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Slow Cooker Honey Garlic Chicken

Tender shredded chicken thighs slow-cooked in a sticky, savory-sweet glaze of honey, soy sauce, and garlic, served over fluffy rice.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Sauce
  • 2 lbs chicken thighs boneless, skinless
  • 0.5 cup soy sauce low sodium preferred
  • 0.5 cup honey
  • 0.25 cup hoisin sauce optional but recommended
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp rice vinegar
Thickener & Garnish
  • 1 tbsp cornstarch
  • 2 tbsp water cold
  • 2 stalks green onions chopped
  • 4 cups cooked white rice for serving

Equipment

  • Slow Cooker / Crockpot
  • Small mixing bowl
  • Forks for shredding
  • Rice Cooker or Pot

Method
 

  1. In the slow cooker insert, whisk together soy sauce, honey, hoisin sauce, minced garlic, ginger, and rice vinegar.
  2. Add the chicken thighs to the sauce mixture, turning them to coat well.
  3. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until chicken is cooked through and tender.
  4. Remove chicken from the pot to a bowl. Shred into bite-sized pieces using two forks.
  5. In a small cup, whisk cornstarch and cold water until smooth. Pour into the sauce remaining in the slow cooker.
  6. Turn slow cooker to HIGH (or transfer sauce to a stove pot) and cook for 10-15 minutes, stirring occasionally, until the sauce thickens into a glaze.
  7. Return shredded chicken to the pot and toss to coat in the thick glaze.
  8. Serve hot over steamed white rice, garnished with chopped green onions.

Notes

For a spicy kick, add 1 tsp of red chili flakes to the sauce.