If you are looking for a simple and satisfying meal that requires minimal effort, look no further than this slow cooker honey garlic chicken thighs and potatoes recipe. This is a dump-and-go recipe that lets you toss everything into your slow cooker and forget about it until dinner time. The chicken thighs are juicy and tender, the potatoes are soft and flavorful, and the honey garlic sauce is sweet, tangy, and savory. This dish is perfect for busy weeknights or cozy weekends.
This slow cooker honey garlic chicken recipe is not only delicious but also healthy and budget-friendly. You can use boneless skinless chicken thighs, which are cheaper and more flavorful than chicken breasts. The honey garlic sauce is made with natural ingredients that you probably already have in your pantry. The sauce also doubles as a dressing for the potatoes, which makes this a one-pot meal. You can serve this dish over rice or your favorite side dish, or enjoy it on its own.
- Chicken thighs
- Baby red potatoes
- Salt and pepper to taste
- Olive oil
- 2 tablespoons of lemon juice
- Sweet chili sauce
- Soy sauce
- Brown sugar
- Dijon mustard
- Cornstarch mixed
Making Honey Garlic Chicken Thighs In The Crockpot
Place the chicken thighs, onion, and potatoes in the slow cooker. Season with oregano, salt, and pepper. Drizzle with olive oil and toss to coat everything well. Arrange the chicken thighs skin side up on top of the vegetables.
In a small bowl, whisk together the lemon juice, garlic, honey, sweet chili sauce, soy sauce, brown sugar, and Dijon mustard.
Pour the sauce evenly over the chicken and potatoes.
Cover the slow cooker with the lid and cook on high for 4 to 6 hours or until the chicken is cooked through and the potatoes are fork-tender.
If you want to thicken the sauce, stir in the cornstarch slurry in the last 30 minutes of cooking. Skim off any excess oil from the surface of the sauce with a spoon.
If you want to brown the chicken skin, use a blowtorch to char the skin lightly. Be careful not to burn yourself or the chicken.
Serve the chicken and potatoes over rice or your favorite side dish. Enjoy!
- Slow cooker
- Cutting board
- Measuring cups and spoons
- Mixing bowl
- Blowtorch (optional)
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs?
Yes, you can use chicken breasts instead of chicken thighs, but you may need to adjust the cooking time. Chicken breasts tend to cook faster and dry out more easily than chicken thighs, so you may want to check them after 3 to 4 hours on high or 5 to 6 hours on low. You can also use a meat thermometer to check if they are done. The internal temperature should be 165°F (75°C).
Can I make this recipe in the Instant Pot or on the stove?
Yes, you can make this recipe in the Instant Pot or on the stove if you don’t have a slow cooker or want to save time. For the Instant Pot, you can follow the same steps as the slow cooker, but cook on high pressure for 15 minutes and do a quick release. For the stove, you can brown the chicken in a large skillet over medium-high heat, then transfer to a baking dish and pour the sauce over. Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes or until the chicken is cooked through.
How do I thicken the sauce?
If you want to thicken the sauce, you can stir in a cornstarch slurry in the last 30 minutes of cooking. A cornstarch slurry is a mixture of cornstarch and water that helps to thicken sauces without altering the flavor. To make a cornstarch slurry, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water in a small bowl until smooth. Then stir it into the sauce and let it simmer until thickened.
What can I serve with this dish? You can serve this dish with rice or your favorite side dish. Some suggestions are steamed broccoli, roasted carrots, green beans, salad, or bread. You can also sprinkle some sesame seeds or chopped parsley over the chicken and potatoes for some extra crunch and color.
- 6 large bone-in skin-on chicken thighs (about 2 pounds)
- 1 large onion, sliced
- 1 pound of baby red potatoes, halved if large
- 2 teaspoons of oregano
- Salt and pepper to taste (about 2 teaspoons of salt and 1 teaspoon of pepper)
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 6 cloves of minced garlic
- 1/2 cup of honey
- 1/3 cup of sweet chili sauce
- 3 tablespoons of soy sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water
- Toss chicken, onion, potatoes, oregano, salt, pepper and oil in slow cooker. Arrange chicken skin side up.
- Whisk lemon juice, garlic, honey, chili sauce, soy sauce, sugar and mustard. Pour over chicken and potatoes.
- Cook on high for 4-6 hours. Add cornstarch slurry to thicken sauce if desired. Skim off excess oil.
- Use blowtorch to brown chicken skin if desired.
- Serve over rice or side dish.
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 462kcalTotal Fat: 18gCarbohydrates: 51gProtein: 27g