Slow Cooker Honey Garlic Chicken (Printable Version)
Tender chicken infused with honey garlic sauce, slow-cooked and served over rice. #slowcooker #honeysauce #comfortfood
# Ingredients:
→ Honey Garlic Sauce
01 -
1/3 cup honey
02 -
1/3 cup low sodium soy sauce
03 -
2 tablespoons tomato paste
04 -
1 tablespoon apple cider vinegar
05 -
4 cloves garlic, minced
06 -
1/4 teaspoon black pepper
07 -
Pinch red pepper flakes (optional)
→ Chicken and Finishing
08 -
2 pounds boneless, skinless chicken breasts or chicken thighs
09 -
1 tablespoon cornstarch
10 -
1 tablespoon water
11 -
Cooked white or brown rice, for serving
12 -
Chopped green onions or cilantro, for garnish
# Steps:
01 -
In a mixing bowl, thoroughly whisk together honey, low sodium soy sauce, tomato paste, apple cider vinegar, minced garlic, black pepper, and optional red pepper flakes until the mixture is well combined.
02 -
Place the boneless, skinless chicken breasts or thighs in the slow cooker and pour the prepared sauce evenly over the chicken pieces.
03 -
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is fork-tender and fully cooked.
04 -
Remove the chicken from the slow cooker and set aside. In a small bowl, combine cornstarch with water to form a smooth slurry. Stir this mixture into the cooking liquid in the slow cooker, increase heat to high, and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce has thickened.
05 -
Shred the cooked chicken using two forks, return it to the thickened sauce, and toss to coat evenly.
06 -
Spoon the honey garlic chicken and sauce over cooked rice. Garnish with chopped green onions or cilantro before serving.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
02 -
Reheat gently before serving to maintain tenderness.
03 -
For increased spiciness, adjust the red pepper flakes to taste.
04 -
Chicken thighs yield juicier results than breasts but both cuts work well.