Slow Cooker Hoisin Chicken Recipe {Crockpot}

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A Slow Cooker Chicken recipe is an easy way to get dinner on the table and you can’t beat the fantastic hoisin sauce that flavors this crockpot recipe. 176 calories and 4 Weight Watchers Freestyle SP
A Slow Cooker Chicken recipe is an easy way to get dinner on the table and you can't beat the fantastic hoisin sauce that flavors this crockpot recipe. 176 calories and 4 Weight Watchers Freestyle SP #slowcooker #crockpot #chicken #recipe

You can’t beat a great slow cooker chicken recipe for an easy dinner that doesn’t require much thought. Plus, it involves hoisin sauce, which is always a good thing. Actually, a friend recently asked me what hoisin sauce tasted like because she wasn’t sure she had tried it. Once I got over my initial mock horror (haven’t tried hoisin sauce, the best condiment ever to be siphoned into a glass jar?!), I told her that it is a thick, rich Chinese barbecue sauce with the saltiness of soy sauce and a slight sweetness.

Just good all-around.

Crockpot chicken recipes are a great way to get dinner on the table without much effort. This hoisin chicken is always a favorite! 176 calories and 4 Weight Watchers Freestyle SP #crockpot #slowcookerrecipe #chickenrecipe

Chicken thighs in slow cooker with soy sauce and hoisin sauce.

When I pulled out my crockpot that day, I had hoisin sauce on the brain and chicken in the fridge. This slow cooker chicken recipe practically made itself from there. I love it when that happens!

I’m not kidding when I say that it just doesn’t get any easier than this recipe. Just pour the 6-ingredient sauce over the boneless, skinless chicken thighs in the slow cooker, and cook for an hour and a half.

Once the chicken is cooked, all that’s left to do is shred the meat and boil the sauce with some cornstarch to make it rich and thick.

Shredding hoisin chicken on a cutting board.

So, how do you serve this slow cooker chicken?

  • Serve it over rice with stir-fried veggies
  • Wrap it in a tortilla with vegetables for an easy lunch
  • Tuck it in corn tortillas with Spicy Asian Slaw with Carrots & Ginger Dressing for a fun take on tacos
  • Toss it with cooked soba noodles and vegetables. Use the remaining sauce to coat the noodles.

Tip: Both hoisin sauce and chili-garlic sauce can be found in the international aisle of most grocery stores.

A family favorite! Serve up this slow cooker hoisin chicken rice and veggies for a healthy dinner. 176 calories and 4 Weight Watchers Freestyle SP #dinner #easydinner #chickenrecipe

Other healthy slow cooker recipes:

Slow Cooker Italian Chickpeas {Cookin’ Canuck}
Slow Cooker Turkey & Potato Soup {Cookin’ Canuck}
Pineapple Chicken (Crockpot) {Well Plated}
Slow Cooker Butternut Squash Chili {Spend with Pennies}

Instagram-button If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

4.6 rating
10 reviews

Slow Cooker Hoisin Chicken Recipe {Crockpot}

Loading nutrition data...
Prep Time 10 mins
Cook Time 1 hour 35 mins
Total Time 1 hour 45 mins

It doesn't get any easier or tastier than this Slow Cooker Hoisin Chicken recipe. Plus, there are plenty of ways to serve it for dinner to keep things interesting. 176 calories and 4 Weight Watchers Freestyle SP

Serves 8

Ingredients

  • 1/3 cup low-sodium soy sauce
  • 1/3 cup hoisin sauce
  • 1/3 cup low-sodium chicken broth
  • 2 tbsp honey or agave nectar
  • 2 tbsp minced ginger
  • 1/2 tsp chili-garlic sauce (or to taste)
  • 2 1/4 lb. boneless, skinless chicken thighs, trimmed of fat
  • 1 tbsp cornstarch
  • 2 tbsp water
  • Sliced green onions, for garnish

Directions

  1. In a medium bowl, whisk together the soy sauce, hoisin sauce, chicken broth, honey (or agave nectar), ginger and chili-garlic sauce.
  2. Place the trimmed chicken thighs in the bottom of a slow cooker. Pour the sauce over the chicken.
  3. Cook the chicken on HIGH for 1 ½ to 2 hours or on LOW for 4 hours, or until cooked through.
  4. Transfer the chicken to a cutting board, let cool slightly, then shred with two forks or your hands.
  5. Pour the sauce into a small saucepan. In a small bowl, whisk together the cornstarch and water, then add to the sauce.
  6. Bring to a boil over medium heat, whisking frequently. Cook until the sauce is slightly thickened, 4 to 5 minutes.
  7. Place the shredded chicken in a bowl or into the slow cooker to keep warm, and pour ¾ cup of the sauce over top. (Reserve remaining sauce for serving over rice or stir-fried vegetables.) Toss to coat. Serve and garnish with green onions.

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Recipe Notes

Weight Watchers Points: 4 (Freestyle SmartPoints), 4 (Points+)

This post was originally published on September 29, 2014, and has been updated.

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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Comments

  2. Wow. Not only does the recipe look perfect for any night of the week, but your photos are simply gorgeous! Hoisin is one of my favorites too, and the slow cooker is where it’s at.

    Reply

    • You’re so right, Liz! Every time I go to the Asian market, I make sure to stock up on their extra-large bottles of hoisin.

      Reply

    • I completely agree, Jenny! I use chicken thighs as much as possible because of their flavor and extra moisture.

      Reply

  9. Hoisin is always one of those standards in my frig. Along with several other items. A little bit or more always gives a lovely, full flavour. Ahhh, the cooler weather has arrived and a perfect time to put the slow cooker to use again. In locations with seasons we tend to hide the slow cooker in the Summer in place of the barbeque. Dara, this sounds like a perfect way to start the cooler season – I can even smell the good fragrance of your recipe already.

    Reply

    • Thanks, Pink Guava (love the name!) If you love hoisin, you’ll love this recipe. It’s perfect for the cooler weather.

      Reply

    • Thanks, Deb. It’s a great recipe for those busy days when there are a million activities happening.

      Reply

  13. This looks delicious. I’ve never had hoisin sauce and was wondering if it is spicy? I have 2 1/2 and 4 year olds and like to feed them the same thing we eat. Would this be something they could handle or would you recommend waiting on it? Thanks!!

    Reply

  16. Dara,
    When this post popped up in my feed it burrowed into my brain and took root. I made it last night, adding turnips and turnip greens from the farm share for a braised stew, and it was delicious.
    Thanks!

    Reply

  18. Excellent recipe and SUPER easy to make. This will become a staple in our home 🙂 Thanks for the recipe!!!

    Reply

    • I’m so glad that you liked it, Megan! I’ve made it four times since posting it, so I know what you mean by it becoming a staple. 🙂

      Reply

  20. I made this and it was awesome! I added a squeeze of lime juice at the end and sprinkled some sesame seeds on top for texture and it was sooooo good. Thanks for the recipe, simple and will definitely be making it again!

    Reply

  21. What can I say except the fact that this recipe changed my life yesterday. Really. I mean seriously! I am a super busy mom taking care of two kids (one who is homeschooled), a business, a household challenged husband, a crazy dog, AND my father in-law. This recipe is quick, lower fat than regular Chinese type meals, and utterly delicious. I ran out of soy sauce, only had about half of the needed amount, so I substituted tamari sauce and it was delicious. I also used chicken breast because I didn’t have enough chicken thighs and due to the lower fat content of the meat added a teaspoon of sesame oil to the cooking sauce. Thank you for coming up with this fabulous recipe!

    Reply

    • Marlis, it makes me so happy to hear this! This recipe is a favorite with my family (I’ve made it about 5 times since posting it) and I’m so glad that you and your family feel the same way. Thanks so much for letting me know.

      Reply

    • Shannon, this recipe will definitely work with bone-in chicken thighs (though I would still remove the skin). You will likely have to cook it slightly longer – maybe by 1/2 hour or an hour. Just check the chicken along the way to check for doneness. I hope you enjoy it!

      Reply

  28. We like Asian cuisine, especially Chinese and Indian, and as I always do, making it for the first time, I followed the instructions exactly. Sad to say, this dish turned out way, way, way too sweet! A lot less hoisin and no honey/agave, I think. Sorry:this one just didn’t work for us.

    Reply

  29. Dara: Just wanted you to know that I made this tonight and we loved it. The sauce is phenomenal. I ended up having to cook it a little longer to get the thighs to cook just right, but otherwise it was perfect as is. Thinking of trying this with chicken breasts in the future (we prefer breasts) — and perhaps some veggies in the slow cooker to make it a complete one pot meal (and hopefully stretch the cooking time a little). Thanks so much for the great recipe!

    Reply

  31. Hi, I’m curious how you calculated the SmartPoints for this recipe. I ran it through Weight Watchers’ Recipe Builder and it comes to 5 SP per serving. I’m not complaining as this is still a low point meal AND it’s made in the crock pot!! I’m looking forward to making this.

    Reply

  32. This is my 4th or 5th time making this recipe, so we obviously love it over here. Super easy and really tasty!

    Reply

  34. This recipe is one of our regulars and is THE BEST when I have little time for dinner prep during the school year. Please keep the slow cooker recipes coming!

    Reply

  35. This was yummy! But I forgot the ginger! Dang. My slow cooker on low took about 25-3.0 hrs. And, instead of making the sauce, I used the pan juice to cook a packet of ramen noodles in the slow cooker, poured everything into a bowl with some of the shredded chicken, some chopped cilantro and sliced green onions. Really tasty. But I really missed the ginger…. Thanks!

    Reply

    • I love that you made this your own with the addition of ramen and am so glad you enjoyed it! And I agree – the ginger is a must. 😉

      Reply

  37. The last time I cooked boneless, skinless chicken in the slow cooker it came out like particle board. So I was shocked (shocked!) that these chicken thighs were tender, juicy, and full of flavor. I skipped the ginger because I’m allergic, and I skipped the corn starch slurry because I’m watching my carbs, but otherwise, I made the recipe as directed.

    I used the chicken in banh mi-inspired spring rolls, with pickled vegetables, cilantro, chopped peanuts, sliced jalapenos, and a sesame sriracha mayo dipping sauce.

    Reply

  38. This recipe is so easy, and so delicious! I’ve made it 3 times, to rave reviews. The 3rd time I tried it in the pressure cooker. It took 9 minutes and was PERFECT. I was concerned that the chicken would be bland, since it didn’t have hours and hours to sit in the sauce. But that was not the case at all. Thought I would mention it here in case anyone else wanted to try it and needed the cook time. So, so good, thank you!

    5.0 rating

    Reply

  39. Hi Dara, thanks for sharing this recipe! I love it. I used breast, since that’s the only chicken I have available. It was a big Hit! We like a lot of sauce, so I made it with 1/2 cup for all the ingredients that are 1/3 cup in you recipe.

    Thanks again

    5.0 rating

    Reply

  40. Love the recipe! Would love to make it with boneless, skinless chicken breasts. Any thoughts on cook time versus chicken thighs?

    Reply

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