Slow Cooker Hoisin Chicken (Crockpot)
This Slow Cooker Hoisin Chicken is sweet, savory, and incredibly easy to make. Just whisk the sauce, pour it over the chicken, and let your slow cooker do the work. The result is tender, juicy shredded chicken coated in a rich Asian-style glaze. It’s perfect for rice bowls, lettuce wraps, tacos, or meal prep lunches — and it’s light enough to fit into many healthy eating plans.
Ingredients
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⅓ cup low-sodium soy sauce
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⅓ cup hoisin sauce
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⅓ cup low-sodium chicken broth
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2 tablespoons honey or agave nectar
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2 tablespoons fresh ginger, minced
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½ teaspoon chili-garlic sauce (or to taste)
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2¼ pounds boneless, skinless chicken thighs, trimmed
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1 tablespoon cornstarch
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2 tablespoons water
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Sliced green onions, for garnish
Instructions
1. Make the sauce
In a medium bowl, whisk together soy sauce, hoisin sauce, chicken broth, honey (or agave), ginger, and chili-garlic sauce.
2. Slow cook the chicken
Place the chicken thighs in the bottom of your slow cooker. Pour the sauce over the top.
Cook:
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High: 1½–2 hours
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Low: 4 hours
Chicken should be fully cooked and tender.
3. Shred
Transfer chicken to a cutting board and let cool slightly. Shred with two forks or your hands.
4. Thicken the sauce
Pour the cooking liquid into a small saucepan.
Mix cornstarch and water in a bowl, then whisk into the sauce.
Bring to a gentle boil over medium heat and cook 4–5 minutes until thickened.
5. Combine
Return shredded chicken to the slow cooker or a bowl. Toss with about ¾ cup of the thickened sauce. Reserve extra sauce for serving.
6. Serve
Garnish with sliced green onions and enjoy warm.
Notes
• Chicken thighs stay juicier than breasts in the slow cooker
• Trim visible fat before cooking for a lighter dish
• Don’t overcook — chicken can dry out
• Double the sauce if you like extra for drizzling
• Store leftovers up to 4 days or freeze for 2 months
Find it online: https://biteseason.com/slow-cooker-hoisin-chicken-crockpot/