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Slow Cooker Chicken Recipe

Slow Cooker Sweet‑Savory Spicy Chicken

If you’ve ever wished for a chicken dish that’s effortless yet bursting with sweet, savory and spicy notes — this Slow Cooker Chicken Recipe is exactly what you need. Tender, pull‑apart chicken soaked in a rich, flavorful sauce that practically cooks itself — ideal for busy weeknights or stress‑free dinners.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, ASIAN
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless skinless chicken thighs or breasts thighs for juicier texture, breasts for leaner option
  • 0.33 cup low‑sodium soy sauce
  • 0.33 cup honey
  • 2 tablespoons tomato paste adds depth and umami
  • 2 teaspoons chili paste (sambal oelek, sriracha or similar) for heat
  • 4 cloves garlic, minced fresh garlic for bold flavor
  • 1 tablespoon rice vinegar cuts the sweetness with acidity
For Thickening the Sauce
  • 2 tablespoons cornstarch for glossy, clingy finish

Method
 

  1. Place your chicken in a single layer at the bottom of a 6‑quart (or larger) slow cooker. Pat dry if using thawed chicken.
  2. In a mixing bowl, whisk together soy sauce, honey, tomato paste, chili paste, minced garlic, and rice vinegar until glossy and smooth.
  3. Pour the sauce over the chicken, ensuring it's well coated.
  4. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until chicken reaches an internal temperature of 165 °F (74 °C). Flip halfway through if possible.
  5. Remove chicken to a plate and let it rest. Whisk cornstarch into the cooking liquid to form a slurry.
  6. To thicken the sauce: either place the slow cooker on High and cook for 15–30 minutes stirring occasionally, or transfer liquid to a saucepan and simmer 5–10 minutes until sauce coats a spoon.
  7. Shred the chicken with two forks (or fingers), return to the sauce, and toss to coat thoroughly.

Notes

Use chicken thighs for extra juiciness. Swap in tamari to make it gluten‑free. Add a teaspoon of sesame oil or a pinch of ginger for extra depth. Add sliced peppers or snap peas during the last hour for a one‑pot meal. Double the recipe to meal‑prep or serve a crowd. Store refrigerated up to 4 days or freeze up to 3 months.