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Slow Cooker Hoisin Garlic Chicken
This is the weeknight dinner that tastes like you ordered takeout but feels virtuous because you cooked it yourself. Slow Cooker Hoisin Garlic Chicken is tender, juicy chicken thighs bathed in a sticky, sweet-savory sauce loaded with garlic, ginger, and the rich umami depth of hoisin.
The beauty of this recipe is its simplicity: dump chicken and sauce ingredients into the slow cooker in the morning, walk away, and come home to fall-apart tender chicken in a glossy, caramelized sauce. The hoisin provides that distinctive Chinese BBQ sweetness, while the garlic and ginger add aromatic warmth. Thickened into a syrupy glaze and served over rice, this dish rivals anything you’d get from your favorite Chinese restaurant.
Let’s make dinner effortless.
Why You’ll Love This Recipe
- Dump-and-Go Simplicity: Everything goes into the slow cooker at once. No browning, no sautéing—just combine and cook.
- Rich, Complex Flavor: The hoisin sauce creates a deep, savory-sweet base that’s enhanced by fresh garlic and aromatics.
- Tender, Juicy Chicken: Chicken thighs stay incredibly moist in the slow cooker, and they shred beautifully for serving over rice or in lettuce wraps.
- Flexible Timing: This dish holds well on “warm” for hours, making it perfect for unpredictable schedules.
Ingredients
Here is your shopping list for 4-6 servings.
Step-by-Step Instructions
1. Prep and Load the Slow Cooker
Place the chicken thighs in the bottom of a 6-8 quart slow cooker. In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, chopped garlic, minced ginger, tomato paste, balsamic vinegar, garlic powder, crushed red pepper, and salt.
2. Pour and Cook
Pour the sauce mixture over the chicken, making sure the pieces are well-coated. Cover and cook on HIGH for 2 hours or LOW for 4-5 hours, until the chicken is tender and easily shreds with a fork.
- Flexible Timing: If you’re not home exactly when it’s done, switch the slow cooker to “warm” and it will hold beautifully for several hours.
3. Shred the Chicken
Using tongs, transfer the chicken to a large cutting board or serving plate. Let it cool slightly (about 5 minutes), then use two forks to shred the chicken into bite-sized pieces.
4. Reduce and Thicken the Sauce
Pour the cooking liquid from the slow cooker into a small saucepan. Bring to a vigorous boil over high heat and cook for 10-15 minutes, stirring occasionally, until the sauce reduces by about half and becomes thick and syrupy.
- Cornstarch Method (Alternative): If you prefer, whisk together 1-2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Whisk this into the sauce in the saucepan and simmer for 4-5 minutes until thickened.
5. Combine and Serve
Return the shredded chicken to the slow cooker (or a serving bowl). Pour the reduced, thickened sauce over the chicken and toss to coat every piece. Taste and adjust seasoning—add more salt, red pepper, or a splash of vinegar if needed.
6. Garnish
Top with sliced green onions or scallions, and sprinkle with toasted sesame seeds for garnish. Serve hot over steamed jasmine rice, fried rice, or cauliflower rice.
Tips for Success
- Don’t Skip the Reduction: The sauce straight from the slow cooker is too thin and watery. Reducing it on the stovetop concentrates the flavors and creates that sticky, glossy glaze you want.
- Use Chicken Thighs, Not Breasts: Thighs have more fat and connective tissue, which keeps them juicy and tender during long cooking. Breasts can become dry and stringy.
- Fresh is Best: Fresh garlic and ginger make a huge difference in flavor compared to powdered versions. Don’t skip them.
- Taste Before Serving: The slow cooker can dull flavors. Always taste the finished dish and add a pinch of salt, a splash of vinegar, or a sprinkle of red pepper to brighten it up.
Variations & Substitutions
- Honey Garlic Version: Replace the hoisin with an extra ¼ cup honey and add ¼ cup ketchup for a sweeter, more kid-friendly version.
- Spicy Kick: Add 1-2 teaspoons of sambal oelek, sriracha, or chili-garlic sauce for extra heat.
- Vegetable Add-Ins: During the last 30 minutes of cooking, add broccoli florets, snap peas, or sliced bell peppers for a complete one-pot meal.
- Lettuce Wraps: Skip the rice and serve the shredded chicken in butter lettuce cups with shredded carrots, cucumber, and extra scallions for a low-carb option.
What to Serve With It
- Steamed Jasmine Rice: The classic pairing to soak up all that sticky sauce.
- Fried Rice: Serve over vegetable or egg fried rice for a complete takeout experience.
- Asian Slaw: A crunchy cabbage slaw with sesame dressing balances the rich chicken.
- Steamed Broccoli: Simple steamed or roasted broccoli adds color and nutrition.
Storage & Reheating
- Fridge: Store the chicken and sauce in an airtight container for 4-5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat with a splash of chicken broth or water to loosen the sauce. Microwave works too—heat in 1-minute intervals, stirring between.
Nutrition Facts
(Estimates per serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 32g |
| Carbohydrates | 18g |
| Fat | 9g |
| Fiber | 1g |
| Sodium | 980mg |
Diet Suitability: Dairy-Free, Gluten-Free (use GF soy sauce and hoisin).
Common Mistakes to Avoid
- Not Reducing the Sauce: The sauce from the slow cooker is too thin to cling properly to the chicken. Always reduce it or thicken with cornstarch.
- Overcooking: Even on low, chicken thighs only need 4-5 hours. Going longer can make them dry and stringy, especially if they’re small pieces.
- Skipping the Fresh Aromatics: Garlic powder and dried ginger don’t provide the same aromatic punch as fresh. Use fresh for maximum flavor.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: You can, but they’re more likely to dry out. If using breasts, check them at 3 hours on low or 1.5 hours on high to avoid overcooking.
Q: Can I make this without a slow cooker?
A: Yes! Brown the chicken in a skillet, add the sauce, cover, and simmer on low heat for 30-40 minutes. Then shred, reduce the sauce, and combine.
Q: What can I substitute for hoisin sauce?
A: In a pinch, mix 2 tablespoons soy sauce + 2 tablespoons peanut butter + 1 tablespoon honey + 1 teaspoon sesame oil + 1 teaspoon rice vinegar.
Q: Why is my sauce watery?
A: The chicken releases liquid as it cooks. You must reduce the sauce on the stovetop to concentrate the flavors and thicken it.
Conclusion
This Slow Cooker Hoisin Garlic Chicken is everything you want in a weeknight dinner: minimal effort, maximum flavor, and that satisfying feeling of coming home to a ready-made meal. The sticky, sweet-savory glaze and tender chicken will have everyone asking for seconds.
If you loved this slow cooker Asian classic, try my Slow Cooker Senate Bean Soup or Slow Cooker Salsa Verde Chicken next!
Slow Cooker Hoisin Garlic Chicken
Enjoy a delightful culinary experience with this Slow Cooker Hoisin Garlic Chicken recipe. Tender chicken thighs marinated in a rich hoisin and garlic sauce, slow-cooked to perfection. This dish is a balance of sweet and savory flavors that will impress your taste buds.
Ingredients
- 4-6 skinless and boneless chicken thighs
- 1/2 cup hoisin sauce
- 4 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
Directions
- In a bowl, mix hoisin sauce, minced garlic, and soy sauce.
- Place chicken thighs in the slow cooker and pour the sauce mixture over them.
- Cover and cook on low heat for 4-6 hours until the chicken is tender.
- Once cooked, shred the chicken using two forks to soak up the flavorful sauce.
