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

The wonderful thing about chili is it’s infinitely customizable. Our turkey sweet potato recipe is the perfect example; it contains no beef or tomatoes and includes sweet potato puree or canned pumpkin for a hint of sweetness and extra nutrition. It’s a wonderful dish to start on a cool morning, as much of the cooking is done in a slow cooker. This just might become your new signature chili recipe!

Ingredients for Turkey Sweet Potato Chili 

• Ground turkey: 1 pound of already ground turkey gives this recipe plenty of protein.
• Onion: One small onion, chopped, is all you need for this dish. Feel free to add more if you enjoy loads of onions or omit them if you don’t care about them.
• Chicken broth: Chicken broth adds umami to this dish; you’ll need 2 cups for this chili recipe.
• Sweet potato puree or canned pumpkin: One 15-ounce can of either item adds color and flavor to the chili. It also saves time, as you won’t have to peel or cook sweet potatoes.
• Chopped green chiles: One 4-ounce can adds heat and makes the chili a little spicy.
• Spices: Chili powder, garlic powder, cumin, curry powder, oregano and salt team up to make this a wonderfully aromatic and delicious chili.
• Great northern beans: Rinse and drain one 15-ounce can of these beans for the chili.
• Sour cream, fresh cilantro, sliced red onions (optional): These add-ons can be served at the table so everyone can choose their favorite extras.

Taste of Home

Few foods are more comforting, warming or wholesome than a hearty bowl of chicken soup. This Crockpot chicken noodle soup recipe boasts deep, slow-cooked flavors without a ton of pot watching. It’s all of the flavor and none of the fuss.

Crockpot Chicken Noodle Soup Ingredients

• Garlic cloves
• Onion
• Celery ribs
• Carrots
• Bay leaves
• Mushrooms
• Dried thyme
• Kosher salt
• Black pepper
• Boneless skinless chicken breasts
• Boneless skinless chicken thighs
• Chicken broth
• Low-sodium chicken broth
• Boxed or refrigerated noodles
• Garnish: cilantro, green onion, parsley

Taste of Home

There’s nothing that’s more comforting than a plate of potatoes and brothy pot roast with mushrooms. I know pot roast for dinner sounds elegant, but this recipe is so simple to throw together. The trick is to use a slow cooker!

This slow-cooker pot roast with mushrooms takes 25 minutes to prep, then cooks on low all day, leaving your house smelling divine when you walk through the door. Served with creamy mashed potatoes, it’s the perfect meal to end the day.

Ingredients for Pot Roast with Mushrooms

• Boneless beef chuck roast: Buy a roast that’s about 3 to 4 pounds.
• Canola oil: Use canola or another high-smoke point oil to brown the meat.
• Shiitake mushrooms: Because a good roast is always better with mushrooms, use umami-rich shiitakes for extra flavor.
• Beef broth: We prefer to use a reduced-sodium broth to tamper down the amount of salt in this dish.
• Dry red wine: You could also sub more beef broth if you prefer not to use wine.
• Tomato sauce: A single 8-ounce can of tomato sauce is all you need.
• Parsnips: Chopped and peeled parsnips add an earthy flavor to this recipe.
• Celery, carrots and onions: The mirepoix ingredients bring classic pot roast flavor.
• Bay leaves and thyme: Herbs add flavor that contrasts nicely with the fatty meat.
• Chili powder: The spice mix adds a surprise flavor—don’t skip it.
• Cornstarch: Use cornstarch to make homemade gravy to serve with your pot roast.

Taste of Home