Honey Garlic Chicken

This Crock Pot nectar garlic chicken formula begins with bone-in chicken bosoms cooked until consummately delicate in the moderate cooker. You can positively utilize boneless (or even chicken thighs like I use in my Slow Cooker Bourbon Chicken formula) on the off chance that you like yet I locate the bone in gives better flavor and the meat is increasingly delicate.

In case you’re inexperienced with hoisin sauce, it’s frequently called Chinese grill sauce and it’s usually added to sautés and Asian plunging sauces. It’s a sweet and it has a salty flavor like soy sauce yet it likewise adds a remarkable punch to it! In the event that you have never attempted it, we can’t get enough… it’s ideal to marinate flame broiled meats too!

Try not to skirt the new ginger in this formula! Ginger includes such a pleasant flavor and it’s extremely cheap. I for one purchase a little handle of ginger for under $1 at the supermarket and as I need it, I utilize a cheddar grater to grind the ideal sum (I don’t strip it first). I store it on the counter for up to 3 a month and in the event that I notice it beginning to get somewhat wrinkly, I hurl it into the cooler (and I grind it directly from solidified whenever I need ginger). It’s ideal in sautés, marinades or even add a couple of cuts to the water when you’re cooking rice!

Honey Garlic Chicken

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Recipe by spendwithpenniesCourse: Main, DinnerCuisine: American, asianDifficulty: Medium


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Sticky and Easy Honey Garlic Chicken made simple, with the most amazing and addictive 5-ingredient honey garlic sauce that is so good you’ll want it on everything!


  • 4 Large bone-in Chicken Breasts skin removed

  • 1/2 cup low sodium soy sauce

  • 1/3 cup honey

  • 1/3 cup hoisin sauce

  • 2 tablespoons rice vinegar

  • 1 teaspoon sesame oil

  • 2 teaspoons fresh ginger minced

  • 1/4 teaspoon red chili flakes

  • 5 cloves garlic minced

  • 1 small onion finely diced

  • 2 tablespoons cornstarch


  • Combine soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, fresh ginger, garlic, chopped onion and chili flakes.
  • Place chicken breasts in slow cooker and pour sauce on top. Cook on low for 4-5 hours.
  • Remove chicken from slow cooker and shred, set aside.
  • In a small bowl, combine 3 tablespoons of water and cornstarch. Place liquid from slow cooker into a saucepan and bring to a boil. While stirring the liquid, add cornstarch mixture a little at a time and stir until thickened. Let boil 1 minute.
  • Pour sauce over shredded chicken and stir to combine.
  • Serve over rice with desired toppings.


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