Slow Cooker Hoisin Chicken with Ginger Garlic
Tender shredded chicken braised in a savory-sweet hoisin sauce with fresh ginger, garlic, and rice wine vinegar. The low-and-slow cooking method creates fall-apart chicken that absorbs deep umami flavors from soy sauce and Asian sweet chili. Perfect for weeknight dinners, meal prep, or casual entertaining. Serve over rice, noodles, or quinoa for a complete dish. This version balances heat and sweetness while keeping sodium in check with low-sodium soy sauce.
Ingredients
- 2 pound chicken breast or thigh, boneless, skinless
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic clove, minced
- ½ tablespoon dried onions, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup hoisinequal parts ketchup + soy sauce + rice vinegar mixedapproximatesame depthadds glutenadds soy
medium
- ½ cup soy sauce, low sodium
- ⅓ cup rice wine vinegar
- 1 tablespoon Asian sweet chili saucesriracha0.5:1spicier profile
medium
- 1 tablespoon cornstarch
- 2 tablespoon water, for slurry
Instructions
- 1
Spray a 6-quart slow cooker with nonstick spray or line with a slow cooker liner.
- 2
Whisk together ginger, garlic, dried onions, salt, pepper, hoisin, soy sauce, rice wine vinegar, and Asian sweet chili sauce in a bowl.
- 3
Add chicken to the slow cooker and pour sauce over it.
- 4
Cook on low for 6 hours or high for 3 hours until chicken shreds easily with a fork.
- 5
Transfer chicken to a cutting board and cool slightly, then shred.
- 6
Mix cornstarch with water to form a slurry.
- 7
Pour cornstarch mixture into the slow cooker and whisk to combine.
- 8
Return shredded chicken to the slow cooker and stir to coat.
Tips
Use chicken thighs instead of breasts for extra moisture and richer flavor that holds up well during the long cook time.
Make a slurry with cornstarch and cold water rather than adding cornstarch directly to avoid lumps in the sauce.
Double the recipe and freeze half in portions for quick reheats up to 3 months.
Good to Know
Refrigerate in an airtight container for up to 5 days. Reheat gently on stovetop or microwave.
Prepare sauce and refrigerate up to 1 day ahead. Assemble in slow cooker in the morning and cook as directed. Freezes well for up to 3 months in portions.
Serve warm over steamed rice, noodles, quinoa, or alongside steamed vegetables. Garnish with sliced green onions or sesame seeds if desired.
Common Mistakes
Do not skip the cornstarch slurry to avoid thin, watery sauce that won't coat the chicken.
Do not cook on high for longer than 3 hours to avoid dry, stringy chicken.
Do not add cornstarch directly to hot liquid to avoid lumps in the sauce.
Substitutions
Gluten-Free Swaps
General Alternatives
medium
FAQ
Can I use a different cut of chicken?
Yes. Bone-in, skin-on thighs or drumsticks work well and stay moister. Whole breasts cook evenly but may dry out slightly. Adjust cooking time by 30 minutes if using larger pieces.
What if I don't have a 6-quart slow cooker?
A 4-quart cooker works fine; reduce all ingredient quantities by one-third to avoid overcrowding. Cooking times remain the same. Fill the cooker two-thirds full for best results.
How long can I keep leftovers?
Refrigerate for up to 5 days in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently over low heat or in the microwave.