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Asian Slow Cooker Chicken Thighs

Asian slow cooker chicken thighs with a glossy soy-ginger hoisin sauce that thickens into a silky glaze. Set it and cook low for 4–5 hours for tender, spoonable chicken over jasmine rice.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Boneless chicken thighs
  • 5 boneless chicken thighs Use 4–6 thighs depending on size.
Soy-ginger hoisin sauce
  • 0.25 cup soy sauce
  • 3 tbsp hoisin sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 4 garlic, minced
  • 1 tbsp ginger, grated
  • 1 tsp sriracha
  • 2 tbsp cornstarch
  • 2 tbsp water Stir into a slurry with cornstarch.
Serving
  • 1 sesame seeds
  • 1 green onions
  • 1 jasmine rice

Equipment

  • 1 slow cooker

Method
 

Make the sauce
  1. Whisk soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha until fully combined and smooth.
Slow-cook the chicken
  1. Place boneless chicken thighs in the slow cooker and pour the sauce over them, turning to coat well.
Cook until tender
  1. Cook on Low for 4-5 hours, or High for 2-2.5 hours, until the chicken is tender and cooked through.
Thicken the sauce
  1. Remove the chicken from the slow cooker, then stir the cornstarch slurry (cornstarch mixed with water) into the sauce until smooth.
Glaze and finish
  1. Turn the slow cooker to High and cook the sauce for 15-20 minutes, until glossy and thickened.
Serve
  1. Return the chicken to the thickened sauce, then serve over jasmine rice with sesame seeds and green onions.

Notes

For best gloss, whisk the cornstarch slurry thoroughly before adding so no lumps form. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove or in the microwave until hot (sauces will thicken as it chills—add a splash of water if needed). Freezing is not recommended because the sauce texture can change after thawing. For a lighter option, use reduced-sodium soy sauce and reduce the added sriracha slightly if you want a milder heat level.