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Slow Cooker Honey Garlic Chicken Sliders

5 from 4 votes
This recipe is slightly adapted from the Honey Garlic Chicken Sliders from The Asian Slow Cooker by Kelly Kwok.
Prep Time: 5 mins
Cook Time: 3 hrs
Total Time: 3 hrs 5 mins
Course: Main
Cuisine: Chinese
Servings: 6 sliders
Author: Maggie Zhu

Ingredients

Slow cooker

  • 1 1/2 to 2 lbs (700 to 900 g) chicken thighs , or breasts (skinless, bone-in or boneless)
  • 1/4 cup soy sauce
  • 3 tablespoons hoisin sauce (or homemade hoisin sauce)
  • 3 tablespoons homemade Thai sweet chili sauce (or store bought sauce)
  • 1 tablespoon honey
  • 3 cloves garlic , minced
  • 1 medium onion , minced
  • 1 tablespoon cornstarch (Optional)

Coleslaw

  • 1/2 cup green cabbage , shredded
  • 1/2 cup red cabbage , shredded
  • 1/2 cup cucumber , shredded
  • 1/4 cup carrot , thinly shredded
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sugar

Serve

  • 6 slider buns (or butter dinner rolls)
  • Chopped cilantro for garnish
  • Sriracha (Optional)
  • Sesame seeds for garnish (Optional)

Instructions

  • Place the chicken into the slow cooker. Arrange the chicken so there is minimum or no overlapping.
  • Combine soy sauce, hoisin sauce, Thai sweet chili sauce, honey, garlic, and onion in a bowl. Stir to mix well, and pour evenly over the chicken.
  • Cook on low. For bone-in breast and thighs, cook for 4 to 5 hours. For boneless breast and thighs, cook for 3 to 4 hours. Once the chicken is done, you can leave it in the cooking liquid before serving, so it will further absorb the flavors.
  • When you’re ready to serve, transfer chicken to a cutting board and shred into thin strips using two forks.
  • (Optional) To make the sliders even tastier, you can use cornstarch to thicken the sauce to create a gravy. Drain the cooking liquid over a fine mesh into a small saucepan and discard the solid pieces. Cook until brought to a gentle simmer. Turn to low heat. Mix cornstarch with 3 tablespoons water in a small bowl until completely dissolved. Pour into the sauce and stir immediately to mix well. If the sauce is still not thick enough, you can add a bit more cornstarch slurry until it reaches desired thickness. Remove it from the stove and cover to keep warm.
  • While the chicken is cooking, combine all the ingredients for the coleslaw in a big bowl and mix well. Cover and store in the fridge until ready to serve.
  • To assemble the sliders, add a handful of shredded chicken onto the slider bun, top with slaw, drizzle with a spoonful of sauce, garnish with cilantro and sesame seeds (if using). Enjoy!