SLOW COOKER ASIAN GLAZED CHICKEN
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Fall-apart tender, Slow Cooker Asian Glazed Chicken is a super easy recipe that your whole family will love. It also only takes about 5 minutes to pull together and will fill your house with the most amazing garlicky flavor while cooking!
I probably use my slow cooker more in the summer than in the winter. I hate heating the house up with the stove and oven. As well, my backyard faces west and it’s blazing hot trying to grill out there.
Plus, I can literally pile all the ingredients for this recipe into the slow cooker, cover it, turn it on, and walk away for 4 hours! It doesn’t even take 5 minutes unless you trim the chicken.
SLOW COOKER ASIAN GLAZED CHICKEN
The glaze is out-of-this-world good! I like to add cornstarch to make the sauce thicker and serve this over noodles with a side salad. It’s also good with rice.
By the way, you can also use chicken thighs. I prefer boneless skinless breasts or thighs, but if you don’t mind the skin (or bones) by all means use bone-in, skin-on breasts or thighs.
If there’s one ingredient that you simply must use fresh it’s ginger. Dried ginger tastes nothing like fresh ginger. Ginger is a root and it adds so much flavor to recipes. A little ginger goes a long way! It’s in the produce section of your grocery store. It’s inexpensive and you’ll just need a very small knob. As well, it’ll last 3 to 4 weeks on the countertop.
Here are more easy, reader-favorite recipes
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- Slow Cooker Buffalo Chicken
- SRIRACHA RAMEN NOODLE RECIPE
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- Ginger Ground Beef Stir Fry
- Crock Pot Honey Garlic Chicken
- Asian Lettuce Wraps with Skinny Sriracha Cream Sauce
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- Slow Cooker Creamy Buffalo Chicken
Please note, for photos only I used two large chicken breasts. The recipe calls for 6 medium chicken breasts.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Slow Cooker Asian Glazed Chicken
Ingredients
- 6 medium chicken breasts bone-in or boneless
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup low sodium soy sauce I prefer low-sodium
- ⅔ cup ketchup
- ¼ cup agave syrup or honey
- 3 medium cloves garlic clove minced
- 2 teaspoons fresh ginger minced
- ½ to 2 tablespoons Sriracha sauce suit your taste on this. I used ½ tablespoon
- 1 medium lime juiced
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Add salt, pepper, soy sauce, ketchup, agave, garlic, ginger, Sriracha, and lime juice to your slow cooker. Whisk to combine.
- Place chicken breasts in the slow cooker, turning to coat in the sauce.
- Cover and cook. For boneless chicken, cook on low for 5 hours or on high for 3 hours total. For bone-in chicken, cook on low for 6 hours or on high for 4 hours total.
- When the sauce is simmering in the last hour of cooking time, whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved. Stir the cornstarch mixture into the sauce in the slow cooker. Cover and cook remaining hour to allow the sauce to thicken.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This looks amazing! Can you give me a weight measurement for the amount of chicken you used?
Did you cut up the chicken for the Slow Cooker Asian Glazed chicken? In the photograph, it looks as though it was cut up.
I am eager to try this recipe!
I shred it for serving after it was cooked