Crockpot honey garlic chicken
Sweet, garlicky, glossy chicken that cooks itself while you get on with your afternoon, served over rice with broccoli.
- 280 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.64 a serving
- 610 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- ⅓ cup honey
- 2 tbsp ketchup
- 5 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1½ lb chicken breasts
- 1½ cups long-grain white rice, rinsed
- 12 oz frozen broccoli
- 2 green onions, sliced (optional)
- 1 tsp sesame seeds (optional)
From your pantry
- ¼ cup soy sauce
- 1 tbsp rice vinegar
- 2¼ cups water
- 2 tbsp cornstarch
Each serving has about 610 calories, 47 g protein, 91 g carbs and 5 g fat, and costs about $2.64 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No frozen broccoli? Broccoli works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the honey, soy sauce, ketchup, vinegar, garlic and ginger together in the slow cooker.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Add the chicken and turn it so it’s coated on both sides.
Cover and cook on LOW for 3 to 4 hours, until the thickest piece reads 165°F.
Timer: 210 min
Dolly’s tip: Breasts go dry past 4 hours on LOW, so set a timer on your phone.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
About 30 minutes before it’s done, put the rice and water in a medium and bring it over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
once, cover, turn the heat to low and cook 18 minutes, then take it off the heat with the lid on.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 18 min
Lift the chicken onto a board. the cornstarch into 2 tablespoons of cold water to make a , stir it into the sauce, cover, and cook on HIGH 15 minutes, until .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Slurry. A slurry is cornstarch or flour stirred into a little cold water until smooth. Stirred into a simmering sauce, it thickens it within a couple of minutes without lumps.
How you’ll know: It looks like milk with no lumps, and the sauce turns glossy and thick once it bubbles again.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 15 min
Cut the chicken into bite-size pieces and them back into the sauce.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Microwave the broccoli as the bag directs.
Spoon the chicken and sauce over the rice with the broccoli, and scatter green onions and sesame seeds on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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