A homemade honey garlic sauce cooks with chicken in this easy recipe the entire family will enjoy. Make this recipe in your slow cooker or Instant Pot.
Updated 2019 with Instant Pot instructions
Honey garlic chicken is a common yet very popular chicken recipe for a reason – it’s really good. Here, my homemade honey garlic sauce cooks on top of your favorite cut of chicken.
Honey Garlic Sauce
All about the sauce. The sauce is what makes this recipe. It’s flavorful but easy to make and you probably have all the ingredients in your pantry already. Honey combined with soy sauce is the base. Like a lot of my sauces, you can make this recipe work for you. For example, do you like sriracha? I added sriracha to give it a little kick. If you don’t like spicy food, simply omit this ingredient. There’s nothing in the sauce that will harm you so I suggest you taste your sauce before you add it to the slow cooker. If you want it more garlicky, add more garlic. Like things sweet? Add more honey.
Which Cut Of Chicken To Use?
As with most of my recipes, I encourage you to use your favorite cut of chicken whether it be boneless, bone-in, skin-on, skinless, legs, thighs, or breasts. My only recommendation is that you either stick to all white meat or all dark meat (unless you’re using bone-in breast). I used 3 pounds of skin-on chicken thighs. If you use all white meat, lower the cook time by an hour or more for the slow cooker and 2 minutes if using the Instant Pot because white meat cooks a lot faster than dark meat. This is a good recipe for boneless, skinless chicken that’s shredded and put back in the honey garlic sauce.
Adding Vegetables & Potatoes
Make this more of a complete meal by adding in vegetables and/or potatoes. When I do this, I keep things simple and use bell peppers (one green, one red) and onions. I also eat this with more vegetables though, usually a simple side salad. You can add up to one pound of vegetables to this recipe like carrots, celery, asparagus, squash, green beans etc. For the potatoes, I tend to use one pound of baby red or yellow potatoes. Waxy potatoes work better for the slow cooker but you can absolutely use another potato like russet or even sweet potatoes. Cut your vegetables and potatoes into larger chunks than you usually would. This will help them hold their shape better during the cooking progress.
If you would like your skin-on chicken to have crispy skin after it’s done cooking, remove the chicken from the slow cooker or electric pressure cooker (Instant Pot) and place it under the broiler for a few minutes.
- 3 pounds chicken thighs
- 1 tbsp oil (for pressure cooker)
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce or coconut aminos (gluten-free)
- 2 tbsp ketchup
- 2 tbsp sriracha
- 3–4 garlic cloves, minced
- 1 tsp dried parsley
- Salt & pepper to taste
- Add chicken to the slow cooker.
- In a small bowl, whisk together sauce ingredients until well combined. Pour sauce on top of chicken.
- Cook HIGH 2-3 hours or LOW 4-6.
- Turn on the IP and select saute. Once hot add oil to the pot. Add the chicken, skin side down and cook a 3-5 few minutes on each side (or until nicely browned). Turn off pressure cooker.
- In a small bowl, mix together sauce ingredients. Pour sauce on top of the chicken in the pressure cooker.
- Close lid and seal valve. Set high pressure for 12 minutes. Quick release pressure.
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