Honey garlic chicken & potatoes is a simple one-pot meal 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 popular, common chicken recipe for one reason – it’s good. Here I took a simple, homemade honey garlic sauce let it cook on top of chicken, potatoes, bell peppers, and onions.
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 the herb I used a combination of dried and fresh parsley. If you don’t have parsley use either herb like oregano or basil.
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. While it might not look like enough sauce for all the food in the slow cooker, don’t worry it will be.
Which Cut Of Chicken To Use?
As with most of my recipes, I encourage you to use your favorite cut of chicken here whether it be boneless, bone-in, skin-on, skinless, legs, thighs, wings, 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 a combination of legs and 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. If you would like your 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. This will be the case regardless of which appliance you use.
Which Vegetables to Use?
I kept things simple and only used 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 a pound of other vegetables to this recipe like carrots, celery, asparagus, squash, green beans etc. For my potatoes, I used a one pound mixture of baby red and 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.
Slow Cooker Honey Garlic Chicken & Potatoes VIDEO:
- 2 lbs chicken (any cut)
- 1 lb. potatoes, chopped
- 2 bell peppers, chopped
- 1 large onion, chopped
- 2 tbsp oil (for IP)
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce or coconut aminos
- 2 tbsp ketchup
- 2 tbsp sriracha
- 3–4 garlic cloves, minced
- 1 tsp dried parsley
- Salt & pepper to taste
- Add potatoes, bell pepper, and onion to the bottom of the slow cooker. Add chicken on top.
- In a small bowl, whisk together sauce ingredients until well combined.
- Pour sauce on top of chicken and potatoes.
- Cook HIGH 2-4 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).
- Add bell peppers and onion on top of chicken and then add the potatoes on top. Do not stir.
- In a small bowl, mix together sauce ingredients. Pour sauce into the pressure cooker.
- Close lid and seal valve. Set high pressure for 8 minutes. Natural release for 5 minutes then quick release remaining pressure.
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