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Introduction
The fusion of Chinese culinary traditions with modern cooking methods has given birth to this delightful Honey Garlic Chicken recipe. While its exact origins are unclear, the combination of honey and garlic in Chinese cuisine dates back centuries, prized for both flavor and medicinal properties. This slow cooker adaptation brings these time-honored flavors into the contemporary kitchen, making it accessible for busy families seeking healthier alternatives to takeout. The crockpot not only simplifies the cooking process but also allows the chicken to absorb the complex flavors gradually, resulting in a dish that's both convenient and deeply satisfying.
Ingredients
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup low-sodium soy sauce
• 1/3 cup honey, preferably raw and unfiltered
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 6 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 green onions, thinly sliced for garnish
• 1 tablespoon sesame seeds, toasted, for garnish
• 2 cups cooked brown rice, for serving (optional)
Step 1:
In the slow cooker, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes.
Step 2:
Add the cubed chicken breasts to the slow cooker and toss to coat with the sauce.
Step 3:
Cover and cook on low for 3-4 hours, or until the chicken is tender and cooked through.
Step 4:
In a small bowl, whisk together cornstarch and cold water to create a slurry.
Step 5:
Stir the cornstarch slurry into the slow cooker and mix well. Cook on high for an additional 15-20 minutes, or until the sauce has thickened.
Step 6:
Garnish with sliced green onions and toasted sesame seeds before serving.
Q: Can I use frozen chicken breasts?
A: It's not recommended to use frozen chicken in slow cookers as it may spend too long at an unsafe temperature. Always thaw chicken before cooking in a slow cooker.
Q: How can I make this recipe lower in sugar?
A: Reduce the amount of honey or substitute with a low-calorie sweetener suitable for cooking. You can also use sugar-free ketchup if adding any.
Q: Can I cook this on high instead of low?
A: Yes, you can cook on high for 2-3 hours instead of low for 3-4 hours. However, cooking on low generally results in more tender chicken.
• For a gluten-free version, use tamari instead of soy sauce.
• Chicken thighs can be substituted for breasts for a richer flavor.
• Adjust the amount of honey to taste, depending on desired sweetness.
• Fresh garlic and ginger are recommended for best flavor, but powdered versions can be used in a pinch.
• Arrowroot powder can be used as a cornstarch substitute for a paleo-friendly version.
• This recipe contains soy and sesame, which are common allergens.
Serve hot over cooked brown rice or your preferred side dish. Garnish with additional green onions and sesame seeds if desired.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Prepare the sauce and cut the chicken the night before to save time in the morning. Start cooking early in the day to have dinner ready by evening.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for food safety
- For a thicker sauce, remove the chicken and reduce the sauce on high with the lid off
- Cut chicken pieces uniformly for even cooking
For a spicier version, increase the amount of red pepper flakes or add sriracha sauce. For a vegetarian option, substitute the chicken with firm tofu or seitan.
Pair with a light, crisp white wine like Pinot Grigio or a jasmine green tea. Serve with steamed broccoli or a mixed Asian-style salad.
This dish can be enjoyed year-round, but it's especially comforting in fall and winter months.
This recipe contains soy and sesame. It may contain gluten if regular soy sauce is used. Always check individual ingredient labels for allergens.
