Looking for a fuss-free, flavorful chicken dinner the whole family will devour? This slow cooker honey garlic chicken and potatoes is about to become your new favorite set-it-and-forget-it meal!
Tender, fall-off-the-bone chicken thighs are smothered in a sweet and tangy honey garlic sauce that develops even more flavor as it slow cooks. Baby potatoes soak up all the deliciousness too, making this a complete meal-in-one. Thanks to the crockpot, there’s barely any hands-on time required. Just dump in the ingredients, and let it work its magic!
With just 15 minutes of prep time, you’ll come home after a busy day to a house filled with mouthwatering aromas. The comforting combination of savory chicken and potatoes bathed in a sticky glaze is almost too good to be true. Not to mention, easy clean-up. It’s a winning recipe all around!
Can I use bone-in chicken breasts instead of bone-in chicken thighs?
Yes, you can substitute an equal weight of bone-in, skin-on chicken breasts for the thighs.
Do I need to stir the dish while it cooks?
There’s no need to stir it while it cooks. The beauty of the slow cooker is being able to “set it and forget it.”
Can I prep this the night before?
Yes! Get everything assembled in your slow cooker insert, but don’t add the sauce yet. Keep that refrigerated separately then pour it over right before cooking.
What can I serve with this dish?
It’s delicious on its own, but you could also serve it with rice, quinoa, a fresh green salad, or crusty bread to soak up the sauce.
Ingredients:
- 6-8 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 pound baby red potatoes, cut into 1-inch pieces if larger
- 2 teaspoons dried oregano
- 1 large onion, diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 6 cloves garlic, minced
- 1/2 cup honey
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/3 cup sweet chili sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon corn starch mixed with 2 tablespoons water (optional)
Instructions:
- Add the chicken thighs, potatoes, oregano, onion, salt, and pepper to your slow cooker crock. Drizzle with olive oil and toss everything together until evenly coated. Arrange in an even layer with the chicken skin side up.
- In a small bowl, whisk together the lemon juice, garlic, honey, soy sauce, brown sugar, chili sauce and Dijon mustard. Pour the sauce evenly over the chicken and potatoes. Recipe by Ineskohl.info
- Cook on high for 4-6 hours. The chicken is done when it reaches an internal temperature of 165°F and the potatoes are fork tender.
- If desired, mix together the corn starch and water. Stir it into the slow cooker to thicken up the sauce. Cook for 10-15 minutes more.
- Carefully transfer chicken and potatoes to a serving platter, being careful not to tear the very tender chicken. Spoon sauce over the top. Serve hot.
Tips:
- Use small baby potatoes if possible. Larger potatoes should be chopped into 1-inch pieces before adding to the slow cooker.
- For best results, choose bone-in, skin-on chicken thighs. The skin helps keep moisture in.
- Minced garlic stays fresher in the sauce rather than using garlic powder.
- If the sauce seems thin after cooking, mix together some cornstarch and water. Stir it into the slow cooker to thicken.
- Use a meat thermometer to confirm the chicken has reached an internal temperature of 165°F when done cooking.
This easy dump-and-go slow cooker chicken is perfectly tender and smothered in a sweet, tangy, and irresistible honey garlic sauce. The potatoes soak up all the delicious flavors too. It’s the ultimate cozy, fuss-free dinner your whole family will love!
