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A wooden spoon lifts shredded honey garlic chicken topped with green onions from a slow cooker
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Slow Cooker Shredded Honey Garlic Chicken

Slow cooker shredded chicken coated in a sticky sauce of honey, garlic, soy sauce, tomato paste, chili paste and rice vinegar.
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Prep Time 5 minutes
Cook Time 4–5 hours on LOW or 2–3 hours on HIGH, plus 15–30 minutes on HIGH to thicken
Total Time About 4 hours 30 minutes on LOW
Servings: 4
Ingredients Method

Ingredients
  

For the chicken and sauce
  • 1 ½ pounds boneless, skinless chicken thighs or chicken breasts
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup honey
  • 2 tablespoons tomato paste
  • 2 teaspoons chili paste (sambal oelek, sriracha, or hot sauce of choice)
  • 4 cloves garlic minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch
For serving
  • Prepared brown rice, quinoa, or cauliflower rice
  • Toasted sesame seeds
  • Chopped green onion

Method
 

Slow cooker method
  1. Lay the chicken in a slow cooker that holds at least 6 quarts.
  2. Whisk together the soy sauce, honey, tomato paste, chili paste, garlic and rice vinegar. Pour the sauce over the chicken.
  3. Cover and cook for 4 to 5 hours on LOW or 2 to 3 hours on HIGH, until the thickest part of the chicken reaches 165°F. If convenient, turn the pieces over halfway through cooking.
  4. Transfer the chicken to a plate. Whisk the cornstarch into the liquid left in the slow cooker.
  5. Cover and cook the sauce on HIGH for 15 minutes, stirring now and then. For a thicker sauce, cook for up to 30 minutes in all. For a faster finish, transfer the sauce to a saucepan after adding the cornstarch and stir over medium heat for 5 to 10 minutes, until thickened.
  6. Pull the chicken apart with two forks and return it to the slow cooker. If you used a saucepan, pour the sauce back in. Toss to coat.
  7. Serve over your choice of rice or quinoa and finish with green onions and toasted sesame seeds. Steamed broccoli makes a good side.