Slow Cooker Asian Glazed Chicken (Printable)

Fall-off-the-bone chicken drumsticks in a rich Asian glaze with soy, honey, and garlic. Simple slow cooker meal the whole family will love.

# What You Need:

→ Chicken

01 - 12 chicken drumsticks (approximately 3.3 lbs), skin removed if preferred

→ Asian Glaze

02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup honey
04 - 1/4 cup hoisin sauce
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons brown sugar, packed
07 - 1 tablespoon sesame oil
08 - 4 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1/2 teaspoon crushed red pepper flakes (optional, for added heat)
11 - 1 tablespoon cornstarch
12 - 2 tablespoons water

→ Garnish

13 - 2 scallions, thinly sliced
14 - 1 tablespoon sesame seeds

# How to Make It:

01 - In a medium bowl, whisk together the soy sauce, honey, hoisin sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Whisk vigorously until the brown sugar completely dissolves and the mixture is well blended.
02 - Arrange the chicken drumsticks in the slow cooker, ensuring they fit comfortably without overcrowding. Pour the prepared glaze evenly over the chicken, using tongs to turn each drumstick and coat thoroughly on all sides.
03 - Cover the slow cooker with the lid. Cook on low heat setting for 4 hours or until the chicken reaches an internal temperature of 165°F and is tender enough to easily pull away from the bone.
04 - Carefully transfer the cooked drumsticks to a serving platter using tongs. Cover loosely with aluminum foil to keep warm while preparing the sauce.
05 - Pour the cooking liquid from the slow cooker into a small saucepan. In a separate small bowl, combine the cornstarch and water, stirring until smooth to create a slurry.
06 - Place the saucepan with the cooking liquid over medium-high heat. Whisk in the cornstarch slurry and bring to a boil while stirring constantly. Continue stirring for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
07 - Brush or spoon the thickened glaze generously over the chicken drumsticks, ensuring each piece is evenly coated with the glossy sauce.
08 - Sprinkle the sliced scallions and sesame seeds over the glazed drumsticks just before serving. Serve immediately while hot.

# Expert Tips:

01 -
  • The chicken becomes impossibly tender, literally falling off the bone when you so much as look at it
  • The glaze strikes that perfect balance between savory and slightly sweet, coating every bite
02 -
  • Removing the chicken before thickening the sauce prevents the meat from overcooking while the liquid reduces
  • The sauce needs to reach a full boil to activate the cornstarch, or it will not thicken properly
03 -
  • Use tongs to turn the chicken halfway through cooking for even exposure to the glaze
  • Let the chicken rest for 5 minutes after glazing so the sauce sets instead of running right off

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