Put 500g of chicken thighs, 50g of hoisin sauce and 2 teaspoons of dark soy sauce into a slow cooker on the Low setting. Stir and set the timer for 4-6 hours.
Optional: Halfway through the cooking time, use a wooden spoon to break the chicken up and prop the lid slightly open if the sauce looks watery.
Line a large baking tray with greaseproof paper. Once the chicken has finished slow cooking, drain off any excess sauce (you probably won't need to do this if the lid has been propped open) and spread the chicken over the prepared baking tray. Grill for around 15 minutes, turning occasionally, until the chicken has crisped up to your liking. Serve immediately and top with sliced spring onions (optional).
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