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Slow Cooker Hoisin Chicken Recipe
Ben Carraoli

Slow Cooker Hoisin Chicken Recipe

I have to tell you, making this Slow Cooker Hoisin Chicken was an absolute game-changer for my weeknight dinners. I love how easy it is to toss everything into the slow cooker and let it work its magic while I get other things done. The aroma of hoisin and garlic filling my kitchen made me impatient to taste it!
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Total Time 5 hours 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs – I prefer thighs over breasts because they stay juicy in the slow cooker.
  • 1/3 cup hoisin sauce – opt for a high-quality hoisin sauce for the richest flavor.
  • 1/4 cup soy sauce – low-sodium works best to balance the sweetness.
  • 3 tablespoons of rice vinegar – adds a subtle tanginess that complements the hoisin.
  • 3 tablespoons honey – I like honey for its natural sweetness; maple syrup works too.
  • 1 tablespoon sesame oil – enhances the nutty depth in the sauce.
  • 4 garlic cloves minced – fresh garlic packs a much stronger punch than pre-minced.
  • 1 teaspoon fresh ginger grated – adds warmth and balances the sweetness.
  • 1/2 teaspoon crushed red pepper flakes – optional but I love a slight kick.
  • 2 teaspoons cornstarch – for thickening the sauce at the end.
  • 2 tablespoons water – to mix with cornstarch for a smooth slurry.
  • 2 green onions chopped – for garnish and freshness.
  • 1 tablespoon sesame seeds – optional for garnish and crunch.

Method
 

  1. First, I gathered all my ingredients and minced the garlic, grated the ginger, and chopped the green onions. Having everything ready makes the cooking process smooth and stress-free.
  2. Next, I combined hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes in a bowl. This step ensures every piece of chicken is evenly coated with flavor.
  3. I placed the chicken thighs in the slow cooker and poured the sauce over them, making sure each piece was covered. This step helps the chicken soak in all the flavors while cooking.
  4. Set the slow cooker on low for 4-5 hours or high for 2-3 hours. I found the chicken was perfectly tender and easy to shred with a fork after slow cooking.
  5. Once the chicken was cooked, I mixed cornstarch with water to create a slurry and stirred it into the slow cooker. I let it cook for another 5-10 minutes to thicken the sauce to a perfect consistency.
  6. Finally, I sprinkled chopped green onions and sesame seeds on top. It not only tastes amazing but looks beautiful on the plate!

Notes

  • I like to sear the chicken thighs in a hot pan for 2-3 minutes to add extra depth of flavor.
  • I sometimes add a splash of orange juice for a hint of citrusy sweetness.
  • Don’t skip the fresh ginger; it really balances the sweet and salty flavors.
  • I always let the chicken rest for 5 minutes after cooking to allow the sauce to thicken fully.