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The Viral Slow Cooker Honey Garlic Chicken

The Viral Slow Cooker Honey Garlic Chicken

This slow cooker honey garlic chicken is tender, juicy pulled chicken cooked in a rich, sweet, and savory sauce made with honey, soy, garlic, hoisin, and blackberry jam. It’s a family-friendly favorite that pairs perfectly with rice or noodles.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large bone-in, skinless chicken breasts (2½ to 3 lbs total)
  • 1/2 cup honey
  • 1/2 cup low sodium soy sauce
  • 1/4 cup blackberry jam
  • 1/4 cup hoisin sauce
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup diced onion
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water (for slurry)
  • sliced scallions, for garnish
  • sesame seeds, for garnish

Equipment

  • slow cooker
  • mixing bowl
  • whisk
  • saucepan
  • Tongs
  • forks for shredding chicken
  • cutting board
  • measuring cups and spoons

Method
 

  1. Arrange the chicken breasts in the slow cooker so they are not overlapping.
  2. In a medium bowl, whisk together honey, soy sauce, blackberry jam, hoisin sauce, olive oil, garlic, onion, and crushed red pepper flakes.
  3. Pour the sauce over the chicken, cover, and cook on LOW for 4–5 hours until the chicken is fully cooked and tender.
  4. Remove chicken from the slow cooker, discard bones, and shred with two forks. Place shredded chicken in a large bowl.
  5. In a small bowl, whisk together cornstarch and cold water to make a slurry.
  6. Transfer the cooking liquid from the slow cooker to a saucepan over medium-high heat. Whisk in the slurry and bring to a boil. Cook for about 3 minutes, until the sauce thickens slightly.
  7. Pour the thickened sauce over the shredded chicken and toss to combine. Garnish with sliced scallions and sesame seeds before serving.

Notes

To make this dish kid-friendly, omit the crushed red pepper flakes. Bone-in chicken breasts help keep the meat moist and tender. You can pour all or part of the sauce over the shredded chicken—any extra sauce tastes great with veggies or rice. Storage: Store leftovers in an airtight container in the fridge for 3–4 days or freeze up to 3 months. Reheat gently with a splash of water for best texture.