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Honey Garlic Chicken


  • 4 boneless skinless chicken breasts (2 pounds)
  • ½ cup low sodium soy sauce
  • ½ cup honey
  • ¼ cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger, grated
  • 4 cloves garlic, minced
  • 2 scallions, sliced thin, divided (white parts for cooking, green for serving)
  • 1 tablespoon cornstrach
  • sesame seeds for garnish, if desired


Place chicken in the bottom of the slow cooker.

In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic and the white parts only of the scallions.  Pour the sauce mixture on top of the chicken and cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken. My chicken breasts were pretty small and took 2½ hours.)

Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife.

Meanwhile take 3 tablespoons of the liquid out of the slow cooker and pour into a small bowl. Whisk in the cornstarch until smooth and clump free. Slowly add this mixture to the liquid in the slow cooker and whisk until thickened.

Add the shredded chicken back to the slow cooker and toss to coat it with the sauce. Serve immediately with sesame seeds and green onions for garnish.