Slow cooker honey garlic chicken
Swap the noodles for steamed white rice if you prefer, and if you like a bit of heat, add more chilli flakes or use a fresh chilli instead
-
Prep:20 mins
Cook:7 hrs
- Serves 6
- Easy
Nutrition per serving
-
kcal 246
-
fat 9g
-
saturates 2g
-
carbs 15g
-
sugars 0g
-
fibre 0.3g
-
protein 27g
-
salt 1.81g
Ingredients
- 800g boneless, skinless chicken thighs (about 8), cut into large chunks
- 4 garlic cloves , crushed
- thumb-sized piece of ginger , peeled and finely grated
- 3 tbsp runny honey
- 3 tbsp soy sauce
- 3 tbsp tomato ketchup
- 1 tbsp rice or cider vinegar
- ½ tsp chilli flakes (optional)
- 150ml chicken stock , made using 1 stock cube
- 1 tbsp cornflour
- cooked egg noodles , to serve
- 50g roasted peanuts (optional)
- spring onions , thinly sliced, to serve
Method
Tip the chicken pieces into the slow cooker. Scatter over the garlic and ginger, then stir through the honey, soy sauce, ketchup, vinegar, chilli flakes (if using) and stock to coat the chicken. Cover and cook on low for 6-7 hrs or on high for 3-4 hrs until the chicken is tender but still holding its shape.
Mix the cornflour with 2 tbsp cold water to make a smooth paste, then stir this into the cooking liquid. Cook on high for 10 mins, or until the sauce has thickened, stirring occasionally. Once cooled, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. Stir through some cooked egg noodles, then scatter over the peanuts if using and sliced spring onions to serve.
