Imported from the web

Slow Cooker Honey Ginger Chicken

Name: Slow Cooker Honey Ginger Chicken
Prep time: 10 min
Cook time: 260 min
Total time: 270 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1.625 lb boneless skinless chicken thighs (Use approximately 1.5–1.75 lb; the recipe specifies boneless and skinless.); 0.5 cup honey; 0.5 cup reduced-sodium soy sauce (Use 1/3 cup if using regular soy sauce.); 1 tbsp rice vinegar; 1 tbsp sriracha; 1 tbsp sesame oil; 1 tbsp fresh ginger (Grated.); 4 cloves garlic (Minced or grated.); 1.5 tbsp tapioca flour (Optional; used to thicken the sauce.); 0.25 cup water (Mix with the tapioca flour.); green onion (For garnish.); sesame seeds (For garnish.); steamed white rice (To serve.); roasted broccoli (To serve.)

Recipe by BroccYourBody

Imported by Jasen Baird on SeeMeCook

Tender chicken thighs are slow-cooked in a sweet, savory, spicy sauce made with honey, soy sauce, ginger, garlic, and sriracha. The sauce can be thickened before serving and the chicken is suggested with steamed white rice and roasted broccoli.

4 servings270 minEast Asian

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Ingredients

1.625 lb boneless skinless chicken thighs (Use approximately 1.5–1.75 lb; the recipe specifies boneless and skinless.)
0.5 cup honey
0.5 cup reduced-sodium soy sauce (Use 1/3 cup if using regular soy sauce.)
1 tbsp rice vinegar
1 tbsp sriracha
1 tbsp sesame oil
1 tbsp fresh ginger (Grated.)
4 cloves garlic (Minced or grated.)
1.5 tbsp tapioca flour (Optional; used to thicken the sauce.)
0.25 cup water (Mix with the tapioca flour.)
green onion (For garnish.)
sesame seeds (For garnish.)
steamed white rice (To serve.)
roasted broccoli (To serve.)

Steps

1
In a small bowl, whisk together the honey, soy sauce, rice vinegar, sriracha, sesame oil, grated ginger, and minced or grated garlic until combined.
2
Place the chicken thighs in the slow cooker and pour the sauce over them.
3
Cover and cook on high for 3–4 hours or on low for 7–8 hours. The author recommends high heat for better results and recommends flipping the chicken halfway through, although the recipe will still work if you cannot flip it.
4
Remove the cooked chicken from the slow cooker and shred it.
5
While the chicken is removed, whisk together the tapioca flour and water in a small bowl until fully combined.
6
Add the tapioca-flour mixture to the sauce in the slow cooker and whisk until fully combined.
7
Return the shredded chicken to the slow cooker. Cook on high for an additional 20 minutes, or until the sauce has thickened.
8
Garnish with green onion and sesame seeds. Serve with steamed white rice and roasted broccoli, or with sides of your choice.

Notes

If you do not use tapioca flour, shred the chicken directly in the slow cooker and serve it in the sauce without thickening. The recipe lists a 10-minute prep time and a 4-hour cook time based on the recommended high setting; low cooking takes 7–8 hours, followed by the optional 20-minute thickening step.