Slow Cooker Honey Garlic Chicken

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Slow Cooker Honey Garlic Chicken

Servings: 4–6

Prep time: 10 mins | Cook time: 3–4 hours (High) or 6–7 hours (Low)

Ingredients

  • Chicken: 1.5 lbs (700g) boneless, skinless chicken thighs (breasts work, but thighs stay juicier).

  • Honey: 1/2 cup liquid honey.

  • Soy Sauce: 1/2 cup low-sodium soy sauce.

  • Aromatics: 4 cloves garlic (minced) and 1 tsp fresh ginger (grated).

  • Acid: 1/4 cup ketchup (adds tang and body) and 1 tbsp rice vinegar.

  • Heat: 1/2 tsp crushed red pepper flakes (optional).

  • Thickener: 2 tbsp cornstarch mixed with 3 tbsp cold water (slurry).

  • Garnish: Toasted sesame seeds and sliced green onions.

Instructions

  1. Arrange: Place the chicken thighs in an even layer at the bottom of your slow cooker.

  2. Whisk: In a medium bowl, whisk together honey, soy sauce, ketchup, garlic, ginger, vinegar, and red pepper flakes.

  3. Pour: Pour the sauce over the chicken. Cover and cook on Low for 6–7 hours or High for 3–4 hours.

  4. Thicken: Once cooked, remove the chicken and set aside. Pour the liquid into a small saucepan (or keep it in the slow cooker if it has a sauté function). Whisk in the cornstarch slurry and simmer for 2–3 minutes until the sauce thickens into a glaze.

  5. Shred or Slice: Cut the chicken into bite-sized pieces or shred it with two forks. Toss it back into the thickened sauce to coat.

  6. Serve: Serve over steamed jasmine rice or quinoa.

Nutritional Info (Per Serving)

  • Calories: ~340 kcal

  • Protein: 28g

  • Carbohydrates: 32g

  • Fats: 9g

  • Sodium: 850mg (Variable based on soy sauce choice)

Benefits

  • Lean Protein: Provides a high-quality protein base for muscle repair.

  • Immune Support: Fresh garlic and ginger are known for their anti-inflammatory and antibacterial properties.

  • Meal Prep Friendly: This recipe tastes even better the next day and freezes beautifully for up to 3 months.

Pro Tips & Notes

  • The Searing Secret: If you have an extra 5 minutes, sear the chicken in a pan before putting it in the slow cooker. It adds a deeper “umami” flavor that slow cookers sometimes miss.

  • Don’t Overcook: If using chicken breasts, stick to the lower end of the cooking time to avoid a “stringy” texture.

  • Vegetable Add-ins: Throw in some broccoli or snap peas during the last 20 minutes of cooking for a complete one-pot meal.

Q&A

Q: Can I use frozen chicken? A: It’s safer to thaw it first. Cooking frozen meat in a slow cooker can keep the meat in the “danger zone” temperature for too long.

Q: Why is my sauce too thin? A: Slow cookers trap steam, which adds water to the sauce. The cornstarch slurry is essential at the end to turn that watery liquid into a proper glaze.

Q: Is there a honey substitute? A: You can use maple syrup or brown sugar, though the flavor profile will shift slightly toward “smoky” or “caramel.”

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