Description
This Slow Cooker Hoisin Chicken is an effortless, flavorful dish that delivers tender, shredded chicken infused with savory, sweet, and tangy Asian-inspired flavors. Perfect for busy weeknights, it pairs wonderfully with rice, noodles, or fresh vegetables.
Ingredients
- Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- Seasoning:
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- ½ tablespoon dried minced onions
- ½ teaspoon salt
- ½ teaspoon black pepper
- Sauce:
- ½ cup hoisin sauce
- ½ cup low-sodium soy sauce or coconut aminos
- ⅓ cup rice wine vinegar
- 1 tablespoon Asian sweet chili sauce
- Thickener:
- 1 tablespoon cornstarch
Instructions
1️⃣ Prepare the slow cooker:
Lightly spray a 6-quart or larger slow cooker with nonstick cooking spray, or line it with a plastic slow cooker liner for easy cleanup.
2️⃣ Make the sauce:
In a medium bowl, whisk together the hoisin sauce, soy sauce, rice wine vinegar, Asian sweet chili sauce, ginger, garlic, dried minced onions, salt, and black pepper until smooth.
3️⃣ Cook the chicken:
Place the chicken breasts or thighs into the slow cooker and pour the prepared sauce over the top. Cover and cook:
On low heat for 6 hours
On high heat for 3 hours
OR until the chicken is tender and easily shreds with a fork.
4️⃣ Shred the chicken:
Remove the cooked chicken to a cutting board and let it cool slightly before shredding with two forks.
5️⃣ Thicken the sauce:
Dissolve 1 tablespoon of cornstarch in 2 tablespoons of water. Pour this slurry into the slow cooker, whisking well to combine with the sauce. Turn the slow cooker to high and let the sauce thicken for about 5–10 minutes.
6️⃣ Combine and serve:
Add the shredded chicken back into the slow cooker, stirring to coat it thoroughly in the thickened sauce. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours on low (or 3 hours on high)
Nutrition
- Serving Size: 4–6