Description
Warm, sticky, and impossible to resist, this slow-cooked honey garlic chicken features tender shredded chicken in a glossy honey-soy-garlic glaze.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1/2 cup honey
- 1/4 cup soy sauce (low-sodium recommended)
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and black pepper, to taste
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, and sesame oil until smooth. Taste and adjust sweetness or salt as desired.
- Place the chicken breasts in a single layer in the Crockpot. Pour the honey-garlic mixture evenly over the top.
- Season the chicken lightly with salt and pepper.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the chicken reaches an internal temperature of 165°F.
- Shred the chicken directly in the Crockpot, mixing with the sauce to coat.
- To thicken the sauce, simmer on HIGH for 5–8 minutes with the lid off or add a cornstarch slurry.
- Serve the shredded chicken over steamed rice or noodles, garnished with chopped green onions and sesame seeds.
Notes
For a thicker glaze, simmer uncovered to reduce liquid or use a cornstarch slurry. Chicken thighs can be used for extra juiciness.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian