Crock Pot Garlic Honey Chicken

Spoon drizzling sauce over chicken and potatoes.

4.50 from 8 votes

Crock Pot Garlic Honey Chicken

This easy crockpot honey garlic chicken recipe is ideal for weeknight meals and fancy enough for special occasions! Feel free to use boneless chicken thighs instead of bone-in chicken thighs if you prefer them. Be sure to make some rice to soak up some extra sauce!

Prep Time20

Cook Time4

Total Time4 20

Course: Chicken Main Dishes, Main Dishes

Cuisine: Jamaican

Servings: Servings

Calories: 590kcal

Author: Julia

Equipment

Crock Pot

Ingredients

1 large yellow onion chopped
1 lb mini yellow potatoes
3 ½ to 4 lbs bone-in skin-on chicken thighs about 8 thighs
2 Tbsp avocado oil
1 tsp sea salt to taste
½ tsp black pepper to taste

Sauce Ingredients:

½ cup honey
2 Tbsp lemon juice
2 Tbsp rice vinegar
3 Tbsp low-sodium soy sauce or liquid aminos
2 Tbsp pure maple syrup or more honey or brown sugar
1 Tbsp sriracha optional
6 large cloves garlic minced
1 to 2 Tbsp tapioca flour gluten-free all-purpose flour, or cornstarch, optional

Instructions

Transfer the chopped yellow onion and whole baby gold potatoes to the bottom of your crock pot.
Remove the chicken from its packaging and transfer to a large cutting board or large plate. Pat off any excess moisture using paper towels.
Sprinkle both sides of the chicken thighs with sea salt and pepper.
Add the avocado oil to a large cast iron skillet and heat over high heat. Once the skillet is sizzling hot (350 degrees or hotter), add the chicken, skin-side down. Cook for 3-5 minutes, or until the skin is golden brown. Carefully flip the chicken to the other side and cook for another 2-3 minutes (no need to cook the chicken through just yet). You’ll likely need to do this in 2 to 3 batches depending on the size of your skillet and the amount of chicken you use. Transfer browned chicken thighs to a plate to make room for more chicken between batches.
Once all of the chicken has been seared, transfer the chicken to the slow cooker, skin-side up.
In a small bowl, stir together all of the ingredients for the sauce except for the tapioca flour (honey, lemon juice, rice vinegar, soy sauce, pure maple syrup, sriracha, and garlic). Note: you can also use a small blender like a Magic Bullet or NutriBullet to combine the sauce ingredients.
Pour the sauce into the crock pot with the rest of the ingredients and use tongs to move everything around until it appears as though the ingredients are fairly well-distributed.
Cook on High heat for 3 to 4 hours or Low heat for 6 to 8 hours.
If you’d like to thicken the sauce, 1 hour before the chicken has finished cooking, combine 2 tablespoons of tapioca flour, gluten-free flour, or cornstarch with 3 to 4 tablespoons of water until dissolved and pour this mixture into the crock pot and give everything a stir. Cook for 1 additional hour or until the sauce has thickened to your desired level. If you’d like, you can skim the chicken fat off of the surface using a spoon or do as I do and leave it in.
If you love crispy chicken skin, you can transfer the chicken thighs to a large baking sheet using tongs and broil them under the high broil setting in the oven for 5 to 8 minutes or until they reach your desired level of crisp. Note that at this point, the chicken will likely fall from the bone so moving it can be a bit tricky as it will love to fall apart.
Serve chicken and potatoes with sauce spooned over it, and enjoy! I love making steamed white rice or brown rice to soak up some of the delicious sauce.

Video

Notes

If you’d like to sauté the onion before adding it to the crock pot, feel free to do so but this step isn’t mandatory.
To save time or cleanup, you can skip the step where you sear the chicken in a skillet and add it into the slow cooker raw.
If your honey seems crystallized or isn’t very runny, microwave it for 10-second intervals until it is runny.

Store leftover chicken in an airtight container in the refrigerator for up to 7 days.

Nutrition