Kitchen notes · a little help before you start
Slow Cooker Asian Glazed Chicken
Slow Cooker Asian Glazed Chicken is made with chicken breasts, rice wine vinegar, and honey.
- Prep
- 10 min
- Cook
- 240 min
- Total
- 250 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Prepare the thickener
Mix and add the thickener at the steps specified.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
skinless boneless chicken breasts (or chicken thighs)
In the method: Place chicken into the sauce, rotating to coat.
honey
In the method: Whisk together the honey, melted butter, soy sauce, oyster sauce, vinegar, garlic, ginger and half of the scallions in slow cooker bowl.
butter (melted)
In the method: Whisk together the honey, melted butter, soy sauce, oyster sauce, vinegar, garlic, ginger and half of the scallions in slow cooker bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 pounds skinless boneless chicken breasts (or chicken thighs)Ingredient note
Source: 1/2 cup honeyIngredient note
Source: 1/2 cup butter (melted)Ingredient note
Source: 2 tablespoons low sodium soy sauceIngredient note
Source: 2 tablespoons oyster sauce (or extra hoisin sauce)Ingredient note
Source: 2 tablespoons rice wine vinegar (or cider vinegar)Ingredient note
Source: 6 cloves garlic (crushed)Ingredient note
Source: 1 teaspoon minced gingerIngredient note
Source: 2 tablespoons green onions (sliced, scallions, divided)Ingredient note
Source: 1 tablespoon cornstarch (cornflour)Ingredient note
Source: 2 tablespoons waterIngredient note
Source: 2 teaspoons sesame seeds (to garnish)Ingredient note
Required by source directions; authorized salt/pepper exception.
How to make it
0 of 3 steps completeMake room for Slow Cooker Asian Glazed Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve with steamed greens and rice; garnish with sliced green onions and sesame seeds.
A little more help as you go
Choose the cooking schedule
Check the slow-cooker setting and timing before deciding when to start.
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the slow cooker. Start with this step: Whisk together the honey, melted butter, soy sauce, oyster sauce, vinegar, garlic, ginger and half of the scallions in slow cooker bowl.
Which preparation step should I plan for?
Mix and add the thickener at the steps specified.
What happens at the end?
Serve with steamed greens and rice; garnish with sliced green onions and sesame seeds.
Is there another preparation step to plan for?
Check the slow-cooker setting and timing before deciding when to start.
Additional recipe notes
Serve with a steaming bowl of white rice.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
