Slow Cooker Honey Garlic Chicken with Rice
This lovely fresh slow cooker recipe was so easy to throw together. It has a lovely subtle sweetness paired with lovely mild garlic flavors. The veggies are a hit with this lovely dish as well.
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Equipment
- 1 Slow Cooker or Multi Cooker
Ingredients
- 1 kg chicken breast cut into tender size strips or diced
- 1/2 c honey add an extra 1/4 cup if you like it sweeter
- 1 c water or stock
- 2 tsp chicken stock powder if not using chicken stock already
- 6 minced garlic cloves add extra if you enjoy garlic like us
- 2 tbsp Chinese cooking wine or rice wine vinegar white vinegar will do as well
- 6 tbsp soy sauce
- 1 tsp grated fresh ginger 1/2 tsp ground ginger
- salt and pepper to taste
- 2 cups frozen Asian vegetables
- 2 tbsp corn flour for the slurry to thicken the sauce
- 2 tbsp water for the slurry to thicken the sauce
- rice or thin asian egg noodles amounts as required
- toasted sesame to garnish optional
Instructions
- In the slow cooker
- Add all ingredients except the corn flour and 4 Tbsp water for the slurry and the frozen vegetables
- Cook on low for 3-4 hours / High for 2 hours, or until the chicken is cooked through
- In the meantime, cook up the required amount of rice or noodles, following the packet instructions
- In the last 20 minutes, add the frozen asian veggies to the slow cooker. Don't add them too soon, so they over cook.
- Once the chicken is cooked, add the corn flour and water slurry to thicken the sauce. If you like your sauce thicker, add another tbsp of corn flour and water and thicken some more.
- serve over rice or noodles and garnish with toasted sesame seeds if you like.
Servings: 5 people
Cost: $15