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Slow cooker honey garlic chicken served in a pan, topped with fresh spring onions

Honey–Garlic Slow-Cooker Chicken

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4.7 from 3 reviews

This amazing, restaurant-quality Honey–Garlic Slow-cooker Chicken is made with just a few simple, low-cost ingredients. After just 10 minutes of prep, it all goes in the slow-cooker to “set and forget”. After a few hours, you are left with the most satisfying family meal that is great for leftovers and also freezer-friendly.

  • Total Time: up to 6 hrs 10 mins
  • Yield: 4

Ingredients

Scale
  • 800 g (1 lb 12 oz) boneless, skinless chicken thighs
  • 2 tbsp cornflour (cornstarch) mixed with 3 tbsp water
  • 2 spring onions (scallions), finely sliced
  • 1 tbsp sesame seeds
  • steamed jasmine rice, to serve
  • steamed greens, to serve

SAUCE

  • ⅓ cup (80 ml) tamari or all-purpose soy sauce
  • ⅓ cup (115 g) runny honey
  • 2 tbsp ketchup
  • 2 tbsp rice wine vinegar
  • 1 tbsp freshly grated garlic
  • 1 tbsp freshly grated ginger
  • 1 tbsp sesame oil

Instructions

  1. Add the chicken thighs to a slow-cooker. (See note 1 if you’d like to cook this in a pressure cooker.)
  2. Combine the sauce ingredients in a bowl, then pour the sauce over the chicken.
  3. Cook on high for 3–4 hours or on low for 6 hours.
  4. Add the cornflour and water mixture to the sauce for the last 30 minutes of cooking time, basting the chicken with the sauce.
  5. Sprinkle the chicken with the spring onion and sesame seeds and serve with steamed jasmine rice and steamed greens.

Equipment

Notes

Note 1 – Add the chicken and sauce ingredients to the pressure cooker and stir to coat. Cook on High Pressure for 10 minutes, then allow the pressure to release naturally for 5 minutes before quick-releasing any remaining pressure. Switch to Sauté, stir in the cornflour slurry and simmer for 2–3 minutes until the sauce thickens. Serve as above.

Make ahead

The sauce can be prepared a day ahead and stored in the refrigerator. When ready to cook, simply add it to the slow-cooker with the chicken.

Leftovers

Refrigerate leftovers for up to 2 days. Freeze for up to 2 months. Thaw completely overnight in the fridge before reheating. Reheat gently on the stovetop or in the microwave.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: up to 6 hrs
  • Category: chicken
  • Method: Slow cooker
  • Cuisine: Asian-inspired

Find it online: https://simplehomeedit.com/recipe/honey-garlic-slow-cooker-chicken/