Slow Cooker Honey Ginger Chicken Thighs: At my house, slow cooker honey garlic chicken is a constant favorite! This delicious family dinner consists of boneless chicken thighs cooked in a honey garlic sauce enhanced with soy and hoisin sauce, topped with fresh ginger and garlic. Combine everything, and allow the slow cooker to handle the cooking!
Slow Cooker Honey Ginger Chicken Thighs
Ingredients
- 6-7 Boneless Chicken Thighs
- 3/4 cup Honey
- 3/4 cup soy sauce
- 2 tbsp hoisen sauce
- 2 cloves garlic crushed I used 1 1/2 T minced garlic
- 1 tbsp fresh ginger root I used 1 T dry ginger
- 1 tsp sesame oil
- 2 tbsp. cornstarch
- 1/4 cup water
Instructions
- Place the chicken thighs in a 5-quart slow cooker. Combine the honey, sesame oil, ginger, garlic, soy sauce, and hoisen sauce in a small bowl. Cook for 4–6 hours on low or 3–4 hours on high.
- After taking the chicken out of the slow cooker, shred it. In a small bowl, whisk together the cornstarch and water. Stir it into the slow cooker sauce. Put the chicken shreds back into the slow cooker and cook for a further fifteen minutes to allow the sauce to get thicker. Enjoy with rice on top!
ALSO SEE
Nutrition
- Calories: 445 kcal Carbohydrates: 42g Protein: 51g Fat: 8g Saturated
- Fat: 3g Cholesterol: 145mg Sodium: 1985 mg Potassium: 945mgFiber: 1g Sugar: 37g Vitamin A: 106 IU Vitamin C: 4mg Calcium: 22mg Iron: 2mg
FAQs AND QUESTIONs
Slow Cooker Chicken Garlic Honey Recipe
- This recipe for honey garlic chicken in a slow cooker couldn’t be simpler! Simply place the chicken in the crock pot, cover it with sauce, and cook for around five hours. It would be fantastic if you added sesame seeds or onions.
- I prefer to shred the chicken with two forks once it has cooked. It breaks easily since it is so delicate. For all slow cooker chicken recipes, if you are using frozen chicken, be careful to defrost it thoroughly before cooking.
- Get the slow cooker ready by placing the chicken thighs into a 5-quart slow cooker. Combine the honey, sesame oil, ginger, garlic, soy sauce, and hoisin sauce in a small bowl. Cook for 4–6 hours on low and 3–4 hours on high.
- Cut up the chicken: After taking the chicken out of the slow cooker, shred it.
- Create a roux-like thick sauce: In a small bowl, whisk together the cornstarch and water. Stir it into the slow cooker sauce. Put the chicken shreds back into the slow cooker and cook for a further fifteen minutes to allow the sauce to get thicker. Enjoy served over rice!
