Slow Cooker Honey Soy Chicken

It seems like we are always having asian style dishes at our house.  But honestly, they are our favorite.  I am not about to spend a ton on getting take out and so I make delicious restaurant quality meals in my slow cooker.  I usually make an Asian style dish once a week because I know that the picky one will love it.  And he did.  The flavor of this chicken was amazing.  It was so simple and easy and we all loved it!

Rating: 5 stars  Difficulty of Recipe: 2 stars
Review:  This reminded me a lot of the delicious chicken with noodles at Pei Wei.  I used chow mein noodles and the honey soy sauce was perfect throughout.  This is definitely one we will be making again!  

Ingredients:
3-4 Boneless, skinless chicken breasts
1 1/4 cup low sodium soy sauce
1/3 cup honey
1/4 cup rice vinegar
3 cloves garlic, minced
1 tablespoon chili sauce
2 teaspoons dijon mustard
1 teaspoon pepper
1 (8 oz package) Soba Noodles 
2 Tablespoons sesame seeds

1. Lightly spray your slow cooker with cooking spray and lay the chicken inside.
2.  In a bowl whisk together soy sauce, honey, rice vinegar, garlic, chili sauce, mustard and pepper.  Pour over the chicken.  
3. Cook on high 3-4 hours and low 5-6 hours.
4. Shred the chicken and return to the slow cooker.  
5.  Cook the noodles according to the package directions and drain.  Add in the cooked noodles to the slow cooker with the chicken and sauce and stir to combine.
6.  Garnish with sesame seeds and serve.
Recipe from Six Sisters

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Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. Yum!

  2. I don’t have rice vinegar on hand and want to throw this in the crock when I go home for lunch, can I use regular vinegar or I believe I have some balsamic vinegar too? Silly me, took out chicken for dinner and am completely uninspired as to what to do with it, but this sounds fantastic! Thanks for the info and a recipe I have most of the stuff for. 🙂

  3. Is the amount of soy sauce off? Because 1 and 1/4 cups is a heck of a lot of soy sauce. Needless to say, it didn’t turn out well, so I am wondering if that is a typo and it is meant to be 1/4 cup.

  4. 3. Cook on high 3-4 hours and low 5-6 hours.
    I’m confused, should this be “on high 3-4 hours” OR “low 5-6 hours. If not, please explain.

  5. I made this dish tonight. It was pretty tasty but next time I will shorten cook time (every crocks a little different) because my chicken came out dry. I will also cube the chicken before adding to the crock. Shredding it after ended up not striking my fancy. The Soy sauce was a lot. I understand marinading it but your also using the juices as part of the served dish. I watered it down a tad and used low sodium stuff but next time I will half it and add water to replace the other half of the 1 1/4 Cup. Other than those modifications this was awesome. Some sautee’d bell peppers and maybe even baby corn might stretch this out a little. Yummy.

  6. I made this and thought really salty. So I added some water chestnut, baby corn, cabbage, sliced carrots, sesame oil, and bambo shoots and definitely was better turn out. I might not add as much soy next time. But overall liked the recipe, mild pepper after taste that was surprising. And I used maifun noodles instead and still turned out tasty.

  7. Just a bit too much sauce. I’ll just use less soy next time. I also added some pre-cooked stir fry veggies. Very tasty!

  8. This recipe was great! Thank you! I can’t believe some of the questions and comments-some people! Sorry for them, keep up the good work! 🙂

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