Crock Pot Honey Chicken and Rice

Ingredients

• 2 lb boneless chicken (Boneless, skinless chicken thighs were used in the test kitchen; the source says to use the cut of chicken you prefer.)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup honey
• 0.25 cup soy sauce
• 0.125 cup onion (Chopped)
• 0.125 cup ketchup
• 1 tbsp vegetable oil
• 1 garlic (Clove, minced)
• 0.25 tsp red pepper flakes
• 2 tbsp corn starch (Optional, to thicken the sauce)
• 0.25 cup water (For the optional sauce-thickening mixture)
• rice (Of your choice, for serving; amount not specified)

Steps

1. 1

   Season both sides of the chicken with the salt and black pepper. Place it in the Crock Pot.

2. 2

   In a small bowl, combine the honey, soy sauce, chopped onion, ketchup, vegetable oil, minced garlic, and red pepper flakes.

3. 3

   Pour the sauce mixture over the chicken.

4. 4

   Cover and cook on high for 2–3 hours or on low for 4–5 hours. The source cautions that the honey sauce can burn around the edges; use a liner or stir around the edges every hour to help prevent this.

5. 5

   When the chicken is cooked, remove it from the Crock Pot and cut it into bite-sized pieces.

6. 6

   If you want a thicker sauce, whisk the cornstarch with the water in a small bowl until combined.

7. 7

   Pour the cornstarch mixture into the Crock Pot and whisk it into the sauce.

8. 8

   Return the chicken to the Crock Pot and replace the lid. Cook on high for 30–45 minutes, or until the sauce has thickened.

9. 9

   Serve the chicken and sauce over rice of your choice.

Notes

Rice is named for serving but no quantity or cooking instructions are provided. The cornstarch and water are optional if you prefer a thicker sauce. Test Kitchen tip: because the honey may burn around the edges, use a slow-cooker liner or stir around the edges every hour.

Nutrition per serving

• main
• slow cooker
• Crock Pot
• chicken
• sweet and savory
• family-friendly