Slow Cooker Honey Garlic Chicken Will Stop You From Ordering Take-Out

Slow Cooker Honey Chicken

July 8, 2015   16 Comments

Take-out can be a scary thing. You have no idea how much oil was used to cook your food. Yikes!

I used to think Chinese-American food was healthy – hey – beef with broccoli – until a Chinese friend of mine explained that restaurants quickly deep-fry the broccoli to make it look so bright and taste so good.

Oh man.

So I stopped ordering take-out and tried making my own Chinese inspired dishes. It isn’t easy to make them without the sodium getting out of control. This one is okay – but still not great if you want to eat more than four ounces of chicken in sauce.

I love this because I can cook a bunch of it and then freeze it for later meals. My kids love it over rice and I love it (you guessed it) over steamed broccoli!

Do buy bone-in chicken and remove the skin for this recipe. The bone renders the chicken moist and tasty.

How do you avoid take-out?

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Slow Cooker Honey Garlic Chicken Recipe

Makes 16, 4-ounce servings

5 bone-in chicken breasts, skin removed (4-5 pounds)
¼ cup honey
¼ cup apricot fruit spread or jam
¼ cup low sodium soy sauce
½ cup hoisin sauce
3 cloves garlic, minced
1 small onion, chopped
1 tablespoon cornstarch (optional)
scallions, sliced (optional)
sesame seeds (optional)

Place chicken, breast side up, in a 6-quart slow cooker. Mix honey, apricot jam, soy sauce, hoisin sauce, garlic, onion, and ¼ cup water in a small bowl. Pour over chicken breast and cook for 4-5 hours on low.

Remove the chicken breasts and chop or shred meat. Pour sauce into a saucepan and add cornstarch to thicken. Boil for three minutes and pour over chicken breast.

Serve with scallions and sesame seeds as a garnish.

Four ounces is 239 calories, 4.3 g fat, 0.0 g saturated fat, 12.3 g carbohydrates, 9.2 g sugar, 37.1 g protein, 0 g fiber, 395 mg sodium, 5 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
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16 Comments:

This looks awesome Lisa. Thank you. I can't wait to try it.

on July 8, 2015

FINALLY!!!!!!! A Chinese dish where cornstarch is OPTIONAL!!!

I love you more than I did already! I am going to make this this weekend, the only difference, I am going to use brown rice.

THANK YOU!!!!

on July 8, 2015

My husband is allergic to garlic. Is there something I can substitute in this recipe or will it be flavorful enough without it? Sounds delicious!

on July 8, 2015

@Kris - go without it. or you could mince 1 tablespoon of fresh ginger and add it. You don't need the garlic. Give it a try and let me know how it goes.

on July 8, 2015

Lisa, this looks really good. I will give it a try. thanks for posting it.

on July 8, 2015

Thank you, Lisa. Will give it a try soon!

on July 8, 2015

Really? Only 4-5 hours???? On LOW???

on July 8, 2015

This looks great! Your Tuesday Taco Chicken is one of my all-time favorites, so I will definitely give this a try!

on July 8, 2015

Thanks for this! I must admit that this looks like it will taste really good and I will definitely be trying it. I lost over 65 pounds by changing the things that I was eating. I share my story on my blog http://musclehabit.com/my-story-2/. I did not think that this would be something that I would be able to do in my life but I did.

on July 8, 2015

Sounds absolutely delicious. I know using bone-in chicken breasts adds more flavor, but wouldn't it be a LOTeasier to chop or spread boneless chicken breasts?

on July 9, 2015

Take-out chinese food is definitely my guilty pleasure too. I love imitation recipes like this one as a healthier option, especially in the slow cooker. Simple, easy, and satisfying!

on July 9, 2015

This looks delicious, Lisa. Can't wait to try it. Your recipe went viral when we shared it on our Facebook page :-)

on July 9, 2015

Looks delicious! I'm so busy, so I love anything that I can make in a crockpot that keeps my family fed and happy. I will be putting this on the menu for next week. Thanks!

on July 10, 2015

This looks so good. But probably I don't have the patience to wait 4 hours. I might try to cut chicken fillets into cubes and stir fry with the sauce. Guess it will turn out not bad too. I really like the sauce you make for the chicken. :)

on July 13, 2015

We made it last weekend and I cut the recipe in half because there is only the two of us. Delicious! I only cooked the chicken for just under 4 hours and used a meat thermometer to make sure it was done all the way through. Getting the husband to eat white meat chicken requires that it not be the slightest bit dried out. He said "it's a keeper!" I also just had some leftover on a whole wheat english muffin as a sandwich for lunch. Also very good.

Thanks!

on July 15, 2015

Was really excited to try this recipe. Unfortunately, we found it all together way too sweet. Added some sriracha and that helped a bit. It was tasty, though. If you like a sweet chicken dish, this recipe is for you. Very easy.

on November 1, 2016


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