Slow Cooker Honey Garlic Chicken

Name: Slow Cooker Honey Garlic Chicken
Prep time: 15 min
Cook time: 3 h 25 min
Total time: 3 h 40 min
Cuisine: Asian
Ingredients: 1½ lb Chicken Thigh; 3 tbsp Honey; 3 tbsp Soy Sauce; 4 cloves Garlic; 1 tbsp Rice Vinegar; 10½ oz Jasmine Rice; 1¼ lb Broccoli; 1 tbsp Cornstarch

By Eatpace

Chicken thighs cook in a honey garlic soy sauce, then are served over rice with broccoli. The slow cooker handles the chicken while you get on with your day.

Total: 220 min; 15 prep · 205 cook
Serves: 4; Scale it below
Calories: 605; kcal per serving
Protein: 45g; per serving

Plan this dinner Jump to recipe

Shredded honey garlic chicken and broccoli served over rice in a bowl.

220 min

Ingredients

8 ingredients

4 servings

1½ lb Chicken Thigh (Boneless, skinless)
3 tbsp Honey
3 tbsp Soy Sauce (Low-sodium)
4 cloves Garlic, minced
1 tbsp Rice Vinegar (Unseasoned)
10½ oz Jasmine Rice, rinsed
1¼ lb Broccoli, cut into florets
1 tbsp Cornstarch

Contains gluten and soy. Always check labels.

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Nutrition per serving

Estimated

605 kcal

Protein: 45 g
Carbs: 87 g
Fat: 8 g
Fiber: 5 g

By EatpaceHow we write and check our recipes

Method

6 steps 15 min prep · 205 min cook

Cook

Step 1. Place Chicken Thigh in a slow cooker. Stir Honey, Soy Sauce, Garlic and Rice Vinegar together and pour over it. Cover and cook on low until the chicken is tender and no longer pink, about 3 hours.
Step 2. Transfer the chicken to a plate and cover. Bring Jasmine Rice and most of the Water to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Take off the heat.
Step 3. Leave the rice covered until the grains are tender, about 10 minutes, then fluff with a fork. Meanwhile, cook the broccoli and finish the sauce.
Step 4. Steam Broccoli in a covered steamer basket over simmering water until bright green and tender-crisp, about 6 minutes. Remove from the heat.
Step 5. Pour the slow cooker juices into a skillet. Stir Cornstarch with the rest of the Water, then stir into the juices. Simmer over medium heat until the sauce lightly coats a spoon, about 3 minutes.

Finish & serve

Step 6. Shred the chicken and toss it in the sauce. Divide the rice and broccoli among bowls and spoon the chicken and sauce over the rice.

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Tips

Swap it

Use gluten-free tamari in place of the soy sauce if needed.

Good to know

Check the chicken with an instant-read thermometer; its thickest part should reach 165°F.

Leftovers

Cool the rice promptly, refrigerate leftovers within 2 hours, and reheat until steaming within 3 to 4 days.

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