Description
This Slow Cooker Honey Garlic Chicken recipe is a flavorful and easy-to-make dish perfect for busy weeknights. Tender chicken thighs are simmered in a sweet and tangy honey garlic sauce, then shredded and coated in a silky, thickened glaze. Served over your choice of brown rice, quinoa, or cauliflower rice, it’s garnished with toasted sesame seeds and fresh green onions for added texture and aroma.
Ingredients
Chicken and Sauce
- 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
To Serve
- Prepared brown rice, quinoa, or cauliflower rice
- Toasted sesame seeds
- Chopped green onion
Instructions
- Prepare and Cook Chicken: Place the chicken thighs in the bottom of a 6-quart (or larger) slow cooker. In a medium mixing bowl, whisk together soy sauce, honey, tomato paste, chili paste, minced garlic, and rice vinegar. Pour this sauce mixture evenly over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F. For even coating, flip the chicken halfway through if possible.
- Thicken the Sauce in Slow Cooker: Remove the cooked chicken to a plate and allow it to cool slightly. Whisk the cornstarch into the slow cooker liquid thoroughly. Cover and cook on HIGH for 15 minutes, stirring occasionally, until the sauce thickens. For an even thicker sauce, extend this cooking time up to 30 minutes or opt for stovetop reduction.
- Optional Stovetop Sauce Thickening: For faster or thicker sauce thickening, transfer the cornstarch-mixed cooking liquid to a medium saucepan. Simmer over medium heat, stirring frequently for 5 to 10 minutes until thickened. If your slow cooker insert is stovetop safe, you may place it directly on the burner—only if absolutely certain to avoid cracking.
- Shred Chicken and Combine with Sauce: Using two forks or fingers once the chicken is cool enough, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, along with the thickened sauce if reduced on the stove. Stir well to coat the chicken thoroughly with the sauce.
- Serve: Spoon the honey garlic chicken over cooked brown rice, quinoa, or cauliflower rice. Garnish with toasted sesame seeds and chopped green onions for a delightful finish.
Notes
- Chicken thighs are preferred for juiciness, but chicken breasts work if you prefer leaner meat.
- Flipping the chicken halfway through cooking is optional but helps coat both sides evenly.
- For a gluten-free option, ensure soy sauce is gluten-free or substitute with tamari.
- Adjust chili paste quantity to control the spiciness level.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian Fusion
