Slow-Cooker Hoisin Garlic Chicken

By Sarah DiGregorio

Updated August 24, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
2½ hours
Prep Time
10 minutes
Cook Time
2 hours 20 minutes
Rating
5(5,131)
Comments
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Best friends of cooks who are short on time but unwilling to sacrifice flavor, boneless, skinless chicken thighs are slow-cooked to tenderness with hoisin, garlic and tomato paste for an incredibly easy, saucy braised chicken that is subtly sweet and just a little spicy. Make a big pot on the weekend and use it all week for topping rice or noodles, or stuffing in tortillas. You could even shred the chicken more finely and tuck it into a bun with hot sauce, like pulled pork. The ingredients go straight into the slow-cooker with hardly any prep at all, making it doable in the morning before work or school. The finishing step of reducing the sauce is necessary to create an appealingly glazed, sticky texture.

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Ingredients

Yield:4 servings

  • 2 ½ pounds boneless, skinless chicken thighs

  • ¼ cup hoisin sauce

  • 6 large garlic cloves, smashed and chopped

  • 1 tablespoon tomato paste

  • 2 teaspoons balsamic vinegar, plus more as needed

  • 1 teaspoon garlic powder

  • ½ teaspoon crushed red pepper, plus more as needed

  • Kosher salt (such as Diamond Crystal)

  • Sliced scallions (optional), for topping

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 267 milligrams cholesterol; 408 calories; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 2 grams fiber; 805 milligrams sodium; 58 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the chicken, hoisin sauce, chopped garlic, tomato paste, vinegar, garlic powder, crushed red pepper and 2 teaspoons salt in a 6- to 8-quart slow-cooker. Cook on high for about 2 hours. (The dish holds well on warm for several hours for flexibility in timing.)

  2. Step 2

    Using tongs, remove the chicken to a large, rimmed serving plate or bowl.

  3. Step 3

    Pour the sauce into a small saucepan over high heat. Bring to a boil and cook at a vigorous simmer until reduced and syrupy, 10 to 15 minutes.

  4. Step 4

    Meanwhile, using two forks, coarsely pull apart and shred the chicken. Pour the reduced sauce over the chicken and toss to coat. Taste and add more salt, red pepper or vinegar if necessary. Top with scallions, if desired.

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Ratings

5 out of 5
5,131 user ratings
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Comments

Rebecca

If you have a lot of chicken to shred, put it in your stand mixer bowl and use the paddle attachment on a low speed and it will shred nicely. Easy. For small amounts of chicken I find using my hands the easiest.

CFXK

I don't know anyone who finds shredding with two forks very easy. I've come to believe that recipes prescribe this with a wink, knowing that most of us are going to use our fingers.

Doug W

@Hi from Durham NC Will probably be more watery since the IP want let much steam escape. Be ready to take the chicken out and simmer the sauce down to the right consistency.

walca2

No slow cooker so used a Dutch oven, not a problem. Set oven to 225 for 2h, then reduced on the stove. Also added halved cremini mushrooms, which added a good deep element and were great glazed by the sauce. Will be making again.

D Derp

Put it on a roll with coleslaw. You will not be disappointed

S. E. B.

Very bland and just incredibly disappointing- do yourself a favor and instead of piecing together the recommendations in the comments in order to make this interesting- just make anything else. (I have never left a negative comment on a recipe on any platform, let alone the NYT, but this was just silly bad). From the title (Thai-Inspired- how??)to the cook time and directions to the plate - a real dud. Oh well, at least I had food to eat and that’s not nothing!a

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