Crock Pot Specialty: Pulled Honey Garlic Chicken

April 20, 2016

Pulled honey garlic chicken is a meal that cooks itself.  You basically put all the ingredients in the pot and walk away (it is really that easy!).  The good news is that you can pair this honey garlic chicken with just about anything.  You can transform it into a bowl by serving it over rice with some vegetables or tuck it into a sweet Hawaiian roll for a quick and easy sandwich.  I also love piling it on top of pizza to transform a typical pie into an "off the cuff" dinner.  Best of all, you'll more than likely have tons of leftovers to enjoy the next day.

 Pulled Honey Garlic Chicken


2 lbs. boneless skinless chicken thighs
1 cup chicken stock
1/4 cup honey
1/4 cup dark brown sugar
2 tbsp tamari or low sodium chicken stock
1 tsp Worcestershire sauce
2 tbsp minced fresh garlic
2 tbsp minced fresh ginger
1 tsp red pepper flakes
1/2 to 1 t bsp cornstarch*


Step 1: Clean the chicken thighs by removing any excess skin or fat.  Attempt to arrange the thighs in a single layer in the bowl of the slow cooker.

Step 2: In a medium sized bowl, add the chicken stock, honey, brown sugar, tamari and worcestershire sauce and mix until well combined.  Add the garlic, ginger and red pepper flakes and stir again.  Pour the mixture over the chicken thighs.

Step 3: Cook the chicken for 4 to 6 hours on high or 6 to 8 hours on low.  Remove the thighs from the bowl and using two forks, shred the chicken.

Step 4: Strain the remaining sauce and place it into a sauce pan and heat over medium high heat.  When just beginning to simmer, add the cornstarch and whisk until slightly thickened.  Pour the sauce onto the shredded chicken and toss to coat.

*The amount of leftover sauce you have will dictate the amount of cornstarch you will use.  Typically, you will want 1 tablespoon of cornstarch for every one cup of sauce.  Increase or decrease the cornstarch as necessary.

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