Description
Craving Chinese takeout? This melt-in-your-mouth hoisin chicken made in your slow cooker is better than delivery and practically cooks itself.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- ½ cup (120ml) hoisin sauce
- ¼ cup (60ml) low-sodium soy sauce
- 3 tablespoons (45ml) rice vinegar
- 2 tablespoons (30ml) honey
- 1 tablespoon (15ml) sesame oil
- 1 tablespoon (9g) fresh ginger, minced
- 4 garlic cloves, minced (about 12g)
- ½ teaspoon (1g) red pepper flakes (optional)
- 2 tablespoons (16g) cornstarch
- 3 tablespoons (45ml) cold water
- 3 green onions, sliced (for garnish)
- 1 tablespoon (9g) sesame seeds (for garnish)
Instructions
- Pat chicken thighs dry with paper towels and season lightly with salt and pepper.
- Optional: Heat 1 tablespoon oil in a skillet over medium-high heat and sear chicken for 2-3 minutes per side until golden. Transfer to slow cooker.
- In a bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and red pepper flakes.
- Pour sauce mixture over chicken in the slow cooker, ensuring all pieces are evenly coated.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until chicken is tender and reaches 165°F/74°C.
- About 30 minutes before serving, mix cornstarch with cold water to create a slurry. Remove chicken temporarily and stir the slurry into the sauce.
- Return chicken to the pot, coat with sauce, and continue cooking for 20-30 minutes with lid slightly ajar to allow sauce to thicken.
- Serve garnished with sliced green onions and sesame seeds over rice or your preferred side.