Description
This Slow Cooker Honey Garlic Chicken is a flavorful and easy-to-make dish featuring tender chicken thighs cooked in a savory honey garlic sauce with a hint of spice. Perfect for busy weeknights, this recipe uses simple ingredients and slow cooking to create a delicious meal served over rice and garnished with toasted sesame seeds and green onions.
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
- 1/3 cup low-sodium soy sauce
- 1/3 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
- Prepare the Chicken: Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour this sauce mixture evenly over the chicken.
- Cook the Chicken: Cover the slow cooker 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) using an instant-read thermometer. For best results, flip the chicken once halfway through cooking to coat both sides in the sauce, but this step is optional.
- Thicken the Sauce in the Slow Cooker: Remove the chicken to a plate and let it cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover again and cook on HIGH for 15 minutes, stirring occasionally, until the sauce thickens. If a thicker sauce is desired, continue cooking for up to 30 minutes.
- Alternative Sauce Thickening on Stovetop: For faster thickening, after whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook over medium heat, stirring frequently, until the sauce thickens in 5 to 10 minutes. If your slow cooker insert is stovetop-safe, you can use it directly on the burner, but only if you are certain it will not crack.
- Shred and Combine: Using two forks (or your fingers if the chicken has cooled enough), shred the chicken. Place the shredded chicken back into the slow cooker. If you thickened the sauce on the stove, pour it back into the slow cooker now. Stir well to coat the chicken evenly with the sauce.
- Serve: Serve the honey garlic chicken hot over your choice of prepared brown rice, quinoa, or cauliflower rice. Garnish with toasted sesame seeds and chopped green onions for a flavorful finish.
Notes
- To Store: Store cooked and cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Reheat gently in a saucepan on the stovetop over medium-low heat. Add a splash of broth or water if needed to prevent drying out. Alternatively, rewarm in the microwave until heated through.
- To Freeze: Place 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
- Calories: 350 kcal
- Sugar: 17 g
- Sodium: 560 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
