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Slow Cooker Honey Garlic Chicken – Easy, Tender, and Flavorful Recipe

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Tender, juicy slow cooker honey garlic chicken coated in a sweet, savory, and slightly spicy garlic sauce. This easy, flavorful chicken is perfect served over brown rice, quinoa, or cauliflower rice for a delicious family dinner.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts)
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup honey
  • 2 tablespoons tomato paste
  • 2 teaspoons chili paste (sambal oelek, sriracha, or hot sauce of choice)
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch
  • Prepared brown rice, quinoa, or cauliflower rice, for serving
  • Toasted sesame seeds, for garnish
  • Chopped green onion, for garnish

Instructions

  1. Place the chicken in the bottom of a 6-quart or larger slow cooker.
  2. In a medium mixing bowl or large measuring cup, whisk together the low-sodium soy sauce, honey, tomato paste, chili paste, minced garlic, and rice vinegar until well combined.
  3. Pour the honey garlic sauce over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F (74°C). If possible, flip the chicken halfway through cooking to coat both sides evenly.
  4. Transfer the cooked chicken to a plate and allow it to cool slightly. Whisk the cornstarch directly into the cooking liquid remaining in the slow cooker until combined.
  5. Cover and cook the sauce on HIGH for approximately 15 minutes, stirring occasionally, until slightly thickened. For a thicker sauce, continue cooking for up to 30 minutes.
  6. Alternatively, for quicker thickening, transfer the sauce mixed with cornstarch to a medium saucepan. Cook over medium heat for 5 to 10 minutes, stirring frequently, until the sauce reaches your desired consistency.
  7. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. If the sauce was thickened on the stovetop, pour it back into the slow cooker.
  8. Stir the shredded chicken thoroughly to coat every piece with the thickened honey garlic sauce.
  9. Serve warm over prepared brown rice, quinoa, or cauliflower rice. Garnish with toasted sesame seeds and chopped green onions.

Notes

  • Chicken thighs provide especially tender and juicy results, but boneless, skinless chicken breasts work well too.
  • For a milder flavor, reduce the chili paste or omit it entirely. For extra heat, add more chili paste to taste.
  • Use gluten-free tamari instead of regular soy sauce if you need a gluten-free alternative.
  • For a thicker, stickier sauce, simmer the cooking liquid in a saucepan for 5 to 10 minutes after adding the cornstarch.
  • Never place a slow cooker insert directly on a stovetop burner unless the manufacturer explicitly confirms that it is stovetop safe.
  • Serve with steamed broccoli, green beans, or stir-fried vegetables for a balanced meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Freeze cooled chicken and sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Nutrition estimates are for the honey garlic chicken and sauce only, excluding rice, quinoa, cauliflower rice, and optional garnishes.

Nutrition

Find it online: https://yumfamilyrecipes.com/slow-cooker-honey-garlic-chicken-easy-tender-and-flavorful-recipe/