Slow Cooker Hoisin Chicken
Tender chicken slowly cooks in a rich hoisin-based sauce.Garlic and fresh ginger add aromatic depth.Soy sauce provides savory umami flavor.Honey balances the salty and tangy ingredients.The slow cooker keeps the chicken juicy and tender.Serve over rice with vegetables for a complete meal.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs or chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sesame oil or neutral cooking oil
For the Hoisin Sauce
- ½ cup hoisin sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon chili garlic sauce or sriracha, optional
- ½ teaspoon Chinese five-spice powder, optional
- ¼ cup chicken broth
For Thickening
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnishing
- 2 green onions, thinly sliced
- Fresh cilantro, optional
- 1 tablespoon sesame seeds
- Thinly sliced red chili, optional
Instructions
- Pat the chicken dry with paper towels.
- Place the chicken in the slow cooker.Pour the hoisin mixture evenly over the chicken.
- Cooking times vary depending on the slow cooker and size of the chicken pieces.The chicken should reach an internal temperature of 165°F (74°C).Avoid cooking the chicken significantly longer than necessary, particularly if using chicken breasts, because it can become dry.
- Once the chicken is cooked, carefully transfer it to a plate.Pour the cooking liquid into a saucepan or use the slow cooker on its appropriate high-heat setting if your model allows it.Mix cornstarch and cold water in a small bowl to make a slurry.Whisk the slurry into the hot sauce.
- Return the chicken to the thickened sauce.Spoon the sauce generously over the chicken.For shredded chicken, use two forks to pull the chicken apart and stir it into the sauce.
- Sprinkle with sesame seeds and sliced green onions.Add fresh cilantro or sliced red chili if desired.Serve immediately over steamed jasmine rice, noodles, or quinoa
Notes
- Chicken thighs are especially forgiving: They remain juicy during slow cooking.
- Chicken breasts can be used: Watch the cooking time carefully to avoid drying them out.
- Use low-sodium soy sauce: Hoisin sauce already contains considerable salt.
- Fresh ginger makes a difference: It provides a brighter, more aromatic flavor than dried ginger.
- Don't add too much liquid: Slow cookers release very little moisture, but the chicken itself also releases juices.
- Thicken after cooking: Cornstarch added at the end gives the sauce a smoother consistency.
- Taste before seasoning: The hoisin and soy sauce provide plenty of salt and flavor.
- Rest briefly: Allow the chicken to rest for a few minutes before serving for better texture.