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Slow Cooker Honey Garlic Chicken Recipe

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This Slow Cooker Honey Garlic Chicken is a flavorful and easy-to-make dish perfect for busy weeknights. Tender chicken thighs or breasts are slow-cooked in a deliciously sweet and savory honey garlic sauce with a hint of spicy chili paste. Served over your choice of brown rice, quinoa, or cauliflower rice, and garnished with toasted sesame seeds and chopped green onions, this recipe delivers comfort and nutrition with minimal effort.

  • Author: Zara
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

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 very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour the mixture over the chicken, ensuring it is evenly coated.
  2. Slow Cook: 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 over halfway through cooking to coat both sides; otherwise, cooking without flipping will still yield delicious results.
  3. Remove and Thicken the Sauce: Once cooked, remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker liquid, then cover and cook on HIGH for an additional 15 minutes, stirring occasionally, until the sauce thickens moderately. For thicker sauce, cook up to 30 minutes longer in the slow cooker.
  4. Optional Stovetop Thickening: For faster thickening, transfer the cooking liquid with whisked cornstarch to a medium saucepan and cook over medium heat, stirring frequently for 5 to 10 minutes until the sauce is thickened. Be cautious if your slow cooker insert is stovetop-safe—only use that method if you are certain.
  5. Shred and Combine: Shred the chicken using two forks or your fingers once it has cooled enough to handle. Return the shredded chicken to the slow cooker and stir in the thickened sauce. If you thickened the sauce on the stovetop, add it back into the slow cooker before mixing.
  6. Serve: Spoon the honey garlic chicken over your prepared brown rice, quinoa, or cauliflower rice. Garnish with toasted sesame seeds and chopped green onions for added flavor and texture.

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 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.

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