Savory Hoisin Chicken

This slow cooker hoisin chicken transforms ordinary chicken thighs into a deliciously tender Asian-inspired meal with minimal effort. The rich savory sauce with hints of sweetness and gentle heat creates a perfect balance that coats each strand of shredded chicken.

The first time I made this dish was during a particularly busy week when I needed something that could cook while I worked from home. The aroma that filled the house was so enticing that my family now requests it at least twice a month as our favorite easy weeknight meal.

Ingredients

• Low sodium soy sauce creates the savory base without making the dish too salty
• Hoisin sauce provides that authentic Chinese sweet and tangy flavor
• Low sodium chicken broth adds moisture and helps develop a richer sauce
• Honey or agave nectar balances the saltiness with natural sweetness
• Fresh minced ginger adds essential aromatic warmth and slight spiciness
• Chili garlic sauce brings customizable heat level to suit your preference
• Boneless skinless chicken thighs offer more flavor and moisture than breast meat
• Cornstarch creates the perfect thickening agent for a glossy sauce
• Green onions provide fresh color and a mild onion flavor as garnish

How To Make Slow Cooker Hoisin Chicken

Prepare the sauce

Whisk together soy sauce, hoisin sauce, chicken broth, honey or agave nectar, minced ginger, and chili garlic sauce in a medium bowl until completely combined. Take time to ensure the honey is fully incorporated as it can sometimes settle at the bottom.

Arrange the chicken

Place trimmed chicken thighs in a single layer across the bottom of your slow cooker. This ensures even cooking and allows the sauce to coat each piece uniformly for maximum flavor absorption.

Cook to perfection

Pour the prepared sauce over the chicken, covering all pieces thoroughly. Cover and cook on HIGH for 1½ to 2 hours or on LOW for 4 hours. The chicken is done when it easily shreds with a fork and reaches an internal temperature of 165°F.

Shred the chicken

Transfer the cooked chicken to a cutting board and allow it to cool slightly before shredding. Using two forks, pull the chicken apart into tender strands. The chicken should pull apart easily indicating it has been cooked to the perfect tenderness.

Thicken the sauce

Pour the cooking liquid into a saucepan. Whisk cornstarch and water in a small bowl to create a slurry, then add to the sauce. Bring to a boil over medium heat, whisking frequently to prevent lumps. Cook for 4 to 5 minutes until the sauce coats the back of a spoon.

Combine and serve

Return the shredded chicken to the slow cooker or a serving bowl and pour ¾ cup of the thickened sauce over it. Gently toss until all the chicken is evenly coated. Garnish with sliced green onions just before serving.

This hoisin chicken has become my go to dish whenever I need something that pleases everyone at the table. The fresh ginger makes such a difference in the overall flavor that I always keep a root in my freezer specifically for this recipe. My most memorable time making this was during a snowstorm when we had unexpected guests and I needed something that would stretch to feed everyone without much notice.

Make Ahead Options

This hoisin chicken is perfect for meal prepping. You can cook it up to three days ahead and store it in an airtight container in the refrigerator. The flavor actually improves as it sits, allowing the chicken to absorb more of the sauce. When ready to serve, simply reheat in the microwave for 1 to 2 minutes until warmed through or gently heat in a saucepan with a splash of water or broth to maintain moisture.

Serving Suggestions

This versatile hoisin chicken works beautifully in multiple presentations. Serve it over steamed white rice or brown rice for a classic meal. For a lower carb option, pair it with cauliflower rice or inside lettuce cups for a fresh appetizer approach. The chicken also makes excellent filling for Asian fusion tacos topped with a quick slaw or tucked into slider buns for game day gatherings. Add steamed vegetables like broccoli or snap peas on the side to complete a balanced meal.

Ingredient Substitutions

No hoisin sauce? You can create a reasonable substitute by mixing 2 tablespoons of peanut butter with 1 tablespoon each of molasses and soy sauce, plus a dash of garlic powder and Chinese five spice if available. Chicken breasts can replace thighs but may require less cooking time and yield a slightly drier result. For a vegetarian version, extra firm tofu works surprisingly well after being pressed and cubed before adding to the sauce. Maple syrup makes an excellent substitute for honey while adding a subtle depth of flavor.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to dry out more easily in slow cookers. If using breasts, check for doneness earlier and consider reducing the cooking time by about 30 minutes to prevent overcooking.

→ What can I serve with hoisin chicken?

This hoisin chicken pairs perfectly with steamed rice, cauliflower rice, or noodles. For vegetables, consider steamed broccoli, stir-fried bok choy, or a simple Asian slaw. The reserved sauce works wonderfully drizzled over your side dishes.

→ How long does leftover hoisin chicken keep?

Leftover hoisin chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months. Reheat thoroughly before serving.

→ Can I make this dish spicier?

Absolutely! For a spicier version, increase the amount of chili-garlic sauce or add sriracha to taste. You could also add sliced fresh chilies or red pepper flakes to the sauce mixture.

→ Is there a substitute for hoisin sauce?

If you don't have hoisin sauce, you can create a substitute with 4 tablespoons soy sauce, 2 tablespoons peanut butter, 1 tablespoon honey, 2 teaspoons rice vinegar, 1 teaspoon sesame oil, and a pinch of garlic powder and five-spice powder (if available).

→ Can I make this dish ahead of time?

Yes! This dish actually tastes better the next day as the flavors continue to develop. You can prepare it completely, refrigerate, and then reheat when ready to serve. You may need to add a splash of chicken broth when reheating if it seems dry.