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Chicken with sauce serve on rice with sugar peas

Honey Garlic Butter Chicken

This easy weeknight meal is packed with Asian flavor and couldn't be simpler to prepare. The best part is that you just mix together all the delicious ingredients, place them in a slow cooker, and go about your day. After some slow heat on low temperature, you'll have yourself a succulent chicken dish with a savory sauce that's sure to tantalize your taste buds and become a family favorite!
5 from 7 votes
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Course: Main Course
Cuisine: asian
Keyword: crowd pleaser, Slow Cooker
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 4
Calories: 337kcal
Author: Sophie Viau

Equipment

  • slow cooker

Ingredients

  • 1 ½ pounds boneless skinless chicken thighs skinless chicken breasts
  • 4 cloves fresh garlic minced 2 teaspoons of garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 3 tablespoons butter melted
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon cornstarch plus water plus water
  • 2 green onions finely chopped
  • red pepper flakes and sesame seeds to garnish optional

Instructions

  • Place the chicken pieces into the slow cooker, add garlic, and season with salt and pepper.
  • Melt butter in the microwave
  • In a small bowl, add the soy sauce, honey, ketchup, butter, and apple cider vinegar. Stir to combine all of the ingredients.
  • Pour the sauce over the chicken.
  • Cover and cook on low for 5 hours or on high for 3 hours.
  • Remove the chicken from the slow cooker 5 hours after it started to cook.
  • Add the cornstarch to the sauce in the slow cooker and stir to combine.
  • Return the chicken to the slow cooker and continue cooking for 1 hour.
  • Serve with rice if desired.
  • Top with green onion.
  • Serve on top of white rice and a side of vegetables if desired

Notes

Storing is easy and straightforward. Once cooked, the chicken should be cooled completely before transferring it to an airtight container or ziplock bag. When storing, make sure to keep it in the refrigerator for up to 3-4 days or sealed and frozen for up to 4 months.
To reheat, simply thaw the chicken in the refrigerator overnight if frozen and transfer to a saucepan. Heat it up on low heat until it’s thoroughly warmed and enjoy!

Nutrition

Calories: 337kcal | Carbohydrates: 13g | Protein: 35g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 184mg | Sodium: 1805mg | Potassium: 522mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg