Sweet and sticky Slow Cooker Honey Glazed Chinese Chicken gets crispy from a brief stint under the broiler which makes them perfect for game day.
I make these in the slow cooker now and prefer that method all year round. No worrying about if they are cooked or not. No need to add a marinating time. Just throw it all in and let it cook!
The flavor is killer on these! And to get them crisp you just but them under the broiler for 2-3 minutes per side and the skin crisps up very nicely
I made this recipe for my family while I was at home for the summer. Instead of baking it in the oven I grilled it to keep the house cooler. The skin was nice and crisp and this sauce is really delicious, just the right balance of sweet with just a hint of spiciness.
It was great served up with white rice and looked really great on the plate. This is one of those “fancy” dishes that look like they took a lot more work than they really did.
What’s been your biggest learning experience in the kitchen?
I’ve added a new recipe that is cooked in the same way but is in a super yummy Asian style pineapple sauce. Find the Slow Cooker Sticky Pineapple Chicken recipe here.
Slow Cooker Honey Glazed Chinese Chicken
- 1/2 cup teriyaki marinade
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup orange marmalade
- 3 lbs chicken drumsticks
- 1 green onion, thinly sliced (for garnish)
- Sesame seeds (for garnish)
Combine teriyaki sauce, hoisin sauce, honey, and orange marmalade in a slow cooker. Stir to combine.
Add chicken drumsticks to slow cooker and press down so they are covered with sauce.
Cook on low for 3-5 hours.
Remove chicken from slow cooker and place on a cookie sheet. Bake under broiler for 2-3 minutes per side to crisp up the chicken.
Sprinkle with green onions and sesame seeds.
Bake chicken at 350 degrees F for 1 hour, turning pieces over and basting with pan juices after 30 minutes. Sprinkle with green onion and sesame seeds before serving.