Slow Cooker Honey Soy Chicken

This Slow Cooker Honey Soy Chicken is everything we love about an easy family dinner - quick to prep, packed with flavour and always a hit at the table. With just 10 minutes of prep, the slow cooker does the rest. The chicken turns out tender and juicy, coated in a sticky honey soy garlic sauce that tastes better than takeaway.

Made with everyday ingredients you probably already have in the pantry, this one’s a great recipe to have on standby. Serve it with steamed rice or noodles and enjoy a delicious “fakeaway” dinner with zero fuss.

Perfect for busy nights, freezer batches, or even school lunch leftovers - this one’s on high rotation at our place!

slow cooker, chicken, stir fry, Chinese, Asian, rice bowl, kid friendly, family friendly, kid approved,

dinner

Asian

Yield: 4-6

Author: Ange Zahn

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Slow Cooker Honey Soy Chicken

This Slow Cooker Honey Soy Chicken is everything we love about an easy family dinner - quick to prep, packed with flavour and always a hit at the table. With just 10 minutes of prep, the slow cooker does the rest. Perfect for busy nights, freezer batches, or even school lunch leftovers - this one’s on high rotation at our place!

Prep time: 15 MinTotal time: 15 Min

Cook modePrevent screen from turning off

Ingredients

• 1kg chicken thigh fillets, cut into 3cm cubes
• ½ cup plain or self-raising flour
• Salt and pepper
• 2-4 tbsp oil (for browning)
• 4–5 garlic cloves, crushed
• 3cm piece fresh ginger, grated
• 1 onion, diced
• ⅓ cup soy sauce
• ¼ cup honey
• 1 tbsp brown sugar
• 1 carrot, cut into batons
• ½ red capsicum, sliced
• 1 head broccoli, cut into florets
• Steamed rice, to serve

Instructions

1. Add the flour, a pinch of salt and pepper to a large freezer bag or bowl. Add half the chicken seal and shake to coat. Repeat with remaining chicken.
2. Heat oil in a large frypan over medium-high heat. Brown chicken in batches for 1-2 minutes on each side until golden (it doesn’t need to be fully cooked). Transfer to the slow cooker bowl.
3. In the same pan add a touch more oil if needed. Sauté onion, garlic and ginger for 1-2 minutes until softened and fragrant. Add to the slow cooker on top of the chicken.
4. In a jug, whisk together soy sauce, honey and brown sugar. Pour over the chicken. Top with carrot batons (don’t stir - leave in layers for now).
5. Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is tender.
6. In the final hour of cooking, stir in the capsicum and broccoli. Remove the lid for this last hour - this helps the sauce reduce and turn beautifully sticky while the veg cooks through.
7. Spoon over steamed rice or noodles. Garnish with fresh coriander or sesame seeds if you like!

Notes

TOP TIPS:

• Make it ahead: The cooked chicken freezes well for up to 3 months. Defrost and reheat gently.
• Add more veg: Snow peas, baby corn, or green beans also work beautifully.
• Sticky sauce tip: Remove the lid in the final hour of cooking to let the sauce reduce and thicken. This also stops the veggies from over-steaming.
• Want it saucier? Add ¼ cup chicken stock before cooking.
• Thicker sauce? Mix 1-2 tsp cornflour with 2 tbsp water and stir in at the end.
• Leftovers idea: Spoon into lettuce cups, wraps or lunchboxes for the next day.

Nutrition Facts

Calories

888

Fat

53 g

Sat. Fat

12 g

Carbs

55 g

Fiber

6 g

Net carbs

49 g

Sugar

26 g

Protein

50 g

Sodium

1386 mg

Cholesterol

245 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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