Fall-apart tender, Slow Cooker Asian Glazed Chicken is a super easy recipe that your whole family will love. It also only takes about 5 minutes to pull together and will fill your house with the most amazing garlicky flavor while cooking!
I probably use my slow cooker more in the summer than in the winter. I hate heating the house up with the stove and oven. As well, my backyard faces west and it’s blazing hot trying to grill out there.
Plus, I can literally pile all the ingredients for this recipe into the slow cooker, cover it, turn it on, and walk away for 4 hours! It doesn’t even take 5 minutes unless you trim the chicken.
SLOW COOKER ASIAN GLAZED CHICKEN
The glaze is out-of-this-world good! I like to add cornstarch to make the sauce thicker and serve this over noodles with a side salad. It’s also good with rice.
By the way, you can also use chicken thighs. I prefer boneless skinless breasts or thighs, but if you don’t mind the skin (or bones) by all means use bone-in, skin-on breasts or thighs.
If there’s one ingredient that you simply must use fresh it’s ginger. Dried ginger tastes nothing like fresh ginger. Ginger is a root and it adds so much flavor to recipes. A little ginger goes a long way! It’s in the produce section of your grocery store. It’s inexpensive and you’ll just need a very small knob. As well, it’ll last 3 to 4 weeks on the countertop.
WHILE YOU’RE HERE, CHECK OUT THESE READER FAVORITE CHICKEN RECIPES
- 9 Amazing Quiche Recipes
- Slow Cooker Creamy Buffalo Chicken
- Slow Cooker Zesty Italian Chicken
- Crock Pot Crack Chicken
- Slow Cooker Buffalo Chicken
- Crock Pot Rotel Crack Chicken
- Crock Pot Honey Garlic Chicken
- Crockpot Green Chile Chicken
- Slow Cooker Creamy Buffalo Chicken
Please note, for photos only I used two large chicken breasts. The recipe calls for 6 medium chicken breasts.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Slow Cooker Asian Glazed Chicken
Ingredients
- 6 medium chicken breasts bone-in or boneless
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup soy sauce I prefer low-sodium
- ⅔ cup ketchup
- ¼ cup agave or honey
- 3 medium cloves garlic minced
- 2 teaspoons ginger minced
- ½ to 2 tablespoons Sriracha suit your taste on this. I used ½ tablespoon
- 1 medium lime juiced
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Add salt, pepper, soy sauce, ketchup, agave, garlic, ginger, Sriracha, and lime juice to your slow cooker. Whisk to combine.
- Place chicken breasts in the slow cooker, turning to coat in the sauce.
- Cover and cook. For boneless chicken, cook on low for 5 hours or on high for 3 hours total. For bone-in chicken, cook on low for 6 hours or on high for 4 hours total.
- When the sauce is simmering in the last hour of cooking time, whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved. Stir the cornstarch mixture into the sauce in the slow cooker. Cover and cook remaining hour to allow the sauce to thicken.
Nutrition
You can also find great recipes at my recipe index or at Meal Plan Monday or Weekend Potluck
Lana says
This looks amazing! Can you give me a weight measurement for the amount of chicken you used?
Elizabeth says
Did you cut up the chicken for the Slow Cooker Asian Glazed chicken? In the photograph, it looks as though it was cut up.
I am eager to try this recipe!
Paula says
I shred it for serving after it was cooked