Slow Cooker Honey Garlic Chicken
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 255.0
- Total Fat: 3.1 g
- Cholesterol: 48.0 mg
- Sodium: 1,338.3 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 0.7 g
- Protein: 19.6 g
View full nutritional breakdown of Slow Cooker Honey Garlic Chicken calories by ingredient
Introduction
tender shredded chicken breasts tossed in a sweet and tangy sauce made with honey, garlic and soy sauce. It’s just like getting takeout from the local Chinese restaurant, except rather than waiting on the delivery guy, your dinner is waiting on you. tender shredded chicken breasts tossed in a sweet and tangy sauce made with honey, garlic and soy sauce. It’s just like getting takeout from the local Chinese restaurant, except rather than waiting on the delivery guy, your dinner is waiting on you.Number of Servings: 5
Ingredients
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4 large bone-in, skinless chicken breasts
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish
Directions
Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.
In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.
Notes:
To make this dish kid-friendly, simply leave out the crushed red pepper flakes.
Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.
Depending on your preferences, you may want to pour only a portion of the sauce over the shredded chicken. Any leftover sauce can be served with other proteins or veggies.
Serving Size: Five 1 cup servings
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.
In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.
Notes:
To make this dish kid-friendly, simply leave out the crushed red pepper flakes.
Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.
Depending on your preferences, you may want to pour only a portion of the sauce over the shredded chicken. Any leftover sauce can be served with other proteins or veggies.
Serving Size: Five 1 cup servings
Member Ratings For This Recipe
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