Honey-Garlic Slow-cooker Chicken
Servings: 4 servings
Calories: 433kcal
This amazing, restaurant-quality Honey-Garlic Slow-cooker Chicken recipe is made with just a few simple, low-cost ingredients. After just 10 minutes of prep, it all goes in the slow-cooker to “set and forget”. After a few hours, you are left with the most satisfying family meal that is great for leftovers and also freezer-friendly.
Ingredients
- 800 g boneless, skinless chicken thighs
- 2 tbsp cornflour (cornstarch) mixed with 3 tbsp water
- 2 spring onions (scallions), finely sliced
- 1 tbsp sesame seeds
SAUCE
- 80 ml tamari or all-purpose soy sauce
- 115 g runny honey
- 2 tbsp ketchup
- 2 tbsp rice wine vinegar
- 1 tbsp freshly grated garlic
- 1 tbsp freshly grated ginger
- 1 tbsp sesame oil
TO SERVE
- Steamed jasmine rice
- Steamed greens
Instructions
- Prep the chicken – Add the chicken thighs to a slow-cooker. (See note 1 if you'd like to cook this in a pressure cooker.)
- Add the sauce – Combine the sauce ingredients in a bowl, then pour the sauce over the chicken.
- Cook – Cook on high for 3–4 hours or on low for 6 hours.
- Thicken the sauce – Add the cornflour and water mixture to the sauce for the last 30 minutes of cooking time, basting the chicken with the sauce.
- Serve – Sprinkle the chicken with the spring onion and sesame seeds and serve with steamed jasmine rice and steamed greens.
Notes
Note 1 – Add the chicken and sauce ingredients to the pressure cooker and stir to coat. Cook on High Pressure for 10 minutes, then allow the pressure to release naturally for 5 minutes before quick-releasing any remaining pressure. Switch to Sauté, stir in the cornflour slurry and simmer for 2–3 minutes until the sauce thickens. Serve as above.
Make Ahead
The sauce can be prepared a day ahead and stored in the refrigerator. Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Thaw completely overnight in the fridge prior to cooking. When ready to cook, simply add it to the slow-cooker with the chicken.Leftovers
Refrigerate leftovers for up to 2 days. Freeze for up to 2 months. Thaw completely overnight in the fridge before reheating. Reheat gently on the stovetop or in the microwave.Nutrition Facts
Honey-Garlic Slow-cooker Chicken
Amount per Serving
Calories
433
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
7
g
Cholesterol
158
mg
53
%
Sodium
1292
mg
56
%
Potassium
697
mg
20
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
27
g
30
%
Protein
40
g
80
%
Calcium
50
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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