Save the white styrofoam container for a more desperate time—today we’re making easy Slow Cooker Honey Garlic Chicken. Its sweet, sticky sauce has all the allure of your favorite takeout but is made of healthy, natural ingredients. The recipe is only eight ingredients (nine if you are a stickler and count the rice), and if you cook Asian food regularly (meaning you own soy sauce), you have all of them in your pantry right now. Show
I regularly hear that you are constantly on the lookout for healthy, easy crockpot chicken recipes. As a fellow appreciator of keeping dinner simple (but delicious!) and healthy (but by no means “diet”), recipes like this slow cooker honey garlic chicken thighs are some of my absolute favorites to create. The recipe index also suggests that when it comes to picking a slow cooker chicken recipe theme, I have a serious penchant for this entire “takeout/fake out” approach. (Although, I do have an extensive list of other Healthy Crock Pot Chicken Recipes.) Current delivery-goes-healthy menu options include (though are not limited to): Pineapple Chicken, Crock Pot Cashew Chicken, Asian Lettuce Wraps, and Crockpot Teriyaki Chicken, with a side of Slow Cooker Beef and Broccoli. Does reading that recipe list make anyone else want to borrow a few extra slow cookers and create one of those restaurant-style combo plates? (I’ll have the #2 with slow cooker honey garlic chicken, the cashew chicken, and a side of Quinoa Fried Rice please!) For today, however, this tasty slow cooker honey garlic chicken is exactly what I want at the center of my plate. The breezy ingredient list only takes a few minutes to stir together, the honey sauce merits nothing short of universal praise, and the leftovers easily pack for lunch and reheat like a dream. The Ingredients
The Directions
As noted above, after the chicken has cooked, I add cornstarch directly to the slow cooker to thicken the sauce further because we like our sauce nice and thick. If you are in a hurry, you can 1) skip the cornstarch step entirely and live with a thin (but still flavorful) sauce or 2) speed things along by transferring the sauce to a small saucepan, adding the cornstarch, then it on the stove instead. See recipe instructions below for tips. Recipe Adaptations
Tips for Cooking Chicken in the Slow CookerChoosing Between Breasts and Thighs, Bone-In or Bone-Out
About Using Frozen Chicken for Slow Cooker Recipes
How to Serve Slow Cooker Honey Garlic ChickenMake this recipe more filling by adding a side dish, or turn it into slow cooker honey garlic chicken and veggies.
How to Store, Reheat, and Freeze
Recommended Tools to Make this Recipe
^^THAT SAID, every slow cooker model is different. I always recommend checking slow cooker recipes early to test for doneness.
For the Chicken:
For Serving:
Serving: 1of 4, about 1 cupCalories: 329kcalCarbohydrates: 32gProtein: 35gFat: 7gSaturated Fat: 2gCholesterol: 162mgPotassium: 572mgFiber: 1gSugar: 25gVitamin A: 163IUVitamin C: 3mgCalcium: 27mgIron: 2mg Join today and start saving your favorite recipesCreate an account to easily save your favorite projects and tutorials. Register This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. You May Also LikeSlow Cooker 4 hrs 20 mins Slow Cooker 5 hrs 15
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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME! Learn more about Erin Is chicken breast or thigh better for slow cooker?Chicken thighs, on the other hand, are more forgiving, making them especially well suited to the slow cooker because their dark meat becomes meltingly tender during the long cooking time; for this reason, we cook them longer than bone-in or boneless breasts, and we don't check their temperature.
Can I put frozen chicken in the crockpot?"It is safe to cook a frozen chicken in a slow cooker," Quin Patton, a food scientist formerly with PepsiCo, told TODAY. "You just need to make sure the internal temperature gets up to 165 degrees at some point during the cooking process."
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