Slow cooker honey and garlic chicken
This slow cooker chicken in a sweet and slightly spicy sauce is a dish the whole family will enjoy. This recipe is perfect served with steamed rice to soak up all the delicious sauce. It will keep well in the fridge for a couple of days or leftovers can be frozen.
Ingredients
- 3 garlic cloves, crushed
- 3 tbsp dark soy sauce
- 3 tbsp runny honey
- 3 tbsp tomato ketchup
- 150ml/5fl oz chicken stock, made with 1 chicken stock cube
- pinch dried crushed chillies
- 1kg/2lb 4oz chicken thigh fillets (around 12 thighs), boneless and skin removed
- 25g/1oz cornflour
- freshly ground black pepper
- freshly cooked rice or noodles, to serve
- spring onions, sliced, to serve (optional)
- sesame seeds, to serve (optional)
Method
Mix the garlic, soy sauce, honey, ketchup, stock and chillies in a slow cooker. Season with a generous amount of pepper. Cut each chicken thigh into four equal-sized pieces. Add to the slow cooker pot and toss lightly in the honey and garlic mixture. Cover and cook on High for 4–5 hours, or until the chicken is tender.
Mix the cornflour with 3 tablespoons cold water to make a thin paste. Stir gently into the slow cooker pot, separating the chicken pieces but being careful not to break them up too much. Cover and cook for a further 10 minutes, or until the sauce is thickened and glossy.
Serve with the rice or noodles and top with the spring onions and sesame seeds, if preferred.
Recipe Tips
You can freeze any leftovers in sealed containers. Reheat from frozen in a microwave for the best results.
Add sliced peppers or thinly sliced carrots at the same time as the chicken if you like. Top with a sprinkling of chopped roasted cashew nuts or peanuts at the end.
This recipe needs a slow cooker that holds around 4 litres/7 pints.