Crock-Pot™ Honey Garlic Chicken
This hassle-free yet incredibly delicious Crock-Pot™ honey garlic chicken is packed with the perfect blend of sweet, umami flavors, it’s a dish that will become a staple in your home and a family favorite that you’ll look forward to making over and over again. This recipe is a game-changer (especially for weeknights) as it requires minimal effort using the Crock-Pot™ for a return of tender, juicy shredded chicken.
Equipment
- 1 Crock-Pot™ Manual Design Series 4.5 Quart Slow Cooker, Ponderosa Green
Ingredients
- 6 boneless, skinless chicken thighs
- ½ cup soy sauce
- ¼ cup hoisin sauce
- ½ cup honey
- 4 tablespoons unsalted butter, melted
- 6 cloves garlic, minced
- 2 tablespoons cornstarch
- kosher salt, to taste
- 1 tablespoon toasted sesame seeds
- 3 green onions, sliced
Instructions
- Place the chicken thighs into the Crock-Pot™ 4.5 Quart Slow Cooker.
- In a bowl, mix together soy sauce, hoisin sauce, honey, melted butter, minced garlic, and your desired spices (if using). Pour the sauce mixture over the chicken thighs.
- Gently toss the chicken to coat it evenly with the sauce.
- Cover and cook on LOW heat for 4-5 hours or on HIGH heat for 2-3 hours, until the chicken is fully cooked and tender.
- In a small bowl, whisk together cornstarch and 3 tablespoons water to create a slurry. Pour it over the chicken and gently toss until the slurry is well incorporated into the sauce. Cook for 15 more minutes to let the sauce thicken up.
- Once cooked, use two forks to shred the chicken. Season with salt, to taste.
- Garnish the Honey Garlic Chicken with toasted sesame seeds and green onions. Serve alongside a bed of rice and/or steamed broccoli.
Notes
Feel free to adjust the amount of honey used to suit your taste preferences. If you prefer a sweeter dish, add a bit more honey, and if you prefer a milder sweetness, reduce the amount accordingly.
To make ahead of time, the chicken can sit in the fridge in the honey garlic sauce for up to two days before being cooked in the Crock-Pot™. Or simply cook the chicken as directed, let it cool, then refrigerate it in an airtight container for up to 3 days. When ready to eat, reheat it gently in the microwave or oven.