Description
Effortless weeknight dinner alert! This sticky-sweet chicken simmers to tender perfection while you’re away, creating pure comfort food magic with zero babysitting required.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- 1/2 cup (120ml) honey
- 1/3 cup (80ml) low-sodium soy sauce
- 1/4 cup (60ml) ketchup
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 bell peppers, cut into chunks
- 1 lb (450g) baby potatoes, halved
- 2 tablespoons cornstarch + 3 tablespoons water
- Fresh chopped parsley or green onions for garnish
Instructions
- Whisk together honey, soy sauce, ketchup, minced garlic, grated ginger, and red pepper flakes in a bowl. Set aside.
- Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear for 2-3 minutes per side until golden brown.
- Place chopped onions, carrots, and baby potatoes in the bottom of your slow cooker.
- Arrange the seared chicken thighs on top of the vegetables. Pour about two-thirds of the sauce over everything, reserving the rest.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- Add bell peppers to the slow cooker 30 minutes before serving.
- Mix cornstarch and water to create a slurry. Stir this mixture and the reserved sauce into the slow cooker. Increase to HIGH and cook uncovered for 20-30 minutes until sauce thickens.
- Gently stir everything to coat with the thickened sauce. Garnish with fresh herbs before serving.