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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.
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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.
This was delicious. Mine didn’t quite thicken/glaze but it didn’t matter. The chicken was so flavorful and just melted in your mouth. I’ll def make it again.
My husband and I really enjoyed this chicken! I served it over an Asian vegetable rice. So good and so easy!
Didn’t have quite 2 lbs of chicken, but followed the recipe and the meat fell apart perfectly by the end of four hours. This sauce is pretty delicious, however, it is on the sweet side and is missing a bit of a kick. Next time I will try adding sriracha to the slow cooker along with the other ingredients.
Hi, I just put everything in my crockpot ~ my sauce isn’t red like in the pic. I keep reading the recipe to see if I missed something? The sauce tastes delicious though, I can’t wait until it’s done! I’m thinking of serving mine over sautéed cabbage and red onions.
Remarkable dish and so easy. Buy quality hoisin . I used Braggs aminos in place of soy sauce. Unreal!
I don’t have a slow cooker, any other way to prepare this?
I don’t have a slow cooker so cooked it on 140c for 3 1/2 hours then increased the temp to get the simmer to add the cornflour. This recipe is amazing. The chicken was incredible really tender and sooo tasty. My family loved it. Definitely one to add to my recipe book. Another winner thank you
That is great to hear! I am so glad that you loved it and that it turned out so great! Thanks for sharing!
This is such a delicious dish, Karina! The chicken was really tender and I totally like the combination of flavors. Sweet, salty and garlicky…all in one amazing dish. I actually tried both honey and sugar in different batches and my kids prefer the ones with honey in it. They said it’s more delicious 🙂
That is great to hear! Thank you so much for sharing and following along with me! I am so glad that everyone liked it and that you tried both glazes.
I used chicken tender breasts and cooked it in the oven at 375 for 20 minutes, turning them over at 10 minutes. They were perfect, very tender, and so delicious !
My family would love this dish. What a great way to have BBQ chicken anytime of the year, without all the mess and work. Looks amazing. Will be my go to recipe for BBQ chicken. Thanks for sharing.