a little kick from some Sriracha. The sauce is comprised of a balance of soy sauce and nectar. I additionally include sesame oil, hoisin sauce and rice wine vinegar. (These would all be able to be found in the Asian or International segment in your market.)

Honey Garlic Chicken

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Recipe by chefsavvy Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

3

hours 
Total time

3

hours 

10

minutes

Honey Garlic Chicken made simple, with the most amazing and addictive 5-ingredient honey garlic sauce that is so good you’ll want it on everything!

Ingredients

  • 4 boneless skinless chicken breasts 2 pounds

  • 1/2 cup low sodium soy sauce

  • 1/2 cup honey

  • 1/4 cup hoisin sauce

  • 1 tablespoon rice wine vinegar

  • 1 teaspoon sesame oil

  • 1 teaspoon ginger grated

  • 4 cloves garlic minced

  • 1 – 2 teaspoons sriracha depending on how spicy you would like this

  • 2 scallions sliced thin, divided (white parts for cooking, green for serving)

  • 2 tablespoons water

  • 1 tablespoon cornstrach

  • sesame seeds for garnish if desired

Directions

  • Place chicken in the bottom of the slow cooker.
  • In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha and the white parts only of the scallions.
  • Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken. My chicken breasts were pretty small and took 2 1/2 hours.)
  • Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife.
  • Transfer the liquid from the slow cooker to a small saucepan.
  • Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce.
  • Cook on high until bubbly and thickened, whisking constantly. Pour the sauce back in the slow cooker along with the shredded chicken and toss to coat.
  • Serve immediately with sesame seeds and green onions for garnish.

Notes

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