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Slow Cooker Asian Glazed Chicken is for those “throw it all in and forget about it” kind of days when you want dinner to take care of itself. With just a few simple ingredients, the slow cooker does all the heavy lifting while you go about your day.
What you’ll come home to is fall-apart tender chicken, whether you choose chicken breasts or juicy chicken thighs, coated in a sticky, flavorful glaze that’s equal parts sweet, savory, and garlicky. This Asian chicken dish fills your kitchen with irresistible honey-garlic aromas, making it the kind of Asian glazed chicken recipe you’ll want on repeat for busy weeknights.
What Makes This Recipe Good
This Asian Glazed Chicken is the perfect mix of convenience and flavor. The slow cooker takes all the effort out of dinner, letting the chicken become tender while soaking up a sticky glaze that’s sweet from honey, savory from soy sauce, and balanced with just the right amount of garlic and ginger. It’s the kind of comfort food that feels both simple and special.
Another reason people love this dish is how versatile it is. Whether you use chicken breasts or thighs, the sauce clings beautifully and pairs with everything from rice to steamed vegetables. Plus, this slow cooker Asian glazed chicken is a recipe that works for busy weeknights, family dinners, or even meal prep, making it a reliable go-to whenever you crave flavorful Asian chicken without the hassle.
What Goes Into Asian Glazed Chicken
This recipe uses simple pantry staples that come together to make the chicken tender, juicy, and full of flavor. A few standout ingredients really make this Asian glazed chicken shine.
- Chicken Breasts or Thighs: Both cuts work beautifully. Breasts give you a leaner dish, while thighs add extra juiciness and depth of flavor.
- Honey: Adds natural sweetness and helps create that glossy, sticky glaze that makes this Asian glazed chicken recipe so irresistible.
- Soy Sauce: A splash of low sodium soy sauce balances the sweetness with savory umami notes, making the glaze rich and flavorful.
- Garlic and Ginger: These two aromatics are the backbone of many Asian chicken dishes, infusing the sauce with warmth, spice, and depth.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Asian Glazed Chicken
- Make the Sauce: In a bowl, whisk honey, melted butter, soy sauce, oyster or hoisin, vinegar, garlic, ginger, and half the scallions until combined.
- Add the Chicken: Nestle chicken breasts or thighs into the sauce, turning to coat all sides evenly. Spoon some glaze over the top so every piece is well covered.
- Slow Cook on Low: Cover and cook on Low for 3 to 4 hours. Avoid lifting the lid so the heat stays steady and the chicken turns tender.
- Thicken the Glaze: In the final hour, whisk cornstarch with water until smooth. Stir into the cooker, switch to High, cover again, and let the sauce bubble and thicken.
- Check and Season: When the chicken is just starting to fall apart, taste the sauce. Season with salt and pepper, and add a little sriracha if you want gentle heat.
- Serve and Garnish: Plate the chicken with steamed rice and greens, spooning extra glaze over the top. Finish with the remaining sliced scallions and a sprinkle of sesame seeds.
Round out Asian Glazed Chicken with Cauliflower Fried Rice for a light, savory base that soaks up the sticky glaze. Add Crispy Greek Lemon Smashed Potatoes for bright acidity and crunchy edges that balance the sweetness. Finish with No Bake Pineapple Cheesecakes, a cool tropical dessert that echoes the honey and garlic notes without feeling heavy.
Recipe FAQ’s
Cook on Low for 3 to 4 hours, depending on thickness. The chicken is ready when it is tender and just starting to fall apart.
Use hoisin in the same amount. In a pinch, add an extra teaspoon of soy sauce with a little brown sugar. Vegetarian oyster sauce made from mushrooms also works.
Yes. Instant Pot: cook on High Pressure for 8 to 10 minutes for breasts or 10 to 12 minutes for thighs, quick release, then simmer on Sauté to thicken. Oven: bake covered at 180°C or 350°F for 25 to 35 minutes, then reduce the sauce on the stovetop.
Slow Cooker Asian Glazed Chicken
Ingredients
- 2 pounds skinless boneless chicken breasts or chicken thighs
- 1/2 cup honey
- 1/2 cup butter melted
- 2 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce or extra hoisin sauce
- 2 tablespoons rice wine vinegar or cider vinegar
- 6 cloves garlic crushed
- 1 teaspoon minced ginger
- 2 tablespoons green onions sliced, scallions, divided
- 1 tablespoon cornstarch cornflour
- 2 tablespoons water
- 2 teaspoons sesame seeds to garnish
Instructions
- Whisk together the honey, melted butter, soy sauce, oyster sauce, vinegar, garlic, ginger and half of the scallions in slow cooker bowl. Place chicken into the sauce, rotating to coat. Cover and cook for 3-4 hours on low setting. (Cook time depends on the thickness of your chicken.)
- When the sauce is simmering (in the last hour of cooking time), whisk the cornstarch and water together in a small bowl until dissolved. Stir the cornstarch mixture into the sauce; change heat setting to high, mix it through and cover again to allow to thicken and continue cooking until the chicken is just beginning to fall apart.
- Taste test, season with salt, pepper and sriracha if desired. Serve with steamed greens and rice; garnish with sliced green onions and sesame seeds.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I cooked the recipe as it was written in 2019 and it was changed a lot, which is a good thing because it was very dry and the sauce was like a soy glaze. I’ll try your updated version which call for cooking it 2 hours less than the original.
I’m making this foe the first time tonight and serving over stir fry. It already smells heavenly! I can’t wait for it to be ready
Thank you so much for this recipe. I made it last night and it was Delicious. Whole family loved it!
Made this last night and it was delicious! I didn’t have oyster sauce so I used hoison and it came out great. I had a 2lb packaged of bone in chicken drumsticks so I used those. Seared them with salt and pepper for some color and then place them in the crockpot with the sauce. They came out so tender and fell off the bone. Using the leftover sauce to make a beef stir fry tonight! Will definitely make these again
Hi Rachel, I’m thrilled to hear that you enjoyed the recipe and made it your own with the hoisin substitution! Your adaptation with chicken drumsticks sounds delicious. It’s wonderful that the result was tender and flavorful! I hope your beef stir fry turns out just as fantastic.