Slow Cooker Honey Soy Chicken Food

SLOW COOKER HONEY SOY CHICKEN RECIPE

Steps:

• Mix the soy sauce, honey, garlic, ginger, and sesame oil in the slow cooker.
• Add chicken drumsticks to the slow cooker, baste them, so they are well coated.
• Cook on low for 6-8 hours.
• Remove the chicken from the slow cooker.
• In a small bowl, combine the cornstarch with the water until it forms a paste.
• Add the cornstarch mixture to the slow cooker and mix.
• Add the chicken back in and cook on high for 15 minutes or until thickened.
• Optional: Baste chicken with the sauce and place it under a grill for a few minutes to caramelize.
• Serve & Enjoy

SLOW COOKER HONEY SOY CHICKEN

Steps:

• Lightly spray your slow cooker with cooking spray and lay the chicken inside.
• In a bowl whisk together soy sauce, honey, rice vinegar, garlic, chili sauce, mustard and pepper. Pour over the chicken.
• Cook on high 3-4 hours and low 5-6 hours.
• Shred the chicken and return to the slow cooker.
• Cook the noodles according to the package directions and drain. Add in the cooked noodles to the slow cooker with the chicken and sauce and stir to combine.
• Garnish with sesame seeds and serve.

SLOW COOKER HONEY GARLIC CHICKEN

Steps:

• Place the chicken thighs in an even layer in the slow cooker.
• Whisk together the honey, soy sauce, crushed red pepper, garlic, ginger, vinegar, brown sugar, sesame oil and a few good grinds of black pepper in a large glass measuring cup or a medium bowl until combined. Pour the mixture over the chicken. Cover and cook on low until the chicken is cooked through and fork-tender, 6 to 8 hours. (Alternatively, cook the chicken on high for 4 hours.)
• Turn the slow cooker up to high. Whisk together the cornstarch and 2 tablespoons cold water in a small bowl to make a slurry, then mix the slurry into the sauce until combined. Submerging the sauce in the sauce as much as possible. Cover and cook on high until the sauce is thickened to the consistency of a glaze, about 30 minutes.
• Transfer the chicken and sauce to a platter. Sprinkle with the scallions and toasted sesame seeds and serve with white rice.

HONEY & SOY CHICKEN

Steps:

• Using a sharp knife, score the chicken thighs twice through the skin, season and transfer to a bowl.
• Whisk the honey with the soy, lemon juice, ketchup, ginger, garlic, chilli flakes and fennel seeds. Pour this over the chicken, making sure that each piece is coated, then cover and marinate in the fridge for at least 2-3 hrs, or overnight if you have time.
• Heat the oven to 200C/180C fan/ gas 6. Line a large roasting tin with foil and put in the oven to heat up for 10 mins. Gently shake the excess marinade off the chicken thighs, reserving the bowl of leftover marinade, then carefully arrange in a single layer in the hot tin. Drizzle with the oil and roast for 10 mins.
• Meanwhile, pour the reserved marinade into a small pan and bring to the boil over a medium-low heat, stirring often. Cook for 7-10 mins, or until thick and syrupy.
• Remove the chicken from the oven and carefully pour any juices from the tin into the pan with the syrupy sauce and continue to cook for 5 mins until the sauce is the consistency of double cream.
• Spoon the sauce over the chicken, then return the roasting tin to the oven for 10-15 mins more, or until the thighs are sticky and tender, and the juices run clear when pierced with a knife. Slice some spring onions along their length and scrape a knife along the shreds to curl them, if you like, then scatter over the chicken. Serve warm or at room temperature with rice and salad or steamed greens.

SLOW COOKER HONEY GARLIC CHICKEN

Steps:

• Combine soy sauce, honey, blackberry jam, hoisin sauce, fresh ginger, garlic, chopped onion and chili flakes.
• Place chicken breasts in slow cooker and pour sauce on top. Cook on low for 4-5 hours.
• Remove chicken from slow cooker and shred, set aside.
• In a small bowl, combine 3 tablespoons of water and cornstarch. Place liquid from slow cooker into a saucepan and bring to a boil. While stirring the liquid, add cornstarch mixture and stir until thickened. Let boil 1 minute.
• Pour sauce over shredded chicken and stir to combine.
• Serve over rice with desired toppings.

SIX SISTERS' SLOW COOKER HONEY SESAME CHICKEN

Steps:

• Season both sides of chicken with lightly with salt and pepper, put into crock pot.
• In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
• Cook on low for 3-4 hours or on high 1 1/2 - 2 1/2 hours, or just until chicken is cooked through.
• Remove chicken from crock pot, leave sauce.
• Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
• Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
• Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
• Sprinkle with sesame seeds and serve over rice or noodles.
• You can also sprinkle more red pepper flakes on top if you want more heat.

SLOW COOKER HONEY-LEMON CHICKEN WITH POTATOES

Steps:

• In a skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and brown on both sides.
• Scatter potatoes, onion, garlic, thyme, and lemon slices in crock pot. Season with salt and pepper. Lay browned chicken over this layer, and drizzle with honey.
• Add stock/water, cover and cook, undisturbed for 4 hours on high, or 6-8 hours on low.

SHREDDED SLOW COOKER HONEY CHICKEN

Steps:

• Place all 3 chicken breasts into Crock Pot, thawed or frozen.
• Mix remaining ingredients in a large mixing bowl and whisk together until full blended. Pour over chicken.
• Cook on low 6 1/2 hours for frozen chicken, and 5 1/2 hours for thawed chicken. Use a large fork or two to pull apart the chicken breasts into shredded bits and mix with the sauce. Let sit on low for another 20 minutes.
• Stir and enjoy!
• Makes 4 large portions or 6 sandwich sized portions with plenty of sauce and great teriyaki barbecue flavor!