Slow Cooker Hoisin Garlic Chicken Recipe • 5★

Published June 30, 2025

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

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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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

Step 1Combine 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.)

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.)

Step 2Using tongs, remove the chicken to a large, rimmed serving plate or bowl.

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

Step 3Pour 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.

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.

Step 4Meanwhile, 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.

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.

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.

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.

@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.

I had Chinese black vinegar on hand and used that instead of the balsamic and it worked out well. Thanks to others who suggested adding oyster sauce and soy sauce. Made a big difference. I also added minced ginger and some dry chili crisp spice. yum!

The flavor was great, but the cooking time us way off for a slow cooker. It needs more like 4 hours on high. At two hours some of rhe chicken is still raw.

Easy and convenient but not very tasty

Source: https://cooking.nytimes.com/recipes/1027037-slow-cooker-hoisin-garlic-chicken