Slow Cooker Honey Garlic Chicken
Slow cooked honey garlic chicken with rice made in the slow cooker. An easy, family-friendly dinner with simple ingredients and mild flavours.
Print Recipe
Equipment
- 1 Slow Cooker or multi-cooker
Ingredients
- 1 kg chicken breast cut into tender strips or diced
- ½ cup honey add an extra ¼ cup if you like it sweeter
- 1 cup water or chicken stock
- 2 tsp chicken stock powder if not using stock
- 6 garlic cloves minced
- 2 Tbsp Chinese cooking wine rice wine vinegar or white vinegar works too
- 6 Tbsp soy sauce
- 1 tsp fresh grated ginger or ½ tsp ground ginger
- 2 cups frozen Asian stir-fry vegetables
- salt and pepper to taste
Corn Flour Slurry
- 2 Tbsp corn flour
- 2 Tbsp water
To Serve
- rice or thin Asian egg noodles
- toasted sesame seeds optional
Instructions
- Add all ingredients except the corn flour slurry and frozen vegetables to the slow cooker.
- Cook on low for 3–4 hours or high for 2 hours, until the chicken is cooked through.
- While the chicken cooks, prepare the rice or noodles according to packet instructions.
- In the last 20 minutes of cooking, add the frozen Asian vegetables to the slow cooker.
- Stir the corn flour and water together, then add to the slow cooker to thicken the sauce. If you prefer a thicker sauce, add an extra tablespoon of corn flour mixed with water.
- Serve the honey garlic chicken over rice or noodles and garnish with toasted sesame seeds if using.
Notes
Stacey's Kitchen Tips
- Don’t add the frozen vegetables too early — they’ll go soft and lose their colour.
- Chicken thighs work well if you prefer darker meat.
- This sauce thickens as it cools, so stop thickening just before it looks perfect.
Variations & Substitutions
- Add a splash of sweet chilli sauce for a bit of heat.
- Swap honey for brown sugar if needed.
- Use mixed fresh vegetables if that’s what you have on hand.
- Serve with noodles for a change from rice.
Servings: 5 people
Cost: $15