Crock-Pot Honey Garlic Chicken
Tenderly cooked and shredded chicken, in a fabulous, honey garlic sauce…It’s over the top delicious! Such a versatile dish. I love serving it over shredded, steamed cabbage, as shown in the photo. Or you could serve over brown rice, quinoa, or steamed vegetables. This makes 6 large servings. Each has 310 calories and 4 grams of fat. It’s sure to be a hit with the whole family.
Helpful Tips About this Recipe
Makes 6 serving. Each serving, 1â…“ cups. (1 cup shredded chicken and about â…“ cup sauce)
Shopping Tips
Hoisin sauce is sold in most supermarkets in the Asian or international section. Many supermarkets carry a gluten-free one. Ginger (in a jar) can be found in most supermarkets in the produce section where they display garlic, in a jar.
Serving Tips
This chicken tastes really yummy over steamed cabbage. For ease, buy bags of already shredded cabbage. You need about 2 cups, uncooked, per serving. Place all the shredded cabbage in a large microwave-safe bowl. Â Cook in microwave for about 2 minutes, until cabbage is soft.
Divide and place cabbage on each plate or bowl. Top with chicken and sauce. Sprinkle with chopped scallions, if desired.
This would work the same with broccoli slaw or zucchini noodles.
WW FreeStyle SmartPoints 7-Blue
WW SmartPoints 9-Green
WW POINTS PLUSÂ 8Â
Â
Shopping Tips
Hoisin sauce is sold in most supermarkets in the Asian or international section. Many supermarkets carry a gluten-free one. Ginger (in a jar) can be found in most supermarkets in the produce section where they display garlic, in a jar.
Serving Tips
This chicken tastes really yummy over steamed cabbage. For ease, buy bags of already shredded cabbage. You need about 2 cups, uncooked, per serving. Place all the shredded cabbage in a large microwave-safe bowl. Â Cook in microwave for about 2 minutes, until cabbage is soft.
Divide and place cabbage on each plate or bowl. Top with chicken and sauce. Sprinkle with chopped scallions, if desired.
This would work the same with broccoli slaw or zucchini noodles.
WW FreeStyle SmartPoints 7-Blue
WW SmartPoints 9-Green
WW POINTS PLUSÂ 8Â
Â
| SKINNY FACTS:Â for 1â…“ cups serving of chicken and sauce 310 cal, 4g fat, 2g sat. fat, 74mg chol, 37g prot, 33g carbs, 1g fiber, 27g sugar, 941mg sod |
| FACTS: for FreeStyle SmartPoints 124 calories, 0g sat. fat, 26g sugar, 0g protein |
Crock-Pot Honey Garlic Chicken
Ingredients
- 2 pounds chicken breasts, boneless, skinless (if large, cut each in half)
- 1 cup diced onions
- ½ cup honey
- ½ cup low sodium soy sauce (Tamari for gluten-free)
- ¼ cup hoisin sauce, see shopping tips
- 2 teaspoon ginger (from a jar), see shopping tips
- 2 teaspoons olive oil or vegetable oil
- 1 tablespoon fresh garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon flour or ½ tablespoon cornstarch (for glutenfree), to thicken sauce
- Sliced scallions, for garnish
Instructions
- Arrange chicken breasts in the bottom of the crock-pot. If large, cut int half. Add onions.
- In a medium bowl, whisk together honey, soy sauce, hoisin, ginger, olive oil, garlic, and red pepper flakes. Pour sauce over chicken and onions. Cover crock-pot and cook chicken on LOW HEAT for 3-4 hours or on HIGH HEAT 1½-2 hours, until the chicken is fully cooked. (cook time depends on your crock-pot. Mine took 1½ hours on high heat).
- Using tongs, remove chicken from crock-pot (reserving the liquids) and place it on a cutting board. Use two forks to shred chicken into smaller pieces or slice chicken into thin slices and shred with your fingers.  Place shredded chicken in a large bowl.
- In a very small bowl, whisk together 1 tablespoon flour with 2 tablespoons water. Mix well to dissolve. If you using cornstarch, use ½ tablespoon cornstarch and mix with 1 tablespoon of cold water. Mix well to dissolve.
- Transfer liquids from crock-pot into a small saucepan set over medium-high heat and whisk in flour or cornstarch. Bring sauce to a boil and cook until it reduces and has thickened slightly about 4 minutes. Pour sauce over chicken, tossing to combine.
- Serve chicken over steamed shredded, cabbage, or brown rice, if desired. Check Serving Tips, below. Top with sliced scallions, if desired.
- Any leftovers freeze great.
Nutrition
Serving: 1.33cupsCalories: 310kcalCarbohydrates: 33gProtein: 37gFat: 4gSaturated Fat: 2gCholesterol: 74mgSodium: 941mgFiber: 1gSugar: 27gBlue Smart Points: 7Green Smart Points: 9Plus Points: 8
Tried this recipe?Let me know how it was!
Just a quick note to let you know that I look at most of the recipes you post and I’m frequently disappointed that you use a lot of wheat products. This particular recipe is listed as gluten free (if I understand the links correctly) and I want to point out that soy sauce is not a gluten free item. There are some safe substitutes like Tamari and (grudgingly) coconut aminos. Is there a chance that some day you might feature more gluten free recipes? I am forced to follow a gluten free diet and there are times that I get a little tired of having to figure out the safe alternatives to recipes that sound amazingly tastey!
Adrianne, I’m sorry about not mentioning to use Tamari for any one gluten-free. I usually do but forgot to add it for this recipe. I actually have several gluten-free recipes on Skinny Kitchen. Here’s the link to all of them: https://www.skinnykitchen.com/recipes/tag/gluten-free/
All the best,
Nancy
I eat gluten free also. I just substitute whatever has wheat in it to something that does not. I do appreciate it if you suggest gf alternatives in your recipe.
thanks for your recipes. I have tried a few and love them.
I’m so happy you have enjoyed many of my recipes. Thanks Alice.
I will try to add gluten-free alternatives, if i can.
All the best,
Nancy
I made this for dinner and just finished having leftovers for lunch. I give it 5 stars! Really tasty!, You have a great way of creating Asian sauces, love all your Asian inspired recipes. This recipe was super easy to make, tasty, and made great leftovers. Thank you!
Thanks so much for the wonderful feedback, Kelly. You truly made my day!
Wishing you all the best,
Nancy