When fall and winter roll around, I’m always on the lookout for new slow-cooker recipes to add to my repertoire. The one thing I love more than using my slow cooker to make set-it-and-forget-it meals is slow-cooker recipes that mainly rely on pantry staples. No need to run to the store for some obscure ingredient? Sign me up!

This slow-cooker honey garlic chicken recipe is one of those. It requires little prep time and uses items such as honey, soy sauce and rice wine vinegar that I already have in my kitchen pantry, making this recipe an excellent option for a weeknight dinner that I know the whole family will love.

Ingredients for Slow-Cooker Honey Garlic Chicken

• Chicken thighs: This recipe calls for 2 pounds of boneless, skinless chicken thighs, a good choice for cooking honey garlic chicken in a slow cooker. You can also make this recipe with chicken breasts if you prefer.
• Salt and pepper: The chicken is seasoned generously on both sides with salt and pepper.
• Onion: A yellow or white onion is the best type of onion for this recipe.
• Honey: Honey gives the sauce its sticky texture and sweet flavor. Use your favorite honey or try one of our Test Kitchen’s favorite honey brands.
• Soy sauce: This fermented sauce adds an umami, or savory, flavor to the honey garlic sauce. Use a low-sodium variety of your favorite soy sauce brand. For a gluten-free chicken recipe, replace the soy sauce with tamari sauce.
• Ketchup: Ketchup is an ingredient you likely have on hand already, but you can substitute tomato paste if preferred.
• Rice wine vinegar: Vinegar counteracts the sweetness of the sauce. With its sweeter and less acidic flavor profile, apple cider vinegar is the best type of vinegar to use as a substitute for rice wine vinegar. You could also use white wine vinegar or champagne vinegar if necessary.
• Garlic: Minced garlic gives the sauce its signature pungent flavor. Use fresh minced garlic for the best flavor, although store-bought minced garlic will also work.
• Crushed red pepper flakes: A pinch of crushed red pepper flakes adds a hint of spicy heat to the sauce.
• Cornstarch: Cornstarch is used as a thickening agent for the sauce after the chicken is cooked.
• Garnish: Each serving is garnished with thinly sliced green onions and a sprinkling of white sesame seeds.
• Cooked rice: Serve the chicken on top of cooked rice. You can use your favorite type of rice: jasmine, basmati or plain white rice are all excellent options.

Taste of Home