Slow Cooker Honey Garlic Chicken
Slow Cooker Honey Garlic Chicken
Ingredients
For the Chicken
- 8 chicken thighs, boneless, skinless
For the Honey Garlic Sauce
- 1 cup soy sauce
- 1 cup ketchup
- 1/2 cup honey, raw, pure clover
- 5 garlic, cloves, minced
- 2 teaspoons dried basil
For Serving (Optional)
- 2 cups jasmine rice, cooked
- 4 cups broccoli florets, steamed
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water, for thickening
Instructions
- 1
Arrange the boneless, skinless chicken thighs evenly in the bottom of a 6-quart or larger slow cooker.
⏱️ 2 min
- 2
In a medium bowl or large measuring cup, combine the soy sauce, ketchup, honey, minced garlic, and dried basil. Whisk thoroughly until all ingredients are well combined and the honey is fully incorporated.
⏱️ 8 min
- 3
Pour the prepared honey garlic sauce evenly over the chicken thighs in the slow cooker, ensuring all pieces are coated.
⏱️ 1 min
- 4
Cover the slow cooker with its lid and cook on LOW for 4 hours or on HIGH for 6 hours, until the chicken is fork-tender.
⏱️ 240 min
- 5
Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and toss with the sauce to coat.
⏱️ 10 min
- 6
Serve the shredded honey garlic chicken hot over cooked jasmine rice with a side of steamed broccoli.
⏱️ 5 min
- 7
If a thicker sauce is desired, transfer the sauce from the slow cooker to a small saucepan. Bring to a simmer over medium heat, then slowly whisk in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Cook, stirring constantly, until the sauce thickens to your desired consistency. Pour over the chicken before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Honey Garlic Chicken
Ingredients
For the Chicken
- 8 chicken thighs, boneless, skinless
For the Honey Garlic Sauce
- 1 cup soy sauce
- 1 cup ketchup
- 1/2 cup honey, raw, pure clover
- 5 garlic, cloves, minced
- 2 teaspoons dried basil
For Serving (Optional)
- 2 cups jasmine rice, cooked
- 4 cups broccoli florets, steamed
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water, for thickening
Instructions
- 1
Arrange the boneless, skinless chicken thighs evenly in the bottom of a 6-quart or larger slow cooker.
⏱️ 2 min - 2
In a medium bowl or large measuring cup, combine the soy sauce, ketchup, honey, minced garlic, and dried basil. Whisk thoroughly until all ingredients are well combined and the honey is fully incorporated.
⏱️ 8 min - 3
Pour the prepared honey garlic sauce evenly over the chicken thighs in the slow cooker, ensuring all pieces are coated.
⏱️ 1 min - 4
Cover the slow cooker with its lid and cook on LOW for 4 hours or on HIGH for 6 hours, until the chicken is fork-tender.
⏱️ 240 min - 5
Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and toss with the sauce to coat.
⏱️ 10 min - 6
Serve the shredded honey garlic chicken hot over cooked jasmine rice with a side of steamed broccoli.
⏱️ 5 min - 7
If a thicker sauce is desired, transfer the sauce from the slow cooker to a small saucepan. Bring to a simmer over medium heat, then slowly whisk in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Cook, stirring constantly, until the sauce thickens to your desired consistency. Pour over the chicken before serving.
⏱️ 5 min