Slow Cooker Korean Beef

Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make!

When I started to do some research on a Korean Beef recipe, I found that the recipes are pretty similar to this Korean Ground Beef and Rice BowlsSlow Cooker Mongolian Beef or Korean Ground Beef Stir Fry.  What they have in common is unbelievably flavorful beef that is quick and easy to make and enjoy!

Korean beef over rice in a bowl with two black chopsticks.

Slow Cooker Korean Beef

Slow Cooker Korean Beef first posted when my youngest sister had just left for college in Korea. We had a fun little going away party for her where I served this Korean beef and it was amazing! The flavors were out of this world and it was a huge hit at the party.  As soon as it came out of the slow cooker we couldn’t stop eating it. The flavor is absolute perfection.

Cooking the flank steak low and slow made it so tender.  The sweet and spicy sauce soaked into the meat and made every bite explode with flavor!  This recipe instantly became a favorite here on the blog and in my family. It was definitely one of the best things that I have ever had!  No wonder it quickly became so popular!

Ingredients for Korean Beef:

The ingredients in this slow cooker beef come together so well and you are going to love the flavor of this beef. It thickens up as it cooks and coats the chicken perfectly. Top with some sesame seeds and green onions and you will have a meal that you will make again and again!

  • Flank Steak: Cut in thin slices against the grain to make it tender and juicy.
  • Cornstarch: To thicken the sauce.
  • Sesame Oil: Great Asian flavor and it will help other flavors soak into the beef.
  • Garlic Cloves: Minced, these will give right flavor to the sauce.
  • Soy Sauce: Adds a rich sweet and savory flavor.
  • Beef broth: Liquid to cook the beef and adds a bit of flavor.
  • Brown Sugar: Sweetness to balance out the other savory and spicy notes.
  • Onion chopped: Adds moisture and deep flavor.
  • Red pepper flakes: Add at the end of the cook time for a less spicy version. The red pepper spice will get stronger as it cooks.
  • Garnish: Sesame seeds and green onions

How to Slow Cook Korean Beef:

This melt in your mouth tender beef takes only minutes to get started in a slow cooker.  Simply cut your steak into strips, fill your crock pot with all the ingredients, and sit back and enjoy the delicious smell of dinner cooking!

  1. Prepare flank steak: Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Combine ingredients in slow cooker: Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender.
  4. Serve: Plate flank steak over rice and garnish with green onions.

Korean beef meat in the slow cooker being stirred with a wooden spoon.

Tips for the Most Tender Beef:

I love cooking beef in the slow cooker because it cooks the meat so well. It is one of my favorite ways to cook it.  The juicy beef gets so tender it falls apart in your mouth. That’s great news for a meat that can sometimes turn tough and dry when it cooks!  Here are my expert tips to make this the best Korean beef you have ever made!

  • Slicing flank steak: The easiest way to slice your beef is to cut it when it is very cold.  Cut against the grain.
  • Variations: Add broccoli in at the end of the cook time for a nice crunch.  Or add it in about halfway through cook time for softer brocccoli.
  • Serving ideas: Serving with rice is a classic favorite.  However, if you are watching your carbs you may want to try cauliflower rice or zucchini noodles instead.  Add a colorful Asian Salad for a complete meal.

Storing Slow Cooker Beef:

After buying flank steak at the store you can refrigerate it for 3-5 days.  If you are not ready to cook this delicious recipe right away you will want to freeze it until you are ready to cook it.  Before freezing it, place extra airtight wrap around the store bought packaging to reduce freezer burn.  The uncooked meat can stay frozen for 6-12 months.

Once you have cooked your perfect slow cooker beef, you will not want to miss the delicious leftovers!  Eat them within 4 days if you are storing it in the refrigerator or 3 months if you decide to freeze your leftovers.

Korean beef in a bowl with black chopsticks.

 More Amazing Slow Cooker Beef Recipes:

Print

Slow Cooker Korean Beef

Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make!
Course Dinner, Main Course
Cuisine American, Asian American
Keyword korean beef, slow cooker korean beef
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 Servings
Calories 338kcal
Author Alyssa Rivers

Ingredients

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Sesame Oil
  • ½ teaspoons mince Garlic Cloves
  • 1/2 cups Soy Sauce
  • 1/2 cup beef broth
  • ¾ cups Brown Sugar
  • 1/4 cup onion chopped
  • 1/4 teaspoon red pepper flakes
  • sesame seeds and green onions for garnish

Instructions

  • Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  • Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  • Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Notes

Updated on August 5, 2020
Originally Posted on October 19, 2015

Nutrition

Calories: 338kcal | Carbohydrates: 34g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1224mg | Potassium: 485mg | Fiber: 1g | Sugar: 27g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

White Turkey Chili – in the Crock Pot!

White turkey chili is an easy, yummy way to use up leftover roast turkey but it can also be made with ground turkey!

No turkey? No problem! Sub in sausage or chicken! This white bean turkey chili recipe is as simple as tossing your ingredients into the Crockpot and walking away.

This creamy stew-like soup is perfect with cornbread and a classic wedge salad.

taking a spoonful out of the crock pot for White Turkey Chili Slow Cooker

Perfect for Leftovers

White Turkey Chili is the best way to use up leftovers! Got leftover turkey from the holidays? Toss it in! Leftover veggies from a stir fry? Go for it! Even beans from a salad in the fridge can be added to a white turkey chili. It really IS that versatile!

Turkey Chili Ingredients

MEAT
I add cooked turkey to this chili but you can add chicken, sausage, or ground turkey. Whatever leftover meat you want to add in will taste great!

VEGGIES
Bell peppers, corn, and zucchini are added to the slow cooker with turkey. Any veggies will taste great in this chili, so if you have extra mushrooms, celery or carrots, add them in!

SEASONINGS
A handful of pungent seasonings like garlic, fajita seasoning, chili powder, cumin, and oregano. Yum! Jalapenos and chopped green chiles are added to this chili. If you prefer more spice, add more! Want a milder version? Add less!

White Turkey Chili Slow Cooker ingredients in a slow cooker

How to Make White Turkey Chili

  1. Add onion, turkey, and remaining ingredients (per recipe below) into a 6qt slow cooker.
  2. Cook on low for 8 hours or on high 4 to 5 hours.
  3. If desired, give the beans a squish with a potato masher to thicken the chili.

process of making White Turkey Chili Slow Cooker

Tips & Tricks

Add cooked and mashed potatoes for an even thicker version.

Play with the seasonings a bit, why not use ranch seasoning instead of fajita, or fresh herbs like thyme and basil for a lighter, brighter taste?

To refrigerate, keep in an airtight container in the refrigerator and chili should last up to five days. To reheat, give it a stir on the stovetop and adjust the flavors with some salt, pepper, or even a few extra jalapenos!

To freeze white turkey chili, make sure it is chilled and then ladle it into zippered bags. Write the date on the bag and store it in the freezer and it will keep two months or more.

close up of White Turkey Chili Slow Cooker

More Chili Recipes We Love

Did your family love this White Turkey Chili? Be sure to leave a rating and a comment below! 

close up of White Turkey Chili Slow Cooker

White Turkey Chili

This chili recipe is hearty, healthy and full of fresh veggies!
Course Dinner, Entree, Main Course, Slow Cooker
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 20 minutes
Servings 6
Calories 284
Author Holly Nilsson

Ingredients

  • 1 large onion diced, or two small
  • 2 cups cooked turkey (leftover) or 1 lb ground turkey
  • 1 green bell pepper diced
  • 1 jalapeno seeded and finely diced
  • 19 ounces great northern beans or white kidney beans
  • ½ red bell pepper diced
  • 2 cans chopped green chiles 4 oz each
  • 1 cup corn frozen or canned
  • 1 cup zucchini finely diced
  • 2 cups turkey or chicken broth reduced sodium

Seasonings

For Serving

  • 3 tablespoons cilantro chopped
  • cup sour cream

Instructions

  • If using raw ground turkey, cook with onion until no pink remains. Drain any juices.
    If using leftover or cooked turkey, cook onion by itself in olive oil or butter until tender, about 5 minutes.
  • Add onions, remaining chili ingredients and seasonings to a 6qt slow cooker. Cook on low 8 hours or on high 4-5 hours.
  • Once cooked mash the chili mixture a few times with a potato masher to thicken slightly.
  • Top with cilantro and sour cream. Serve with your favorite toppings.

Notes

For a thicker white chili, remove lid after 15 minutes and simmer uncovered.

Nutrition

Calories: 284 | Carbohydrates: 38g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 762mg | Potassium: 741mg | Fiber: 12g | Sugar: 8g | Vitamin A: 985IU | Vitamin C: 58mg | Calcium: 118mg | Iron: 3mg
White Turkey Chili Slow Cooker with writing
spoonful of White Turkey Chili Slow Cooker with writing
White Turkey Chili Slow Cooker with a title
image of ingredients in the slow cooker and finished White Turkey Chili Slow Cooker with a title

Chicken Vegetable Soup {Easy & Healthy}

Perfect for chilly nights or lazy afternoons, chicken vegetable soup is fresh and flavorful.

This healthy and hearty soup recipe is chock-full of veggies and flavor and comes together quickly.

Closeup of chicken vegetable soup in a glass bowl

Classic Chicken Vegetable Soup Recipe

Of all the classic soup recipes, nothing beats a chicken & vegetable soup! Perfect for rainy days, sick days, or any day, this soup goes great with homemade garlic bread and maybe a side of creamy cucumber salad to round out a perfect dinner.

This is one of those recipes that never fails to please, even to the pickiest eater!

Ingredients for chicken vegetable soup in separate glassware on a cutting board

Ingredients & Variations

Chicken & vegetable soup is not only the best soup recipe to have in your recipe box, but it is also super versatile!

  • Toss in leftover veggies like broccoli, carrots, onions (or peas, green beans, corn).
  • Feel free to add in some rice, egg noodles, or even leftover biscuits on the top just like dumplings!
  • In place of chicken, try substitute ground beef, sausage, or even mini meatballs?
  • Bacon bits go great for a little extra flavor without so much meat.

Vegetables and chicken added to a pot of tomato soup base

How to Make Chicken Vegetable Soup

The best way to make chicken vegetable soup is to start with fresh ingredients.

  1. Saute the onions & potatoes (per recipe below).
  2. Add the broth, tomatoes, and seasonings. Simmer until potatoes are tender.
  3. Add veggies and chicken. Simmer until heated.

Season with salt and pepper before serving and enjoy this hearty and delicious soup!

Tips for Success

  • Add your favorite seasonings. If you have fresh herbs (parsley or basil), stir them in just before serving.
  • As this recipe uses cooked chicken (rotisserie chicken works well in this recipe) add the chicken near the end so it doesn’t overcook.
  • If using fresh vegetables in place of frozen, add them along with the broth so they have time to cook through.

Close up of a ladle scoop of chicken vegetable soup in a pot

Leftovers?

You can keep leftover soup in the fridge for 3-4 days if properly stored. To add more shelf life, freeze the remainder in an airtight container or zippered bag labeled with a date. Simply thaw and reheat to enjoy your delicious soup again!

More Savory Soup Ideas

Did you enjoy this Chicken Vegetable Soup? Be sure to leave a rating and a comment below!

A bowl of chicken vegetable soup

Chicken Vegetable Soup

Perfect for chilly nights or lazy afternoons, chicken vegetable soup is the ultimate go-to comfort food!
Course Chicken, Main Course, Side Dish, Slow Cooker, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 272
Author Holly Nilsson

Ingredients

  • 1 onion diced
  • 2 tablespoons butter
  • 2 potatoes peeled and cut into 1/2" cubes
  • 1 tablespoon flour
  • 4 cups chicken broth
  • 14 ½ ounces can diced tomatoes with juices
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 cups frozen mixed vegetables defrosted
  • 2 cups cooked chicken
  • 2 teaspoons fresh parsley chopped

Instructions

  • Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
  • Add potatoes and cook an additional 3-4 minutes. Stir in flour and cook 1 minute more.
  • Add broth, tomatoes and seasonings. Simmer 12 minutes or until potatoes are softened.
  • Stir in vegetables and chicken. Simmer 5 minutes more.
  • Taste and season with salt and pepper.
  • Garnish with parsley and serve.

Notes

Add your favorite seasonings. If you have fresh herbs (parsley or basil), stir them in just before serving.
As this recipe uses cooked chicken (rotisserie chicken works well in this recipe) add the chicken near the end so it doesn't overcook.
If using fresh vegetables in place of frozen, add them along with the broth so they have time to cook through.
If adding pasta (or rice) add to each serving bowl if you will be keeping leftovers as the pasta can become soggy if stored in the fridge.

Nutrition

Calories: 272 | Carbohydrates: 22g | Protein: 27g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 1153mg | Potassium: 793mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4931IU | Vitamin C: 38mg | Calcium: 92mg | Iron: 3mg

Recipe slightly adapted from Hamburger Soup.

Chicken vegetable soup being served with writing
Chicken vegetable soup being served with text.
a cup of chicken vegetable soup with writing
Top image - a serving of chicken vegetable soup. Bottom image - chicken vegetable soup being served.

Slow Cooker Butter Chicken {Warm & Savory Spices!}

Slow cooker butter chicken is a flavorful chicken dish, made right in your Crockpot!

Tender chicken thighs in a creamy tomato curry sauce is the perfect way to let your slow cooker do all of the work! Add in a side of rice and some naan or flatbread for an easy meal.

2 servings of Slow Cooker Butter Chicken with slow cooker behind

Why We Love this Recipe

Because we love a good butter chicken recipe and this one is so easy! Just toss all ingredients into the crockpot, set it and forget it!

The chicken comes out incredibly tender and the sauce is loaded with warm, savory flavor!

What is Butter Chicken?

Tender pieces of boneless, skinless chicken is slowly braised in a combination of warm spices, crushed tomatoes, and cream. This dish is perfect served over rice with naan or flatbread for dipping.

If you love cilantro, it’s the perfect topper.

Slow Cooker Butter Chicken in a slow cooker

Ingredients/Variations

CHICKEN Boneless, skinless chicken thighs come out tender and are less likely to get overcooked. Chicken breast can will work great too, just be sure not to overcook it!

TOMATOES Canned crushed tomatoes, and tomato paste is both used to give the sauce a sweet and savory flavor. You can use tomato sauce if it’s what you have on hand.

SPICES Warm, exotic spices really bring this dish together. Garam Masala, coriander, cumin, turmeric, and more are all added to this sauce to give it a (mild) kick! Add extra jalapeno or some cayenne if you’d like some heat.

CREAM The rich, creamy consistency of the sauce is made with a good quality cream. Coconut milk is another great option that will taste delicious (but not an ingredient in an authentic butter chicken recipe)!

How to Make Butter Chicken

  1. Cook onion in butter. Add to Crockpot with remaining sauce ingredients (per recipe below) except cream and cilantro.
  2. Add chicken to Crockpot. Cook until chicken is tender.
  3. Add cream to slow cooker. Top with cilantro & serve over basmati rice.

serving of Slow Cooker Butter Chicken with slow cooker behind it

Tips For Making Perfect Butter Chicken

  • Full fat, full flavor! Use butter (instead of margarine) and full-fat heavy cream for the best results!
  • Cook in batches and freeze in meal-sized portions for a quick and easy dinner option!

What to Serve with Butter Chicken

  • Basmati or white rice is always a good option for butter chicken!
  • A light, crisp salad always goes well with a rich entrée, and a tangy vinaigrette pairs well with the rich flavor of the butter.
  • Steamed veggies like spinach, broccoli, cauliflower, or carrots make colorful and healthy side dishes.
  • Don’t forget the naan bread, or some nice crusty dinner rolls to sop up all that sauce!

Can You Freeze Butter Chicken?

Butter chicken is fine to freeze, although the sauce may separate during freezing. Try whisking it after defrosting to recombine.

After the chicken is fully cooled, place in freezer bags or containers and label with the date. Do the same with the sauce and sides.

To reheat, defrost in the refrigerator and microwave or reheat on the stovetop!

Other Great Crockpot recipes

Did you try this Slow Cooker Butter Chicken? Be sure to leave a rating and a comment below! 

serving of Slow Cooker Butter Chicken with cilantro

Slow Cooker Butter Chicken

Chicken simmered in a slow cooker with curry spices and a mild, savory sauce!
Course Chicken, Dinner, Entree, Main Course, Slow Cooker
Cuisine American, Indian
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 6
Calories 580
Author Holly Nilsson

Ingredients

  • 3 tablespoons butter
  • 1 large onion diced
  • 5 cloves garlic minced
  • 1 tablespoon ginger minced & fresh or 1/2 teaspoon ground ginger
  • 1 tablespoon garam masala
  • 1 teaspoon coriander
  • ½ teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 14 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • ½ teaspoon lemon zest
  • 1 ½ cups heavy cream divided
  • 2 tablespoons cornstarch
  • 3 pounds boneless skinless chicken thighs
  • cup cilantro leaves
  • ½ teaspoon salt or to taste

Instructions

  • Heat butter over medium heat. Add onion and cook until tender, about 5 minutes.
  • Place onions in a slow cooker with garlic, ginger, spices, crushed tomatoes, and 1 cup of the heavy cream. Stir to combine.
  • Add chicken, stir and cook on low 4-5 hours.
  • Combine remaining cream with cornstarch. Stir half of the cream into the sauce and let sit for a few minutes to thicken. Add remaining cream mixture if needed. Cover and cook 15 minutes more.
  • Sprinkle with cilantro and serve over basmati rice.

Notes

Coconut milk can be substituted for heavy cream.
Do not cut chicken before cooking, it will become too tender and fall apart in the sauce. It can be lightly broken up with a serving spoon and stirred before serving.

Nutrition

Calories: 580 | Carbohydrates: 13g | Protein: 47g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 312mg | Sodium: 606mg | Potassium: 897mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1486IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 3mg
Slow cooker butter chicken with writing
Slow cooker butter chicken served on rice with writing
Slow Cooker Butter Chicken served over rice with text
top image - a serving of slow cooker butter chicken on rice. Bottom image - slow cooker butter chicken with writing

Vegetable Barley Soup – a Slow Cooker Favorite!

Homemade Vegetable Barley Soup is thick, hearty, and jam-packed with fresh veggies in a flavorful broth!

Simply combine all ingredients in the slow cooker and let the Crock Pot do the rest! The result is a perfectly healthy meal that everyone will love!

Vegetable Barley Soup in a crock pot with a ladle

A Fresh and Hearty Favorite

This is the perfect budget-friendly soup and is great if you’re short on time! Just set it and forget it…until the house smells amazing in a few hours that is!

This soup is so versatile! If you have extra veggies in the fridge or garden, chop them up and add them in to stretch this soup even further.

You can keep it vegetarian or add some protein like beef or chicken! This classic Crockpot favorite that can be made with any leftover veggies or meat.

Slow cooker vegetable barley soup is packed with healthy veggies and fiber.

Dry ingredients for vegetable barley soup in a crock pot

Ingredients and Variations

Whatever ingredients are in the pantry, fridge, or garden can be used to give this vibrant soup extra texture, color, and flavor!

BARLEY This veggie barley soup is made with pearl barley! Quinoa, rice, pasta or lentils will also taste delicious if you don’t have barley (cooking time may vary based on the grain added).

VEGETABLES This soup is loaded with fresh veggies! Carrots, celery, potato, tomato, corn, and bell peppers are all added to this soup, but any vegetable will work great. Zucchini, mushrooms, green beans, or even cauliflower.

BROTH Beef broth is added to this soup because of the rich flavor it adds. Use vegetable broth to make this a vegetarian soup!

SPICES Garlic powder, Italian seasoning, and a bay leaf are all that’s needed to complete the flavor of this soup!

To Add a Little Protein: Toss in some chuck roast beef, ground beef or turkey, leftover shredded chicken or steak. If your meat is already cooked, add it in the last hour of cooking. Or keep it meatless by adding in lentils, garbanzo beans or black beans to stretch this soup even further!

Vegetable Barley Soup in a ladle in a crock pot cooked and ready to serve

How to Make Vegetable Barley Soup

An easy and super healthy soup will be ready and waiting in the Crockpot!

  1. Combine all ingredients (per recipe below) in a crockpot except for tomatoes.
  2. Cook until barley is tender. Add tomatoes.
  3. Discard bay leaf and serve.

Season with salt, pepper, and a sprinkle of Parmesan cheese if desired. If you have fresh herbs on hand (parsley or basil) stir those in just before serving.

Serve with homemade french bread and a beet salad for a complete meal! Serve with some homemade cheesy breadsticks and a tangy cucumber tomato salad!

vegetable barley soup in a white bowl garnished with parsley

Tips for Perfect Barley Soup

  • Like most soups, vegetable barley soup only gets better the next day. Store in a covered container in the refrigerator for up to four days.
  • To reheat and refresh the flavors, just add a few dashes of salt and pepper and heat on the stovetop.
  • To freeze vegetable barley soup, ladle chilled soup directly into zippered bags and label them with the date. Lay them flat in the freezer and once they are frozen, store the bags upright to save freezer space. Vegetable barley soup should keep about 8 weeks in the freezer!

More Soup-er Recipes

Did you make this Vegetable Barley Soup?  Be sure to leave a rating and a comment below!

Two bowls of vegetable barley soup

Vegetable Barley Soup

This soup uses fresh ingredients. It's hearty, filling and so easy to make!
Course Lunch, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 4
Calories 306
Author Holly Nilsson

Ingredients

  • 1 teaspoon olive oil
  • 1 onion
  • 1 cup pearl barley
  • 14.5 ounce canned diced tomatoes with juice
  • 1 large potato cubed or sweet potato
  • 1 carrot chopped
  • 2 ribs celery chopped
  • 1 cup frozen corn defrosted
  • 1 green bell pepper chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 8 cups beef broth or vegetable broth

Instructions

  • Combine all ingredients in a 6qt slow cooker except tomatoes.
  • Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
  • Add tomatoes with juices 30 minutes before serving.
  • Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and parsley if desired.

Notes

To keep this vegetarian, use vegetable broth and replace the Worcestershire sauce with a vegetarian alternative.
Fresh vegetables can be replaced with 2 cups frozen vegetables.
This veggie barley soup is made with pearl barley!
Quinoa, rice, pasta or lentils will also taste delicious if you don't have barley (cooking time may vary based on the grain added). 
To Add a Little Protein:
Cooked ground beef can be added to this recipe before cooking.
Other meats can be added and if already cooked, add it in the last hour of cooking.
Add in canned and rinsed lentils, garbanzo beans or black beans to stretch this soup even father!

Nutrition

Calories: 306 | Carbohydrates: 60g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Sodium: 1104mg | Potassium: 1650mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2868IU | Vitamin C: 41mg | Calcium: 81mg | Iron: 3mg
Vegetable barley soup in a crockpot with writing
Two bowls of vegetable barley soup with writing
vegetable barley soup being served with writing
Top image - two bowls of vegetable barley soup. Bottom image - vegetable barley soup ingredients in a crockpot

Easy Crockpot BBQ Chicken {Pulled Chicken Sandwiches!}

Juicy shredded chicken in a zesty sauce, this Crockpot BBQ Chicken needs just 5 ingredients and the slow cooker does all of the work!

Boneless chicken breasts are cooked in a rich BBQ sauce for a dish that takes just minutes of prep. Serve it over dinner rolls, hamburger buns, or even over mac and cheese for the perfect meal!

Crockpot BBQ chicken sandwich served with chips

Why We Love this Recipe

This BBQ Chicken recipe takes just 5 minutes to prepare. Chop an onion, toss all ingredients in the slow cooker and set it and forget it!

The chicken comes out so tender and flavorful, you can practically shred it with a spoon.

It’s great for a weeknight meal or at a party to feed a crowd. If you’re having a get-together, prep as directed and leave on warm so your guests can serve themselves.

This chicken has endless possibilities for serving. Once shredded, serve on hamburger buns, in dinner rolls, in a wrap, or even spooned over rice or macaroni and cheese. Just add a few side dishes for a perfect picnic or potluck.

Chicken breasts in a crockpot drizzled with BBQ sauce

Ingredients

This recipe is made with a handful of staple ingredients!

CHICKEN Boneless chicken breasts are a favorite in this recipe but chicken thighs work too. If you only have split chicken breasts, be sure to remove the skin before adding to the slow cooker and remove the bones once cooked.

BEER Light beer works best in this recipe, it tenderizes the chicken for the perfect juicy bite and adds flavor to the sauce.

No beer? No Problem! Skip the beer and add chicken broth instead. It’ll change the flavor slightly but still be great.

BARBECUE SAUCE Use your favorite brand of barbecue sauce (or better yet homemade bbq sauce) for this recipe. It is a primary flavor in this recipe, so pick the one you love!

How to Make Shredded Chicken in Crockpot

This recipe is as easy as 1, 2, 3!

  1. Place all ingredients in the slow cooker
  2. Cover and cook on until tender.
  3. Remove chicken and shred chicken using two forks. Stir in some of the juices and additional bbq sauce if desired.

A Note About the Sauce: Chicken can sometimes produce more or less juice. Once your chicken is cooked, you may have a lot or a little bit of juice. Remove the chicken and shred separately.

Add in as much of the juices and sauce as needed. As it sits, the chicken will soak up the juices so don’t throw away any extras in case you want to add more!

Close up of shredded BBQ chicken in a crockpot

How Long to Cook Chicken in Crockpot?

When it comes to making crock pot chicken right, we’ve got you covered!

  • Cook on high about 4-5 hours.
  • Cook low and slow is my preference and tends to keeps the chicken more tender. Cook on low for 7-8 hours.
  • Keep on warm once cooked and shredded to serve at gatherings.

When a meat thermometer reaches 165°F in the thickest part, dinner is served!

Overview of a crockpot BBQ chicken sandwich with chips

What to Serve with Crockpot BBQ Chicken

The best sides for Crockpot BBQ chicken are:

Salads: Potato, Macaroni, Coleslaw, Italian pasta salad

Rolls and Wraps: Hamburger buns, ciabatta rolls, wraps, tortillas, dinner rolls (for sliders)

Or Serve Over: Mac and Cheese, Baked Sweet Potatoes, Mashed Potatoes, Oven Baked Rice

Leftovers

Crockpot BBQ is like meat sauce in that it tastes just as good (or even better) the next day if there’s any left!

Be sure to store it in an airtight container in the refrigerator until it’s time to serve it again. Keep in mind the shredded chicken will soak up the sauce as it sits so add some extra barbecue sauce if needed.

It also freezes perfectly, just put it in a zippered bag with the date on it – it should keep for a couple of months in the freezer!

Five-Star Crockpot Meals

Did you make this Crockpot BBQ Chicken Recipe? Be sure to leave a rating and a comment below!

Crock Pot BBQ Chicken

This recipe is quick and easy to prepare, great for busy weeknights.
Course Chicken, Slow Cooker
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 382
Author Holly Nilsson

Ingredients

  • 4 chicken breasts
  • 1/2 teaspoon garlic powder
  • 1 onion finely diced
  • 2 cups barbecue sauce divided
  • 1/2 cup light beer or chicken broth

To Serve

  • 8 hamburger buns
  • coleslaw

Instructions

  • Place chicken breast in the slow cooker and season with garlic powder, salt and pepper.
  • Add onion, 1 cup barbecue sauce and beer. Cook on low 7-8 hours or high 4-5 hours.
  • Remove chicken from the slow cooker and shred using two forks. Ladle some of the juices into the chicken.
  • Drizzle with remaining barbecue sauce and serve on hamburger buns with coleslaw.

Notes

 
Chicken thighs work in this recipe too. If you only have split chicken breasts, be sure to remove the skin before adding to the slow cooker and remove the bones once cooked.
No beer? No Problem! Skip the beer and add chicken broth instead. It'll change the flavor slightly but still be great.
BBQ Sauce Use your favorite brand of barbecue sauce (or better yet homemade bbq sauce) for this recipe. It is a primary flavor in this recipe, so pick one you love!
A Note About the Sauce: Chicken can sometimes produce more or less juice. Once your chicken is cooked, you may have a lot or a little bit of juice. Remove the chicken and shred separately.
Add in as much of the juices and sauce as needed. As it sits, the chicken will soak up the juices so don't throw away any extras in case you want to add more!

Nutrition

Serving: 1sandwich | Calories: 382 | Carbohydrates: 52g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1082mg | Potassium: 659mg | Fiber: 2g | Sugar: 27g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 2mg
crockpot BBQ chicken sandwiches with writing
BBQ chicken prepared in a crockpot with writing
Crockpot BBQ Chicken Sandwich with chips and writing
Top image - crockpot BBQ chicken sandwiches. Bottom image - BBQ chicken ingredients in a crockpot

Sausage Potato Soup {Full of Veggies!}

Crockpot potato and sausage soup

Hearty Sausage Potato Soup is filling, comforting, and so easy to make! 

It is chock full of potatoes, sausage, seasonings & fresh veggies! It’s effortless to put together, simply place the ingredients in the crock pot and let the slow cooker do all of the work!

Crockpot potato and sausage soup

Why We Love this Soup  

Versatile: Sausage Potato Soup is so versatile. Don’t have sausage? Add ground beef! If you’re running low on fresh veggies, just throw in some canned or frozen veggies of your choice!

Easy: This crock pot soup recipe is so easy, it practically cooks itself! Toss in all the ingredients, then walk away. In a couple of hours, dinner will be ready and the house will smell wonderful!

Budget Friendly: Crockpot Sausage Potato Soup is budget-friendly and super hearty. Even those big appetites will be satisfied with a bowl of this filling soup!

Crockpot potato and sausage soup ingredients.

Ingredients/Variations

Fresh ingredients are simmered in a crockpot to create this flavorful soup!

VEGGIES This recipe uses onions, carrots, celery, cabbage, corn, tomatoes, and potatoes.

Stretch this dish even further by adding any other veggies you have on hand! Cabbage can be replaced with coleslaw mix.

MEAT Slices of smoked sausage add a nice smoky flavor! Italian sausage, ground beef or chicken, or even mini meatballs would all be delicious in this recipe!

SEASONINGS A handful of spices give this soup the perfect flavor. For extra spice try adding some red chili flakes!

BROTH I love using beef broth in this soup, but chicken or veggie broth will work great too!

Crockpot potato and sausage soup being served.

How To Make Sausage Potato Soup

This recipe will be ready in no time at all. Just chop some veggies, set and forget!

  1. Saute onions in butter with celery, garlic, and sausage.
  2. Add remaining ingredients to crockpot, except tomatoes & cornstarch.
  3. Add tomatoes & cornstarch (per recipe below), cook until slightly thickened.

Top this soup with homemade croutons and a sprinkle of parmesan! This soup can also be made on the stove top.

Close up of a bowl of crockpot potato and sausage soup.

Tips for Perfect Sausage Potato Soup

  • Pick the right potato!
    • Russets have a high starch content and taste wonderful in meat soups! However, they may fall apart if cooked for too long.
    • For a slightly lower starch content, go for Yukon Gold potatoes, classic and perfect for soups and stews!
    • Small white, red, blue, and fingerling potatoes or “wax potatoes” hold their shape well during cooking, and look pretty, too- especially if the skin is left on.
  • Reheat on the stovetop or in the microwave. For the microwave method, be sure to use a plate cover, so the veggies don’t spatter!
  • To freeze, ladle into freezer-safe containers, leaving about an inch at the top for expansion or use freezer bags. Ladle soup into zippered bags and freeze flat.
  • Frozen sausage potato soup will stay safe for consumption for longer than 3 to 4 months, but may lose some flavor and texture after that, so be sure to label with the date.

Other Hearty Soup Recipes

Did you love this Sausage Potato Soup? Be sure to leave a rating and a comment below! 

Two bowls of crockpot potato and sausage soup.
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Crockpot Potato and Sausage Soup

Hearty and delicious soup loaded with vegetables.
Course Main Course, Slow Cooker, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 35 minutes
Servings 8 servings
Calories 229
Author Holly Nilsson

Ingredients

  • 1 onion diced
  • 1 tablespoon butter
  • 3/4 pound smoked sausage sliced
  • 3 cloves garlic minced
  • 1 stalk celery chopped
  • 1 carrot chopped
  • 1 large potato peeled and diced
  • 3 cups cabbage chopped
  • 1 1/4 cup corn
  • 4 cups low sodium beef broth
  • 2 cups water
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon dried dill
  • 15 ounces diced tomatoes with juice
  • 1-2 tablespoons cornstarch

Instructions

  • Cook onion, butter, garlic, celery and sausage in a frying pan until onion is tender, about 5 minutes.
  • Add all ingredients, except tomatoes and cornstarch, to the crockpot. Cook 4-5 hours on high or 8 hours on low or until potatoes are tender.
  • Stir in tomatoes with juices and cornstarch and cook 10 minutes more.
  • Discard bay leaf and season with salt & pepper to taste. Serve with sour cream if desired.

Notes

Reheat on the stovetop or in the microwave for 1-2 minutes.  
To freeze, ladle soup into zippered bags and freeze flat.

Nutrition

Serving: 1.5cups | Calories: 229 | Carbohydrates: 19g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 656mg | Potassium: 819mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1531IU | Vitamin C: 24mg | Calcium: 59mg | Iron: 3mg
Potato and Sausage Soup in a crock pot with writing
Crockpot Potato & Sausage Soup in a bowl with writing
a bowl of crockpot potato and sausage soup with writing
Close up of a serving of slow cooker potato and sausage soup with writing

Crockpot Philly Cheesesteak {Great for a Crowd!}

Three Slow Cooker Cheesesteaks in a tray

Crockpot Philly Cheesesteaks make a great meal perfect for busy weeknights or when the big game is on!

Tender beef and onions, and with melted provolone cheese (bell peppers are optional) all come together in the slow cooker.

With all the flavors of our favorite Cheesesteak sandwich everyone raves about this recipe!

Three prepared Philly Cheesesteak Sandwiches.

What is a Philly Cheesesteak?

We’ve all seen a version of this recipe, with Whiz, with peppers (or without). According to Philadelphia’s official tourism site, the Philly cheesesteak was invented in 1930.

The combination of thinly sliced steak, melted cheese, and onions in a hoagie roll is just too irresistible.

Bell Peppers?

Not traditional but still delicious! A cheesesteak is sometimes served with bell peppers and more often served without.  We love the flavor so we add them in.

Not a fan? Leave them out!

Beef roast cooked in a slow cooker with onions.

Ingredients & Variations

BEEF The best beef for the crock pot is a cut that becomes perfectly tender when slow slow-cooked in the crockpot.

A beef roast or a chuck or pot roast is just right (and the same cut I use in French dip sandwiches). It makes savory and extra tender slices of meat for Philly cheesesteaks with minimal effort.

CHEESE Traditionally, a Philly cheesesteak is topped with provolone, Cheez Whiz, or American cheese but nowadays you can use almost any cheese you wish! Try melting on mozzarella, cheddar, or havarti for a change.

BUNS Hoagie or sub buns are the best options for this sandwich! They are hearty and hold up well under the weight of this hearty sandwich.

Don’t have time to grab those buns? You could serve mini cheesesteak sliders on dinner rolls or even make a sandwich with a classic loaf of bread in a pinch.

Philly Cheesesteak ingredients in a slow cooker.

How To Make Philly Cheesesteaks in the Slow Cooker

The best cheesesteak sandwich is easy to prepare. Just pop in the slow cooker and let it cook away!

  1. Season, brown the beef, and place in the crockpot (per recipe below).
  2. Add remaining ingredients and cook on low, adding bell peppers in the last 45 minutes if desired.
  3. Remove the beef and slice thinly against the grain and return to the crockpot (or shred if you prefer).
  4. Assemble sandwiches and bake until the cheese is melted.

Serve immediately for the best results and the most delicious flavor!

Prepared Philly Cheesesteak sandwiches in a tray.

Perfect Sides

Philly cheesesteaks are great with oven-baked french fries, or this broccoli pasta salad is fit for a crowd, give it a try here!

Make ahead sides:

Sandwiches Best Served Hot

Did you enjoy this Slow Cooker Cheesesteak Recipe? Be sure to leave a rating and a comment below!

Three Slow Cooker Cheesesteaks in a tray
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Slow Cooker Cheesesteak Recipe

Tender beef and onions snuggled in a roll make the perfect easy meal.
Course Dinner
Cuisine American
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 8 rolls
Calories 350
Author Holly Nilsson

Ingredients

  • 2 lb beef roast chuck or pot roast
  • 1 tablespoon olive oil
  • 10.5 oz beef broth low sodium
  • 2 onions sliced
  • 10.5 oz onion soup
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic minced
  • 2 bell peppers sliced (yellow, red or green), optional
  • 8 oz sliced provolone or American cheese
  • 8 hoagie or sub rolls

Instructions

  • Season beef with salt & pepper. Heat olive oil over medium high heat and brown beef on all sides. Place in the slow cooker.
  • Add broth to the pan scraping up any brown bits. Add to the slow cooker with onions, onion soup, soy sauce, and garlic.
  • Cook on low 8 hours adding peppers during last 45 minutes.
  • Preheat oven to 350°F.
  • Open sub rolls top with cheese on each side. Bake about 5 minutes or just until cheese is melted. Top with beef and peppers.

Notes

Note: If you prefer softer onions, add them along with the beef. If you prefer your onions to be slightly firmer, add them during the last 45 minutes of cook time.
Browning the beef before placing in the slow cooker is optional but adds extra flavor.
Beef can be sliced or pulled.

Nutrition

Calories: 350 | Carbohydrates: 38g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 2186mg | Potassium: 430mg | Fiber: 2g | Sugar: 7g | Vitamin A: 931IU | Vitamin C: 91mg | Calcium: 334mg | Iron: 13mg
Cheesesteak ingredients in a slow cooker with writing
Three prepared cheesesteaks in a tray with writing
Cheesesteak ingredients in a crockpot with writing
Top image - Three prepared cheesesteaks in a tray. Bottom image - cheesesteak ingredients in a slow cooker with writing

BBQ Chicken Sliders (Slow Cooker)

BBQ Chicken Sliders are one of the easiest ever Crock Pot recipes!

A simple combo of bacon, chicken and bbq sauce make the most delicious pulled chicken! This recipe is great when you are looking for a change from pulled pork or beef. It’s a meal that everyone will rave about.

Open face BBQ chicken sliders prepared on a baking sheet.

Why We Love This Recipe

This easy recipe is totally no-fail! The chicken comes out delicious and flavorful every single time!

We love that this recipe only needs a only handful of ingredients!! Chicken, onions, bbq sauce and bacon!! Couldn’t be easier and oh so yummy.

I love that this can be prepped ahead of time (even the day before) and cooked to feed a family or a hungry crowd on game day.

The chicken mixture can be kept warm in the slow cooker so your guests can serve themselves, party perfect!

A serving dish of BBQ Chicken slider mixture, topped with bacon and parsley.

Ingredients and Variations

Chicken I use breasts because they’re lean, cook nicely and shred perfectly. You can use thighs in this recipe if it’s what you have on hand.  If you use chicken thighs, skim any fat off once they’re cooked before shredding.

BBQ Sauce Anything goes. I use homemade if I have it on hand but if not, store bought is just fine! Use what you love because a lot of the flavor comes from the BBQ sauce (If buying store bought, I like this one).

BBQ Chicken slider ingredients in a crockpot.

How To Make BBQ Chicken Sliders

This slow cooker chicken slider recipe is crazy easy. Just like pulled pork, simply add the ingredients and let slow cooker do the work!

  1. Cook bacon until crispy, then carmelize onions in reserved bacon grease.
  2. Add all ingredients to the slow cooker.
  3. Deglaze the pan with water and pour it into the slow cooker, mixing well.

Pre-cooked bacon or bacon bits work in this recipe. If using precooked bacon, fry the onion in a bit of olive oil instead of bacon fat.

Crockpot of BBQ chicken shredded and topped with bacon and parsley.

The Best Buns For Sliders

Of course Hawaiian rolls are a favorite for sliders but you can use dinner rolls, tray buns too or even homemade biscuits.

In all honesty, this incredible chicken will taste amazing on pretty much anything. So feel free to grab a pack of ready to serve rolls from the store.

Delicious Toppings For Chicken Sliders

There are so many ways to serve these chicken sliders.

  • How about having these with some sliced tomatoes or classic coleslaw piled on top? Delicious!
  • Or, try them with a spoonful of pineapple salsa, or a pineapple ring on each sandwich! Instant Hawaiian sliders!
  • Hot sauce anyone? Or, some nacho cheese and chopped green onions? Yum!
  • French-fried onions! Need I say more?

Serving dish of BBQ Chicken slider mixture, with open faced sliders.

What To Do With Leftovers

Serve over mac and cheese or even over rice.

BBQ chicken freezes beautifully. Put leftovers including all the sauce into an airtight container, leaving about 2 inches for expansion. According to FDA guidelines, cooked poultry dishes will keep in the freezer for 4-6 months, and in the refrigerator for 3-4 days.

Easy Slider Recipes

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Slow Cooker Barbecue Chicken Sliders

What could be better than the taste of succulent pulled chicken with caramelized onion and bacon, piled high on a warm bun?
Course Appetizer, Main Course, Slow Cooker
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings 18 sliders
Calories 242

Ingredients

  • 4 chicken breasts boneless and skinless
  • 18 oz barbeque sauce
  • 12 strips bacon
  • 1 large onion thinly sliced
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 18 rolls (such as Hawaiian Honey Wheat rolls)

Instructions

  • Cook bacon in a frying pan over medium-high heat until crispy and drain on paper towel.
  • Leave 2 tablespoons of bacon grease in the frying pan and add the sliced onions and salt. Cook onions until tender. Add to the bottom of a 6qt slow cooker.
  • When the frying pan has cooled a bit, carefully pour the water into the pan and gently scrape up the browned bits of bacon and onion from the bottom. Pour it into the crockpot.
  • Add chicken breasts and barbecue sauce. Stir and cook on low for 7-8 hours, or on high for 4-5 hours.
  • Shred chicken using 2 forks. Stir in half of the bacon.
  • Spoon mixture on slider buns, top with remaining bacon.

Notes

Nutrition information is per slider.
Coleslaw is a great addition to these sandwiches.
You can use thighs instead of breasts in this recipe.  If you use chicken thighs, skim any fat off before shredding.
Use a good quality bbq sauce because that's where a lot of the flavor comes from. Splurge the extra $1-2 for a brand you love!
The chicken mixture can be kept warm in the slow cooker so your guests can serve themselves, party perfect!

Nutrition

Calories: 242 | Carbohydrates: 23g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 499mg | Potassium: 268mg | Fiber: 1g | Sugar: 10g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Top image - open face BBQ chicken sliders. Bottom image - BBQ chicken mixture in a crockpot.
Open faced BBQ chicken sliders.
Crockpot of BBQ chicken slider mixture.

Slow Cooker Honey Garlic Chicken

This chicken is slow cooked in a honey garlic sauce that is infused with soy and hoisin sauce with fresh garlic and ginger covering the boneless chicken thighs for one amazing family dinner. Throw it all together and let the slow cooker do all the work!

Since honey garlic chicken is a fan favorite try this Honey Garlic Chicken Stir Fry, Foil Pack Honey Garlic Chicken or Glazed Lemon Honey Garlic Chicken.

Slow cooker honey garlic chicken in a slow cooker with a wooden spoon stirring it up.

Slow Cooker Honey Garlic Chicken

This has to be up there with my most favorite slow cooker recipes! The flavor of this sauce is amazing. And the smell of it cooking in my house all day is the best! It is so easy to throw together. The whole family loves this recipe, even the picky eater.  Honey garlic chicken is the perfect dump and go dinner. It all starts in the morning and becomes 

Honey Garlic Chicken Ingredients:

  • Boneless Chicken Thighs: I prefer chicken thighs over breasts but chicken breasts can be used in this recipe. Chicken thighs are a soft and tender meat with a little more fat on them making them juicy too.
  • Honey: Choose the honey that you prefer but this will help sweeten chicken while it is slow cooking.
  • Soy Sauce: Light soy sauce is just what you need to make this slow cooker chicken infused with.
  • Hoisin Sauce: Thick and strong flavoring, this hoisin sauce will be the perfect amount of sauce to cover the chicken and marinate while it is slowly being cooked.
  • Garlic: Crushed the best that you can or purchase the garlic crushed in a bag.
  • Ginger Root: Fresh is best with the ginger.
  • Sesame Oil: This has a nutty oil that adds just the right touch to combined the flavorings together.
  • Cornstarch: Make a roux or thick sauce with the cornstarch and water mixture.
  • Water: Luke warm water is perfect for creating a roux and adding it back into the sauce to cover the chicken at the end.

How to make Honey Garlic Chicken in the Slow Cooker:

  1. Prepare the slow cooker: In a 5 quart slow cooker add the chicken thighs.  In a small bowl, whisk together the honey, soy sauce, hoisin sauce, garlic, ginger, and sesame oil.  Cook on low for 4-6 hours and high for 3-4 hours.  
  2. Shred the chicken: Remove the chicken from the slow cooker and shred. 
  3. Make a thick sauce like a roux: Whisk together the cornstarch and water in a small bowl.  Whisk it into the sauce in the slow cooker.  Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken.  Serve over rice and enjoy! 

The Recipe Critic Pro Tip:

Boneless skinless chicken thighs work best in a slow cooker since dark meat can be more forgiving when cooking for a long period of time. Thighs also don’t dry out as easily. If you prefer chicken breasts make sure to check it towards the end to make sure it is not overcooked and dried out. 

Honey garlic chicken in a slow cooker with a wooden spoon stirring it up.

How to Serve Slow Cooker Honey Garlic Chicken

Make this honey garlic chicken a complete meal by adding in side dishes that work perfectly for this dinner. Your family will be craving it and loving all the variations that can accommodate this slow cooker chicken.

Honey garlic chicken in a bowl with rice and garnished with scallions.

More Recipes to Enjoy your Slow Cooker with:

Honey garlic chicken in a bowl with rice underneath and chopsticks picking up the chicken.

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Slow Cooker Honey Garlic Chicken

This chicken is slow cooked in a honey garlic sauce that is infused with soy and hoisin sauce with fresh garlic and ginger covering the boneless chicken thighs for one amazing family dinner. Throw it all together and let the slow cooker do all the work!
Course Dinner, Main Course
Cuisine American, Italian American
Keyword honey garlic chicken, slow cooker honey garlic chicken
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 Servings
Calories 445kcal
Author Alyssa Rivers

Ingredients

  • 6-7 Boneless Chicken Thighs
  • 3/4 cup Honey
  • 3/4 cup  soy sauce
  • 2 tbsp hoisen sauce
  • 2 cloves garlic crushed I used 1 1/2 T minced garlic
  • 1 tbsp fresh ginger root I used 1 T dry ginger
  • 1 tsp seseame oil
  • 2 tbsp cornstarch
  • 1/4 cup water

Instructions

  • In a 5 quart slow cooker add the chicken thighs. In a small bowl, whisk together the honey, soy sauce, hoisen sauce, garlic, ginger, and sesame oil. Cook on low for 4-6 hours and high for 3-4 hours.
  • Remove the chicken from the slow cooker and shred. Whisk togther the cornstarch and water in a small bowl. Whisk it into the sauce in the slow cooker. Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken. Serve over rice ane enjoy!

Notes

Updated on March 4, 2020
Original Post on August 7, 2012

Nutrition

Calories: 445kcal | Carbohydrates: 42g | Protein: 51g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1985mg | Potassium: 945mg | Fiber: 1g | Sugar: 37g | Vitamin A: 106IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg