If you’re looking for an easy, satisfying weeknight dinner, this Slow Cooker Honey Garlic Chicken checks all the boxes. With its juicy, tender chicken and a sticky, flavorful sauce, it’s both healthy and simple to prepare. Best of all, it uses just eight straightforward ingredients.
- Cuisine: Asian-Inspired
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Servings: 4
Why You’ll Love This Recipe
- Hands-off cooking with a slow cooker allows you to multitask with ease.
- A versatile dish that pairs well with rice, quinoa, or cauliflower rice.
- Adaptable spice level thanks to customizable chili paste options.
- Simple ingredients that you likely already have in your pantry.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts): Offers protein and juiciness. Use thighs for more flavor, or breasts if preferred.
- 1/3 cup low-sodium soy sauce: Provides a depth of umami. Substitute with tamari for a gluten-free option.
- 1/3 cup honey: Balances out the savory and spicy notes with sweetness.
- 2 tablespoons tomato paste: Adds richness and thickness to the sauce.
- 2 teaspoons chili paste (sambal oelek, sriracha, or hot sauce of choice): Brings heat. Adjust based on preference.
- 4 cloves garlic (minced): Adds aromatic depth and flavor.
- 1 tablespoon rice vinegar: Infuses a touch of acidity to balance flavors.
- 2 tablespoons cornstarch: Used for thickening the sauce.
- Prepared brown rice, quinoa, or cauliflower rice: Serve as a base to soak up the delicious sauce.
- Toasted sesame seeds: Optional garnish for a nutty finish.
- Chopped green onion: Optional garnish for freshness and color.
How to Make It
Step 1: Prepare the Slow Cooker
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 until well combined. Pour this mixture over the chicken, ensuring each piece is coated. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender and registers 165°F internally. Flip the chicken halfway through for even coating, if possible.
Step 2: Thicken the Sauce
Remove the chicken to a plate to cool slightly. Whisk the cornstarch into the cooking liquid in the slow cooker. Cover and cook on HIGH for 15 minutes, stirring occasionally, until the sauce achieves your desired thickness. For a quicker method, transfer the liquid to a saucepan and cook over medium heat, stirring frequently, until thickened, roughly 5 to 10 minutes.
Step 3: Shred and Serve
With two forks, shred the chicken into bite-sized pieces. Return it to the slow cooker and mix it well with the thickened sauce. If the sauce was done on the stove, add it back before combining. Serve immediately over your choice of brown rice, quinoa, or cauliflower rice, and garnish with toasted sesame seeds and chopped green onion for added flavor and color.
Recipe FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts are leaner and will work well. They will cook slightly faster, so adjust the cooking time accordingly to prevent them from drying out.
How can I make this dish spicier?
To add more heat, increase the amount of chili paste. Alternatively, you can add a pinch of red pepper flakes or serve with hot sauce on the side.
Can I make this dish ahead of time?
Absolutely. This dish stores well in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed to loosen the sauce.
