Slow Cooker Hoisin Garlic Chicken
Published July 1, 2025
- Total Time
- 2½ hours
- Prep Time
- 10 minutes
- Cook Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds boneless, skinless chicken thighs
- ¼cup hoisin sauce
- 6large garlic cloves, smashed and chopped
- 1tablespoon tomato paste
- 2teaspoons balsamic vinegar, plus more as needed
- 1teaspoon garlic powder
- ½teaspoon crushed red pepper, plus more as needed
- Kosher salt (such as Diamond Crystal)
- Sliced scallions (optional), for topping
Nutritional analysis per serving (4 servings)
408 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 58 grams protein; 805 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the chicken, hoisin sauce, chopped garlic, tomato paste, vinegar, garlic powder, crushed red pepper and 2 teaspoons salt in a 6- to 8-quart slow cooker. Cook on high for about 2 hours. (The dish holds well on warm for several hours for flexibility in timing.)
- Step 2
Using tongs, remove the chicken to a large, rimmed serving plate or bowl.
- Step 3
Pour the sauce into a small saucepan over high heat. Bring to a boil and cook at a vigorous simmer until reduced and syrupy, 10 to 15 minutes.
- Step 4
Meanwhile, using two forks, coarsely pull apart and shred the chicken. Pour the reduced sauce over the chicken and toss to coat. Taste and add more salt, red pepper or vinegar if necessary. Top with scallions, if desired.
Private Notes
Comments
If you have a lot of chicken to shred, put it in your stand mixer bowl and use the paddle attachment on a low speed and it will shred nicely. Easy. For small amounts of chicken I find using my hands the easiest.
@Hi from Durham NC Will probably be more watery since the IP want let much steam escape. Be ready to take the chicken out and simmer the sauce down to the right consistency.
I don't know anyone who finds shredding with two forks very easy. I've come to believe that recipes prescribe this with a wink, knowing that most of us are going to use our fingers.
This recipe is the bomb.We’ll never have a boring grilled chicken taco again. Thanks so much!!
Add a good chunk of chopped ginger Use Chinese black vinegar not balsamic Add a bit of sesame oil and a tbsp or so of fino Sherry I always add two chopped large sweet bell peppers Add slivered snow peas and cashews as a garnish
it was good, but quite sweet. perhaps less Hoisin next time & try with Otster sauce as an add-on. Did not require reduction when done in crock pot.