Slow Cooker Honey Garlic Chicken

By emilykrupp

Ingredients

• 4 boneless skinless chicken breasts (2 pounds)
• ½ cup low sodium soy sauce
• ½ cup honey
• ¼ cup hoisin sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ginger, grated
• 4 cloves garlic, minced
• 1-2 teaspoons sriracha (depending on how spicy you would like this)
• 2 scallions, sliced thin, divided (white parts for cooking, green for serving)
• 2 tablespoons water
• 1 tablespoon cornstrach
• sesame seeds for garnish, if desired

Details

Adapted from chefsavvy.com

Preparation

Step 1

Adapted from Spend With Pennies

Categorized:

Main DishSlow Cookerchicken breasthoisin saucerice wine vinegarsoy sauce

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Comments

Jeff

This is next on my list! Looks absolutely delicious. Thanks for the idea, can’t wait to make it.
January 6, 2017Reply
Sheila

What kind of honey do you use? Should it be something light, like Acacia, or a more robist flavored one?
January 10, 2017Reply
Kelley

Hi Shelia,

I just use regular store brand honey.

Thanks!

Kelley
January 10, 2017Reply
Gigi

Hi Sheila, if you are looking for a healthier honey? I recommend Tupelo honey! It doesn’t spike blood sugar!
November 5, 2017Reply
Kathy

I tried this and it had great flavor but I couldn’t get the sauce to thicken. I’m new to cooking, so it may just be me, but is there a trick I don’t know about? And I made this with white rice, but my husband said it would be better with sticky Asian rice, is that a thing? Or just cook the white rice different?
February 12, 2017Reply
Kelley

Hi Kathy,

I’m sorry this did not thicken for you! If it is not thickening up enough you can always add more cornstarch in (mixed with cooking liquid). You can also let the sauce cook more in the slow cooker before adding the chicken to help thicken up the sauce.

As for the rice there is sticky Asian rice and it is fantastic. Here a great article about it & what rice to buy! http://www.tablespoon.com/posts/how-to-make-sticky-rice-at-home/8109b0e4-ac06-4a0a-aa7f-50d5bcfe3cb9

Thank you,

Kelley
February 13, 2017Reply
Sally

I love sticky rice, but never made it.
November 16, 2018Reply
Nathan

Sticky rice is definitely an art form and can take some practice to get just right.
November 18, 2018Reply
Shannon

Cornstarch in cold water will thicken. Depending on what you make….1/4 cup cold water to heaping tablespoon of cornstarch. If you need more,make another quater cup and add gradually as needed.
July 11, 2017Reply
Dalia

I had the same problem. I transferred the sauce into a sauce pan and put it on high heat until it came to a boil. It thickened instantly (stir constantly!)
January 7, 2018Reply
Sandy Greisman

Thank you for that tip! I was having the same problem and adding cornstarch was not working-saw your comment-tried it-and perfect!!!!
March 13, 2018Reply
Sharon Johns

Made this for tea . Absolutely delicious.Am going to try with cooked shredded pot roaster nd sauce made separately on stove top
February 18, 2017Reply
Alissa

Hi – looks delicious! Can I prepare in the slow cooker the night before and leave all ingredients refrigerated in the slow cooker overnight and take out and turn on tomorrow a few hours before dinner?
February 20, 2017Reply
Kelley

Hi Alissa,

I am always hesitant to leave raw meat with other ingredients mixed up overnight. There is also a possibility of the slow cooker insert breaking because of the cold to warm temp change. I would suggest prepping the sauce ingredients the night before and just throwing the chicken and the sauce in the day of.

Thanks!

Kelley
February 20, 2017Reply
tammy

common sense.
September 27, 2018Reply
Dave

Little late to the party, but you could put all of the ingredients in a crockpot liner bag. Just tie off the top, or use rubber bands to seal it. Then you can pull it from the fridge at your convenience. Might want to keep the chicken in a separate Ziploc bag until cooking time.
October 7, 2018Reply
Jess

Should the slow cooker be on the highest low setting?
February 22, 2017Reply
Kelley

Hi Jess,

You want to cook it on the lowest setting (not warm).

Thanks,

Kelley
February 22, 2017Reply
Lisa

Have you ever put the chicken breasts into the crockpot frozen? Just wondering how much longer to cook it?
February 23, 2017Reply
Kelley

Hi Lisa,

I have not tried doing this so it is hard to say. I would say maybe 1 or 2 additional hours.

Thanks!

Kelley
February 23, 2017Reply
Jessica Lewis

I did that tonight and my chicken came out rubbery. Besides that, the recipe was delicious!
November 17, 2017Reply
Ashley Child

If its frozen you need to cook on low for at least 5-6 hours in a slow cooker. I do that, and it turns out just fine. The only problem is the sauce will not thicken since there will be more liquid added from the frozen chicken, so you will need to add sauce to sauce pan after and bring to boil for a couple mins (while stirring) and then it will thicken.
May 27, 2018Reply
Katie

Really amazing! Tastes great over sticky rice with broccoli! Very simply to make. My family loved it!
March 1, 2017Reply
shoppisoft

Nice cooking, should be very delicious !
March 1, 2017Reply
Emily

Good flavors, but it never thickened for me. Added more cornstarch and never got it to look anything like the pictures. Shame because I’m sure it would have been amazing.
March 31, 2017Reply
Kelley

Hi Emily,

I am sorry it didn’t thicken for you! You can always take out some of the extra liquid and thicken less of the sauce. This should help it thicken.

Thanks!

Kelley
April 1, 2017Reply
Michelle

What if you don’t have hoisin sauce? Any substitutions for this? Thank you!
April 2, 2017Reply
Kelley

Hi Michelle,

If I am out of hoisin sauce I usually just make it at home. It’s mostly pantry staples. I like this recipe: http://www.food.com/recipe/homemade-hoisin-sauce-312992

Thanks!

Kelley
April 3, 2017Reply
Mary

What type/brand of sesame seed oil did you use? I’ve seen light and dark so I’m confused

Thanks!
April 8, 2017Reply
Kelley

Hi Mary,

I use the Roland brand sesame oil. The one I have at home does not say light or dark on the bottle. I would go with light sesame oil if that is all they have at your grocer.

Thanks!

Kelley
April 10, 2017Reply
Portia

Bought some beautiful bok choy at the local farmers market. Now build a dinner around bok choy apart from s stir fry. Husband loved it. He thought he was in a Chinese restaurant. A very easy dinner. I used thighs fillets as that is what I had. A very easy tasty dinner with some rice.
April 19, 2017Reply
Rachel

I’m finding rice vinegar and red or white wine vinegar but not rice wine vinegar? Which is better to use?
April 21, 2017Reply
Kelley

Hi Rachel,

The rice wine vinegar will be in the international foods section of the grocery store. So look buy the soy sauce. If you are in a pinch I would just use regular white vinegar.

Thanks!

Kelley
April 22, 2017Reply
Deryk

Rice vinegar is the same thing as “Rice Wine Vinegar”, it’s just different wording.
February 2, 2018Reply
Carolyn Baeta

Made this tonight and it was a big hit with the hubby and I. I had to use a lot more cornstarch then the recipe called for but it did thicken and was delicious. Thanks for a great recipe which will be a regular in our home!
April 23, 2017Reply
Ann

Is there nutritional information on this recipe. It sound so good, but would like that information.
April 26, 2017Reply
Kelley

Hi Ann,

I do not have the nutritional info for this recipe however this site works great for getting the nutritional facts on the whole recipe: https://www.verywell.com/recipe-nutrition-analyzer-4129594

Thanks!

Kelley
April 27, 2017Reply
Ann

Thank you very much for taking the trouble to look up or get a site that can help with the nutritional information. The recipe sounds so good.
Almost afraid to continue looking as I see so many that say fix me. ? Ann
April 28, 2017Reply
Alyssa

Is it possible to leave this in the crockpot all day? Or will the chicken go too tough and dry? I am working all day tomorrow so wont have time to put it on in time in the evening.

Thanks
April 28, 2017Reply
Kelley

Hi Alyssa,

I would worry that this would be too dry if cooked all day. Do you have a crockpot that you can set the time for? You can cook for 2-3 hours on low then keep on warm for the rest of the day.

Hope that helps! Thanks!

Kelley
April 30, 2017Reply
Sharon Clark

Seems like everyone had the problem of the sauce not thickening. I had the exact opposite problem,to thick. What can I add to juice it up? More hoisin?
April 28, 2017Reply
Kelley

Hi Sharon,

I would try adding a bit of water plus a bit more soy sauce.

Thanks!

Kelley
April 30, 2017Reply
Taylor

I made this tonight as well but I added broccoli into the crock pot. Worked like a dream! to thicken the sauce quickly, I added the cornstarch and microwaved small portions of the sauce for about 25 seconds. Thickened instantly. Love this!
April 28, 2017Reply
STEPHEN LEIGHTON

DINNER TONIGHT
April 29, 2017Reply
Chase

Made this dish and turned out amazing I did use big pieces of chicken and it take a little long but on 4 1/2 hour and it falls apart easy amazing meal and so easy
April 30, 2017Reply
Tanya

I am very pleased thst i stumbled over This recipe. This is the second recipe I’ve tried in my slow cooker, I’m a newbie at this, I loved this recipe, I was worried at first because the chicken didn’t look like it was cooking but all turned out fine after the 3 hours. My sauce didn’t thicken like in the photo, but that was fine with me, gave me something to pour over my rice for added flavour.
May 14, 2017Reply
Suzanne Recigno

Hello!
Very excited to try this recipe thanks for sharing. I would like to know, if I double the amount of chicken to 4lbs ( I’m making it for 6 adults and 4 children) will that double the cooking time? Making it Saturday night ?
May 25, 2017Reply
Kelley

Hi Suzanne,

I would not double the amount of cooking time. I would try cooking for 2-3 hours and then checking to see if it is done.

Thanks & Enjoy!

Kelley
May 29, 2017Reply
April

Sauce would have a hard time thickening on its own. Especially in a crock pot on low. Recommend boiling and stirring briskly then slowly bringing temp down over 7-10 mins. My sauce diluted a bit from chicken juices as well. Had to keep in mind this would be seasoning the chicken as well as bland rice or noodles. I added a bit more soy and honey. I also put a TBS of orange marmalade in.
June 5, 2017Reply
Sue roser

Where do you use the sesame oil?
June 9, 2017Reply
Kelley

Hi Sue,

It is used with the rest of the sauce ingredients.

Thanks!

Kelley
June 12, 2017Reply
AmyLee

Sounds GREAT! Thank You for sharing this recipe & all the others you share! Your dishes always taste GOOD!?
June 13, 2017Reply
Kelley

Thank you so much AmyLee!!
June 15, 2017Reply
Lara

Thank you for sharing this recipe. I would definitely try it out this summer. It looks really tasty.
June 24, 2017Reply
Lindsey

Hi there! This recipe was super delicious, just one change. There isnt going to be enough heat in the slow cooker to thicken the sauce unless you add enough corn starch to ruin the taste and turn it into dry putty. Instead, after you remove the chicken, pour the sauce into a saucepan and put it on the stove top over high heat, whisking constantly. Keep going until it coats the back of a spoon, probably about 5 minutes or less. Then pour over the chicken! Its another pan to wash, but the flavor is worth it!
June 26, 2017Reply
Beverly Coffman

I just made this, taste great although the sauce wasn’t as dark as yours. Still Delish!!!!
Just wondering about freezing leftovers
Thanks for supper.
June 29, 2017Reply
Kelley

Hi Beverly,

I am glad you enjoyed it!! I haven’t tried freezing this yet. I would store it in an airtight container and reheat on the stove top.

Thanks!

Kelley
June 30, 2017Reply
Shannon

Made tonite and turned out amazing!!!
July 11, 2017Reply
Rebecca

Hello, I was wondering if this would work with chicken breast if so would it be the same time?

Thank you
July 11, 2017Reply
Kelley

Hi Rebecca,

Chicken breast is what is used in this recipe.

Thanks!

Kelley
July 12, 2017Reply
Judy S.

It sounds wonderful except the sodium is through the roof!! What could be substituted for Hoisin sauce that would have waay lower sodium??
July 23, 2017Reply
Kelley

Hi Judy!

I would recommend making your own hoisin sauce at home to control the salt level. You can use low sodium soy sauce and less honey!

Thanks!

Kelley
July 23, 2017Reply
Christine Culver

Way too sweet!
August 8, 2017Reply
Deanna

Hello, this looked sooo good, I had to make it!!…I didn’t have Hoisin sauce so I replaced it with Teriyaki sauce and it was sooo good!!!. I will be making this again and again. Thanks for the recipe ?
August 16, 2017Reply
Alisha

I’m making this tonight and can’t wait. In the text, it said your sauce had a little kick from siracha, but I don’t see that listed as an ingredient. Am I missing something? Thank you!
August 16, 2017Reply
Kelley

Hi Alisha,

It is optional but I love adding it in.

Enjoy!

Kelley
August 17, 2017Reply
Cara

How much Sriracha sauce do you add to this recipe?

I can’t wait to make this recipe!
November 13, 2018Reply
Nathan

I would add 1-2 tsp. depending on your personal preference.

Enjoy!
November 15, 2018Reply
Susan

Tried this recipe and LOVED it! It is definitely a keeper!
September 7, 2017Reply
Teresa Dennison

I saw that you said you added sriracha, but it’s not listed in the recipe. How much did you use?
September 9, 2017Reply
Kelley

Hi Teresa,

I start at about 1 teaspoon then would add a bit more depending on your spice level.

Thanks!

Kelley
September 9, 2017Reply
Deanna

This meal was a hit. I didn’t use a crock pot and I didn’t use raw chicken. I used a large skillet pan on the stove top and I used Perdue Short Cuts refrigeratored packaged chicken. I browned some minced garlic in olive and sesame oil, then added the chicken to heat and saute. Then added the liquid stuff and followed the rest of the recipe. Made rice and broccoli on the side. Prep to dinner table took about an hour.
September 15, 2017Reply
Sally Sanford

Delicious with snap peas and jasmine rice
September 17, 2017Reply
Roxane Traczyk

Is it rice venigar or red wine vinegar? We
September 21, 2017Reply
Kelley

Hi Roxane!

You want to use rice vinegar.

Thanks!

Kelley
September 22, 2017Reply
Jaylien

Great flavor! Definitely making this again. I may add some pepper etc to the chicken prior to cooking but overall a very delectable dish.
October 1, 2017Reply
Peggy

Made this last night with thighs instead of breasts and it was fantastic!
October 5, 2017Reply
Tamara

Made this last night, it was SO GOOD. Even my husband (who hates my cooking) enjoyed it. I served it over vermicelli noodles. I did fry up some red and yellow peppers in a tiny bit of sesame oil to add more colour and veggies. Fantastic.
Super simple for a busy weeknight.
October 6, 2017Reply
Vanessa

I’m making this with chicken thighs instead…how many hours on low? 2-3 hours doesn’t sound long enough. thanks!
October 11, 2017Reply
Kelley

Hi Vanessa,

I would still try 3 hours on low then check it. Chicken doesn’t usually take very long in the slow cooker.

Thanks!

Kelley
October 11, 2017Reply
Noirin Byrne

Really want to try this. Will be out of the house for about 8 hours. Can I put it on keep warm mode?
October 11, 2017Reply
Kelley

Hi Noirin,

Sure! I would cook it on low for 2 hours then put it on warm for the rest of the time.

Thanks!

Kelley
October 11, 2017Reply
Kelly

I tried cooking on low for two hours and then putting on warm. My chicken was chewy and tough. Not tender. Did I need to cook it longer?
March 16, 2018Reply
Kelley

Hi Kelly,

Sorry to hear it was chewy. How long was it kept on warm for? Also the size of the chicken breasts could make them cook slower or faster. If you are leaving this on all day I would suggest using a large chicken breast or chicken thighs.

Thanks!

Kelley
March 18, 2018Reply
Charles James

Great slow cook dish. Can’t wait to try it. James
October 18, 2017Reply
Karen

Husband and kids said it was a keeper. Thanks for the recipe! ?
October 26, 2017Reply
CJ

In the crock pot now
October 28, 2017Reply
Johanna

DO NOT ADD CORN STARCH! It ruined my dinner. I tried making this for some guests. I threw the ingredients in the crock pot, following the measurements exactly. I waited the three hours for it to cook…As the aromas filled my home, I made the side dishes. When ready, I shredded the chicken. My guests were picking away at the chicken, anxious for the final product. Then I began the thickening process. Ugh. The cornstarch mixture did not thicken my sauce. So I browsed the comment section and saw a few others encountered this issue and that it was recommended to add more corn starch to thicken it. Thicken the sauce, it did not. It instead added a horrible floury coating to the chicken, one that ruined the entire meal. I had to toss the entire meal out and order my guests pizza. It was PERFECT until I tried thickening. Don’t do it!
October 29, 2017Reply
Kelley

Hi Johanna,

I am so sorry to hear this happened!! Did you mix the cornstarch with some of the liquid before adding it back? This will happen if you do not whisk it completely in a little bit of the liquid before adding it back to the slow cooker.

Thanks,

Kelley
October 30, 2017Reply
Karen

Hello,

I’m still new to the cooking world! What does the rice wine vinegar and sesame oil do?
November 2, 2017Reply
Kelley

Hi Karen,

They both add tons of flavor!! They are staples to Asian cooking. You should definitely give them a try!

Thanks,

Kelley
November 3, 2017Reply
James C

Really great slow cooked chicken. Would recommend it highly
November 6, 2017Reply
Kate

How many does your recipe serve? Trying to cook for 10 and proportion appropriately
November 7, 2017Reply
Kelley

Hi Kate,

This recipe serves about 4-6 people so I would try doubling the recipe.

Thanks!

Kelley
November 7, 2017Reply
talib

ill try it this weekend
November 9, 2017Reply
Lydia

Hi, this is yum, I’m testing it out because I have a BBQ coming up and wanted to cook some finger food dishes – what do you think about serving the chicken mix as part of a san choy bow, or in pastry parcels with a sweet chili dip or something?
November 14, 2017Reply
Kelley

Hi Lydia!

That sounds fantastic! I love those ideas!

Enjoy!

Kelley
November 14, 2017Reply
Neteal Kennedy

DO NOT ADD THE CORNSTARCH TO THE HOT LIQUID! I beg you Kelley to PLEASE revise this recipe. Adding cornstarch to the hot liquid does not thicken it. And it leaves a very undesirable flour taste. You have to dissolve the cornstarch in cold water and then slowly stir into the sauce. Other than that I love the flavors of this dish and very easy to throw together.
November 17, 2017Reply
Nathan

Is that sauce on high when combinng the cold water/cornstarch ?
March 23, 2018Reply
J. Barnes

I made it yesterday and served it over rice. It was scrumptious. The whole family loved it. I didn’t have the hoisin sauce and had to make my own. I also discovered I’d run out of honey and substituted equal measure of light corn syrup and one tbsp of molasses. It worked! I’m sure this recipe is a winner.
November 17, 2017Reply
Tiffany

Did you make more sauce than what is in the recipe above, because I love extra sauce too. Wasn’t sure if I should double the above amounts.
November 17, 2017Reply
Kelley

Hi Tiffany,

Yes I like to double the sauce for extra sauce. (You may have to thicken some of the sauce after cooking on the stovetop with cornstarch because of the extra liquid)

Thanks!

Kelley
November 20, 2017Reply
Andrew

I only have chicken tenderloins could i use that and how many of those would i put in?
November 22, 2017Reply
Kelley

Hi Andrew,

Yes that would work I would put about 1 1/2 pounds in.

Thanks!

Kelley
November 27, 2017Reply
Scott

Just wondering, every time I cook chicken breast it’s normally 2-4hrs on high or 6-8 on low. Just wondering why it’s only 2-3hrs low?
November 28, 2017Reply
Kelley

Hi Scott,

I find that chicken breasts really don’t need too long in the slow cooker that’s why I only cook them on low for 2 to 3 hours.

Thanks!

Kelley
November 28, 2017Reply
Jackie

Going to make this but instead of chicken breast I’m using already sliced chicken tenders.
Making this for my company crock pot potluck.
November 29, 2017Reply
Marcy

Very good. Great time saver.
December 16, 2017Reply
Heather

Was thinking of making this for new years eve party. but would want to use as a sandwich. with a slider bun or hoagie. Do you think that would be possible if I double or triple the chicken and reduce the “sauce” ?….wish I had time to try it ahead of time but don’t so looking for your opinion.
December 21, 2017Reply
Kelley

Hi Heather,

I think this should work. I would try using more chicken and trying to thicken up the sauce a bit more. I would suggest mixing cornstarch and cold water and adding a bit more than suggested in the recipe.

Hope this helps! Thanks!

Kelley
December 22, 2017Reply
Carl

What size is a cup
December 28, 2017Reply
Valerie

I made this for dinner it came out perfect, kids LOVED it! The only tip I have is that I needed closer to 1/4 cup of cornstarch to thicken the sauce. I also had to transfer it to a pan on the stove. But it was quick and painless to do so. Made it with some sticky rice and there were 0 leftovers! Plan on making this again soon! Thanks. Will upload a picture to my board
January 2, 2018Reply
Kelley

Hi Valerie!

I am so glad you and your family loved this!

Thanks for sharing!

Kelley
January 2, 2018Reply
Vicki

Very easy and good! Will make again. Added a jalapeno pepper.
January 8, 2018Reply
Gerald Vogt

I’ve been wanting to try my new pressure cooker and was wondering if you could offer some guidance in doing so. It would cut down on cooking time considerably I imagine. I cook for a bunch of veterans each Wednesday and need to feed about 12 hungry men.
January 11, 2018Reply
Kelley

Hi Gerald!

I would try setting it for 10-12 minutes in the pressure cooker. I think it should work perfectly!

Thanks!

Kelley
January 11, 2018Reply
Matthew

Excellent recipe. I like to cook and additional 30 min low after putting the chicken back in, really gets the flavor in the meat.
January 13, 2018Reply
Beverly Coffman

I have made this twice, really loved but it is really salty. Is there any way to cut the sodium more. I used low sodium soy sauce but it is still toooo salty. We have high blood pressure and don’t use the salt shaker or add salt to our cooking, so we are extra sensitive to the salty taste. There must be an alternative.
Thank you
Bev & Stan
January 14, 2018Reply
Kelley

Hi Bev & Stan!

I would try subsisting some water for the soy sauce or you could try subsisting it with Coconut Aminos which has less salt.

Hope this helps! Thanks!

Kelley
January 16, 2018Reply
Emily

This tastes amazing and I am a very picky eater!!!!
January 16, 2018Reply
Brenda Costello

This is very yummy and has been a hit with my family and guests alike! I serve it with egg rolls and an Asian salad.
January 26, 2018Reply
Catherine

This was delicious and so easy to do. I will definitely be making this again
January 26, 2018Reply
Manya

Made this Friday night, absolutely delicious and easy to make!
January 27, 2018Reply
Paul

Cooked it tonite…im a very average cook but i couldnt get it to thicken. Ended up using to much corn starch and ruined the taste somewhat.
January 28, 2018Reply
Kelley

Hi Paul,

I’m so sorry to hear this. If it is giving you a hard time thickening I would try heating up the sauce on the stovetop and brining it to a simmer for a couple of minutes to thicken.

Thanks!

Kelley
January 28, 2018Reply
Andrea

You mentioned siracha in your description, however I don’t see it in the recipe…
January 28, 2018Reply
Kelley

Hi Andrea,

Sorry about that. I usually do it by taste. I would say 1-2 teaspoons.

Thanks & Enjoy!

Kelley
January 28, 2018Reply
Meagan

Made this tonight and wow so delicious and so easy! Definitely will make again! Thanks!
February 4, 2018Reply
Rebecca

Can this be cooked in the oven on a timer?
If so what temp would you say to cook at??
February 7, 2018Reply
Kelley

Hi Rebecca,

Yes you could cook this in the oven, I would say maybe 350 degrees until the chicken reaches 165 degrees.

Thanks!

Kelley
February 9, 2018Reply
Sam

Made this today, my 1st slow cooker recipe…perfect and delicious. I read all the reviews re thickening and I mixed 1.5 tbsp a of cornflour with cold water, mixed to a lump free paste, added the sauce from the slow cooker to a saucepan and addd the cornflour paste, once fully stirred I added the sauce back to the slow cooker and re added the shredded chicken…beautiful. served with egg noodles, green onions and sesame seeds .
February 8, 2018Reply
Kelley

Hi Sam!

I am so glad you enjoyed this!!

Thanks!

Kelley
February 9, 2018Reply
Emma

Do you think this dish would also be successful using the same weight in boneless, skinless chicken thighs, rather than breasts? I have found thighs and slow cookers work better together, as thighs don’t dry out as quickly.
February 13, 2018Reply
Kelley

Hi Emma,

Absolutely I like using chicken thighs in the slow cooker as well.

Enjoy!

Kelley
February 14, 2018Reply
Karl

I couldn’t find cornstarch in my local Tesco I’m thinking using flour in stead please HELP. Many thanks I’m not the best in the kitchen
February 14, 2018Reply
Kelley

Hi Karl,

Cornstarch would be the best thing to use in this recipe. You could try coating the chicken in flour and searing it before adding it to help thicken it up. You could also make a quick roux using butter and flour and adding some of the sauce to thicken it up.

Hope this helps!

Kelley
February 16, 2018Reply
Linda Newsome

Hi there .. I have only just discovered your site and am amped to try out some of your delicious looking recipes .. I have just a quick query on this recipe .. when do you add the siracha and how much? many thanks ?
February 19, 2018Reply
Kelley

Hi Linda,

I add it with the rest of the sauce ingredients. I do about 1-2 teaspoons depending on how spicy you like it.

Thanks!

Kelley
February 20, 2018Reply
Marilyn Katzenmaier

How much sriracha for this recipe?
March 2, 2018Reply
Kelley

Hi Marilyn!

I do 1-2 teaspoons of Sriracha (depending on how spicy you like it)

Thanks!

Kelley
March 3, 2018Reply
Susan

How many people does this dish serve?

I’m so gonna try cooking it tomorrow ?
March 16, 2018Reply
Kelley

Hi Susan!

I would say about 4-6.

Thanks!

Kelley
March 18, 2018Reply
Kay

Sauce was far too overpowering for chicken. Think this recipe would work better with duck.
March 18, 2018Reply
Deanna

I’m making this tomorrow! Using thighs, 4 hours on low. Can’t wat!!
March 25, 2018Reply
Mike Parker

Cooked this today, so very very tasty!
April 3, 2018Reply
Trevor

First time maker of this recipe, nice ingredients, nice mix, taste was overwhelmed by the Soy Sauce, half cup of Soy was way too much, will cook it again though I will only use a quarter cup of the Soy , worth more stars with less Soy
April 4, 2018Reply
Darlene Sovinski

If I use boneless thighs how long should I cook it
April 18, 2018Reply
Kelley

Hi Darlene,

Chicken thighs should take the same amount of time.

Thanks!

Kelley
April 19, 2018Reply
Dave

Hi can I use Cornish hens ? More water and chicken broth perhaps ? Thanks
April 30, 2018Reply
Kelley

Hi Dave,

Sure! I would add a bit of water or chicken broth.

Thanks & Enjoy!!

Kelley
May 3, 2018Reply
Sarah

I made this tonight for a celebration and it was horrid, so sweet. I was so embarrassed
May 16, 2018Reply
Kelley

Hi Sarah,

I am so sorry this did not work out for you. Thank you for letting me know.

Kelley
May 16, 2018Reply
david

tried it with shoulder of lamb, worked really well. the family almost took the pattern of the dish! thank you for this one
May 16, 2018Reply
Kelley

So glad you enjoyed this!! Thanks so much for sharing!
May 18, 2018Reply
Julie

Can I cook this on high for a shorter time?? I won’t have a lot of time to cook it!
June 5, 2018Reply
Kelley

Hi Julie!

You can cook it on high for about 2 hours. I would also use thinner chicken breasts so it will cook faster.

Thanks & Enjoy!

Kelley
June 6, 2018Reply
DeAnna

How much Siracha did you use? It isn’t listed in the recipe but at the top of your page. It looks really delicious, and I am very interested in making it.
June 5, 2018Reply
Kelley

Hi DeAnna!

I start at about 1 teaspoon then would add a bit more depending on your spice level.

Thanks!

Kelley
June 6, 2018Reply
Laura

This recipe was amazing! I feel like it doesn’t really matter if the sauce thickens…it tastes good either way! Super easy recipe and went really well with broccoli and sriracha!
June 12, 2018Reply
Kelley

So glad you enjoyed it!
June 13, 2018Reply
John

Sauce did not thicken up for me as well following the recipe. I had to tweak a lot of stuff and in the end, not a very flavorful way to start. Too bad, the pic looked really great.
June 16, 2018Reply
Marly

Hello! thanks so much for the great recipe. The sauce did not thicken with your initial instructions but I combined two recommendations from previous reviews and it worked amazingly!

I initially added 1/4 of a cup of cold water to the cornstarch and 3 tablespoons of sauce. When this did not work to thicken, I added half a tablespoon more of cornstarch and I poured all of the sauce into a sauce pan and mixed it until it came to a boil. Worked like magic.
June 25, 2018Reply
Kelley

So glad you enjoyed this!! Thanks for sharing!
June 26, 2018Reply
Melanie

I made this for dinner tonight. The sauce thickened up beautifully, and the chicken was, as promised, very juicy. But me and my family did not care for the chicken slow cooked and shredded as just something over rice or noodles. However, all of us fell in love with the sauce, and we immediately started brainstorming on what else we could do with it. Next time we do this, we will pan-fry diced chicken, and put it over sauteed carrots, snap peas, and rice. As for the remains of our dinner tonight, I am going to strain the shredded chicken to get the excess sauce out, replace it with just a touch of BBQ sauce, and make Asian BBQ chicken lettuce wraps. ?
July 1, 2018Reply
Lucy Flinn

Worked perfectly, the family loved it! Thank you for this it came out perfect! I do believe it was quite sweet though so next time I may add some spice to it. Loved this!
July 2, 2018Reply
Kelley

So glad you enjoyed this!! Thanks for sharing!!
July 2, 2018Reply
Lexa

I’ve had this pinned for a while and decided to make it tonight. My son 1 1/2 years old ate two helpings then came back and ate mine! I didn’t even the chance get to make the sauce thick. I shredded the breasts and put them back in the juice and we went outside to play.
July 8, 2018Reply
Kelley

So glad you enjoyed this!! Thanks for sharing!
July 9, 2018Reply
Jo-Anne

I made this x 2 quanity in my slow cooker and added half teaspoon chilli power (very mild heat) tastes awesome. Thanks for the recipe I will be making it again.
July 9, 2018Reply
Kelley

So glad you enjoyed this!! Thanks for sharing!
July 9, 2018Reply
Denise

How much siracha should I add?
July 10, 2018Reply
Kelley

Hi Denise,

I would start at 1 teaspoon and add more to taste.

Thanks!!

Kelley
July 10, 2018Reply
Paramis K

Hello Kelley, I don’t have a slow cooker, was wondering if I can cook on the stove and serve immediately
July 12, 2018Reply
Kelley

Of course! You can cook on the stove top or boil the chicken they toss with the sauce.

Thanks & Enjoy!!

Kelley
July 18, 2018Reply
Leah

Delicious . ..I shredded the chicken, stir fried onions, green peppers, & carrot strips and served it over spaghett…no problem thickening at all…just remember equal parts water & corn starch….I used 2 Tbls. water and 2 Tbls. corn starch…

Leah
July 23, 2018Reply
Jessica

My family loved this! I made my own soy sauce substitute. I also added garlic powder. My husband couldn’t believe the meat was chicken it tasted so much like pork.
July 27, 2018Reply
Kelley

So glad you enjoyed this! Thank you!
July 28, 2018Reply
Sophie68

I just sat down with a bowl of basmati rice and this amazing chicken! It really is delicious! I did have to add about a teaspoon more of the corn starch slurry, but no biggie. This is a keeper!!
July 28, 2018Reply
Kelley

Happy to hear you enjoyed this! Thanks so much for sharing!
July 29, 2018Reply
Ray Weaver

The recipe narrative mentions sriracha sauce adding a kick but i dont see it listed in the ingredients. Is it used as a condiment when serving?
August 10, 2018Reply
Kelley

Hi Ray,

I use it for serving to taste.

Thanks & Enjoy!

Kelley
August 13, 2018Reply
Katie

Currently cooking in the slow cooker. Smells amazing. I’m serving mine with noodles ?
August 17, 2018Reply
Joyce

Added more garlic. Decrease honey by 1/4 cup. Double sauce for rice. Awesome!
August 20, 2018Reply
Valarie

Absolutely wonderful. I usually have all these ingredients on hand and threw in a diced onion as well. We absolutely loved it and made for terrific leftovers! Thank you!
August 25, 2018Reply
Kelley

So glad you enjoyed this! Thanks so much for sharing!!
August 27, 2018Reply
Tyrone Chee

This was an easy recipe to make love the sweet taste to it…love using the slow cooker keep the chicken moist…mmmmm
August 29, 2018Reply
Kelley

So glad you enjoyed this!
August 30, 2018Reply
Christina

Ridiculously delicious. I followed the recipe exactly as writtwn excpet that I used gluten free ingredients, (I have Celiac Disease), and it turned out perfectly! We have zero leftover’s.
I served it with Hot and Sour soup and some seaweed and my family literally ate it all up.
We are adding this to our must-have dinners.
Thanks!!!
September 4, 2018Reply
Kelley

So glad you enjoyed this! Thank you!
September 4, 2018Reply
Christina

I also used your recipe for home made hoisoon sauce and it was excellent! This recipe is so delicious!
We have been planning a dinner for my boyfriend’s parents and after the first bite of this dish my bf said that we are changing the entire menu and serving this. :). We are going to marinate ribs and serve them over Jasmine rice. I’ll letcha know how it goes. ?
September 7, 2018Reply
Kelley

So glad you enjoyed this! Thanks so much for sharing!
September 7, 2018Reply
Kate S

Our family really enjoyed this recipe. I did have to add a second helping of the corn starch and water mixture but that did the trick to thicken up the sauce to my liking. I served it with rice and roasted green beans with sesame oil. We will make it again for sure! Thank you.
September 14, 2018Reply
Kelley

So happy to hear you enjoyed this Kate! Thank you!
September 14, 2018Reply
Mia

Making this right now. I don’t have hoisin sauce. Since a lot of the ingredients to make hoisin sauce are already in the recipe, can I just add the missing ingredients from your hoisin sauce recipe like peanut butter and Chinese hot sauce?
September 17, 2018Reply
Kelley

Hi Mia,

Yes you could do that or just omit.

Thanks & Enjoy!

Kelley
September 19, 2018Reply
Lynsey

This is in my slow cooker again after doing it for the first time last week. Beautiful! Having it with noodles and flat breads today.
September 29, 2018Reply
Kelley

So glad you enjoyed this Lynsey! Thank you!
September 29, 2018Reply
Sara

Can you cook on high to shorten the cooking time?
October 2, 2018Reply
Kelley

Hi Sara,

Yes you could cook on high. I would keep an eye on it though so the chicken doesn’t dry out. I would do about 1 1/2-2 hours.

Thanks & Enjoy!

Kelley
October 3, 2018Reply
Kelley

Hi Nicole,

Yes I use fresh ginger.

Thank you & Enjoy!

Kelley
October 4, 2018Reply
Samantha Charles

Will it be ok to use flour instead of startch?
October 7, 2018Reply
Kelley

Hi Samantha,

I would recommend using the cornstarch. I have not tried making this recipe with flour and fear it may clump up.

Thanks!

Kelley
October 13, 2018Reply
Kendra

I’m making this tonight! Can anyone tell me if I make extra will it freeze ok?
October 12, 2018Reply
Kelley

Hi Kendra,

I have not tried freezing this yet but I imagine it should work fine.

Thanks!

Kelley
October 13, 2018Reply
Nick P

I’m going to try slicing the breast in half because they are large breast halves so they cook faster. This recipe sounds so good I can’t wait longer, LOL!!!
October 17, 2018Reply
Jay

I’ve had my chicken cooking for 2.5 hours now and it’s just now turning white. Should I turn it on high?
October 31, 2018Reply
Kelley

Yes that will speed up the process a bit!
November 2, 2018Reply
Brandi

I have rice vinegar and sake, but not rice wine vinegar, could I use either of these for this recipe?
November 4, 2018Reply
Nathan

Hi Brandi!

Rice vinegar would be fine.

Hope you enjoy. Thanks!

Nathan
November 6, 2018Reply
Mama cook

Attempting this now, hope it is good.
November 5, 2018Reply
Barb

In the description you mention the “little kick from the sriracha”, but I don’t see sriracha listed in the ingredient list for the recipe. How much sriracha would you put in? I think we would love a little kick. Thanks!
November 7, 2018Reply
Nathan

1-2 tsp. depending on your taste.

Hope you enjoy!
November 15, 2018Reply
Carmen McKeehan

Tried this tonight and it was delish! Will definitely make this again! We may try to make the Hoisin sauce per one of your comments to help lower the sodium.
November 12, 2018Reply
Nathan

So glad you liked it!

thanks, Nathan
November 12, 2018Reply
Janesse Brewer

I tried this with chicken and it was great. Got some pork on sale. Any reason to think it won’t substitute well?
November 18, 2018Reply
Nathan

Pork will substitute well, however, the cooking time will be different. Cook in crock-pot on high for 5-6 hours or till it shreds apart nicely. Hope you enjoy!
November 18, 2018Reply
Ciara

Loved this recipe, the sauce did not thicken for me but an easy fix was to add more cornstarch and it was perfect! Will be making it again ?
November 28, 2018Reply
Kelley

Glad you enjoyed this Ciara! Thank you!
December 1, 2018Reply
Emily

Hi I was just wondering if this recipe can be frozen? And can it be cooked the night before and left in an air tight container in the fridge until the following evening?
November 30, 2018Reply
Kelley

Hi Emily,

I personally haven’t tried freezing this recipe. I think it should freeze well though in an airtight container. It will also do fine overnight in the fridge.

Thanks!

Kelley
December 1, 2018Reply
Mary Beth

At what point do I add the Sriracha? I was just confused about that part?
December 7, 2018Reply
Kelley

Sorry about that Mary! You would add it in with the rest of the sauce ingredients. Hope you enjoy!

Thanks!

Kelley
December 8, 2018Reply
Jan

I made this and followed the recipe except I slow cooked it for 4 hours on low. I added another tsp. of Sirachi sauce to our taste. Wonderful! Fabulous recipe.
December 9, 2018Reply
Kelley

So glad you enjoyed this! Thank you!
December 10, 2018Reply
Mary

I’ve also used a tablespoon or so of minute tapioca. It gets mixed in with all the other ingredients and thickens the sauce as it cooks. There’s no evidence of the tapioca
I’m going to try it tonight!
26 days agoReply
Jay

Now 3rd time,4th time in the crockpot now. Thanks for sharing so good!
26 days agoReply
Amy

We made this for dinner tonight and it was good. It was a little too sweet for my liking but everyone finished their bowls. We ended up serving this on top of fried rice. Thanks for the recipe.
19 days agoReply
Bernadette

My husband doesn’t care for my cooking, but he had 2 servings! It was easy to make and absolutely delicious…thank you for the recipe!
12 days agoReply
Kelley

I am so glad you and your husband enjoyed this! Thanks Bernadette!
10 days agoReply

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