• Prep Time: 10 mins
  • Cooking Time: 4 hours
  • Serves: 6

Slow Cooker Honey Soy Chicken

  • Recipe Submitted by on

 Ingredients List

  • 2½ pound chicken breasts, thawed
  • 1 tablespoon olive oil
  • 2 tablespoons cornstarch
  • Honey Soy Sauce
  • ⅓ cup low sodium soy sauce
  • ⅓ cup honey
  • ¼ cup seedless blackberry preserves
  • 3 tablespoons Asian Sweet Chili Sauce
  • 2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkkoman*
  • 2 tablespoons rice wine vinegar
  • 1 teaspoons garlic powder (or 3-4 garlic cloves, minced)
  • ½ teaspoon onion powder
  • ½ teaspoon ginger powder (or 2 teaspoons freshly grated ginger)
  • 1 teaspoon salt
  • ¼ teaspoon pepper

 Directions

Rub chicken breasts with olive oil and place in the bottom of your slow cooker.
Whisk Honey Soy Sauce ingredients together in a medium bowl and pour HALF of the sauce over the chicken. Refrigerate the other half until later. Cook on low for 5-6 hours or on high for 3-4 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board to shred. Meanwhile, strain any excess liquid from the slow cooker into a small saucepan. Whisk 2 tablespoons cornstarch with reserved refrigerated Honey Soy Sauce and add to saucepan. Bring to a boil then reduce to a simmer until thickened, stirring occasionally. Return shredded chicken to slow cooker and toss with thickened sauce.

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