Slow cooker honey garlic chicken recipe: your next favourite fakeaway meal
This Asian-inspired chicken dish is better than any takeaway you might be craving. If you prefer things a little spicier, add an extra spoonful of Sriracha.
Your next favourite fakeaway recipe is only a 10 min prep away with this stunning slow cooker honey garlic chicken. You let the slow cooker do all of the hard work while you go about your day. Once you're home you're rewarded with a superb honey and garlic Chinese style chicken dish! We make this all year round because it's so addictive.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
6 hrs
Total Time:
6 hrs 10 mins
Cal/Serv:
477
Ingredients
800g
chicken thigh fillets
2
cm piece fresh root ginger, peeled and grated
5
garlic cloves, crushed
100ml
runny honey
75ml
dark soy sauce
50ml
oyster sauce
1Tbsp.
Sriracha hot sauce
2Tbsp.
cornflour
1Tbsp.
sesame seeds, toasted (optional)
4
spring onions, sliced (optional)
Directions
Step 1Put the chicken, ginger, garlic, honey, soy, oyster sauce and Sriracha into the bowl of the slow cooker and mix. Cover and cook on low for 6hr, until the chicken is cooked through and tender.
Step 2Remove chicken with a slotted spoon to a chopping board. Pour the cooking liquid into a medium pan. In a small bowl, mix the cornflour with 2tbsp of the cooking liquid to form a thick paste. Add the cornflour paste to the pan and simmer over medium-high heat for 2min until thickened, whisking continuously.
Step 3Chop the chicken into bite-size pieces, stir into the thickened sauce and cook just until heated through. Sprinkle over the sesame seeds and spring onions, if using, and serve with rice and broccoli if you like.
GH TIPS:
Serve with fluffy white rice, or a special egg fried rice for a Chinese-inspired fakeaway feast.
You could replace the chicken with thinly sliced steak or beef if you weren't keen on chicken.
Add ay vegetables you like towards the last 10-15mins of cooking such as broccoli, green beans or peas.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
