Slow Cooker Honey Garlic Chicken
Chicken thighs cooked in a sticky, garlicky honey sauce, thickened at the end.
- Prep
- 10 min
- Cook
- 4 hr 10 min
- Total
- 4 hr 20 min
- Serves
- 4
- Ingredients
- 9
- Effort
- Easy
Ingredients
- 800g Boneless skinless chicken thighs, fully thawed
- ⅓ cup (80ml) Honey
- 6 cloves Garlic, crushed
- ¼ cup (60ml) Tomato sauce
- 2 tbsp Soy sauce
- ¼ cup (60ml) Chicken stock
- 1 tbsp Cornflour
- 2 tbsp Water
- Cooked rice, to serve
You’ll need: Slow cooker
Method
Place the chicken in the slow cooker in a single layer as far as possible.
Whisk the honey, garlic, tomato sauce, soy sauce and stock together and pour over the chicken.
Cover and cook on low for 4–5 hours or on high for 2½–3 hours, until the chicken is very tender and cooked through. Check the thickest piece is white with no pink (75°C on a thermometer).
Lift the chicken onto a plate. Mix the cornflour and water until smooth, stir into the sauce, cover and cook on high for 10–15 minutes, until thick and sticky.
Shred or slice the chicken, return it to the sauce and serve over rice.
Storage
Cool within 2 hours; don't leave it sitting in the slow cooker to cool. Keeps in the fridge up to 2 days; reheat until piping hot all the way through. Freezes up to 3 months. Cook rice separately; cool leftover rice quickly and eat within 1 day.