Slow Cooker Honey Garlic Chicken
Course: MainCuisine: ChineseDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
6
hours
Cook Mode
Keep the screen of your device on
Ingredients
2 large chicken breasts
1 large white onion, diced
- Sauce
1 tbs minced garlic and ginger
3/4 cup chicken broth
1/4 cup low sodium soy sauce
3 tbs honey
1/4 cup hoisin sauce
Dash of crushed red pepper
1 tsp rice vinegar
- Cornstarch Slurry
1 tbs cornstarch and 1 tbs water, mixed
Directions
- In a bowl, whisk together all the ingredients for the sauce.
- In the slow cooker, add the chicken, onions and cover with the sauce.
- Cook on low for about 6 hours or until chicken completely cooked.
- After the 6 hours remove the chicken and shred it. To a saucepan over med heat, pour in the liquid from the slow cooker and add in the cornstarch slurry. Once combined, add the shredded chicken to the sauce pan and mix well.
- I like to serve over Jasmin rice!
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Where is the butter used in beef tips? Shown in pic but not mentioned in recipe
My family absolutely loves this recipe! They ask me to make it every week. I used frozen chicken breasts instead (thawed). Since they are smaller than the fresh, I used 4. It was the best option since I can keep the ingredients on hand and make it on a day when I’m not as busy.
This was delicious! We topped with sesame seeds and green onion, my husband took leftovers next day for lunch too it made a ton! We are loving all your recipes 🙂
I made this recipe tonight there was so much flavors it was so good it’s a keeper I added broccoli and I didn’t have jasmine rice so brown rice was what I had to use
Don’t know what happened to my comment. Guess it was saved or something. Anyway I have two questions. 1. What can I use in place of hoisin sauce in the honey garlic chicken? 2. If I want to make 1/2 the recipe (2 servings instead of 4), should I still cook on low for 6 hours in my 6 quart slow cooker? Thank you.
I want to reduce this recipe to 2 servings (1 large chicken breast, etc.). Do I still cook it for 6 hours on low?
Also, what can I sub for the hoisin sauce or should I just leave it out? Thank you.