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This crockpot Asian-style chicken turns regular thighs into a mouth-watering meal that doesn't take much work. The deep flavorful sauce blends sweet notes with a touch of spice, wrapping each bit of pulled chicken perfectly.
I first whipped this up during an extra busy period when I needed something cooking while I handled work stuff at home. My house smelled so good that now my family asks for it twice monthly as our go-to easy dinner.
Ingredients
- Low sodium soy sauce forms the tasty foundation without overdoing the salt
- Hoisin sauce delivers that real Chinese sweet-sour taste
- Low sodium chicken broth keeps everything juicy and deepens flavors
- Honey or agave nectar cuts through saltiness with natural sweetness
- Fresh minced ginger brings warm spicy notes that make everything pop
- Chili garlic sauce lets you adjust how spicy you want things
- Boneless skinless chicken thighs stay juicier and tastier than breast meat
- Cornstarch helps make that shiny, thick sauce everyone loves
- Green onions add fresh color and light onion kick on top
How To Make Slow Cooker Hoisin Chicken
- Mix up your sauce
- Stir soy sauce, hoisin sauce, chicken broth, honey or agave, minced ginger, and chili garlic sauce together in a bowl until smooth. Make sure you get the honey totally mixed in since it can stick to the bottom.
- Set up your chicken
- Spread trimmed chicken thighs flat across your slow cooker bottom. This helps them cook evenly and lets sauce cover every piece completely for the best flavor.
- Let it cook
- Pour your sauce mix over all the chicken pieces. Cover and set to HIGH for about 1½ to 2 hours or LOW for 4 hours. You'll know it's done when you can easily pull it apart with a fork and it hits 165°F inside.
- Pull the chicken apart
- Move the chicken to a cutting board and let it cool a bit before shredding. Grab two forks and pull the meat into strips. It should come apart without much effort if it's cooked right.
- Make sauce thicker
- Empty the cooking juices into a pot. Mix cornstarch and water in a small bowl until smooth, then stir into the juices. Heat on medium until bubbling, stirring often so it doesn't clump. Cook about 4 to 5 minutes until it sticks to your spoon.
- Put it all together
- Put your shredded chicken back in the slow cooker or a serving dish and pour about ¾ cup of the thick sauce over top. Mix gently until all chicken is coated. Sprinkle sliced green onions on top before you serve it.
This chicken has become what I make whenever I need something everyone will eat. Fresh ginger really changes the whole flavor, so I always keep some in my freezer just for this. I remember making this during a big snowstorm when friends got stuck at our house - it was perfect for feeding everyone on short notice.
Make Ahead Options
You can totally prep this chicken ahead of time. Cook it up to three days early and keep it in a sealed container in your fridge. It actually tastes better after sitting a while as the chicken soaks up more sauce. Just warm it up in the microwave for 1-2 minutes or heat it gently in a pan with a splash of water to keep it moist.
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Serving Suggestions
This chicken works in so many ways. Try it on top of white or brown rice for a simple meal. Want fewer carbs? Put it with cauliflower rice or wrap it in lettuce leaves for a light starter. It's also great stuffed in soft tacos with some quick slaw or on slider buns for watching sports. Add some steamed broccoli or snap peas on the side and you've got a complete dinner.
Ingredient Substitutions
Don't have hoisin sauce? You can make something similar by mixing 2 tbsp peanut butter with 1 tbsp each of molasses and soy sauce, plus a bit of garlic powder and Chinese five spice if you've got it. You can use chicken breasts instead of thighs but they'll cook faster and won't be as juicy. Going meatless? Pressed firm tofu cut into cubes works great in this sauce too. Maple syrup can stand in for honey and adds a nice rich taste.
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Frequently Asked Questions
- → Can I use chicken breasts instead?
Sure, chicken breasts work too. Be careful they don’t dry out by keeping cook time shorter, about 30 minutes less. Check early for tenderness!
- → What goes well with hoisin chicken?
Pair it with hot rice, cauliflower rice, or even noodles. For veggies, try stir-fried bok choy, a fresh Asian slaw, or just drizzle the sauce over steamed broccoli—it’s great!
- → How long do leftovers last?
Leftovers stay fresh sealed in the fridge for 3-4 days. They freeze just fine up to 2-3 months too. Be sure to heat them through before enjoying.
- → Can I make it spicy?
Totally! Add in some extra chili-garlic sauce or a drizzle of sriracha. Red pepper flakes or fresh chilies are fun tweaks too!
- → What if I don’t have hoisin sauce?
No problem! Mix 4 tablespoons soy sauce, 2 tablespoons peanut butter, 1 tablespoon honey, 2 teaspoons rice vinegar, 1 teaspoon sesame oil, a little garlic powder, and five-spice powder.
- → Can I prep this ahead?
Of course! It’s even tastier the next day. Cook it, chill, and reheat when ready. Add a splash of chicken broth if the sauce thickens too much.