Slow Cooker Hoisin Chicken {Crockpot}

Slow Cooker Hoisin Chicken {Crockpot} is a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 414 calories, 52g of protein, and 11g of fat per serving. For $2.71 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 2980 people found this recipe to be delicious and satisfying. A mixture of agave nectar, low sodium soy sauce, water, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Cookin Canuck. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is spectacular. Similar recipes are Slow Cooker Hoisin Chicken, Honey Hoisin Chicken Sandwiches in the Slow Cooker, and Slow Cooker Hoisin Shredded Chicken Sandwich with Asian Slaw.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 95 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium bowl, whisk together the soy sauce, hoisin sauce, chicken broth, honey (or agave nectar), ginger and chili-garlic sauce.Place the trimmed chicken thighs in the bottom of a slow cooker. Pour the sauce over the chicken.Cook the chicken on HIGH for 1 to 2 hours or on LOW for 4 hours, or until cooked through.Transfer the chicken to a cutting board, let cool slightly, then shred with two forks or your hands.Pour the sauce into a small saucepan. In a small bowl, whisk together the cornstarch and water, then add to the sauce.Bring to a boil over medium heat, whisking frequently. Cook until the sauce is slightly thickened, 4 to 5 minutes.Place the shredded chicken in a bowl or into the slow cooker to keep warm, and pour cup of the sauce over top. (Reserve remaining sauce for serving over rice or stir-fried vegetables.) Toss to coat. Serve and garnish with green onions.

 

Step by step:

1. In a medium bowl, whisk together the soy sauce, hoisin sauce, chicken broth, honey (or agave nectar), ginger and chili-garlic sauce.

2. Place the trimmed chicken thighs in the bottom of a slow cooker.

3. Pour the sauce over the chicken.Cook the chicken on HIGH for 1 to 2 hours or on LOW for 4 hours, or until cooked through.

4. Transfer the chicken to a cutting board, let cool slightly, then shred with two forks or your hands.

5. Pour the sauce into a small saucepan. In a small bowl, whisk together the cornstarch and water, then add to the sauce.Bring to a boil over medium heat, whisking frequently. Cook until the sauce is slightly thickened, 4 to 5 minutes.

6. Place the shredded chicken in a bowl or into the slow cooker to keep warm, and pour cup of the sauce over top. (Reserve remaining sauce for serving over rice or stir-fried vegetables.) Toss to coat.

7. Serve and garnish with green onions.

Nutrition Information:

covered percent of daily need