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This Slow Cooker Honey Soy Chicken recipe makes delicious, tender chicken in a sweet and sticky soy glaze. Perfect for a weeknight dinner.
When I made this, I told my husband to be warned that I was trying something new and it was the first try at developing the recipe, so he knew that it might now be as good as it could be.
I know you don’t often see slow cooker Chinese food when you can whip up a stir fry in no time, but cooking this dish in the slow cooker makes the chicken melt in your mouth tender.
Why This Recipe Works
- Slow cooking this dish ensures the flavors are locked in.
- The combination of honey and soy sauce gives a wonderful sweet/sour flavor profile.
- The sugar in the honey glazes the chicken in a delicious sticky sauce that can’t be beat.
The added benefit to this recipe is that you can throw it together in the morning and come home to a meal that requires almost no effort at all.
This was my first and only attempt at developing this recipe. It came out absolutely perfect and the whole family just loved it/ I hope you do too. Why not serve alongside some of my other amazing Chinese recipes, such as Perfect Chinese Noodles (Lo Mein) and Slow Cooked Chinese Duck with Plums, for the ultimate Asian feast! Loved glazed dishes? why not try my Glazed Salmon too?
How to Make Slow Cooker Honey Soy Chicken
- Coat the chicken in cornstarch.
- Fry the chicken until browned on both sides.
- Add onions and garlic and saute.
- Mix in the wet ingredients and season.
- Transfer to a slow cooker and cook for 4 to 6 hours.
- Serve with rice.
The sauce came out quite thick when I added it to the slow cooker and I worried it would burn. But my slow cooker builds up a lot of condensation that drips into the food as it cooks, thinning the sauce. If your slow cooker doesn’t do that, I would suggest saving the thickening until the end so it doesn’t burn around the sides.
Other Great Recipes
- Slow Cooked Chinese Duck with Plums
Rate This Recipe
Recipe
Slow Cooker Honey Soy Chicken
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds boneless skinless chicken thighs (cubed)
- 3 tablespoons cornstarch
- 2 cloves garlic (chopped)
- 4 green onions (sliced into rounds (reserve some for garnish if desired))
- ¼ cup honey
- ¼ cup light soy sauce (or low-sodium soy sauce)
- ¼ cup dark soy sauce (adds color and depth, not saltiness)
- ½ cup rice wine vinegar
- ¼ cup brown sugar
- Freshly ground black pepper
- 1 cup chicken stock (or water)
Instructions
- Coat the chicken – Place chicken cubes in a bowl and toss with cornstarch until evenly coated. Shake off any excess.
- Brown the chicken – Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add chicken and brown on all sides.
- Add aromatics – If the pan seems dry, add the remaining oil. Push chicken to the side and sauté garlic and green onions for about 1 minute until fragrant. Stir everything together.
- Make the sauce – Stir in honey, light soy sauce, dark soy sauce, rice wine vinegar, and black pepper. Slowly pour in the chicken stock, stirring well. Add the brown sugar and cook until dissolved. Bring the mixture to a gentle boil so the sauce thickens slightly.
- Slow cook – Transfer everything to your slow cooker. Cover and cook on low for 4–6 hours, until the chicken is cooked through and tender.
- Serve – Spoon chicken and sauce over rice. Garnish with reserved green onions for freshness.
Tips
- The sauce came out quite thick when I added it to the slow cooker and I worried it would burn. But my slow cooker builds up a lot of condensation that drips into the food as it cooks, thinning the sauce. If your slow cooker doesn’t do that, I would suggest saving the thickening until the end so it doesn’t burn around the sides.
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