Description
A delicious Slow Cooker Honey Garlic Chicken recipe featuring tender boneless chicken thighs simmered in a flavorful honey garlic sauce. Perfectly cooked in a slow cooker for a hands-off, comforting meal served with rice and garnished with spring onions and sesame seeds.
Ingredients
Scale
Chicken
- 1 kg skinless boneless chicken thigh fillets, trimmed and quartered
Sauce
- 2 tbsp cornflour (cornstarch)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tbsp rice vinegar (or substitute apple cider vinegar or white wine vinegar)
- 1 tbsp sesame oil
- 2 tbsp dark soy sauce
- 4 cloves garlic, peeled and minced
- 120 ml chicken stock (½ cup)
- 2 tbsp unsalted butter, chopped into small pieces
- 165 ml honey (½ cup)
To Serve
- Boiled rice or egg fried rice
- Chopped spring onions (scallions)
- Sesame seeds
Instructions
- Add Chicken: Place the 1 kg quartered boneless chicken thigh fillets into the slow cooker.
- Mix Sauce Ingredients: In a bowl, combine 2 tbsp cornflour, ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder, ½ tsp paprika, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp dark soy sauce, and 4 cloves minced garlic. Mix well until cornflour is fully absorbed.
- Add Liquids: Stir in 120 ml chicken stock, 2 tbsp unsalted butter pieces, and 165 ml honey into the mixture. Don’t worry about butter lumps; they will melt during cooking.
- Combine with Chicken: Pour the honey garlic sauce over the chicken in the slow cooker and stir to coat evenly.
- Cook: Cover with the lid and cook on high for 4 hours or on low for 6 hours. If possible, stir once during the last 1-2 hours to mix the sauce thoroughly, but if not, stir well at the end of cooking.
- Serve: Serve the honey garlic chicken hot with boiled rice or egg fried rice, garnished with chopped spring onions and sesame seeds.
Notes
- Nutritional information is approximate and based on 4 servings.
- For a vinegar substitute, apple cider or white wine vinegar can be used without altering the flavor significantly.
- Stirring during cooking helps the sauce combine better but is not essential if not convenient.
- Boneless skinless chicken thighs provide the best texture; chicken breasts may be used but could be less tender.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.
