Easy-prep and delicious are two words that describe this dish perfectly. There is nothing easier than throwing all the ingredients in the slow cooker and turning it on. The sauce is so good, you’ll want to spoon it over a side of rice. Sesame seed oil and sriracha add depth of flavor to this amazing sauce.
Ingredients for Slow Cooker Honey Garlic Chicken
To make this effortless dish, you need the following ingredients:
- Boneless, skinless chicken thighs
- Soy sauce
- Honey
- Sriracha
- Tomato paste
- Sesame seed oil
- Garlic
- Rice wine vinegar
- Water
- Cornstarch
- Green onions
- Sesame seeds
How To Make Slow Cooker Honey Garlic Chicken
- Make the sauce by combining the soy sauce, honey, sriracha, tomato paste, sesame seed oil, minced garlic, rice wine vinegar, and 2 tbsp of water in a small bowl.
- Place the chicken thighs in the pot of your slow cooker and pour the sauce over them.
- Cook on low for 4 hours or on high for 2-3 hours.
- Once cooked, grab two forks and shred the chicken thighs.
Make a slurry by combining the remaining 2 tbsp of water with the cornstarch. Add this to the slow cooker and cook for an additional 5-10 minutes or until the sauce thickens. Serve over freshly cooked rice, quinoa, or mashed potatoes with sesame seeds and sliced green onions on top.
Can I Use Chicken Breasts Instead?
You can use any cut of chicken you prefer, even bone-in chicken is great with this sauce. Just remember to add 30 minutes to the cooking time if you are using bone-in chicken. For boneless chicken breasts, the cooking time is the same.
Can I Make This Ahead Of Time?
This is a great dish to make ahead of time. You can make it and keep it in the fridge for up to 3 days, or freeze it for up to 3 months. Remember to store it in an airtight container or freezer bag and let it cool completely before placing it in the fridge or freezer.
No-Fuss Slow Cooker Honey Garlic Chicken
Equipment
- Slow cooker
- Small bowl
- Whisk
Ingredients
- 4 boneless, skinless chicken thighs (about 1 ½ lb)
- ¼ cup low-sodium soy sauce
- ⅓ cup honey
- 2 tbsp tomato paste
- 1 tbsp sriracha (or to taste)
- 1 tbsp rice wine vinegar
- 3 garlic cloves, minced
- 1 tsp sesame seed oil
- 4 tbsp water, divided
- 1 ½ tbsp cornstarch
- 2 green onions, sliced for garnish
- 2 tsp sesame seeds for garnish
Instructions
- Make the sauce by combining the soy sauce, honey, tomato paste, sriracha, sesame seed oil, minced garlic, rice wine vinegar, and 2 tbsp of water in a small bowl.
- Place the chicken thighs in the pot of your slow cooker and pour the sauce over them.
- Cook on low for 4 hours or high for 2-3 hours.
- Once cooked, grab two forks and shred the chicken thighs.
- Make a slurry by combining the remaining 2 tbsp of water with the cornstarch. Add this to the slow cooker and cook for an additional 5-10 minutes or until the sauce thickens. Serve over freshly cooked rice, quinoa, or mashed potatoes with sesame seeds and sliced green onions on top.
Nutrition
Frequently Asked Questions
Can I Add Veggies?
You can add broccoli florets, diced carrots, cauliflower florets, or your favorite veggies but add them 40 minutes before the cooking time is over so they don’t overcook.
Do I Have To Brown The Chicken Thighs Before Putting Them In The Slow Cooker?
For this recipe, browning is not necessary. Since you will be shredding the chicken, this step doesn’t change the outcome.
How Can I Thicken The Sauce?
Making a slurry using cornstarch and water and adding it to the slow cooker 10 minutes before the cooking time is over, will thicken the sauce.
Is This Recipe Spicy?
You can make it more or less spicy by changing the amount of sriracha added to the sauce. If you’re feeding children, you might want to avoid it altogether.
What Can I Serve It With?
The chicken is best served over rice and you can choose to use white or brown rice for a healthier option. Quinoa is also good with it, and a side of steamed veggies all make for a healthy meal. You can also use it as a wrap filling or as part of a healthy meal prep!
