Slow Cooker Honey Soy Chicken is so easy and so delicious you will be wondering how you ever lived without it!

I have been on a Slow Cooker kick lately – I just can’t get over the splendor of throwing ingredients into my slow cooker to simmer, soak and slurp up flavor and fill the house with tempting aromas all while I go about my day. From my Slow Cooker Mexican Chicken to my Slow Cooker French Dip Sandwiches, to this Honey Soy Chicken, I think I could live off of slow cooker meals for the rest of my life and be in complete multidimensional layered flavor heaven.

This Slow Cooker Honey Soy Chicken is my go to Asian Chicken. It is savory, slightly sweet with hints of Asian sweet chili sauce, garlic, ginger and my secret ingredient – blackberry preserves. Preserves might sound like an odd ingredient for Asian cuisine, but I use them often because they are absolutely delectable and a sweet yet full bodied flavor instead of just plain sugar – you will love the something- something they add to this cravilicous chicken!

Now kick back, relax and let the Slow Cooker fill your home with the aroma of Honey Soy Chicken that’s about to become one of the easiest, tastiest dinners you’ve ever made!

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Slow Cooker Honey Soy Chicken

Slow Cooker Honey Soy Chicken is so easy and so delicious you will be wondering how you ever lived without it!

Prep Time: 15 minutes minutes

Cook Time: 5 hours hours

Total Time: 7 hours hours 15 minutes minutes

Servings: 6 Servings

Ingredients 

1x2x3x

• ▢ 2 ½ pounds chicken breasts, 2-3 breasts
• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoons cornstarch

Honey Soy Sauce:

• ▢ ⅓ cup low-sodium soy sauce
• ▢ ⅓ cup honey
• ▢ ¼ cup seedless blackberry preserves
• ▢ 3 tablespoons sweet chili sauce
• ▢ 2 tablespoons hoisin sauce
• ▢ 2 tablespoons rice wine vinegar
• ▢ 1 teaspoons garlic powder, or 3 garlic cloves minced
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon ginger powder, or 2 teaspoons freshly grated ginger
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon pepper

Instructions 

• Rub the chicken breasts with olive oil and place them in the bottom of a slow cooker.
• Whisk together the soy sauce, honey, blackberry preserves, sweet chili sauce, hoisin sauce, rice wine vinegar, garlic, ginger, salt, and pepper.
• Pour HALF of the sauce over the chicken. Refrigerate the other half until later. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
• Remove the chicken from the slow cooker and shred it. Meanwhile, strain any excess liquid from the slow cooker into a small saucepan. Whisk the cornstarch and reserved sauce together in the saucepan with the juices.
• Bring the liquid to a gentle boil then reduce heat and simmer until it has thickened, stirring occasionally.
• Return the shredded chicken to the slow cooker and pour the sauce over the top, toss to coat, and enjoy!

Notes

*You can find hoisin sauce in the Asian section of your grocery store.

Nutrition

Calories: 384kcalCarbohydrates: 36gProtein: 41gFat: 7gSaturated Fat: 1gCholesterol: 121mgSodium: 1256mgPotassium: 758mgFiber: 1gSugar: 28gVitamin A: 57IUVitamin C: 4mgCalcium: 16mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course

Cuisine: American, Asian American, Chinese, Japanese

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!