Description
This Slow Cooker Honey Soy Chicken recipe delivers tender, flavorful chicken breasts simmered in a sweet and savory honey soy sauce. The slow cooking process ensures juicy, melt-in-your-mouth chicken, while the thickened sauce made with honey, soy sauce, garlic, and ginger adds a perfect balance of sweetness and umami. Garnished with green onions and sesame seeds, this is a simple and comforting dish perfect for easy weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
Thickening Mixture
- 1 tablespoon cornstarch
- 1/4 cup water
Garnish
- 1/4 cup chopped green onions
- Sesame seeds
Instructions
- Prepare the chicken: Place the chicken breasts in the bottom of a slow cooker in an even layer.
- Make the sauce: In a medium mixing bowl, whisk together soy sauce, honey, ketchup, vegetable oil, minced garlic, grated ginger, and crushed red pepper flakes until well combined.
- Combine chicken and sauce: Pour the sauce mixture over the chicken breasts in the slow cooker, making sure the chicken is fully covered with the sauce.
- Slow cook: Cover the slow cooker and cook on low heat for 4-5 hours or on high heat for 2-3 hours, until the chicken is fully cooked and tender.
- Remove chicken: Carefully remove the cooked chicken breasts from the slow cooker and set aside on a plate.
- Prepare cornstarch slurry: In a small bowl, stir together cornstarch and water until smooth and without lumps.
- Thicken the sauce: Transfer the sauce from the slow cooker to a saucepan set over medium heat. Stir in the cornstarch slurry and bring the sauce to a boil, cooking for 2-3 minutes until thickened.
- Coat chicken: Return the cooked chicken breasts back to the thickened sauce, turning to coat them thoroughly.
- Garnish and serve: Plate the chicken and garnish with chopped green onions and a sprinkle of sesame seeds. Serve warm and enjoy.
Notes
- You can use chicken thighs instead of breasts for a juicier result.
- Adjust the crushed red pepper flakes to taste for added heat or omit for a mild flavor.
- Serve over steamed rice or noodles to soak up the delicious sauce.
- Leftover chicken can be refrigerated for up to 3 days.
- Make sure to whisk cornstarch into water thoroughly to avoid lumps when thickening.
