Crockpot Sweet and Saucy Chicken and Potatoes
Get ready to fall in love with the ultimate comfort food: Crockpot Sweet and Saucy Chicken and Potatoes. This irresistible recipe pairs tender, juicy chicken thighs with buttery baby potatoes, all slow-cooked to perfection in a sweet and tangy sauce made with honey, soy sauce, ketchup, and apple cider vinegar. The aromatic spice rub and optional chicken searing layer rich, savory depth into every bite, while the crockpot does all the hard work for effortless meal prep. Perfect for busy weeknights or cozy family dinners, this set-it-and-forget-it dish delivers bold flavors and hearty satisfaction in every serving. Top it off with a drizzle of thickened sauce and a sprinkle of fresh parsley for an unforgettable meal that’s as beautiful as it is delicious! Keywords: crockpot chicken recipe, sweet and tangy chicken, chicken and potatoes recipe, slow-cooker meal.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1.5 lbs baby red or gold potatoes
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.25 cup honey
- 0.25 cup soy sauce
- 0.33 cup ketchup
- 2 tablespoons apple cider vinegar
- 3 cloves minced garlic
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Wash and halve the baby potatoes. Set aside.
In a small bowl, mix together salt, black pepper, paprika, and garlic powder. Sprinkle this spice mixture evenly over the chicken thighs.
Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side, until lightly browned. This step is optional but enhances the flavor.
In a medium mixing bowl, whisk together the honey, soy sauce, ketchup, apple cider vinegar, and minced garlic to form the sauce.
Place the halved potatoes in the bottom of the crockpot. Lay the seared chicken thighs on top of the potatoes.
Pour the sauce evenly over the chicken and potatoes.
Cover the crockpot with its lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked and the potatoes are soft.
Once cooking is complete, transfer the chicken and potatoes to a serving platter and keep warm.
In a small bowl, whisk together the cornstarch and water to make a slurry. Stir the slurry into the sauce left in the crockpot. Set the crockpot to HIGH and cook for an additional 5-10 minutes to thicken the sauce.
Drizzle the thickened sauce over the chicken and potatoes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 13.8 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
