Crockpot chicken recipe

Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 4-6 hours on Low, or 2-3 hours on High
Total Time: 4-10 hours (depending on setting)

Recipe Intensity: Very Easy. This is a true dump-and-go recipe with minimal prep work and no complicated techniques. Perfect for beginners and busy weeknights.

Nutritional Information (Per Serving, estimated with skinless, boneless thighs)

• Calories: ~420 kcal

• Total Fat: 12g

• Saturated Fat: 3g

• Cholesterol: 180mg

• Sodium: 980mg

• Total Carbohydrates: 38g

• Dietary Fiber: 0.5g

• Sugars: 34g

• Protein: 38g

Please note: Nutritional information is an estimate and can vary based on ingredient brands, specific cuts of chicken (skinless vs. skin-on), and portion sizes. The sodium content can be reduced by using low-sodium soy sauce.

Equipment You’ll Need

• 6-Quart or larger Crockpot (Slow Cooker)

• Small mixing bowl

• Whisk

• Measuring cups and spoons

• Tongs

Ingredients

For the Chicken & Base:

• 2 pounds boneless, skinless chicken thighs (or chicken breasts)

• 1 tablespoon olive oil or avocado oil

• Salt and black pepper, to taste

• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)

• 1/2 cup honey (or pure maple syrup)

• 1/4 cup ketchup

• 1/4 cup hoisin sauce

• 2 tablespoons rice vinegar (or apple cider vinegar)

• 1 tablespoon sesame oil

• 1 teaspoon freshly grated ginger (or 1/4 tsp ground ginger)

• 5-6 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (optional, for a subtle heat)

For the Slurry (to thicken the sauce):

• 2 tablespoons cornstarch

• 3 tablespoons cold water

For Serving & Garnish:

• Sliced green onions

• Toasted sesame seeds

• Cooked white or brown rice

• Steamed broccoli or other vegetables

Instructions

Step 1: Prepare the Chicken

Pat the chicken thighs dry with a paper towel. This helps them sear better and prevents steaming. Season both sides generously with salt and black pepper.

Step 2: Create the Honey Garlic Sauce

In a small mixing bowl, combine the soy sauce, honey, ketchup, hoisin sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and optional red pepper flakes. Whisk everything together until the sauce is smooth and well-combined.

Step 3: Assemble in the Crockpot

Pour the olive oil into the bottom of the crockpot and swirl to coat. Place the seasoned chicken thighs in a single layer at the bottom of the pot. Pour the prepared honey garlic sauce evenly over the chicken, ensuring each piece is coated.

Step 4: Slow Cook to Perfection

Place the lid securely on the crockpot. Choose your cooking time based on your schedule:

• For a 6-8 hour day: Cook on LOW for 4-6 hours.

• For a quicker meal: Cook on HIGH for 2-3 hours.

The chicken is done when it is tender and easily shreds with a fork. Chicken breasts will cook faster than thighs, so check for doneness after 2 hours on High or 4 hours on Low to prevent drying out.

Step 5: Thicken the Sauce (The Final Touch)

Once the chicken is cooked, carefully remove the thighs from the crockpot using tongs and place them on a clean plate. In a small bowl, make a slurry by whisking the cornstarch and cold water together until completely smooth.

Turn the crockpot to the HIGH setting. Slowly whisk the cornstarch slurry into the sauce remaining in the crockpot. Replace the lid and let it cook for an additional 15-20 minutes, or until the sauce has thickened to a rich, glossy, gravy-like consistency.

Step 6: Final Assembly and Serve

While the sauce is thickening, you can shred the chicken with two forks or leave the thighs whole. Return the chicken to the crockpot and stir to coat it in the thickened glaze.

Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately over a bed of fluffy white rice or with your favorite steamed vegetables to soak up the incredible sauce.

Storage, Reheating, and Meal Prep Instructions

Storage: Allow the chicken and sauce to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

Freezing: This dish freezes exceptionally well. Store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

• Stovetop: Gently reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or chicken broth if the sauce has thickened too much.

• Microwave: Place a portion in a microwave-safe dish, cover loosely, and heat in 60-second intervals, stirring in between, until hot.

Meal Prep Champion: This recipe is a meal-prepper’s dream. Divide the cooked chicken and sauce into individual containers with rice and steamed broccoli for a week of ready-to-go lunches.

Customization and Flavor Variations

The beauty of this recipe is its adaptability. Feel free to make it your own!

• Spicy Kick: Add 1-2 tablespoons of Sriracha or a dollop of chili-garlic paste to the sauce mixture.

• Pineapple Twist: Add 1 cup of diced fresh or canned pineapple chunks during the last hour of cooking for a sweet and tangy Hawaiian-inspired version.

• Vegetable-Packed: Add chopped bell peppers, sliced onions, or carrot chunks to the crockpot along with the chicken. They will cook down and become tender in the sauce.

• Different Protein: This sauce works wonderfully with pork tenderloin or country-style pork ribs. Adjust cooking times accordingly until the meat is fork-tender.

This Crockpot Honey Garlic Chicken is more than just a recipe; it’s a reliable solution for busy days, a comforting meal for the family, and a testament to the power of simple ingredients cooked with care over time. Let your slow cooker do the work, and get ready to enjoy one of the easiest and most delicious chicken dishes you’ll ever make.