Dump and go easy to make asian chicken using a slow cooker features a smooth rich dark sauce with moist and tender strips of chicken. Serve this comforting meal on a bed of jasmine rice and eat until you are hungry no more. If you are like me and have a small army of hungry people to feed you will love how simple this is and haw little clean up you will have. This is also a great option for meal prepping and is just as good reheated latter in the week. Put some rice in a glass tupperware bowl put the Asian Chicken on top and you are ready for a timesaving filing lunch at work or on the go.
Watch the video and follow the instructions below and add a quality go to slow cooker dish to your home cooking menu. This is the kind of meal that will feed the family more than once and not break the bank or take hours of pre-work. This is a delicious meal and trust me when I say, you and your family will not be disappointed. Share this or any of my recipes you enjoy and return next time you are looking for meal inspiration that meets eatfoodlicious criteria.
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Ingredients
In a small bowl: combine honey, low-sodium soy sauce, garlic, ginger, shallot, white pepper, rice vinegar and mix. Set aside.
Place the chicken into the slow cooker.
Pour sauce over the meat.
Mix
Cover with lid and cook on low for 4 hours.
Remove the chicken and place on a plate/bowl.
Shred the chicken then cover with foil and set aside.
When ready to serve, pour the sauce over the chicken and rice (white, brown or cauliflower rice). Add chopped green onions and white sesame seeds on top.
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Slow Cooker Asian Honey Chicken
Equipment
- Slow Cooker
Ingredients
- 2 lbs boneless skinless chicken thighs
- ½ cup honey
- ½ cup low sodium soy sauce
- ¼ cup shallot chopped
- 2 tbsp rice vinegar
- 1 tsp ginger grated
- ½ tsp white pepper
- 5 garlic cloves minced
- 2 tbsp cold water
- 1 tbsp cornstarch
Garnish
- chopped green onion
- white sesame seeds
Instructions
- In a small bowl: combine honey, low-sodium soy sauce, garlic, ginger, shallot, white pepper, rice vinegar and mix. Set aside.
- Clean and trim the fat off the chicken thighs. Place the chicken into the slow cooker. Pour sauce over the meat and mix. Cover with lid and cook on low for 4 hours.
- Remove the chicken and place on a plate/bowl. Shred the chicken then cover with foil and set aside.
- In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water together. Pour the mixture into the cooker. Switch the cook temperature to high. Cook for 15-20 minutes or until it thickens to your preference. Alternate method: transfer the sauce to a pan and cook over a stovetop on medium-high for 5-10 minutes or until it thickens.
- When ready to serve, pour the sauce over the chicken and rice (white, brown or cauliflower rice). Add chopped green onions and white sesame seeds on top.
Enjoy!
Video
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