PREV
I stand by my philosophy that slow cookers are a year round thing and not just for the cozy winter soup months. This Slow Cooker Honey Ginger Chicken has a simple, delicious sauce that you can make ahead of time and is a quick and healthy weeknight dinner that you will come back to time and time again. If you don’t have a crockpot or are looking for a new one, I use this one and it’s tried and true.
Step By Step
In a small bowl, whisk together honey, soy sauce, rice vinegar, sriracha, sesame oil, ginger and garlic.
Place the chicken in the slow cooker and pour the sauce on top. Cover and cook on high for 3-4 hours or low for 7-8 hours (I think it turns out better on high heat). I recommend flipping the chicken halfway through, but if you can’t, don’t sweat it.
Remove the chicken from the slow cooker to shred. While the chicken is removed, whisk together the tapioca flour and water until fully combined and add to the sauce in the slow cooker. Whisk until fully combined. Add the chicken back in and cook on high for an additional 20 minutes or until the sauce is thickened.
Garnish with green onion & sesame seeds.
I like to serve this chicken with steamed white rice and roasted broccoli, but feel free to choose whatever you prefer!
Photography by Angelica Oles.
This is going to be a new staple in my house. Seriously so full of flavor. It tastes similar to Brocc’s chicken meatball recipe too. 10/10
This was easy and seriously so good!! Family asked for it to be put in the rotation!
So good! Husband approved! Made it for today’s snow day meal. I didn’t have enough regular honey so to make up for it I used hot honey garlic.
DELICIOUS. I mean, it’s soooo easy and flavorful and yummy. I feel like it’s rare to find a crock pot meal that doesn’t have the same bland taste. This is now going to be a staple in our house!!
This came out so good and was super easy to put together. I will say the first time I made it, I let it go in the crock pot while I was at work (low for probably 9 hours) and the honey burned. I could eat it but it was not good. I was so sad.
But I tried again and followed the recommended shorter cook time on high and it is truly addicting. I can’t stop eating it. Sooo moral of the story: follow the directions and you will be rewarded lol
Ok good to know! Side note: I’m the worst at following recipes too lol.
This recipe was great. Made it this week. So flavorful and easy. I used chicken breasts and cooked them on high for 3.5 hours, shredded and back in the sauce for 30 minutes. Leftovers were so flavorful and wanted to concoct an Asian taco with the remaining chicken.
Made this for dinner last night and it was a hit! So easy to throw together in the crockpot mid-day and the rest came together quickly in the evening. Definitely bookmarking – great alternative to take out and soooo tasty!
Amazing!!!!!! I think I’ll double it next time to have it all week!
So delish! I used an instant pot for this recipe. I Cooked on slow cook setting (More) for three hours, then removed, shredded and tossed it back in on simmer for 5 minutes until ot soaked up the juice.
I made this last night – soooo yummy and tatsy! I used frozen garlic and ginger as a lazy cop out and it was still delish. Will rotate into our weekly meals for sure. Thanks Carissa!