Slow Cooker Honey Garlic Chicken

Tender shredded chicken thighs slow-cooked in a sweet and savory honey garlic sauce with soy, hoisin, fresh ginger, and sesame oil. A simple dump-and-go dinner the whole family will love.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 320

Ingredients Equipment Method Notes

Ingredients

6-7 boneless skinless chicken thighs thighs recommended over breasts for juiciest results
3/4 cup honey pure honey recommended
3/4 cup soy sauce light soy sauce preferred
2 tbsp hoisin sauce
2 cloves garlic crushed or 1 1/2 tbsp minced garlic
1 tbsp fresh ginger root or 1 tbsp dry ginger
1 tsp sesame oil
2 tbsp cornstarch
1/4 cup lukewarm water for cornstarch slurry to thicken sauce

Equipment

5-quart slow cooker
Small mixing bowls
whisk
Two forks for shredding

Method

Place the chicken thighs in a 5-quart slow cooker in a single layer.
In a small bowl, whisk together the honey, soy sauce, hoisin sauce, crushed garlic, ginger, and sesame oil until fully combined. Pour the sauce evenly over the chicken.
Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours. Do not lift the lid repeatedly during cooking. The chicken is ready when it shreds easily with a fork.
Remove the chicken from the slow cooker and shred using two forks. The meat should fall apart with very little effort.
In a small bowl, whisk together the cornstarch and lukewarm water until smooth and lump-free. Stir this mixture into the sauce remaining in the slow cooker.
Return the shredded chicken to the slow cooker. Cook uncovered for an additional 15 minutes to allow the sauce to thicken into a glossy coating. Serve over rice and enjoy!

Notes

Chicken thighs are strongly recommended over breasts as they stay juicy during long cook times. Always thaw frozen chicken fully before adding to the slow cooker. Fresh ginger gives a brighter flavor than dry. Do not skip the final 15-minute uncovered thickening step. Leftovers store in the fridge for up to 5 days and taste even better the next day. Freeze for up to 3 months in a freezer-safe bag.