Slow Cooker Honey Garlic Chicken
Try this Slow Cooker Honey Garlic Chicken recipe, or contribute your own.
Try this Slow Cooker Honey Garlic Chicken recipe, or contribute your own.
- Carbohydrate 19.7710383122177 g
- Cholesterol 0 mg
- Fat 0.378000000766902 g
- Fiber 2.85089063099537 g
- Protein 4.7488359470965 g
- Saturated Fat 0.0491400000996973 g
- Serving Size 1 1 -6 (208g)
- Sodium 11.9540625231434 mg
- Sugar 16.9201476812224 g
- Trans Fat 0.175770000356609 g
- Calories 87 calories
Step-by-step
- Place chicken in the crockpot.
- Add all other ingredients on top and mix.
- Cook on medium for 6 hours, or high for 4 hours.
- Shred with forks or a potato masher.
- Serve over rice and top with chopped green onions.
Honey drives the sauce reduction here, caramelizing the sugars as moisture evaporates inside the ceramic insert. Fresh ginger provides sharper aromatics than the dried equivalent, though ground ginger functions reliably at a one-to-three substitution ratio if fresh roots are unavailable. Pressing garlic cloves through a fine-mesh metal garlic press releases more allicin than hand-mincing with a chef's knife, yielding a sharper flavor profile before the heat mellows it during the long simmer.
Managing the Slow Cooker Environment
Standard slow cooker inserts range from three to six quarts in capacity. Selecting a unit that matches the protein volume prevents scorching along the perimeter walls. Boneless skinless chicken breasts release significant water during cooking, diluting the soy sauce and honey mixture initially. Maintaining a medium setting for six hours breaks down connective tissue thoroughly without seizing the exterior proteins.
- Shred the meat using a hand-held potato masher directly inside the ceramic crock to save cleanup time.
- Store leftovers in airtight glass containers for up to four days in a refrigerator held below 40 degrees Fahrenheit.
- Adjust crushed red pepper flakes carefully, noting that capsaicin concentrates as liquids reduce over extended cooking periods.
