Try this Slow Cooker Honey Garlic Chicken recipe.
- 4 cloves garlic minced
- 2 tablespoons water
- 1/2 cup honey
- 1/2 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1/2 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon sesame seeds
- 1 tablespoon rice wine vinegar
- 2 pounds boneless skinless chicken breasts
- 3 scallions, thinly sliced divided (white parts for cooking, green for serving)
- 1 tablespoon cornstrach
- Carbohydrate 28.2177037826988 g
- Cholesterol 132.021787300406 mg
- Fat 6.764516444539 g
- Fiber 1.32243750313848 g
- Protein 56.9050916254881 g
- Saturated Fat 1.32005491058568 g
- Serving Size 1 1 Serving (316g)
- Sodium 1972.67827496524 mg
- Sugar 26.8952662795603 g
- Trans Fat 0.936114910544311 g
- Calories 408 calories
Step-by-step
- Place the chicken in the bowl of a slow cooker.
- In a medium bowl, whisk together the soy sauce, honey, hoisin sauce, vinegar, oil, ginger, garlic, and scallions (white part only). Pour over the chicken.
- Cook on low for 2 hours, until the chicken reaches 165°F. Transfer the cooked chicken to a clean plate and tent loosely with foil. Let rest for 10 minutes.
- Transfer the liquid from the slow cooker to a small saucepan. Whisk 2 tablespoons of water with 1 tablespoon of cornstarch until smooth and creamy. Slowly add the cornstarch mixture to the sauce. Cook on high until thick, whisking constantly.
- Pour the sauce back in the slow cooker along with the chicken and toss to coat.
- Slice the chicken into strips and drizzle on the sauce. Garnish with the green scallions and sesame seeds. Serve warm with a side of steamed rice and vegetables.
Will the sugars in the glaze burn during long cooking cycles in a smaller, hotter crockpot? This sweet-savory style draws heavy inspiration from traditional Chinese-American stir-fry sauces, adapting high-heat wok flavors for moist-heat appliance environments. Because boneless, skinless breasts easily dry out past 165 degrees Fahrenheit, monitor the internal temperature closely around the two-hour mark using a digital probe thermometer to prevent protein toughening. Slow cookers trap moisture, meaning sauces rarely reduce naturally without a separate thickening agent applied on the stovetop afterwards. Whisking cold water into cornstarch creates a slurry that prevents lump formation when introduced to boiling liquids, resulting in a glossy coat that clings properly to sliced poultry. When preparing batches ahead for the freezer, cool the cooked meat and sauce completely in shallow containers before sealing to inhibit bacterial growth. Freeze the components together for up to three months without losing structural integrity, ensuring that the starches do not break down into a watery consistency upon thawing. Reheating requires gentle medium-low heat on a stovetop burner with an extra splash of water to reconstitute the thickened glaze. Swapping honey for maple syrup alters the viscosity profile significantly, requiring a slight reduction in added water during the thickening phase to achieve proper cling.
