Name: Slow Cooker Asian BBQ Chicken
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: Asian-American
Ingredients: ¼ cup hoisin sauce; ¼ cup low-sodium soy sauce; 1 tbsp cornstarch; 1 tbsp grated ginger; 1 tsp sesame oil; 2 green onions, chopped; 2 lbs boneless, skinless chicken thighs; 2 tbsp honey; 2 tbsp rice vinegar; 3 cloves garlic, minced

This Slow Cooker Asian BBQ Chicken features tender chicken in a sweet and tangy Asian-inspired BBQ sauce. Perfect for a hassle-free meal, it’s an easy recipe that delivers bold flavors with minimal prep and cleanup.

Why You’ll Love This Recipe

This slow cooker Asian BBQ chicken is a delicious, set-it-and-forget-it meal that infuses tender chicken with a sweet and tangy Asian-inspired BBQ sauce, perfect for busy days or family dinners. Versatile—pair with rice, veggies, or salads—it’s ideal for meal prep and offers a juicy, flavorful dish with minimal effort. The slow cooker’s simplicity creates a mouthwatering, protein-packed meal with a unique twist on classic BBQ.

Recipe Tips and Tricks

Trim Chicken: Remove excess fat for even cooking and less greasiness.

Sear for Depth: Browning adds a rich, caramelized crust.
Adjust Sweetness: Taste and tweak honey or hoisin to your liking.
Thicken the Sauce: Use a cornstarch slurry for a glossy finish.

Low Heat Only: Cook on low to keep chicken juicy.
Rest Before Serving: Let it sit for 10 minutes to meld flavors.
Use Fresh Ginger: Enhances the sauce’s aroma over powdered.

Stir Gently: Avoid breaking chicken pieces when mixing.
Check Seasoning: Adjust salt and pepper based on taste.
Serve Hot: Maximizes the BBQ-chicken contrast.

Yield: 8 servings

Slow Cooker Asian BBQ Chicken

Tender Asian BBQ chicken, flavorful and easy in the crock pot.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

¼ cup hoisin sauce
¼ cup low-sodium soy sauce

1 tbsp cornstarch
1 tbsp grated ginger
1 tsp sesame oil

2 green onions, chopped
2 lbs boneless, skinless chicken thighs
2 tbsp honey

2 tbsp rice vinegar
3 cloves garlic, minced

Instructions

Prep the Chicken: Trim excess fat from chicken thighs and season with a pinch of black pepper.

Sear the Chicken: Heat sesame oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Transfer to the slow cooker.
Mix the Sauce: In a bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth.
Pour Over Chicken: Pour the sauce mixture over the chicken in the slow cooker, ensuring even coating.

Cook on Low: Cover and cook on low for 6-8 hours, until chicken is tender and juicy.
Prepare Cornstarch: Mix cornstarch with 1 tbsp water to create a slurry; set aside.
Thicken the Sauce: Stir in the cornstarch slurry, cover, and cook on high for 15 minutes until the sauce thickens.

Check Seasoning: Taste and adjust with additional salt or pepper if needed.
Rest and Stir: Turn off the slow cooker and let the dish rest for 10 minutes, stirring gently to coat the chicken.
Serve and Enjoy: Garnish with chopped green onions, serve with your favorite sides, and savor this flavorful chicken!

Notes

Trim excess fat from chicken to avoid greasiness; sear in batches if needed.
Use fresh ginger for a brighter flavor; dried works too if minced finely.
Adjust honey or hoisin to balance sweetness and tanginess to your taste.

Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 237Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 139mgSodium 618mgCarbohydrates 10gFiber 0gSugar 7gProtein 29g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken Thighs (2 lbs): Boneless, skinless for tenderness; trim excess fat.
Soy Sauce (¼ cup): Low-sodium prevents over-saltiness; tamari for gluten-free.

Hoisin Sauce (¼ cup): Adds sweet-savory depth; check for low-sugar.
Honey (2 tbsp): Natural sweetness; adjust to taste or use erythritol.
Rice Vinegar (2 tbsp): Adds tangy brightness to the sauce.

Garlic (3 cloves): Minced for aromatic warmth.
Ginger (1 tbsp, grated): Fresh grated ginger brings zesty warmth.
Cornstarch (1 tbsp): Thickens the sauce; dissolve in water before adding.

Sesame Oil (1 tsp): Adds nutty flavor; use for searing or finishing.
Green Onions (2, chopped): For garnish, adds fresh flavor.

Variations and Substitutions

Chicken Swap: Use breasts or drumsticks; adjust cooking time.

Soy Sauce Alternatives: Substitute with coconut aminos for a soy-free version.
Hoisin Swap: Use oyster sauce or skip for a lighter taste.
Sweetener Swap: Replace honey with erythritol or maple syrup.

Vinegar Options: Substitute with apple cider vinegar for a different tang.
Spicy Kick: Add sriracha or red pepper flakes.
Oil Swap: Use avocado oil or skip for oil-free cooking.

Gluten-Free: Ensure soy sauce and hoisin are certified gluten-free.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat with broth.
Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.