Slow Cooker Asian Glazed Chicken for those ‘throw it all in the slow cooker’ days and let something else worry about your dinner!
Fall apart tender chicken breasts (or chicken thighs) filling your house with sweet, honey garlic aromas, perfectly slow cooked and waiting for you when you get home. Slow cooker asian glazed chicken!
SLOW COOKER CHICKEN
Cooked in a thick and easy to make Asian glaze, you’ll be tempted to pour a big jug of sauce all over your chicken. (May or may not have done that myself.) I’ve been waiting non-patiently for over 2 years to share this recipe with you! And for those that know me, I have absolutely no patience. So this is an exciting day…
Slow Cooker Asian Glazed Chicken is a no-fail recipe using chicken breast fillets that will have the family (especially kids) crawling to the slow cooker to peer through the glass, wanting and waiting for the slow cooker to finish. The aroma is dizzying. And the taste? The taste is out of this world. Sweet, sticky and mouth-watering: the perfect sweet and salty combination.
You only need a handful of main ingredients in the sauce!
- Soy sauce (please use low-sodium)
- Oyster sauce
- Honey
- Garlic
Originally published on the Best Recipes Website January 29th, 2016.
Love Asian inspired recipes? Try these!
Roasted Asian Glazed Chicken Thighs
Slow Cooker Asian Glazed Chicken
Ingredients
- 2 pounds skinless boneless chicken breasts or chicken thighs
- ½ cup honey
- ½ 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.
Harley says
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
Leann Rudd says
Thank you so much for this recipe. I made it last night and it was Delicious. Whole family loved it!
Rachel says
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
Karina says
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.