Slow Cooker Honey Garlic Chicken {with Sticky Sauce}
This recipe for Honey Garlic Chicken is cooked in the slow cooker with just 5 minutes preparation needed. It cooks up a sticky, Asian-style sauce and super tender meat.
Servings: 6 People
Ingredients
- 1 kg Boneless, skinless chicken thighs See notes.
- 4 Cloves Garlic peeled and crushed, see notes.
- 2 tsp Fresh ginger See notes.
- 8 tbsp Dark soy sauce See notes.
- 2 tbsp Oyster sauce Optional. See notes.
- 4 tbsp Honey Runny or set is fine.
- 4 tbsp Tomato ketchup
- 1/2 tsp Chilli flakes Optional.
To add at the end of cooking:
- 1 tbsp Cornflour See notes
To serve:
- Rice
- Chopped spring onions
- Sesame seeds
Instructions
- Put everything APART FROM the cornflour (corn starch in the US), into the slow cooker (crock pot). Give it a good stir.
- Put the lid on and cook on HIGH for 4 hour or LOW for at least 6 hours.
- When the chicken is tender and falling apart, scoop out a couple of tablespoons of the liquid and mix into the cornflour in a small bowl or mug. Whisk until totally smooth and add back into the chicken mixture.
- Gently shred the chicken with two forks and stir thoroughly so that the cornflour is distributed.
- You may find that the sauce thickens almost instantly (depending on how long it takes you to shred the chicken). If it doesn't, just leave in the slow cooker switched onto HIGH for about 10 minutes stirring occasionally.
- Serve sprinkled with chopped spring onions and sesame seeds.
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Notes
Garlic and ginger: I use all of these from the freezer, pre prepared (always after a shortcut). You can obviously prepare fresh if you'd prefer.
Chicken thighs: These should be boneless and skinless. You could use chicken breast in this recipe, but it won't be QUITE as tender. You may also need to cook for slightly less time.
Soy sauce: I prefer dark soy sauce as it gives a rich, thick, tasty sauce. If you only have light soy sauce, the end result will use be more pale and not quite as rich. You could use a mix of both if you don't want such a rich sauce.
Oyster sauce: This is optional as I know it's not super common to have in your cupboards. BUT if you can get it/have some, it's definitely worth adding as it really is the secret to super tasty asian style sauces.
Cornflour: PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this.
Nutrition
Calories: 276kcal | Carbohydrates: 18g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 158mg | Sodium: 1584mg | Potassium: 506mg | Fiber: 1g | Sugar: 14g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg