Slow Cooker Recipes

Slow Cooker Honey Garlic Chicken

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Keeping white styrofoam containers can save more time, as we now simplify Slow Cooker Honey Garlic Chicken sweet and sticky sauce that has all the charm of your favorite takeaway, but made with healthy natural ingredients. The recipe contains only eight ingredients (nine if you are a soft person and count rice), and if you cook Asian food regularly (which means you have soy sauce), all of your food is now in the kitchen.

I often hear that you are looking for a simple healthy cooked chicken recipe. As an accompaniment to keeping dinner simple (but delicious!) And healthy (but by no means “dieting”), the recipe for Slow Thigh Honey Garlic Chicken is such a thing I love too.

The recipe indicator also shows that when choosing a slow-cooked chicken recipe, you were interested in the entire “takeaway / takeaway” approach. (However, I have a comprehensive list of other healthy terrine chicken recipes.)

Current menu options in good condition include (but not limited to): pineapple chicken, cashew cauldron chicken, Asian lettuce rolls and grilled chicken, plus slow beef with broccoli.

Will reading this recipe list make others want to borrow some extra slow cookers and create one of the restaurant style combo boards? (I will use # 2 with Slow Cooker Honey Garlic Chicken, Cashew Chicken and Quinoa Fried Rice!)

But today, this delicious slow honey potato chicken is exactly the center of my cutting board.

With a few minutes of stirring, the ingredient list is unmatched, and leftovers can easily be packed up at lunch and reheated as a dream.

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Put the chicken in a slow cooker. In a mixing bowl, stir the sauce together and pour over the chicken. Cook on low heat for 4 to 5 hours, or on high heat for 2-3 hours until done. Chicken will bath with delicious sauce!
Transfer the chicken to a dish to cool. Add the cornstarch directly to the slow cooker and cook until the sauce thickens.
Chicken meat and go back to the slow stir, then spread the chicken in the sauce. Serve as you like (I love it with rice with leeks and sesame seeds) and enjoy!
As mentioned above, after cooking the chicken, add cornstarch directly to the slow cooker to increase the thickness of the sauce because we want the sauce to be good and thick.

If you are in a hurry, you can 1) skip the cornstarch step completely and feed on a thin (but still delicious) sauce, or 2) by moving the sauce to a small saucepan, add the cornstarch, and then place it in the stove location. For tips, see the recipe description below.

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Slow Cooker Honey Garlic Chicken


  • Author: admin
  • Prep Time: 5 MINS
  • Cook Time: 4 HRS
  • Total Time: 4 HRS 30 MINS

Description

Keeping white styrofoam containers can save more time, as we now simplify Slow Cooker Honey Garlic Chicken sweet and sticky sauce that has all the charm of your favorite takeaway, but made with healthy natural ingredients. The recipe contains only eight ingredients (nine if you are a soft person and count rice), and if you cook Asian food regularly (which means you have soy sauce), all of your food is now in the kitchen.


Scale

Ingredients

  • 1 tablespoon rice vinegar
  • 2 teaspoons chili paste — sambal oelek, sriracha, or hot sauce of choice
  • 2 tablespoons tomato paste
  • 4 cloves garlic — minced
  • 2 tablespoons cornstarch
  • 1 1/2 pounds boneless, skinless chicken thighs — or chicken breasts
  • 1/3 cup honey
  • 1/3 cup low-sodium soy sauce

Instructions

  • For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)
  • Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you’d like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.
  • With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.
  • Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)

Notes

  1. TO REHEAT: Reheat gently in a saucepan on the stovetop over medium-low heat, with a splash of broth or water if needed to keep it from drying out. You can also rewarm this in the microwave until heated through.
  2. TO FREEZE: Place cooked and cooled chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  3. TO STORE: Store cooked and cooled leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

  • Calories: 329,
  • Sugar: 25g
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 32g
  • Fiber: 1g,
  • Cholesterol: 162mg

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