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.
Tricia Ciaccio says
I don’t know what it is about boneless chicken breast in the slow cooker, but mine always turn out dry, not “fall apart” tender. What am I doing wrong?
Karina says
I have learned never to put water in a slow cooker with chicken. Either chicken stock or some other way of keeping it moist in the bottom. Water seems to always dry out my chicken too. Hope that helps! Enjoy!
Jenny Cook says
Can this chicken be cooked in a pot? I dont have a slow cooker. How long do I cook it at low temp to get it meltingly soft? Thank you for posting this easy delicious looking recipe.
Karina says
Yes, that sounds great! I would follow the instructions and cook it on low for an hour. Hope that works! Enjoy!
Mary Beth Pomeroy says
I love the recipes I have made from your emails.
On the Asian Chicken is there a product you suggest in lieu of the oyster sauce.
I’m allergic to shellfish but would like to try this one.
Thanks,
Mary Beth
Penny says
Vegetarian Oyster Sauce can be ordered online. It is usually mushroom based and does a good job of duplicating the depth that Oyster sauce gives food. There are also recipes online for homemade vegetarian oyster sauce.
Adrienne Muller says
Anything I can substitute for oyster sauce
Quinn says
there is vegetarian oyster sauce available in asian supermarkets, if you have one in your area
Beverley Sheppard says
Thank you so much for these amazing recipes.
Each and everyone I have tried has been beyond delicious.
This site has been a life saver.
Karina says
AWE! Thanks so much! I am so glad that it is a hit for you and it is helping you! Thanks so much for following along with me!
Jenni says
This sounds delicious. Do you think it could be done in an Instant Pot (on the pressure cooking setting)?
Karina says
Yes, of course! I haven’t tried it yet but it sounds like a great plan! Let me know how it turns out! Enjoy!
Jan Vick says
Could I use coconut brown sugar or Sukrin brown sugar substitute. As a diabetic I need to keep sugar out of my menus.
Karina says
Yes, that sounds great! It may alter the taste and texture of the chicken though. Hope you enjoy it!
Ruth says
Can’t use oyster sauce. Can I substitute hoisin sauce instead?
Karina says
Yes, that sounds great! It may alter the taste a bit but still should taste great! Enjoy!
Viviana says
Shrimps delicious and easy !! Thanks !
Linda G says
These Asian Glazed Chicken Filets were amazing! I used boneless thighs instead of breasts but kept everything else the same. Chicken was fall apart delish!! Have shared this recipe with three people already and I cannot wait to make this again. Served the chicken and glaze juice over Basmati rice with buttered green beans on the side! YUMMY!! Thank you!