Description
A simple, flavorful dish where tender chicken thighs are slow-cooked in a sweet and savory honey garlic sauce, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs
- ⅓ cup low-sodium soy sauce
- ⅓ cup honey
- 2 tablespoons tomato paste
- 2 teaspoons chili paste
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
Instructions
- Place the chicken in the bottom of a 6-quart or larger slow cooker.
- Whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar in a medium bowl.
- Pour the mixture over the chicken, making sure all pieces are coated. Cover and cook on low for 240-300 minutes or high for 120-180 minutes until the chicken reaches an internal temperature of 165°F.
- Flip the chicken halfway through the cooking time if possible.
- Remove the chicken to a plate and let cool slightly.
- Whisk in the cornstarch to the liquid remaining in the slow cooker and turn it to high.
- Shred the chicken and add it back into the crock. Cover and cook on high for about 15 minutes to thicken the sauce.
- Serve over rice or vegetables.
Notes
You can substitute chicken thighs with chicken breasts or use tofu for a vegetarian version. Adjust chili paste for a milder or spicier dish.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg