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
@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.
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.
This was great! I served with sushi rice - the tangy vinegar on the rice helped balance out the sweetness of the hoisin in the sauce - and a cucumber salad on the side. I think the flavors were even better the next day as lunch leftovers.
Do you think this could be done in a Dutch oven – – probably over much less time – – but at a low heat?
@Leigh Keep reading. Lots of people have left instructions for cooking this in a Dutch oven.
Delicious and so easy to put together. Added more garlic and red peppers but other than that, followed the recipe. Sauce reduced in 10 minutes. Most time was spent on shredding the chicken. Definitely a keeper whenever thighs are on sale.