Wanting to try a new dish, I came across the slow cooker honey garlic chicken recipe by best-selling cookbook author Erin Clarke. On her food blog, Well Plated, she reveals how to make the “sweet, sticky sauce” that the chicken thighs marinade in.
And, once made, I was in awe at how beautifully easy the meat fell apart when shredding the chicken, as instructed. Described as one of Erin’s “favourite” foods, I too will vouch for how tasty the honey garlic chicken tastes. While it’s recommended to serve alongside rice and spring onions, for garnish, I do think a nice salad would be a great addition.
Method
Making the sauce
In a medium bowl, mix the soy sauce, honey, tomato paste, chili paste, garlic and rice vinegar. Place the chicken in the slow cooker and pour over the sauce mixture.
Set the slow cooker on low for four to five hours (or high for two to three hours).
Once cooked, remove the chicken onto a plate and add the cornstarch to the sauce to thicken it up. Turn the slow cooker to high for 15 minutes; meanwhile, shred the chicken.
Stir the shredded chicken into the thickened sauce to warm the meat. Serve over cooked rice, sprinkled with spring onions and sesame seeds. A side salad is optional.